BERGAMA KOZAK PINE NUT
Product Name: Pine Nuts
Geographical Indication: Bergama Kozak Pine Nuts
Type of Geographical Indication: Name of Origin
Geographical Borders: Terzihaliller belonging to Bergama district of Izmir province, Yukarıcuma, Yukarıbey, Aşağıbey, Aşağıcuma, Ayvatlar, Çamavlu, Demircidere, Okçular, Göbeller, Güneşli, Hacıhamzalar, Hisar, Kaplan, Karaveliler and grows in the villages.
RG Release date: 01.09.1996
Date of Registration: 01.09.1996
Product Description and Distinguishing Features: Kozak type pine nuts are full body, large, light cream color, soft structure, pointed tip cream colored and blunt pine nuts.
Geographical Characteristics of the Region and Effect on the Product: Kozak; The Earth's crust is a metamorphosis in the earth formation around the Aegean Sea.It is located northwest of Bergama and rises up to 500 m above sea level. Soil structure is suitable for peanut pine has high permeability, granular, granite, gneiss, crystallized schists on the common structure has the soil. Our region has a Mediterranean climate. It has an average annual rainfall of 700-800 mm, temperature of 15-16 degrees, and relative humidity of 70-80%. Due to the high permeability of the region on the granular, granite, gneiss, crystallized schists, the widespread structure of the soil ensures that the pistachio tree matures sufficiently and that the internal pistachio obtained from this tree is of maximum quality. Since peanut pine is a pile root plant, it wants deep soil or dissolved main material to give maximum yield. There are pine forests up to 740 meters high on granite soils in our region. Although Peanut Pine requires high humidity and abundant rainfall, it is adversely affected by ground water level. Extreme values and deviations, especially in the amount of temperature and precipitation, directly affect the yield. During the dry periods when the precipitation is low and the temperature is very high, the peanut with a big fuller body and pointed tip is colored and weakens and turns yellow.
Production Method: The craftsmen brought by the manufacturers are weighed and stored in acceptance.The cure, which is taken from the warehouse for processing and brought to the washing unit, is poured into the dry pool and washed in the closed system washing tank and stored in the waiting silo. The silo is kept in the silo for one day and transferred to calibrated sieves. The crusher that comes to the crushing rollers is broken by being subjected to a continuous transformation by means of elevators and becomes the shell and peanut. In vibrating rotary sieves, the peanuts separated from the shell pass through the pneumatic separators and come to the accumulation buckets. The peanuts collected in the accumulation buckets are laid in plastic crates with holes 2-3 cm thick and stacked and allowed to dry naturally for 1 to 3 days. Peanuts which are allowed to dry naturally are passed through a rotating brush system and the membrane and bran attached to the surface of the peanuts are separated. Membrane and bran separated peanut buckets are carried by the optical separator of non-type and broken peanuts, cemdik called cunners and shells are separated. The peanuts passing through the optical separator are reviewed in the sorting belts and stored in the deposition silo. The peanuts which are kept in the storage silo are washed in 28-32 ºC water in the washing section and washed in the rotating washing unit and passed to the vibratory pre-drying in order to remove the water. In the pre-drying, the peanut is dehydrated and passed to the drying and disinfecting furnace with 80 ºC hot air circulation.The peanut, which is dried and disinfected in motion on the rotating belts, passes from the oven to the cooling unit. The peanut, which encounters cold air in the cooling unit, is returned to ambient temperature and taken to the rest bunker with an elevator. Quality control from the rest bunker and the peanut which is taken to the last selection band are re-selected here and passed to the last control and filled into cloth bags. The peanuts, which are transferred to the packaging section in cloth bags, are weighed and converted into packages and placed in reinforced cardboard boxes and stored at 8 ºC ambient temperature in cold storage for sale.
Source
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