Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2026-02-19
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, yoghourt




C_202601137EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1137


19.2.2026






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2026/1137)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications.
SINGLE DOCUMENT


                     ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’
                  


EU No: PDO-TR-03225 – 1.4.2024
                  


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]


               ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’
            
2.   Member State or Third Country

Türkiye
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

Combined nomenclature code







04 –


DAIRY PRODUCE; BIRDS' EGGS; NATURAL HONEY; EDIBLE PRODUCTS OF ANIMAL ORIGIN, NOT ELSEWHERE SPECIFIED OR INCLUDED










0403 –


Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa




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


                  ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ is a fermented dairy product produced from the milk separated after the production of Afyon clotted cream, which is produced from the milk of Anatolian buffalos grown in Afyonkarahisar province. After the clotted cream layer is removed from the surface of the milk during production, the remaining milk is used in the production of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’.
Some gross composition of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ as follows:












—


Total solids (%)






: Between 15,0-15,8










—


Non fat dry matter (%)






: Between 11,4-12,6










—


Protein (%)






: Between 5,0-5,4










—


Fat (%)






: Between 3,2-3,9










—


Titratable acidity as lactic acid (%)






: Between 0,16-0,19










—


pH






: Between 4,20-4,90










—


Whey syneresis (mL/25 g yoghurt)






: Between 5,5-7,1




One of the features that distinguishes 'Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu' from other yoghurts is the use of Anatolian buffalo milk left from the production of clotted cream. During clotted cream production, most of the milk fat is transferred to the clotted cream, leaving milk with a lower fat content (3,0-3,5 %) than Anatolian buffalo milk, which contains around 7 % of milk fat, but protein content remains the same. The fat-to-protein ratio in Anatolian Buffalo milk (ca. 1,4) decreases dramatically (ca. 0,6) in the remaining milk after clotted cream production. This change in the fat-to-protein ratio results in ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ to possess a homogenous structure with a limited whey syneresis, high firmness, consistency, and cohesiveness. The firmness, consistency, and cohesiveness values are 473,9 ± 26,91 g, 10 573,3 ± 590,95 g, and-- 283,8 ± 46,05 g, respectively. Due to its composition and texture, ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ feels creamy and smooth in the mouth, with more consistency and adhesiveness than other yogurts when compressed between a tongue and palate.

                  ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ has a distinctive taste and smell stemming from milk type, composition, and production technique. A yoghurt aroma with a waxy and sweet note characterizes it. Use of poppy seed cake in the ratio and the long heating duration during clotted cream production enhances the waxy aroma and sweet note. High amounts of acetic acid, ethyl acetate, hexanoic acid, octanoic acid, 3-hydroxy-2-butanone, dodecane, acetaldehyde, 2-nonanone, ethanol, 3-methyl-1-butanol, 2-heptanone, phenylethyl alcohol arising from fermentation contribute to characteristic yoghurt flavour. Additionally, lactic acid fermentation yields acidic taste.

                  ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ has a bright white colour in all seasons. This is because the buffalos metabolize carotene-like pigments into vitamin A, which is colourless. Average lightness (L*), Chroma (C*) and Hue angle of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu are 93,7±0,45, 93,9±0,39, and 0,48±0,175, respectively.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

One factor contributing to the characteristic features of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ is the feeding regime of Anatolian buffaloes, which should be done within the Afyonkarahisar province. Anatolian buffaloes are fed fodder according to the season, dry clover, and fresh reeds called ‘frig’ grown in wetlands and fed in pastures with their unique flora. Due to its harsh climate and geographical features, Afyonkarahisar has unique flora in its pastures. There are 1 800 species and subspecies taxa belonging to 110 families identified in the Afyonkarahisar flora. In addition, there are 234 endemic species in Afyonkarahisar. More importantly, poppy seed cake (known as haşkeş locally) should be included in the ration of dairy animals contributes to the unique flavour of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’. All the feeding materials should be provided within the demarcated area.
3.4.   Specific steps in production that must take place in the identified geographical area

All production steps of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’, from the feeding of Anatolian buffalos to the final product, including clotted cream production, heat treatment of milk, inoculation, incubation and cooling should take place in the demarcated region.
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

