Iğdır Apricot

Iğdır Kayısı is a registered geographical indication apricot variety unique to Iğdır Province in Türkiye. Iğdır Kayısı, as a type of geographical indication named after its place of origin, was registered by the Turkish Patent and Trademark Office on 17 September 2018. The registering institution is the Iğdır Chamber of Commerce and Industry. This geographical indication has been protected since 1 November 2017 under Law No. 6769 on Industrial Property.

The geographical boundary of Iğdır Kayısı includes Iğdır Province and its districts as well as the Kağızman district of Kars Province. The name of the geographical indication may be used alongside a trademark on the product. Additionally, a specific logo must appear on the product packaging or the crates used for transportation.

Iğdır Kayısı produces broad-crowned and vigorously growing trees. Its most distinctive feature is its large table-grade fruits with high eating quality. The dominant variety in Iğdır apricot production areas is Şalak. Other local varieties such as Teberze and Ordubat are used as pollinators.

• Shape: Elliptical.
• Skin and Flesh Color: Yellow.
• Cheek Condition: Strong and symmetrical.
• Taste and Texture: Sweet, juicy, and moderately firm flesh.
• Stone: Freely attached to the flesh, elliptical, and sweet.
• Average Fruit Weight: 53.42–78.32 grams.
• Fruit Width: 41.06–48.83 mm.
• Fruit Length: 49.81–56.81 mm.
• Fruit Height: 40.53–47.27 mm.
• Stone Weight: 2.42–2.69 grams.
• Internal Stone Weight: 0.77–0.85 grams.

• Soluble Dry Matter Content: 13.72–16.48%.
• Fruit Juice pH: 4.5–4.96.
• Total Titration Acidity (malic acid): 0.29–0.32%.
• Vitamin C: 7.70–11.17 mg/100 g.
• Total Sugars: 7.54–14.22 g/100 g.

^{Image of Iğdır Kayısı (}Anadolu Agency⁾

Iğdır Kayısı thrives in a climate with cold winters and hot, sunny summers. It grows well in warm, nutrient-rich soils. In the Aras Valley, the period from full bloom to harvest ranges from 97 to 123 days.

• Bud break: 4–18 March.
• Pink tip stage: 10–27 March.
• Pink balloon stage: 14 March–1 April.
• Initial flowering: 23 March–6 April.
• Full flowering: 27 March–13 April.
• End of flowering: 1–15 April.
• Harvest time: 5–27 July.

1. Seedling Production: Seedlings are produced by professional grafters using dormant "T" budding onto rootstocks grown from almond seeds. Grafting is typically carried out in late July and throughout August. Seedlings are marketed at one or two years of age.
2. Orchard Establishment: Orchards are established using grafted seedlings on one- or two-year-old almond rootstocks. Due to their large, broad crowns, orchards are planted in square patterns at spacing of 8×8 or 10×10 meters. Local pollinator varieties Teberze and Ordubat are planted among them. Planting is generally conducted in early spring.
3. Irrigation: Irrigation is typically performed four to five times via surface irrigation until harvest. Drip irrigation systems are also being increasingly adopted.
4. Fertilization: Both farmyard manure and commercial fertilizers are used. Farmyard manure increases soil organic matter, while commercial fertilizers such as ammonium sulfate, ammonium nitrate, diammonium phosphate, and triple superphosphate serve as sources of nitrogen and phosphorus.
5. Pruning: Pruning is carried out in the form of planting, shaping, and fruiting pruning. Pruning is generally performed in late autumn after harvest or in early spring. Pruning is not conducted during mid-winter due to severe cold and frost events.
6. Disease and Pest Control: Dormant oil applications are carried out in early spring. Officially licensed pesticides are used against cherry leaf spot and scale insects. Hormone use is not practiced.
7. Harvest Time: Since it is consumed as a table fruit, harvesting does not occur only at full maturity. When fruits on the tree do not ripen uniformly, harvesting is done in stages. Harvesting takes place when the fruit color changes from green to straw yellow and the fruit begins to detach easily from the tree. It generally continues from late June to mid-July.
8. Packaging: Fruits are typically packed in plastic crates holding approximately 8–10 kilograms, arranged in two or three layers. Cardboard boxes are also commonly used.
9. Storage: Like other table apricots, Iğdır Kayısı is not highly suitable for long-term storage. However, it can be stored for two to three weeks at +2°C with 90% relative humidity.

^{Image of Iğdır Kayısı Harvesting (}Anadolu Agency⁾

Monitoring of Iğdır Kayısı is conducted by a minimum four-member inspection body composed of experts from the Iğdır University Faculty of Agriculture, Department of Horticultural Crops, and the Iğdır Provincial Directorate of Agriculture, under the coordination of the Iğdır Chamber of Commerce and Industry. Inspections are carried out twice annually during production and harvest phases, as well as whenever a complaint is filed, suspicion arises, or deemed necessary.

1. Production stages of the product.
2. Harvest period of the product.
3. Physical and chemical properties of the product.
4. Use of the geographical indication.

The inspection body may utilize personnel from public or private institutions or hire experts and services as needed. In cases of unauthorized or non-compliant use, the Iğdır Chamber of Commerce and Industry initiates the necessary legal procedures. Inspection reports are submitted annually to the Turkish Patent and Trademark Office.