Keban Pepper is a bell pepper variety (Capsicum annuum var. grossum) from the Solanaceae family, cultivated in the Keban district of Elazığ province, Türkiye. Registered as a designation of origin (mahreç işareti) on November 4, 2024, it is protected through a geographical indication application by the Elazığ Provincial Directorate of Agriculture and Forestry, Elazığ Chamber of Commerce and Industry, and Keban District Directorate of Agriculture and Forestry.
Distinctive Features
Keban Pepper is green and available in both spicy and sweet varieties. It is recognized for its typically two- or three-lobed, veined, conical or semi-conical fruits. Its fleshy texture, large size, and glossy dark green color distinguish it from peppers of other regions. The average fruit weight is 110–140 grams, with a diameter of 20–23 cm and a length of 10–12 cm. The fruit flesh is thick (1–3 mm), and the seeds are firmly attached to the stem. The plant is self-pollinating, grows upright and vigorously, and reaches a height of 50–60 cm.
The irrigation provided by the Keban Dam and the region’s summer temperatures play a key role in the pepper’s adaptation to the local ecology. Sunlight and light intensity enhance photosynthesis and fruit development, positively affecting the pepper’s size. Seeds used in production are local, heirloom varieties passed down through generations.
Morphological Characteristics
No anthocyanin formation is observed in the hypocotyl region of seedlings, but significant anthocyanin accumulation occurs at the node level of mature plants. Leaves are conical, pointed, broad, and green. Fruits are light green before ripening and turn glossy dark green when mature. Fruit orientation can be upright, horizontal, or pendulous. The fruit tips are wavy and rounded, with a glossy, wavy surface. On average, fruits have three seed chambers.
Chemical Properties
- Dry Matter Content: 8–9%
- Ash Content: 0.1–1%
- HCl-Insoluble Fraction: 0.01–0.032%
- Acidity: 0.01–0.03%
Cultivation and Production Method
Seeds are sown in hotbeds, trays, or pots to protect against spring frosts. When seedlings reach the four-leaf stage and average temperatures hit 15°C, they are transplanted to fields between late April and early May. The soil is deeply plowed in autumn and prepared in spring using a disc harrow and roller. Seedlings are planted on furrow ridges in single or double rows, followed by initial watering. Organic fertilization involves applying approximately 3 tons of aged manure per decare, with chemical fertilization based on soil analysis.
Soil and Climate Requirements
Keban Pepper thrives in deep (at least 60 cm), permeable, water-retentive, organic-rich loamy soils. Sandy-loam soils are preferred for early yields. Temperatures below 0°C cause damage, while temperatures above 38°C reduce pollen viability and yield.
Maintenance, Irrigation, and Harvest
Three rounds of hoeing are performed post-planting. Disease-free seedlings are used, and seedbeds must be established in clean, disease-free areas. Irrigation begins 10–15 days after planting and continues every 7–10 days, depending on weather conditions, ending by late September or early October. Harvesting starts in late June and ends in mid-October, conducted weekly by hand.
Storage and Preservation
Keban Pepper can be stored for up to 20 days at 8–9°C with adequate air circulation. It must be kept in cool, odor-free, clean, and dry environments until it reaches the market.
Geographical Boundary and Inspection
All production stages must occur within the boundaries of Elazığ province. Inspections are conducted at least annually by the Keban District Directorate of Agriculture and Forestry, ensuring compliance with physical and chemical properties and proper use of the Geographical Indication.
