Giresun Tombul Fındığı

Giresun Tombul Fındığı is a hazelnut of the Corylus avellana L. species grown in specified districts of Giresun and Trabzon provinces on the eastern Black Sea coast of Turkey. The European Commission entered it in the register of protected designations of origin on 20 June 2022, by Commission Implementing Regulation (EU) 2022/939, published in Official Journal L 164. The application was submitted by S.S. Fındık Tarım Satış Kooperatifleri Birliği (FİSKOBİRLİK), established in 1938. The Turkish domestic GI registration is No: 31, registered 10 October 2001, protected as of 18 February 2000.

Hazelnuts are divided into two categories in Turkey: Giresun Quality and Levant Quality. Only hazelnuts grown in the geographical area specified in the PDO are defined as Giresun Quality and are purchased from the farmer at a higher price. Hazelnuts grown in other parts of Turkey are defined as Levant Quality.

What makes it distinct

The most important distinctive characteristics of Giresun Tombul Fındığı, as identified in the PDO specification, are: distinctive taste and aroma, high oil content, thickness of the shell, high kernel ratio, and peelability of the testa. These result from both natural and human factors.

The cultivar Giresun Tombul Fındığı must represent at least 90 percent of the selection at the farm. The cultivars Kalınkara Fındık, Palaz Fındık (as pollinator), and Sivri Fındık are permitted up to a maximum of 10 percent.

The kernel is round, non-fibrous, has a light bright-coloured seed skin, the testa does not penetrate into the kernel and can be peeled off easily. The nut flesh is white and bright.

Physical and chemical properties

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

Physical properties (unshelled):

• Size large: 16–18mm latitude diameter

• Size medium: 14–16mm

• Size small: 12–14mm

• Maximum moisture: 7%

• Maximum dried fruit per kg: 500–700

• Shell thickness: 0.70–1.25mm

• Kernel ratio: 47.5–55%

Chemical properties (unshelled and shelled raw):

• Total fat: 56.0–68.0%

• Total protein: 14.0–21.0%

• Oleic acid: 77.0–85.0 g/100g oil

• Vitamin E: 28.0–45.0 mg/100g oil

Organoleptic characteristics: The taste, flavour, and aroma of both raw and roasted forms are very intensive. The hazelnuts are easy to chew and do not leave a feeling of dryness in the mouth. The oil of the nuts is felt. They do not leave a bitter taste when swallowing.

Production zone

The PDO production area covers specified districts of two provinces:

Giresun province: Piraziz, Bulancak, Dereli, Keşap, Espiye, Yağlıdere, Tirebolu, Güce, Doğankent, Görele, Çanakçı, Eynesil, Giresun.

Trabzon province: Beşikdüzü and Vakfıkebir.

All villages in these districts are included. The production area lies between 37°50' and 39°12' east longitude and 40°07' and 41°08' north latitude. The altitude range for economical cultivation is 0 to 750 metres. All processes including sapling planting, fertilization, pruning, harvesting, husking and drying must take place within this geographical area.

Climate and growing conditions

The production area has a humid subtropical climate with warm and humid summers and cool and damp winters. The annual average temperature in Giresun province is 14.1°C, with averages of 7.1–11.3°C between January and April and 20.1–23.2°C between June and August. These temperatures are optimal for the blossoming of hazelnut trees and for the development and maturation of Giresun Tombul Fındığı.

The average annual wind speed is 4.3 km/hr. Wind and temperature are particularly important during pollination and fertilization, with a direct effect on nut set and fruit development.

The average number of rainy days in Giresun is 160.6, with an average of 1,401mm of rain per year. Hours of sunshine per day are 2.6–3.4 between June and August. This rainfall and sunshine are sufficient for the nuts to reach the minimum appropriate weight, fat ratio, and fatty acid composition. The sunshine hours produce the high oleic acid, vitamin E content, and aroma.

The relative humidity is 76–76.3% within the period of fruit development and maturation. This humidity impacts quality as the fruits create their biochemical structures during this period, and contributes to the thin shell and easy peelability of the testa.

Harvest

Harvest in Giresun and Trabzon provinces generally runs from early August to the beginning of September, varying according to altitude. The determining signs for harvest time are: yellowing of husks, browning (reddening) of three-quarters of the nutshell, development of aroma and taste specific to the cultivar, and the fall of clusters. Another harvest criterion is that moisture content falls below 30%.

Harvest is done by shaking the branches and picking nuts from the ground, or by hand picking from shoots. Nuts are harvested with husks and laid on threshing fields to dry until water content reaches 12%. Nuts are then separated from husks by threshing machines and continue drying until water content falls below 6% for kernels.

Control and certification

Control is shared between three bodies named in the specification:

• FİSKOBİRLİK — keeps records on farmer information, production areas, fruit growth, industrial facilities, processing, packaging and storage; coordinates the supervisory authority

• Hazelnut Research Institute (Fındık Araştırma Enstitüsü), Giresun — monitors production methods and natural and human factors

• Provincial Directorate of Agriculture and Forestry — Giresun and Trabzon provincial directorates check product characteristics, geographical origin, production method, and labelling compliance