Kazımkarabekir pumpkin seeds are a variety of Cucurbita pepo L. cultivated for generations in Kazımkarabekir, a district of Karaman province, Türkiye and commonly consumed as a snack. Registered as a geographical indication (mahreç indication) on May 3, 2023, this product is protected under the Industrial Property Law No. 6769. The registration application was submitted by the Kazımkarabekir District Directorate of Agriculture and Forestry.

Product Characteristics

Kazımkarabekir pumpkin seeds acquire distinctive physical and chemical qualities thanks to the district’s hot continental climate and loose, humus-rich soils that provide ideal sunlight exposure. The seeds are characterized by:

• Shell color in shades of cream,
• Thin but hard shells,
• Easy-to-crack texture,
• Natural sun drying,
• Shelf life of up to two years in cool, dry conditions.

The significant difference between daytime and nighttime temperatures accelerates the drying process, improving crackability.

Key Chemical Properties:

• Maximum moisture content: 9%
• Minimum fat content: 32%
• Minimum protein content: 30%

Production Process

Kazımkarabekir pumpkin seed cultivation is based on dry farming methods. Farmers store selected seeds from the previous season in cool, dry conditions until sowing time. Sowing takes place in April or May, when soil temperatures reach 10–13 °C, using approximately 1 kg of seed per decare.

Field preparation begins with deep plowing in autumn and continues with the application of well-rotted farmyard manure in spring. Seeds are planted in hills (mounds) with 15–20 cm spacing within rows and 60–75 cm between rows. The pumpkin plants are creeping and have a vegetation period of 120–150 days.

Pest control focuses on using disease-free seeds and manual weeding or hoeing. Plant protection products, when needed, are applied on rainless days and in the afternoon to avoid harming bees and beneficial insects.

Harvesting is carried out once leaves turn brown and fruit stems dry out, indicating full maturity. Pumpkins are cut from their stems and left in the field for up to five days in dry weather. Damaged or stained fruits are removed during post-harvest selection.

Processing and Storage

Harvested pumpkins are manually or mechanically deseeded. The seeds are then sun-dried for about two weeks on food-grade drying racks, being turned daily to ensure uniform drying. The final product is stored in dry, odor-free environments.

Market Presentation and Use

Dried Kazımkarabekir pumpkin seeds are sold in bulk or in packaging compliant with food regulations. The name “Kazımkarabekir Kabak Çekirdeği” (Kazımkarabekir Pumpkin Seeds) and the geographical indication logo must appear on the product or its packaging. If this is not possible, the name and logo must be clearly displayed within the production facility.

Geographical Boundaries and Supervision

Production is limited exclusively to the Kazımkarabekir district of Karaman province, and all stages of the process—from cultivation to marketing—must occur within this geographical boundary. The product’s reputation is directly linked to its place of origin.

Monitoring is carried out at least once a year by a three-member inspection committee coordinated by the Kazımkarabekir District Directorate of Agriculture and Forestry. Inspection reports are submitted to the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu). Any non-compliance detected is reported, and corrective measures are implemented accordingly.