In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, labels must include the following:






—


The name of the designation ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’,










—


Trade name and address or short name and address or registered mark of the producer,










—


European Union PDO logo










—


One of the following logos









4.   Concise definition of the geographical area


               ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ is produced within the borders of Afyonkarahisar province.
5.   Link with the geographical area


Specificity of the product

The most important feature of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ is the use of Anatolian buffalos’ milk, which is fed under Afyonkarahisar conditions and has poppy seed caking in their ration. Due to this nutritional regime and the use of milk remaining from the production of clotted cream, it has a distinctive yogurt taste with a waxy aroma and a sweet note. This unique flavor profile sets it apart from other yogurts. It has a homogeneous, creamy, easily spreadable texture and bright white colour. Due to its high protein-to-fat ratio, ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu is firmer and possesses adhesive properties when compared to those of cow’s milk yoghurt.

Natural factors

The presence of lakes (Akşehir Lake, Eber Lake, Karamık Lake and Acı Lake) and rivers/creeks (Akarçay, Kufi, Kali, Menderes, Sakarya, Seyitler, and Hamam) in Afyonkarahisar province makes the area suitable for buffalo breeding as buffalo are heat-sensitive animals and seek water to cool down during summer.
Afyonkarahisar also ranks first in the Aegean region in terms of meadow (16 407 da) and pasture areas (315 359 da). In addition, Afyonkarahisar is the province where poppy seeds are produced the most in Turkey, as 31,3 % of the area is allocated for production and 34,9 % of the production is realized. Some poppy seeds also end up as buffalo feed as poppy seed cake. Afyonkarahisar's altitude, climate, and soil properties are suitable for poppy production. Afyonkarahisar with its average altitude of 1 034 m, and its soil lacking clay but mostly sandy promote its root development. In addition, the total temperature being above 3 000 °C and average annual precipitation (443 mm) supports poppy farming. During the winter months, both snowfall and the number of days covered with snow increase (38,59 days) protects the poppy seed from freezing in winter.

Human factors


                  ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ has been produced in the demarcated region for centuries since Afyonkarahisar province is one of the most important buffalo breeding regions in Turkey. Still, traditional breeding techniques are applied in the region.
For the production of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’, Anatolian buffalo milk has to be produced into clotted cream. After removing the clotted cream which is a very delicate stage requires mastery, the remaining milk is spared for ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’. Clotted cream production lowers the fat-to-protein ratio of remaining milk and yields ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’, with a firmer and more adhesive structure.
Poppy seed cake production is another human factor. Poppy capsules are harvested by hand in July and crushed to remove the seeds. The poppy seeds are first tempered at 100-120 °C and pressed mechanically to remove the oil. The remaining cake is used for animal feed.

Causal links

Traditional Anatolian buffalo breeding, production of the poppy plant, presence of endemic plants, and production of a significant amount of forage crops (vetch, clover, silage corn, and sainfoin), production of clotted cream as well as geographical and climatic conditions, have a direct or indirect influence on the distinctive flavour and texture of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’.
The use of remaining milk from clotted cream contributes to the sweet note while feeding with poppy seed cake enhances the waxy aroma due to its unsaturated fatty acid composition. The use of buffalo milk is the reason for bright white colour as buffalos converts the carotenes from plants into vitamin A, a colourless compound. In addition, firm structure of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ due to the lower-fat-to protein ratio of the milk used is considered another human factor contributing the physical properties of ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’.

                  ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ consumption is popular in the regions since it takes place in the recipe of local food and desserts. Because of its rich cuisine, Afyonkarahisar was declared by UNESCO in 2019 as one of the three gastronomy cities in Türkiye. ‘Afyon Manda Yoğurdu / Afyonkarahisar Manda Yoğurdu’ has been the subject of many scientific studies due to its economic and nutritious features.

Reference to publication of the product specification

The Official Geographical Indication and Traditional Product Name Bulletin of the Turkish Patent and Trademark Office No 106 of 02 August 2021, page 45.


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/1137/oj
ISSN 1977-091X (electronic edition)