Keşan Siğilli okra is a variety of okra cultivated in the villages of Siğilli, Türkmen, Kılıçköy, Boztepe, Şabanmera, Karlıköy, Kızkapan, and Karahisar, all located in the Keşan district of Edirne, Türkiye. This product is derived from the Sultani okra variety and was registered as a designation of origin on December 7, 2020, to be protected under the Industrial Property Law No. 6769 as of December 26, 2019. The registration number is 617, and the registrant institution is the Keşan Chamber of Commerce and Industry.
Description and Distinctive Features
Keşan Siğilli okra has dark green, smooth, and five-edged fruits. The flesh of the fruit is soft, and cellulose formation progresses slowly even if harvesting is delayed. Its lack of fuzz, small seeds, and drought tolerance distinguish it from other okra varieties. The region’s sandy-loamy soil structure and limited rainfall following the April rains provide ideal conditions for cultivation.
The root system consists of a main taproot surrounded by secondary and fibrous roots, extending 100–120 cm deep in well-drained soils. The stem is smooth, light green to yellowish in color, reaching 65–90 cm in dry conditions and 2–2.5 meters in rainy periods. Leaves are medium-sized (approximately 150–200 cm²) with petioles about 20 cm long, resembling cotton or grape leaves. Flowers have bright yellow petals, with purple-colored stalk and calyx joints. They are hermaphroditic and mostly self-pollinating. The fruits are plump, green, and smooth; during harvest, they measure 1.5–2 cm but can grow up to 8–10 cm, and up to 30 cm when fully mature.
History and Production Method
Okra cultivation in the region began around 1965. Initially, local villagers produced it manually using hoes to open planting pits for household consumption. Since the 1980s, sowing has been done with seed drills. Production is carried out on level fields after soil preparation using pneumatic or universal seed drills, with sowing taking place in late April or early May depending on weather conditions.
For each decare of land, 400–600 g of seeds (pneumatic seeder) or 1–1.5 kg (universal seeder) are used. The variety does not require irrigation, as it is sensitive to excess water. Among diseases, powdery mildew is common, while aphids are the main pests; pesticide applications are mainly for aphid control. Fertilization is limited to 10–15 kg per decare of base fertilizer (15-15-15 or 15-46-0), depending on soil needs. Weed control is carried out by hoeing 3–4 times during the growing season.
Harvest begins 55–60 days after sowing and continues until the end of September, lasting approximately three months. The fruits, measuring 1.5–3 cm, are harvested by hand; they mature every two days, and harvesting occurs 3–4 times per week. Average yield is 10–15 kg per harvest, amounting to 360–540 kg per decare per season.
Usage and Inspection
The product is labeled with the expression “Keşan Siğilli Okra” along with the official logo and designation of origin emblem. These marks appear on the product or its packaging; if packaging is unavailable, they must be visibly displayed at the production site.
Inspections are coordinated by the Keşan Chamber of Commerce and Industry and conducted by a committee of at least three experts from the Keşan District Directorate of Agriculture and Forestry, Keşan Municipality, and Trakya University Keşan Vocational School.
At least one inspection is carried out annually, with additional checks conducted in response to complaints. Inspections cover seeds, field maintenance, physical characteristics, and emblem usage; product analysis may be performed when necessary. The inspection committee may receive support from individual experts or institutions. The registrant organization is responsible for ensuring legal protection.
Additional Information
The production process—from sowing to harvesting—takes 55–60 days, depending on soil and weather conditions. Harvested okras, measuring 1.5–3 cm, are hand-picked, and yields range from 360–540 kg per decare per season. The inspection process is carried out regularly to ensure the authenticity and quality of the product.
