Hasanağa Artichoke

Bursa Hasanağa Artichoke is a variety of artichoke unique to Bursa Province in Türkiye, produced from the Bayrampaşa cultivar and officially registered under its place of origin. The Hasanağa artichoke is known for its large, flattened head, broad flower base, and high sugar and fat content—attributes that determine both its flavor intensity and its preferred status in canning production. Harvested in April and May, the product is marketed fresh, frozen, and canned. This artichoke, propagated vegetatively using traditional cultivation methods, is a clearly geographically defined agricultural product limited to several districts of Bursa, with all processes from production to processing carried out according to specific standards.

^{Bursa Hasanağa Artichoke (Generated by artificial intelligence.)}

The Bursa Hasanağa artichoke is a variety cultivated in Bursa Province, Türkiye, and officially registered as a geographical indication on 11 September 2020. The product, registered under number 533, is derived from the Bayrampaşa artichoke (Cynara scolymus L. cv. Bayrampaşa). The registration application was submitted on 25 December 2017, and the registration rights were granted to the Nilüfer Municipality of Bursa. The product is registered under the category of processed and unprocessed fruits and vegetables and mushrooms, with the status of a geographical name.

The geographical boundary of the Bursa Hasanağa artichoke encompasses various districts and neighborhoods within Bursa Province. These include Nilüfer (e.g., Hasanağa, Görükle, Kayapa), Mudanya (e.g., Zeytinbağı, Hançerli), Orhangazi (e.g., Orhangazi, Yeniköy), Karacabey (e.g., Sultaniye, İsmetpaşa), and Mustafakemalpaşa (e.g., Kömürcükadı, Karaorman). The purpose of this geographical limitation is to ensure the product is cultivated under specific environmental and cultural conditions that preserve its distinctive characteristics.

The history of artichoke cultivation in the Bursa region dates back centuries. Archaeological excavations around Lake Uluabat have uncovered coins dating to approximately 350 BCE bearing depictions of artichokes and crayfish, indicating the deep-rooted presence of artichokes in the regional culture. Within Bursa’s culinary tradition, the artichoke holds significant historical and economic importance.

^{Hasanağa Artichoke (}Bursa Nilüfer Municipality⁾

The Hasanağa artichoke features a large, flattened head. Its broad flower base makes it particularly preferred for canning. The product is distinguished from artichokes of the same variety grown in other regions by its relatively high sugar content (2–2.5%) and fat content (0.80–1.80%). Harvesting of the Hasanağa artichoke takes place in April and May.

The fresh, unpeeled, and unprocessed state of the Hasanağa artichoke exhibits the following properties:

• L value (Hunter-Lab): 67.50–80
• a value (Hunter-Lab): 1–4.50
• b value (Hunter-Lab): 32.50–39
• Base diameter: 1.60–1.85 cm
• Base height: 8–10 cm
• Dry matter content: 15–21%
• Sugar content: 2–2.5%
• Fat content: 0.80–1.80%

Hasanağa artichokes cooked using the Sous Vide method (60°C for 40 minutes) under vacuum packaging and then cooled to room temperature must exhibit the following sensory characteristics:

• Firmness: Soft
• Fibrosity: Fibre-free
• Fiber density: Sparse
• Aroma: Intense and leaving no bitter aftertaste in the mouth

This evaluation is conducted using a five-point hedonic scale, with a minimum score of 4 required for each criterion.

^{Hasanağa Artichoke (}Bursa Nilüfer Municipality⁾

Production of the Hasanağa artichoke is carried out through vegetative propagation using basal shoots from uniform, unopened artichoke plants. Soil preparation involves tilling the land to a depth of 50–80 cm, followed by several days of aeration and refinement using a disk-harrow. Planting areas are prepared after these operations. In March and April, basal shoots are carefully cut with a sharp tool from around the selected plants at a depth of approximately 10–12 cm. The shoots undergo light leaf cleaning and are sorted by diameter before being planted in the field at intervals of 30x10 cm. Watering immediately after planting is essential. A root neck diameter of 2.0–2.5 cm enhances successful root establishment.

