Bayramiç Apple

Bayramiç Apple is a geographical indication apple variety derived from the Golden Delicious cultivar, cultivated in the Bayramiç district of Çanakkale Province, Türkiye, and characterized by specific phenological and pomological traits. The product was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 12 March 2013 under the designation “Place of Origin”.

^{Bayramiç Apple} (AA)

Bayramiç Apple is produced in the Bayramiç district, located on the northern slopes of Kaz Dağları at elevations between 100 and 1776 meters above sea level, in semi-mountainous areas. The region’s unique ecological conditions—including diurnal temperature variation, soil pH (6.81–7.55), lime content (0.50–13.55%), and organic matter content (1.43–2.40%)—determine the apple’s distinctive qualities.

Bayramiç Apple, derived from the Golden Delicious variety, has a slightly conical and cylindrical shape with a diameter of 50–75 mm and a length of 65–80 mm. At harvest, the skin color changes from green to yellow and develops into a uniform light yellow during storage. The stalk is approximately 2 cm long. The skin thickness ranges from 0.068 to 0.070 cm, fruit firmness from 7.1 to 7.3 kg, total sugar content from 12.6 to 13.0 g/100g, reducing sugars from 9.37 to 9.90 g/100g, and sucrose content from 2.60 to 3.10 g/100g. Additionally, measurements have been taken for chlorophyll-a (3.1–4.0 µg/cm²), chlorophyll-b (2.0–2.6 µg/cm²), and total carotenoids (0.45–0.52 µg/cm²).

Physiological traits such as fruit firmness and low acidity (0.46–0.51% malic acid) enable Bayramiç Apple to remain unspoiled during storage and maintain an optimal texture during consumption.

Apple trees used in Bayramiç Apple production are grafted onto quince rootstocks. This method allows trees to maintain economic productivity for 25–30 years. Rootstocks and scions are sourced from certified nursery plots at the Bayramiç Fruit Production Station. Seedlings are planted at spacings of 5x5 m, 5x6 m, or 6x7 m, with the central leader training system preferred.

After June fruit drop, manual fruit thinning is performed to achieve a ratio of one fruit per 40 leaves. Authorized chemical treatments are applied to control apple maggot and black rot; no hormonal applications are used.

Harvesting takes place during the first or second week of October. After harvest, fruits are marketed in wooden or plastic crates, with the majority stored for 6–8 months under conditions of 0°C temperature and 90–95% relative humidity.

^{Bayramiç Apple}(Çanakkale Governorate)

Bayramiç Apple is produced exclusively in Bayramiç district and the villages of Evciler, Yeşilköy, Çırpılar, Karaköy, Tongurlu, Külcüler, Ahmetçeli, and Saçaklı in Çanakkale Province. Monitoring is conducted three times annually by a commission composed of technical staff from the Çanakkale Chamber of Agriculture and experts from Çanakkale Onsekiz Mart University, under the coordination of the Bayramiç Chamber of Agriculture.