Kızıltepe Red Lentil

Kızıltepe Red Lentil is a variety of red lentil cultivated within the boundaries of Kızıltepe district in Mardin Province, Türkiye, and officially registered with a geographical indication bearing its place of origin. This lentil, derived from the species Lens culinaris Medik., is produced in two forms: leaf type (with split cotyledons) or football type (with intact cotyledons). The product features small, bright red seeds with high water absorption capacity, enabling long-term storage without spoilage due to its short cooking time and low moisture content. The unique combination of Kızıltepe’s clay-loamy, potassium-rich, slightly alkaline soil structure with the transitional characteristics of Mediterranean and continental climates determines both the physical properties and flavor profile of this lentil.

Botanical Characteristics and Product Types

The Kızıltepe red lentil is obtained from winter-sown plants of the species Lens culinaris Medik.. The harvested product consists of dehulled lentil seeds and is produced in two distinct forms:

• Leaf Type: Produced by removing the seed coat and separating the cotyledons.
• Football Type (or Whole): Produced by leaving the cotyledons intact without separation.

During production, both types may undergo a polishing process using sunflower oil, with a maximum oil content of 2.5% by total weight.

Physical Characteristics

Seed Dimensions

• Diameter: Minimum 3.0 mm, maximum 5.5 mm for both types.
• Thickness: Leaf type: 0.9–1.1 mm; Football type: 2.0–2.2 mm.
• 1000-Seed Weight: Leaf type: 16.0–22.5 g; Football type: 32.0–45.0 g.

Hydration Capacity

• Leaf type: 0.027–0.031 g/seed.
• Football type: 0.028–0.034 g/seed.

Cooking Time

• Leaf type: 20.2–20.8 minutes.
• Football type: 20.8–21.6 minutes.

Color Characteristics

The Kızıltepe red lentil is characterized by bright red-orange hues when dehulled. Color values are as follows:

• Leaf Type
• • L: 57.22–71.40
  • a: 14.26–26.00
  • b: 19.07–30.51
• Football Type
• • L: 57.38–78.66
  • a: 12.81–26.53
  • b: 18.83–30.95

Physicochemical Characteristics

The chemical composition of both lentil types is similar in nutritional value:

• Moisutre (%)
• • Leaf: 8.47–11.90
  • Football: 8.49–12.00
• Protein (%)
• • Leaf: 23.04–29.76
  • Football: 23.92–29.14
• Ash (%)
• • Leaf: 2.55–2.79
  • Football: 2.50–2.96
• Carbohydrate (%)
• • Leaf: 50.33–60.11
  • Football: 50.41–60.65
• Starch (%)
• • Leaf: 40.12–54.78
  • Football: 40.65–54.83

The mineral content is also significant:

• Calcium: 21.96–22.66 mg/100 g (leaf), 23.76–24.32 mg/100 g (football).
• Iron: 5.83–16.05 mg/100 g.
• Potassium: 331.3–968.1 mg/100 g.
• Magnesium: 15.94–16.10 mg/100 g.
• Zinc: 2.79–3.51 mg/100 g.
• Total phenolic compound: 0.23–0.26 mg/kg.

Geographical Characteristics and Growing Environment

The distinctive qualities of the Kızıltepe red lentil are shaped by the unique climatic and soil conditions of Kızıltepe district.

Soil Structure

• Deep, flat soils with alluvial parent material.
• Reddish-brown color tones.
• Clay-loam texture.
• Low organic matter content.
• High potassium concentration.
• Slightly alkaline pH (near neutral).

Climatic Conditions

In Kızıltepe, a mild Mediterranean climate transitions into a continental climate characterized by wet and mild winters and hot, dry summers.

• Average annual rainfall: 310 mm.
• Average temperature: 18 °C.
• Rapid temperature increases in May halt flowering and accelerate maturation.

These conditions support rapid maturation, high water absorption capacity, and low moisture content in the seeds. Low relative humidity ensures that harvested seeds remain dry, reducing the risk of insect infestation or mold during storage. Additionally, a high number of sunny days during the maturation period increases the concentration of red-orange pigments in the lentils.

Early maturation leads to earlier gelatinization of starch within the seeds, contributing to the short cooking time characteristic of Kızıltepe red lentil.

Production Process

Field Preparation and Sowing

• In autumn, plowing is carried out to a depth of 15–20 cm using a moldboard plow.
• To control weeds, rainwater or a single irrigation is applied, followed by a second tillage using a harrow.
• Sowing is performed using a seed drill or broadcast method, at a rate of 250–300 seeds per square meter or 14–15 kg per hectare. In broadcasting, seeds are mixed into the soil using a harrow or disc harrow.

Cultivation

• In rainy years, roller cultivation is performed with a tractor when plants reach a height of 5–10 cm to prevent excessive stem elongation.
• In dry years, 1–2 irrigations are applied in April.
• A single application of herbicide is possible in March–April to control weeds such as barley, oats, and wheat.

Harvesting and Processing

Harvesting is carried out in May using a combine harvester, reaper, or sickle.

• Combine harvesting: Performed after seeds are fully dried.
• Harvesting with sickle or reaper: Carried out when seeds are firm enough to avoid crushing. After harvest, the product is dried in the field for 4–6 days.

Following threshing, lentil seeds undergo sorting to remove foreign materials. Storage is conducted in reinforced concrete or steel silos under conditions of 20–30 °C temperature and 20–35% relative humidity.

Dehulled Lentil Production

Hulled lentils are transported to processing facilities and undergo the following steps:

1. Cleaning (using sieves, air separators, spiral separators, and toothed cylinders).
2. Washing with 3–4% water followed by centrifugal drying.
3. Steaming (2–3 hours).
4. Dehulling and cotyledon separation using two-part circular grinding stones.
5. Removal of broken seeds.
6. Passing through a color-sorting machine.
7. Optional polishing with up to 2.5% sunflower oil.

The product is packaged as either leaf type or football type. Packaging is carried out in OPP (polypropylene) materials in sizes ranging from 0.5 kg to 50 kg. Products of 5 kg and above may optionally be packed in laminated OPP sacks. Shelf life is two years under dry, cool conditions away from direct sunlight.

Monitoring and Control

The production and marketing of Kızıltepe red lentil are regularly monitored at least twice annually by a five-member control authority coordinated by the Kızıltepe Chamber of Commerce. This authority comprises representatives from the following institutions:

• Kızıltepe Chamber of Commerce,
• Dicle Development Agency,
• Kızıltepe District Directorate of Agriculture and Forestry,
• Mardin Provincial Directorate of Agriculture and Forestry,
• Mardin Artuklu University Department of Nutrition and Dietetics.

Inspections are conducted at both field production stages and on market products. Key inspection criteria include:

• Compliance of physical properties and color values with standards,
• Adherence of production methods to established protocols,
• Correct use of the term “Kızıltepe Red Lentil” and its geographical indication emblem.

Physicochemical analyses are performed when necessary. The control authority may obtain support from public or private experts or procure services as needed. Legal procedures for the protection of the geographical indication are carried out by the registering entity.