Gemerek Gilaburusu

Gemerek Gilaburusu (Viburnum opulus) is a dwarf, shrub-like tree species that produces red, chickpea-sized fruits. It is commonly grown in Türkiye’s Central Anatolia Region, particularly in the Gemerek district of Sivas province. The plant naturally thrives in areas rich in water sources, especially along riverbanks, and can be cultivated in gardens, although wild forms are also found in the region.

Physical Characteristics

• Can grow up to 4 meters in height.
• Fruits form in clusters of 30–40 spherical berries per bunch.
• The berries are fleshy, juicy, thin-skinned, and large in size.
• Weight of 100 berries: 69.90–83.21 g; Weight of 100 seeds: 3.2–4.3 g.
• Juice yield: 43%.

Growth Conditions

• Possessing deep shoots, the plant can live up to 300 years.
• Begins fruiting three years after planting.
• Yield per tree: 8.4–10 kg.

Geographical Indication and Designation of Origin

Gemerek Gilaburusu was registered as a “Designation of Origin” by the District Governorate of Gemerek on November 23, 2017 (Registration No: 241). The geographical boundary is limited solely to the Gemerek district of Sivas province. Its distinctive qualities are closely tied to the region’s specific soil structure and climatic conditions.

Soil Characteristics

• Slightly alkaline soil (pH: 7.87), rich in organic matter and nitrogen.
• Soil texture: clay-loam and sandy-loam.

Climate

• Microclimate environment at 1200 meters above sea level, surrounded by mountains.
• Winter chilling requirement (temperatures below 0°C in December–February).
• During fruit ripening (August–September), high daytime temperatures (up to 30°C) and significant diurnal temperature variation enhance aromatic compound synthesis.
• Valleys formed by Kızılırmak tributaries moderate the continental climate.

Chemical Composition and Nutritional Value

Active Compounds: Resin, viburnum, valerianic acid, organic acids, tannins, salicosides, and saponins.

Fatty Acids: Linoleic acid (omega-6), oleic acid (omega-9), linolenic acid (omega-3).

Vitamins and Antioxidants: High in vitamin C and antioxidant compounds.

Production and Processing Method

Cultivation

• Clone rootstocks are used for higher yield and disease resistance.
• Planting spacing: 3 meters (in-row) × 4 meters (between rows).
• Soil preparation involves 50–60 cm deep tillage and 3–4 tons/da of decomposed farmyard manure.
• Chemical fertilization: 15–18 kg/da Nitrogen (N) and 10 kg/da Phosphorus (P₂O₅).

Maintenance

• Irrigation: Furrow irrigation from July to September.
• Pruning: Performed in March–April.
• Spraying: Bordeaux mixture is applied when shoots reach 30–35 cm in length.

Harvesting and Post-Harvest

• Harvest Period: From October to December, when the fruit peel turns dark red.
• Fruits are hand-picked in clusters.
• Initially bitter, the fruits lose their bitterness after being soaked in brine (5–15°C) for one month.
• Can remain fresh for up to one year under brine storage.

Consumption

The fruits, after soaking in brine, are squeezed to extract juice. The juice is diluted with water and optionally sweetened. It should be consumed on the same day it is prepared.

Inspection Mechanism

Production is monitored three times a year (during cultivation and harvest periods) by a three-member commission coordinated by the Gemerek District Governorate and composed of experts from the Gemerek Sugar Beet Regional Directorate, District Agriculture Directorate, and the Chamber of Agriculture.