Boyabat Gazidere tomato is a local and traditional tomato variety grown in the villages of Gazideresi and Gazideretabaklı in the Boyabat district of Sinop, located in Türkiye’s Black Sea region. Cultivated using the same seeds for over 150 years, this tomato is also referred to as the “ugly tomato” by the local community. It was officially registered with a designation of origin on April 12, 2019, and is protected under geographical indication status.
Morphological Characteristics
Boyabat Gazidere tomato is a large, multi-lobed, and indeterminate (vine-type) variety. The fruit is slightly flattened, with a rounded tip and a notched calyx scar. During commercial harvest, the fruit width ranges from 131–143 mm, and the height ranges from 86–101 mm. The skin thickness is 0.37–0.41 mm, making it thin and soft. The flesh is pinkish-red, aromatic, juicy, and has a sandy texture. The seed count per fruit ranges from 400–500. It is distinguished from other tomatoes by its sliced structure and a conical, seedless “cücük” region at the center.
The ripening process occurs from the inside out. Before full ripeness, the fruit exhibits green shoulders. Due to its short shelf life after harvest, it is suitable for fresh consumption and not ideal for long-distance transport. While primarily used for breakfast and salads, it is also utilized in canning and tomato juice production.
Botanical Characteristics
The plant is upright, reaching a height of 150–200 cm. Anthocyanin pigmentation is observed on the stem and branches, with internode lengths of 6–9 cm. The leaves are small to medium in size, with serrated and wavy edges and slight blistering. The leaf color is blue-green. The flowers are yellow and medium-sized. The flowering period spans from June 10 to October 10, with full bloom occurring around July 1 and lasting approximately 15 days.
Cultivation Conditions
Boyabat Gazidere tomato is grown in alluvial soils nourished by the mineral-rich waters of Gazidere Stream and Gökırmak River. The soil is clayey, non-saline (0.019%), slightly alkaline (pH 7.81), low in lime (0.6%), and contains a moderate amount of organic matter (2.58%). The phosphorus (P₂O₅) content is very high, while the potassium (K₂O) content is moderate.
The production process relies on traditional agricultural practices. In autumn, the soil is tilled to a depth of 20–25 cm with aged farmyard manure. At the end of March, a second tillage is performed with 25 kg/ha of DAP fertilizer. Seeds (400–500 g/ha) are sown at a depth of 3 cm. Thinning is done in mid-May, with plants spaced 30 cm apart within rows and 50 cm between rows. Irrigation begins in mid-June and continues every 3–5 days. Nitrogen fertilizer (urea) is applied every 20 days, and foliar fertilization is used based on micronutrient deficiencies.
The first harvest starts in early July, repeated every 2–3 days until the end of October. The yield per plant can reach 50 kg, with a total yield of 6–7 tons per hectare.
Geographical and Ecological Context
Boyabat district, located 86 km south of Sinop, lies along the Gökırmak basin. The mineral-rich waters of Gazidere Stream and Harın Stream, combined with loose-textured rocky areas, provide ideal microclimatic and geological conditions for tomato cultivation. These natural conditions are key to the distinctive flavor and aromatic qualities of the tomato.
Inspection and Protection
The production of Boyabat Gazidere tomato is overseen by the Sinop Provincial Directorate of Agriculture and Forestry, Boyabat Municipality, and Boyabat Chamber of Agriculture. Inspections are conducted every 15 days, covering production methods, fertilization, irrigation, pest control, harvesting, and marketing. Expert support from public or private institutions may be sought when necessary. The registering authority ensures the legal protection of the product.
