İspir Bean is a legume variety cultivated within the administrative boundaries of İspir, a district of Erzurum Province, and is protected by a geographical indication. Registered as a designation of origin, the product possesses morphological, agricultural, and climatic characteristics unique to the region where it is grown. Its registration was completed on July 7, 2008, and officially announced in the Official Gazette on May 5, 2010. Subsequently, an amendment to the registration was published in the bulletin dated November 15, 2018. The production, cultivation conditions, inspection processes, and geographical boundaries of İspir Bean are determined within the framework of relevant legislation.
Geographical Boundaries and Climatic Characteristics
The production area of İspir Bean is strictly limited to the district boundaries of İspir in Erzurum. Although the region is situated in an area of Eastern Anatolia characterized by high altitude and a continental climate, it experiences relatively mild conditions during the summer months. The temperature and humidity required for bean cultivation are particularly favorable in spring and summer. During the plant’s growth cycle, a temperature range of 20–25 °C is considered ideal. For germination, the soil temperature must be at least 10 °C, with an optimum range of 20–30 °C. Early sowing during periods of frost risk may negatively affect both quality and yield.
Geographical Indication and Legal Status
İspir Bean is a geographical indication with the nature of a designation of origin, registered under number 141 by the Turkish Patent and Trademark Office. The registration application was submitted under number C2008/029, and the protection process is managed by the İspir Chamber of Tradesmen and Craftsmen. The geographical boundary of the product is limited solely to the İspir district. The authorized form of use is specified as “labeling.” In accordance with the relevant regulations, inspection mechanisms covering all stages from sowing to harvesting and marketing have been defined.
Morphological Features and Distinctive Qualities
İspir Bean has a shape close to round or slightly kidney-like and is colloquially known as şeker fasulyesi (“sugar bean”).
Plant Characteristics:
- Growth type: semi-climbing
- Plant height: 150–170 cm
- Number of pods per plant: 40–50
- Pod length: 7–12 cm
- First pod height: 11–15 cm
- Seeds per pod: 4–5
Seed Characteristics:
- 1000-seed weight: 300–325 g
- Seed yield: 230–305 kg/da
Growth Periods:
- Germination period: 8 days
- Flowering period: 56–61 days
- Maturation period: 130–140 days
The leaf and flower structures exhibit characteristic features unique to the product. Leaf color is green, while flower color is lilac. Leaves are triangular in shape, moderately pointed at the tip, and show slight wrinkling.
Soil and Climatic Requirements
Since the bean plant is sensitive to frost, it is cultivated in warm and temperate climates. For proper germination and emergence, the soil temperature must be at least 10 °C. Flowering and fertilization processes are positively influenced within a temperature range of 20–25 °C; higher temperatures may cause flower and pod shedding.
The soil should be well-prepared, free of clods, and suitable for uniform water distribution in the field. During spring soil preparation before sowing, implements such as cultivators or spike harrows that do not overturn the soil are used, followed by leveling and clod-breaking operations.
Specific Agricultural Practices
Fertilization
Although İspir Bean benefits from partial symbiotic nitrogen fixation through Rhizobium bacteria, farmyard manure is generally used in the region. Insufficient fertilization may lead to yield losses.
Maintenance and Irrigation
From sowing to harvest, the bean plant requires approximately 400–450 mm of water. In the region, no irrigation is applied until the first flowering stage; thereafter, regular surface irrigation is practiced. Hoeing is important for controlling weeds and breaking the crust that may form on the soil surface.
Harvesting and Threshing
Harvesting is carried out when the pods have generally turned yellow and the seeds have reached their typical shape and color. Early harvesting may lead to wrinkled seeds and reduced quality. Harvesting is usually performed manually during the cool morning hours. The uprooted plants are dried in the shade for a few days. Threshing can be performed by beating with sticks, using tractors, or specialized threshing machines. To minimize broken seeds during mechanical threshing, the drum speed should be kept low.
Inspection Method and Institutions
The sowing, harvesting, and marketing stages of İspir Bean are regularly inspected three times a year. Inspections are coordinated by the İspir Chamber of Tradesmen and Craftsmen and conducted by an inspection board composed of experts assigned from the İspir District Directorate of Agriculture and Atatürk University İspir Hamza Polat Vocational School. Additional inspections may be conducted in case of complaints. When necessary, the inspection authority may seek support from public or private institutions and follow legal procedures.
