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 2023/C 275/17
Date: 2023-08-04
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, consumer information, designation of origin, fresh vegetable, fruit vegetable, labelling, product designation, quality control of agricultural products








C_2023275EN.01004501.xml










4.8.2023   


EN


Official Journal of the European Union


C 275/45






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
(2023/C 275/17)
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

’Ayaş Domatesi'


EU No: PDO-TR-02883 – 9.1.2023


PDO (x) PGI ( )

1.   Name(s)

’Ayaş Domatesi'
2.   Member State or Third Country

Türkiye
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 product to which the name in (1) applies

‘Ayaş Domatesi’ is a thin-skinned and very juicy tomato grown using local ecotype seeds and seedlings in Ayaş district of Ankara province. ‘Ayaş Domatesi’ is large and fleshy, weighs 250-300 g its skin has a dull pink-red color. On the outer surface of the tomato, there are slight ridges. There is also a white patch on the flesh of the fruit when divided into two. Due to its high acidity, it has a slightly salty and lemony aroma. ‘Ayaş Domatesi’ has a high lycopene content, approximately 5 916 mg/100 g.







Physical and chemical properties of ‘Ayaş Domatesi’




Water Soluble Dry Matter (oBx)


 


At least 4,20 




pH value


 


4,20 -4,70 




Total Acidity (% Citric Acid)


 


At least 0,40  %




Hunter Color Value (min-max)


*L


28,0 -29,0 




*a


14,0 -17,0 




*b


8,0 -12,0 




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

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

All steps in production must take place in the defined geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

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

–
4.   Concise definition of the geographical area

The demarcated geographical area is Ayaş district of Ankara province in Central Anatolia in Türkiye.
5.   Link with the geographical area

The application for registration of the designation of origin ‘Ayaş Domatesi’ is based solely on the specific quality and characteristics of the product, which result from the natural factors present in the geographical area.
‘Ayaş Domatesi’ has been grown in Ayaş since the 1960s. ‘Ayaş Domatesi’ is a thin-skinned and very juicy tomato, grown using seeds and seedlings in the local ecotype. ‘Ayaş Domatesi’ is large and fleshy, weighs 250-300 g its skin has a dull pink-red color. On the outer surface of the tomato, there are slight ridges. There is also a white patch on the flesh of the fruit when divided into two. Due to its high acidity, it has a slightly salty and lemony aroma. The fruit shape and structure of ‘Ayaş Domatesi’ depend on the local seeds and seedlings transferred from generation to generation at the geographical area. The leaf feature is narrow and the plant has a dwarf structure. The plant height is about 120 cm and it shows development in late season. The leaves of the tomato are covered with hairs that have an intense tomato aroma, just like the stem. The leaves have compound form and large. Although there is a lot of sun exposure in the region, sunburn does not occur on the fruits due to the large leaf blade and abundant leaves of ‘Ayaş Domatesi’.
The district of Ayaş, which is located in the Central Anatolia Region, differs from the climatic characteristics of this region and shows microclimate climatic characteristics. This climate is effective on the product properties.
Typical features of the continental climate are seen in Ayaş, with cold winters and hot and dry summers. The altitude is 910 m. Annual average temperature is 11,4 °C, average relative humidity is 54 %. The lowest average temperature of 0,5 °C belongs to January and the highest average temperature of 22,2 °C belongs to the months of July and August.
The highest precipitation falls in December with 57,2 mm and the lowest precipitation in August with 9,6 mm. ‘Ayaş Domatesi’ is openly pollinated and shows late development. For ‘Ayaş Domatesi’ to germinate successfully pollination temperatures of 10 oC and higher is necessary, and percentage of fruit setting decreases when the temperature drops below 15 oC during maturation. The optimum temperature for pollen germination and fruit setting is 18-26 °C and 50-80 % relative air humidity. At low temperature, very little pollen dust is formed, partially fertilized amorphous fruits occur. During the fruit ripening process, the temperature should be between 18-26 °C. Color substances and therefore lycopene are best synthesized at this temperature as well. ‘Ayaş Domatesi’ has a high lycopene content, approximately 5 916 mg/100 g.
The climate of Ayaş district provides the most suitable conditions for pollination and fruit development. Seedlings are planted with 50-60 cm spacing for table tomatoes, 25-30 cm row spacing if the product is to be given to industry, and 1,8-2,0 m distance between two rows. This sparse planting method used by the producers and soil of geographical areas has high potassium and iron content increases the yield and thus the fruit size by providing air circulation and sun exposure.

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.