Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 435/06)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

’BAYRAMİÇ BEYAZI’

EU No: PDO-TR-02391 – 1 February 2018

PDO (X) PGI ( )

1. Name(s) [of PDO or PGI]

’Bayramiç Beyazı’

2. Member State or Third Country

Turkey

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

3.2. Description of the product to which the name in (1) applies

Bayramiç Beyazı is the fruit of local nectarine variety belonging to the species Prunus persica. The fruits have even, smooth shape and thin skin. The stones are attached to the flesh. It has a sweet, aromatic and slightly acidic taste.

The fruit has the following characteristics:

— Colour: From pale green to yellow on the outside and pulp colour from white to pale yellow. Skin colour is between Pantone 583-587 C values or L* a* b* values of 56 – 58, 15 -14 and 24 - 24,5 respectively.

— Weight and size of the fruit: 30-60 g in weight, 38-52 mm diameter, 36-42 mm length.

— Degrees Brix: minimum 9,5°

— Acidity (% malic acid): minimum 0,3 and maximum 0,5

— Fruit flesh firmness: minimum 5,0 and maximum 7,0 kg/cm2

— Aroma: Fresh and sweet with a blend of apricot, peach and plum

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

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3.4. Specific steps in production that must take place in the identified geographical area

All steps in the production of Bayramiç Beyazı must take place in the identified geographical area including Budding, planting, pruning and harvesting.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

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3.6. Specific rules concerning labelling of the product the registered name refers to

The identifying logo of ‘Bayramiç Beyazı’ must be affixed to all packages including crates.

4. Concise definition of the geographical area

The geographical area is the district of Bayramiç. It is situated in the province of Çanakkale in the northwest of Turkey.

5. Link with the geographical area

Specificity of the geographical area

Natural factors

Bayramiç District is made up of lowlands and plateaus at 500-1000 m elevations near Kaz Mountain, the biggest mass of the Biga Peninsula. High level of sunshine due to elevation increases photosynthesis, giving Bayramiç Beyazı a sweeter taste. High temperature during day (monthly average temperature 32-34 °C for July) and low temperature during night time (monthly average temperature 12-15 °C for July) during the ripening period due to elevation, are dominant in the district. The low night temperature slows down the respiration rate and metabolism of the plant. Therefore, there is more water in the intercellular gaps resulting in higher fruit firmness.

District of Bayramiç has loamy soil, rich with nutrients with plenty of streams and springs and precipitation amount up to 600 – 700 mm which makes ideal conditions for cultivating fruit and vegetables. The pH value of the soil is between 6 and 7 in Bayramiç District. This pH value is the most suitable for trees to take up mineral elements as ions from the roots. In this way, the mineral elements dissolved in the groundwater are taken up by the plants to produce firm fruits. The region is also very rich in insect fauna and apiculture which results in more efficient pollination and stronger fruits. The underground water level is approximately 2 m in the area which is too deep for plant roots to reach and does no cause root flooding that decreases the quality of fruit.

Human factors

One of the essential element in the production of ‘Bayramiç Beyazı’ is the skill of the local producers, particularly during pruning and harvest. During pruning the trees are given canopy shape to ensure that more light and air reach the fruits. This increases photosynthesis, carotenoid production and other metabolic activities which results in sweeter taste, distinct skin colour and stronger aroma. The harvest relies on the farmer to judge the right time to harvest the nectarines. The nectarines are handpicked for 2-3 times for each tree. Hand picking ensures better protection of the crops and prevents any damage.

Specificity of the product

Bayramiç Beyazı is a local nectarine genotype which has thrived in the natural conditions of Bayramiç District over the years. It is characterized by its fresh and sweet aroma with a blend of apricot, peach and plum aromas. Numerous studies have confirmed that ‘Bayramiç Beyazı’ grown in the geographical area have higher volatile components and stronger aroma compared to the ones grown in other districts. The specific aroma and smell of the fruits are characterized especially by 2-Hexenal, Hexenal and (E)-2-Hexenal which were found to be higher in Bayramiç Beyazı grown in Bayramiç district than in other Turkish areas.

Causal link

The environmental conditions (High level of sunshine, high temperature during day, and low temperature at night and high precipitation), the special pruning of trees to allow strong sunshine during ripening, affect the outer colour, the sweetness and firmness of the Bayramiç Beyazı grown in the area.

Many springs and rich water sources in the area provide sufficient irrigation, mineral rich soil together with its diverse insect fauna and the tradition of apiculture creates ideal conditions for fruit growth which results in desirable fruit size and shape. The pH of the soil is ideal for the roots of the trees to take up minerals which result in firmer fruits.

Factors other than natural conditions adding to the specificity of the product include the heritage of local producers. The skill of determining the right time to harvest and hand picking the fruit from the same tree in 2-3 instances relate to the know-how in the area. Because the fruits in each tree does not ripen at the same time, this method of harvesting is used to provide uniform fruit with similar skin color, size, dry matter and aroma. Hand picking also prevents any damage to the fruit.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

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(1) OJ L 343, 14.12.2012, p. 1.