Emcelli Biberi

Emcelli pepper is a capsicum variety derived from the Yalova Yağlık 28 cultivar of Capsicum annuum L. in the Solanaceae family, cultivated using open-field methods in Emcelli Village, Sarıgöl District, Manisa Province. It was officially registered as a geographical indication by the Sarıgöl Subprovince on 14 February 2023, with protection effective from 20 April 2021. Emcelli pepper holds a significant place in the region’s agricultural economy and is used not only for fresh consumption but also in the production of paste, dried pepper, canned products, and tarhana.

Characteristics

Emcelli pepper is a compact, bushy, low-branched, and leafy plant. Its fruits are conical, large, sweet, and blunt-tipped. The flesh thickness ranges between 3.4–3.6 mm, a feature that makes it particularly preferred for paste, dried pepper, and canned product production. In its fresh state, the fruit is dark green and turns red upon ripening. Peppers harvested for tarhana production are picked when they have turned red and are locally known as “tarhana pepper.” Moisture content varies between 4.15–7.95%, while dry matter content ranges from 92.05–95.85%. The ripening period lasts 100–110 days, and the plant reproduces through open pollination.

Cultivation Conditions

Emcelli pepper is cultivated in Emcelli Village, where the Mediterranean climate prevails, under conditions of 20–30 °C temperature and 60–79% humidity. These climatic conditions are ideal for the pepper’s growth without exposure to cold. The soil structure is humus-rich, sandy-loamy or loamy-slight clayey, with a pH of 6.2–6.8. Deep, well-drained soils with high water retention capacity promote productive growth. The optimal soil temperature for sowing is 18–35 °C.

Production Process

Soil Preparation

The field is deeply plowed between 15 October and 15 November. Based on soil analysis, two-thirds of the potassium fertilizer, one-third of the nitrogen fertilizer, and all of the phosphorus fertilizer are applied at planting in spring. The remaining fertilizers are applied at first fruit set and after the first harvest.

Seed Preparation

Seeds are collected from the previous season’s fruits that have turned from green to red, are uniform in shape, and show no deformities. These fruits are dried for 4–5 days at 30–35 °C in a shaded, well-ventilated area. Once dried, the fruits are manually rubbed to separate the seeds, which are then stored in cloth bags or jars in a dry environment at 15–18 °C. Seeds are not washed.

Seedling Production

Seeds are sown in trays during the third or fourth week of March. Approximately 1000 seeds are scattered per square meter and covered with a thin layer of sifted soil. Soil temperature must exceed 15 °C for germination. Trays are moistened with clean water and covered with polyethylene film. Seeds germinate within 5–7 days and reach a height of 13–15 cm after 14–15 days. After approximately one month, seedlings with 3–4 healthy, spot-free, and parallel cotyledon leaves are ready for transplanting.

Transplanting

Seedlings are transplanted during the first week of May, when the soil has sufficiently warmed. Seedlings showing the first flower buds are preferred. The soil is loosened with a hoe, drip irrigation pipes are installed, and holes 4–5 cm deep are made at 25–30 cm intervals for planting. Immediately after transplanting, “drenching water” is applied for 30 minutes.

Irrigation and Maintenance

Drip irrigation is used. No irrigation is performed until the first fruits appear; thereafter, irrigation is carried out at weekly intervals and ceases by the end of September. Weeding is done 1–2 days before each irrigation. Pruning involves removing side shoots and old leaves, shaping the plant to retain 2–3 main stems. Weeding is carried out every two weeks after transplanting to control weeds. Cultural measures are applied to prevent diseases and pests; chemical treatments are used only when necessary.

Harvesting and Storage

Harvesting occurs weekly from mid-August to late November and may extend into December under favorable conditions. Peppers are harvested when they reach 8–10 cm in length. Green peppers are harvested early in the morning for market sale; red peppers are harvested for tarhana production. The fruit stem detaches naturally along a pre-formed fracture line on the plant, leaving the stem attached to the fruit. For storage, freshness is maintained for 3–4 weeks at 7–10 °C and 90–95% relative humidity.

Geographical Link and Monitoring

Emcelli pepper has deep roots in the agricultural tradition of Emcelli Village. The practice of sourcing seeds from the previous season’s produce and conducting all production stages within this geographical boundary ensures a strong association between the product and its region. Monitoring is conducted at least once annually by a three-member body coordinated by the Sarıgöl Subprovince, comprising the Sarıgöl District Directorate of Agriculture and Forestry, the Sarıgöl Municipality, and an expert. Monitoring verifies seed usage, production methods, product characteristics, and compliance with geographical indication standards.