URLA Gum Artichoke
Product Name: Artichoke
Name of Geographical Indication: Urla Gum Artichoke
Type of Geographical Indication: Indication of Origin
Geographical Limit: Urla, Çeşme, Karaburun, Balçova districts and Mordoğan region which are called as “Peninsula inde in İzmir province.
RG Release date:
Date of Registration: { 24.11.2017
Description of the Product and Distinguishing Features: Artichoke (Cynara scolymus L.), which is an important vegetable in healthy nutrition, is grown in İzmir, Aydın, Antalya, Adana, Muğla, Manisa, Balıkesir and Hatay provinces in our country. tons of production is the province of Izmir is grown most. The artichoke is known to be consumed with the flower tray when it is fresh, and the fresh leaf stalks are also made of olive oil dishes in Aydın, Muğla and İzmir provinces. proven in studies.
Gum artichokes grown in the Aegean and Mediterranean coasts except İzmir Peninsula were found to have lost yield and quality when they were grown in these regions, lost their perennial property, weakened earliness, and could not reach the properties gained when the product was grown in İzmir Peninsula.
The peninsula called Urla, Çeşme, Karaburun, Balçova districts and Mordoğan Region have very favorable climatic conditions for the artichoke variety of Chios. The warm and humid climatic conditions in the region are extremely suitable for the production of Urla Artichoke . The optimum development temperature of Urla Sakız Artichoke is between 15-18 ° C. The peninsula has a warm and humid marine climate between September and April, when this kind of artichoke was grown. When you move away from the marine climate and go to the inner parts, both the warm and humid climatic conditions are removed and yield and quality characteristics of the product are lost. When the warm and humid sea climate is moved away, temperature and humidity decrease, frost occurs and leaves and heads are damaged.
The distinguishing feature of Urla Gum Artichoke is that it is very early compared to other artichoke varieties. Harvested in November-April, Urla Gum Artichoke is consumed as a table in terms of consumer preference, in terms of appearance characteristics of the leaves in the form of flat, the head of the cup is cylindrical, the flower table is not too large compared to other domestic varieties, the first leaves are not flat Another distinctive feature is the fact that in the structure, the flower tray is a kind that is not too tight.
Urla Sakız Artichoke's head parts, which are considered as vegetables, constitute the main flower. The consumed portion is essentially a flower bud. The leaves of the product on the flower tray (brachet leaves) and the flower tray can be consumed as vegetables in the fresh period. The leaves of the other local artichokes in our country are divided into two parts, their head parts are relatively large and flattened to Urla Gum Artichoke, and the flower trays are thick and fleshy, so they are suitable for canning industry instead of fresh consumption.
Production Method: Although Urla Sakız Artichoke's production uses general artichoke production techniques, the first irrigation, called wake-up water, must be done in mid-August in order to start active growth. Urla Sakiz Artichoke, which is a multi-year plant and maintains its vitality for 10 years, has an economic life of 6 to 8 years. Each year, the plant formed by the development of sleeper eyes on the subsoil trunk, forming the head, completes its development in November - April.
Storage: Artichoke heads should never come into contact with water after harvest. The harvested heads will lose their freshness in a short time if they are kept in the open without taking any precautions. If harvested heads cannot be marketed immediately, they should be stored in a cool and humid environment. Artichoke heads can be stored in cold stores at 0 ° C and 90-95% humidity for 3-6 weeks. Artichoke heads or trays can be frozen and preserved for long periods.