Bayramiç Beyazı

Bayramiç Beyazı is a local white nectarine (Prunus persica) grown exclusively in the Bayramiç district of Çanakkale province in northwest Turkey. The European Commission entered it in the register of protected designations of origin on 16 April 2021, by Commission Implementing Regulation (EU) 2021/614, published in Official Journal L 131. The application was submitted by Bayramiç Ziraat Odası (Bayramiç Chamber of Agriculture). No statement of opposition was received following publication of the Single Document in OJ C 435 on 16 December 2020.

The product takes its name from the Bayramiç district, a 1,284 km² area situated at latitudes 39°49'N and 26°37'E. The name "Beyazı" (white) refers to the pale green to yellow skin colour of the fruit, distinguishing it from other nectarine varieties.

What makes it distinct

Bayramiç Beyazı is a locally developed nectarine genotype that has adapted to the natural conditions of Bayramiç district. It is characterised by a fresh, sweet aroma combining notes of apricot, peach and plum. Research cited in the PDO specification confirms that Bayramiç Beyazı grown in the geographical area has higher volatile components and stronger aroma than the same genotype grown in other Turkish districts. The characteristic aroma compounds — 2-Hexenal, Hexenal and (E)-2-Hexenal — are present at measurably higher concentrations in fruits from Bayramiç than from Havran or Edremit.

The fruits have thin, smooth skin and flesh-attached stones. Unlike commercial nectarine varieties, the Bayramiç genotype is not a hybrid cultivar propagated by grafting onto rootstocks: it is grown from seeds selected from productive trees in the area, maintaining local genetic characteristics across generations.

Physical and chemical properties

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

Physical characteristics:

• Colour (skin): pale green to yellow; Pantone 583–587 C, or L\ a\ b\* values of 56–58, 15 to -14, 24–24.5

• Pulp colour: white to pale yellow

• Weight: 30–60 g

• Diameter: 38–52 mm

• Length: 36–42 mm

Chemical and organoleptic properties:

• Degrees Brix: minimum 9.5°

• Acidity (% malic acid): minimum 0.3, maximum 0.5

• Fruit flesh firmness: minimum 5.0, maximum 7.0 kg/cm²

• Aroma: fresh and sweet, with a blend of apricot, peach and plum

Production zone

The entire production area is the district of Bayramiç in Çanakkale province. Bayramiç district is situated in the Biga Peninsula in northwest Turkey, comprising lowlands and plateaus at 500–1,000 m elevations near Kaz Mountain. All steps in production — including budding, planting, pruning and harvesting — must take place within this geographical area.

Climate and growing conditions

The district's topography creates a distinctive microclimate. High sunshine levels at elevation increase photosynthesis, contributing to sweetness. Daytime temperatures in July average 32–34°C while night temperatures average 12–15°C, a diurnal range that slows respiration and metabolism at night, retaining more water in intercellular spaces and resulting in higher fruit firmness.

Soils in Bayramiç district are loamy, nutrient-rich, with annual precipitation of 600–700 mm. Soil pH of 6–7 is optimal for mineral uptake by tree roots. The underground water table sits at approximately 2 m depth, deep enough to prevent root flooding. The area has rich insect fauna and a strong tradition of apiculture, supporting efficient pollination.

Harvest

In a normal season, fruits are harvested 65–75 days after full blooming, from mid-July to mid-August. Because fruits on a single tree do not ripen simultaneously, harvest is conducted in 2–3 selective passes at one-week intervals. The harvest signal is colour change from green toward yellow. Hand picking is the specified method, preventing bruising and allowing selection of uniformly mature fruit. Fruit flesh firmness and Brix measurements may also be used to determine harvest timing.

Storage

Harvested fruits can be stored for four weeks at 0°C with 90–95% relative humidity. With modified atmosphere storage (polyethylene bag or stretch film), storage life extends to six weeks, with a shelf life of 5–7 days after removal. Without cold storage, shelf life is 12–15 days.

Control and certification

The competent control authority named in the Register Extract is the Çanakkale Provincial Directorate of Ministry of Agriculture and Forestry (İsmetpaşa Mah. Atatürk Cd. No:33, Çanakkale; canakkale@tarimorman.gov.tr; 0286 217 3019). The applicant group and coordinator is Bayramiç Ziraat Odası (Bayramiç Chamber of Agriculture), Camikebir Mah. Balık Sok. No:8, Bayramiç/Çanakkale.

Inspections on orchards are carried out twice a year — once during production and once during harvesting — with additional audits in response to complaints. All cultural procedures (seedling, pruning, irrigation, fertilisation, pest control, harvesting) are inspected against the product specification. The Bayramiç Beyazı logo must appear on all labelling and packaging, including crates.