Köprübaşı Strawberry

Köprübaşı Strawberry is a strawberry variety cultivated in the Köprübaşı district of Manisa Province, Türkiye, known for its unique characteristics. An application for geographical indication status was submitted on 28 July 2017 under Law No. 6769 on Industrial Property and was officially registered on 2 November 2021. The registration process was carried out by the Köprübaşı Municipality. This strawberry is produced from Rubygem and Camarosa varieties and possesses distinctive traits derived from the district’s geographical conditions.

Geographical and Ecological Characteristics

Köprübaşı Strawberry is grown in areas of Köprübaşı district at elevations between 250 and 400 meters. The region’s sandy-loamy-humus soil structure and agricultural land with a pH value between 6 and 7.5 are key factors influencing the strawberry’s quality. The microclimatic influence of the Demirköprü Dam creates a mild climate in the district. Additionally, high light intensity and significant day-night temperature differences enhance the fruit’s firmness and biochemical composition. These characteristics shape the unique aroma and durability of Köprübaşı Strawberry.

Physical and Chemical Characteristics

Köprübaşı Strawberry produces fruits that are round, conical, wedge-shaped or cylindrical. The fruits exhibit a vibrant and glossy red color with high visual appeal. The average fruit weight ranges from 26.71 to 30 grams, with a width of 38.30 to 40 mm and a length of 44.82 to 50 mm. Fruit firmness measures between 8.63 and 11.58 Newtons (N). Key chemical properties include:

• Titration acidity (TA): 0.50–0.58 g malic acid/100 ml
• Soluble dry matter (SDM): 7.5–7.95%
• pH value: 4.0–4.27
• Vitamin C: 60–68.31 mg/100 g
• Total phenolic content: 110–121.17 mg GAE/100 g (Gallic Acid Equivalent)
• Antioxidant activity: 35–40.43 µmol TE/g

The high vitamin C content enhances the strawberry’s antioxidant capacity and nutritional value.

Production Process

Köprübaşı Strawberry is produced using either fresh or frigo seedlings. Planting is carried out annually between 15 July and 20 August on raised beds measuring 50 cm in width, 30 cm in height, and up to 50 m in length. