Aksaray Roasted Sunflower Seeds

Aksaray Roasting Sunflower Seed is an agricultural product cultivated in the province of Aksaray within Türkiye’s Central Anatolia Region and officially registered with a geographical indication on 3 November 2023. The seed has a black shell with gray striped markings and a large, plump, and crisp kernel. When dried, it retains its crunchy texture and is specifically selected for snacking purposes.

The registration process was carried out by the Aksaray Chamber of Commerce under Law No. 6769 on Industrial Property. The product falls under the category of processed and unprocessed fruits, vegetables, and mushrooms, with its geographical boundary limited exclusively to the province of Aksaray.

Geographical and Ecological Characteristics

Aksaray Roasting Sunflower Seed is derived from the fruit of the Helianthus annuus plant, which has been cultivated in the Tuz Gölü Basin since the 1960s. The region’s characteristic winds—air currents from Hasandağı and Ekecik Dağı combined with breezes around Tuz Gölü—and soil composition create a favorable microclimate for sunflower cultivation. These natural conditions directly enhance the product’s yield and quality, enabling sunflower seed production in Aksaray to increase steadily over the years.

Distinctive Characteristics

Aksaray Roasting Sunflower Seed is a product closely associated with the region and holds a significant place in the local economy. This snacking sunflower seed, obtained after cleaning and drying following harvest, differs from other sunflower seed varieties both in its physical properties and production process. The packaging or the product itself must bear the label “Aksaray Roasting Sunflower Seed” and the geographical indication emblem; otherwise, these must be visibly displayed at the production facility.

Production Process

The production of Aksaray Roasting Sunflower Seed is shaped by regional agricultural practices. In autumn, stubble fields are plowed to a depth of 20–25 cm to make them suitable for storing winter rainfall. During this process, stalks and straw are converted into organic matter. In spring, once the soil is ready, it is worked with a harrow or cultivator, and fertilization and herbicide application are carried out as needed to prepare the seedbed.

Fertilization occurs in three stages: together with the seed, during hoeing, and during the growth phase. Elements such as potassium, nitrogen, and magnesium are applied via drip irrigation at these stages. Sowing takes place in April–May with row spacing of 70 cm and in-row distances varying between 25–40 cm depending on soil fertility and plant height. Seed depth is set at 5–7.5 cm and adjusted according to soil conditions.

To prevent soil exhaustion, sunflower cultivation is rotated with cereals such as wheat, barley, and oats. Irrigation is carried out at intervals of 15–20 days during the emergence stage and when plants show signs of wilting. The most critical irrigation periods for sunflower are the onset of flowering and the milk stage. Early in the growing season, sprinkler irrigation is preferred; after stem elongation, drip irrigation is adopted.

Harvesting occurs in August–September when the plants are fully dried and the flower heads turn brown. Moisture content must not exceed 9.5%. In manual harvesting, the heads are cut with sickles and transported to threshing areas, where they are beaten with sticks or processed using specialized machinery. When using combine harvesters, cylinder speed, concave-clearance settings, fan speed, and sieve adjustments must be carefully calibrated.

Drying is performed by spreading the seeds, separated from the husk, on food-safe surfaces under direct sunlight for approximately two weeks. Daily turning ensures uniform drying. During storage, moisture content must not exceed 9.5% and pile height must not exceed 1–1.5 meters. If necessary, the seeds are turned to prevent heating and spoilage. Dried sunflower seeds can be stored for up to one year in dry, cool, and odor-free environments.

In the final stage, the product is marketed in bulk or in appropriate packaging, with labeling compliant with food regulations.

Monitoring and Protection

The monitoring process is conducted under the coordination of the Aksaray Chamber of Commerce, with the participation of experts from the Aksaray Provincial Directorate of Agriculture and Forestry and the Aksaray Chamber of Agriculture. Annual inspections, carried out at least once per year, verify compliance with production methods and proper use of the geographical indication emblem. Services may be obtained from public or private institutions as needed. The registering institution holds the authority to manage legal proceedings.