Kars Lamb Meat

Kars goose meat is a registered product unique to the province of Kars in northeastern Türkiye, whose production is restricted by specific geographical, climatic, and traditional methods. The product has been registered with a geographical indication by the Turkish Patent and Trademark Office. The application was submitted by the Kars Chamber of Commerce and Industry on 2 February 2021.

Production Process

Geese typically begin laying eggs in April and are raised in natural pastures using traditional feeding methods. The processes that confer the product’s distinctiveness include grazing in open areas, feeding with natural grains, free movement, and the use of native goose breeds resilient to cold weather conditions. Slaughtering is generally carried out in December and January. The registration document also specifies that after slaughter, the geese undergo traditional salting and drying procedures and are then stored under appropriate conditions.

Geographical Boundary and Origin Characteristic

Kars goose meat can only be produced from native goose breeds raised within the boundaries of Kars province. The registration document clearly defines the geographical boundary and states that the product’s distinctive characteristics are directly linked to the natural environment and traditional production methods.

As Kars goose meat is a registered geographical indication, only products produced within the defined geographical boundary and meeting the technical specifications outlined in the registration document may be marketed under this name. The product packaging must include the geographical indication logo provided by the Turkish Patent and Trademark Office along with information about the producer company.