Regular irrigation is critical during the rooting phase of the basal shoots. After planting in March, irrigation, weeding, and fertilization as needed are carried out until the end of June. From mid-June onward, irrigation is stopped to allow the plants to enter a resting period. In early August, a revival irrigation is applied, activating the buds and prompting shoots to emerge from the soil. These shoots are carefully dug up and transplanted to the main planting areas, typically spaced at 100x60–70 cm intervals.

In autumn, the underground stems of the plants are inspected, and only the two or three strongest basal shoots are retained; the rest are removed. In the prepared planting field, trenches are dug at 1-meter intervals, and holes are dug to match the depth of shoot excavation. The shoots are planted, followed by another round of watering.

During the growth period, weeds between and within rows are removed, and the soil is hoed two to three times to promote aeration. Irrigation begins in early August with revival water; during winter months, irrigation is generally provided by rainfall. Additional irrigation is applied if rainfall is insufficient during the harvest period.

Harvesting occurs when the artichoke heads reach an appropriate size. Harvesting is performed in April and May by cutting the heads along with their stems, approximately 15–20 cm below the base.

^{Hasanağa Artichoke (}Bursa Nilüfer Municipality⁾

The product is offered to consumers in fresh, frozen, or canned forms. Fresh products have no specific shape or size requirements; however, artichokes intended for canning are sorted by size. In canning preparation, artichoke bases are rapidly peeled and immersed in boiling water containing 1% lemon juice and 2% salt. The bases are held in this solution for 1–2 minutes, then removed, and the blanching water is cooled for later use in jars. Immediately after removal from boiling water, the artichokes are transferred to cold water at 15–25°C and cooled to room temperature. They are then placed in glass jars according to size, covered with the cooled blanching water, and tightly sealed. The jars are kept in boiling water for approximately 10 minutes to ensure complete sealing. Afterward, they are removed and cooled, then stored for up to one year in a cool, dark environment.

Inspections of the Hasanağa artichoke are coordinated by the Nilüfer Municipality of Bursa, with expert personnel from the Nilüfer Municipality, Uludağ University Faculty of Agriculture, Bursa Provincial Directorate of Agriculture and Forestry, and Bursa Chamber of Agriculture participating in the inspection team. Inspection activities begin at the end of April, coinciding with the harvest period. Two inspections are conducted annually: one during harvest and another on fresh produce after harvest. During production process inspections, the practices carried out by producers up to harvest are reviewed. Inspections may also be conducted in response to any complaints.

Frozen products are evaluated for the same quality attributes as fresh products; however, canned products, which contain salt and lemon juice, differ only in sensory analysis and are excluded from such analyses. Inspections are conducted in two main stages:

In this stage, the planting, propagation, irrigation, fertilization, and agricultural protection practices are verified for compliance with the established production method. Additionally, the proper preparation of harvested products—whether fresh, frozen, or canned—is assessed.

Inspections of fresh products examine physical, chemical, and sensory properties:

• Physical Analysis:
• • Base diameter: 1.60–1.85 cm
  • Base height: 8–10 cm
• Chemical Analysis:
• • Dry matter content: 15–21%
  • Sugar content: 2–2.5%
  • Fat content: 0.80–1.80%
  • Color values (Hunter-Lab): L value 67.50–80; a value 1–4.50; b value 32.50–39
• Sensory Analysis:
• • Artichokes cooked using the Sous Vide method (60°C for 40 minutes) under vacuum packaging and cooled to room temperature must exhibit softness, fibre-free texture, sparse fiber structure, and intense aroma. Additionally, they must leave no bitter aftertaste. A minimum score of 4 on the five-point hedonic scale is required for each of the four specified criteria.

Dry matter and color analyses are performed only when a claim of infringement of the geographical indication rights is brought before the court under Article 53 of Law No. 6769 on Industrial Property.

Sampling for inspection is conducted randomly from products sold at retail points labeled as “Hasanağa Artichoke.” The number of samples to be collected is determined by the inspection authority based on the size of the inspection area. Support or services may be obtained from public or private institutions or qualified personnel employed by such institutions during inspection processes. The registered entity is responsible for managing legal proceedings.

^{Hasanağa Artichoke (}Bursa Nilüfer Municipality⁾