Hatay White Pumpkin

Hatay White Pumpkin is a variety of pumpkin belonging to the species Cucurbita moschata, cultivated in the province of Hatay. It was registered as a geographical indication under registration number 1533 on 01.02.2024, following an application submitted by the Antakya Chamber of Commerce and Industry on 17.03.2023. The product group is classified as “Processed and unprocessed fruits, vegetables and mushrooms”. The product’s association with Hatay is based on the region’s climatic conditions, local production methods, and its widespread use in the preparation of pumpkin desserts.

Product Characteristics

Hatay White Pumpkin is a firm, partially sweet pumpkin with a white to grey outer rind and yellow to orange flesh. The fruit may be elongated cylindrical, round or flattened round in shape and exhibits a segmented structure. The plant’s stems are thick; its leaves are dark green, broad and hairy. The trailing vines can extend up to 6 metres in length.

The distinctive qualities of the product are influenced by the hot and continental climate of Hatay, significant day-night temperature variations, and abundant sunlight exposure. The region’s soils, which are deep, permeable, loamy-clayey and rich in minerals and organic matter, enable the fruit to reach weights of up to 60 kilograms.

The flesh thickness is determined to be a maximum of 8 cm, the rind thickness a maximum of 6 mm, the seed cavity length a maximum of 60 cm, and the Brix (soluble dry matter) value at least 3%.

Production Method

Production is carried out using open-field cultivation methods within the province of Hatay. Producers typically use large, plump seeds saved from the previous harvest. On average, one kilogram of seed is used per decare.

• Soil Preparation: The land is deeply ploughed in autumn. In spring, a second ploughing is performed using composted farmyard manure to enhance the soil’s water retention and aeration. It is recommended to place bee hives in the vicinity to facilitate pollination.
• Sowing: Sowing is carried out during April and May, when soil temperatures reach 10–13 °C. South-facing slopes (sunny aspect) are generally preferred, with row spacing maintained at an average of 2 metres between plants.
• Weeding and Cultivation: Seeds germinate within approximately two weeks. After the plant develops leaves, weeding is performed to remove weeds, break up the soil crusting and fill the base of the plant.
• Irrigation: Irrigation is avoided until the first fruits appear, except during drought conditions. After fruit set, frequent irrigation is required due to the plant’s rapid growth. Water demand increases as humidity decreases and temperatures rise.
• Fertilisation and Crop Protection: Fertilisation is carried out according to soil analysis; application of barnyard manure in autumn is common. The primary method of crop protection is the use of healthy seeds. Weed control is achieved through weeding. Where necessary, plant protection products compliant with relevant regulations may be applied, ensuring no harm to pollinators such as bees.
• Harvest: Harvesting typically begins in August, approximately four months after sowing. It is conducted on dry days when the plant leaves have turned yellow and the pumpkin stems have dried and separated easily from the vine. Stems are cut or broken off during collection. Damaged, spotted or rotten pumpkins are removed.
• Storage and Market Supply: Products are stored in cool, dry, clean and odour-free environments. They are marketed whole, loose or sliced (with or without rind), in food-grade packaging and with labels compliant with applicable food regulations.

Geographical Boundary and Control

Due to its geographical association and local production methods, the cultivation and all stages of production of Hatay White Pumpkin must be carried out entirely within the boundaries of the province of Hatay.

Control procedures are coordinated by the Antakya Chamber of Commerce and Industry. The control body consists of a minimum three-member commission comprising representatives from the Antakya Chamber of Commerce and Industry, the Department of Horticultural Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, and the Hatay Provincial Directorate of Agriculture and Forestry.

Inspections are conducted at least once annually or upon complaint. During inspections, the harvesting practices, storage conditions, market supply and the correct use of the Hatay White Pumpkin designation and geographical indication emblem are verified. Inspection results are documented and submitted to the Turkish Patent and Trademark Office by the Antakya Chamber of Commerce and Industry.