Ayaş Domatesi

Ayaş Domatesi is a local ecotype tomato grown exclusively in the Ayaş district of Ankara province in the Central Anatolia region of Turkey. The European Commission entered it in the register of protected designations of origin on 29 November 2023, by Commission Implementing Regulation (EU) 2023/2665, published in Official Journal L 2023/2665. The application was submitted by Ayaş Ziraat Odası (Ayaş Chamber of Agriculture). No statement of opposition was received following publication of the Single Document in OJ C 275 on 4 August 2023.

Ayaş Domatesi has been cultivated in the Ayaş district since the 1960s. It is produced from local ecotype seeds and seedlings that have been selected and passed down from generation to generation within the geographical area. The fruit's characteristics — size, shape, skin texture and flavour profile — are tied directly to these locally maintained seeds and to the specific climatic and soil conditions of Ayaş.

What makes it distinct

Ayaş Domatesi is a large, fleshy, thin-skinned tomato with a dull pink-red skin colour and slight surface ridges. When halved, the flesh shows a characteristic white patch at the centre. It has a distinctly acidic flavour profile, described in the PDO specification as slightly salty and lemony. The high total acidity (minimum 0.40% citric acid) is a defining chemical property.

A key distinguishing characteristic is the tomato's high lycopene content, measured at approximately 5,916 mg/100 g according to the specification. The plant has a narrow leaf structure and a dwarf habit (approximately 120 cm in height), with late-season development. The leaves and stem produce an intense tomato aroma. Despite high sunshine levels in the area, the large, abundant leaf canopy prevents sunburn on the fruit.

The local ecotype cannot be replicated outside the geographical area: the specification states that Ayaş Domatesi grown from seeds of the same variety in other regions does not display the same characteristics, due to the specific microclimate and soil conditions unique to Ayaş district.

Physical and chemical properties

The following values are taken directly from the PDO specification and Single Document:

Physical characteristics:

• Weight: 250–300 g

• Skin colour: dull pink-red

• Surface: slight ridges on outer skin

• Flesh: white patch visible when halved

Chemical properties:

• Water Soluble Dry Matter: minimum 4.20 °Bx

• pH value: 4.20–4.70

• Total Acidity (% citric acid): minimum 0.40%

• Hunter Colour Value L\: 28.0–29.0

• Hunter Colour Value a\: 14.0–17.0

• Hunter Colour Value b\*: 8.0–12.0

• Lycopene content: approximately 5,916 mg/100 g

Production zone

The entire production area is the Ayaş district of Ankara province, situated in the Central Anatolia region at 910 m altitude. All steps in production must take place within this geographical area.

Climate and growing conditions

While Ayaş shares the continental climate general to Central Anatolia — cold winters, hot and dry summers — the district has its own microclimate, partly attributable to thermal hot water resources and the abundance of rivers. The annual average temperature is 11.4°C. January averages 0.5°C; July and August average 22.2°C. Average relative humidity is 54%. Peak precipitation is in December (57.2 mm); August is the driest month (9.6 mm).

The soils of Ayaş have high iron and potassium content. The specification identifies potassium and iron as directly influencing the fruit's colour development. The soil mineral composition, combined with sparse planting (50–60 cm spacing for table tomatoes, 1.8–2.0 m between rows), promotes air circulation, sun exposure, and high yield with large fruit size.

Optimal conditions for pollen germination and fruit set are 18–26°C and 50–80% relative humidity — conditions Ayaş regularly achieves during the May–June pollination period. Blooming begins when temperatures rise above 17°C. The optimum temperature range for lycopene synthesis during ripening (18–26°C) is also met in the Ayaş microclimate.

Production method

Seeds are selected by producers from the best fruits of each harvest. Large seeds are chosen, dried, and stored in cloth bags. In March–April, seeds are sown to produce seedlings. Seedlings are planted in May, when two and a half true leaves have developed (approximately 5–10 cm). The soil is ploughed and aerated in April before planting.

Table tomatoes are planted with 50–60 cm spacing and 1.8–2.0 m between rows. Industry-destined fruit uses 25–30 cm row spacing. Drip irrigation, where used, is applied once weekly for 12 hours. Fertilisation is applied following soil analysis; mono ammonium phosphate may be applied at the flowering stage and potassium after fruit formation begins.

Harvest

Harvest begins in early August and continues until November. The fruit reaches maturity 60–80 days after seedling planting in the open field. Because of the thin skin and high juice content, fruit is harvested by hand — twisted slightly at the stem and detached without damage. Harvesting before full maturity extends shelf life. Ayaş Domatesi develops thin lines on the fruit surface prior to harvest, a visual characteristic resulting from its ability to absorb nitrogen from both air and soil.

Control and certification

The competent control authority named in the Register Extract is Ayaş İlçe Tarım ve Orman Müdürlüğü (Ayaş Provincial Directorate of Agriculture and Forestry), Ferahfaki Mah. ETA Cad. No:32, Ayaş, Ankara (ayas@tarimorman.gov.tr; +90 312 712 1005). The applicant group and coordinator is Ayaş Ziraat Odası (Ayaş Chamber of Agriculture), Hükümet Caddesi No:2, Ayaş, Ankara.

The inspection body includes representatives from the Ayaş Chamber of Agriculture, Ayaş Municipality, Ayaş Provincial Directorate of Agriculture and Forestry, and Ankara University. Inspections cover production area, local seed use, physical and chemical properties, and production method. Inspections are carried out at least once a year and additionally in response to complaints. The coordinator maintains a producer list to ensure traceability.