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 185/06)

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

‘AYDIN KESTANESI’

EU No: PDO-TR-01362 – 8.9.2015

PDO (X) PGI ()

1. Name(s)

‘Aydın Kestanesi’

2. Member State or Third Country

Turkey

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6. Fruits, vegetables and cereals, fresh or processed

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

‘Aydın Kestanesi’ is an agricultural product that is consumed fresh and is produced from local ecotypes of Castanea sativa Mill. species. Local ecotypes known as Işıklar, Sarıaşı and Kemer etc. are grown in the region.

The fresh chestnut has the following characteristics:

The shell is usually shiny, has a light brown colour and can be easily peeled. The kernel has light creamy-white colour and it has a soft texture. The testa does not penetrate into the kernel and can be peeled off easily. The nuts weigh a minimum 15 grammes. During the harvest period, total sugar content of the fresh chestnut is between 4,5 % and 11 %. The maximum starch content is 22 %. Total carbohydrates consisting of sugar and starch contents ranges between 24,5 % and 32 %. Protein content is between 4,0 and 5,5 % and the average fat content is between 0,5 % and 1,5 %.

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

‘Aydın Kestanesi’ is grown in extensive traditional orchards, on areas of sloping, sometimes terraced ground, with a restricted density of 100 chestnut trees per hectare.

All processes including planting of chestnut nursery trees, irrigation, fertilization, pruning, harvesting, maturing and storing should take place in the geographical region specified in point 4.

The storage of chestnuts in Aydın Province is a cultural process that is different from other regions. The chestnuts are traditionally collected from the orchards with their burrs under the trees and are stored in environments called ‘pile’ by covering them with plants such as ferns.

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

—

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

The following information must be written or printed legibly and in an indelible manner on the packages of ‘Aydın Kestanesi’.

— trade name and address, short name and address, or registered trade mark of the company,

— lot number,

— name of the good – ‘Aydın Kestanesi’,

— net weight,

— following logo:

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

—

4. Concise definition of the geographical area

The geographical area comprises the whole territory of Aydin province where ‘Aydın Kestanesi’ are cultivated between 650 and 1 500 metres altitude.

Aydin Province is located 37°-44’ and 38°-08 northern latitude and 27°-23’ and 28°-52’ eastern longitude. The height growing area where the Aydın Kestane is mainly cultivated starts from 650 m above sea level.

5. Link with the geographical area

The three most important distinctive elements of the fruit quality characteristics of ‘Aydın Kestanesi’ are size of the nut, peelability of the testa, and penetration of the testa into the seed. These are due to both natural and human factors.

Natural factors

Ecological factors

Among the specific features of ‘Aydın Kestanesi’ ecological factors such as climate and soil are the most important. They influence the large size of the fruit, the easy peelability of the testa and the resistance of the testa which hardly ever penetrates into the fruit flesh.

Climate

The annual average temperature in Aydın province is 17,6 °C with averages reaching 25–30 °C between June and October. These temperatures are optimal for the blossoming of chestnut trees and for the development and maturation of ‘Aydın Kestanesi’. Temperature is particularly important during pollination and fertilization, and has a direct effect on fruit set and fruit development.

The average number of rainy days in Aydın province is 80,6 with an average of 600 mm to 700 mm of rain a year, which includes at most two dry months. ‘Aydın Kestanesi’ characteristically grow at an altitude of between 650 and 1 200 m. The climate of the area is mesothermic, with long hot summers and temperate winters. This amount of rainfall is sufficient for the nuts to reach the minimum appropriate weight.

Humidity

The relative humidity of the air is between 45–50 % within the period of fruit development and maturation. This relative humidity also impacts the chestnut quality as the fruits create their biochemical structures (sugar, starch, flavor) during that period. Thanks to this particular air humidity rate ‘Aydın Kestanesi’ shells become thinner and accordingly, they may be easily peeled. Since the air relative humidity of Aydın Province is in harmony with the ecological demand of chestnut, it is ensured that especially the shell and testa of the nuts are peeled easier.

Wind

Due to the topographic structure of the Aegean Region, including Aydın province, humid sea air from the Aegean sea is carried to the land, and dry air from the central eastern regions is blown to the coastal regions as mountains run perpendicular to the sea. This prevailing wind system plays a considerable role in the development of the chestnuts and partly explains why chestnut farming is concentrated in this region. Because of these effects of wind in the region, there are positive effects on pollination, fertilization which influences the size and the thickness of the shell.

Soil

The soils of Aydin region show a low salinity rate (salinity being less than 0,015 %) and a generally high lime content. As a result, the location presents an ideal soil type for the cultivation of chestnut trees, that thrive on their loamy and alkaline soils.

According to studies, the soil samples of the Aydin province reveal that they are generally loamy, poor in organic matter, with low potassium content and sufficient level of other elements (P, Ca, Mg, Na, Fe, Zn, Mn and Cu).

The poor level of organic matters also affects positively the cultivation chestnuts. Besides Nitrogen which has a positive impact on fruit yield and quality is found in balanced quantities and potassium content is generally low.

Those physical and chemical properties of the soil affect the thickness of the ‘Aydın Kestanesi’ testa and make the chestnut easily peelable.

Human factors

Genetics

Plant breeders who have long been selecting and propagating the genotypes with high yielding potential, have developed numerous local ecotypes of chestnuts producing quality fruits. Therefore, chestnuts grown in the Aydın region have been selected from varieties which are best adapted to local conditions and display specific qualities of taste. Owing to this selection method, chestnut producers have been successful in obtaining varieties of chestnuts with a thin shell.

Harvest and ‘Pile’ storage

‘Aydın Kestanesi’ harvest is done when burrs are slightly opened, indicating that the fruit is ripe. Harvest is performed by beating the trees with poles. The chestnuts are typically harvested with their burrs.

Once chestnuts are collected with their shells under the trees, they are stored in ‘pile’ and covered with different plants such as ferns for 3 to 4 months until the mid-winter season.

This practice ensures the loss of moisture, colour and brightness of the fruits are minimal. This type of storage is specific to the Aydın region and although this traditional preservation method has a number of disadvantages (contamination with fruit internal worms, mould, etc.), a study has confirmed that the amount of starch decreases and sugar and carbohydrate content increases during this this process.

Reference to publication of the specification

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

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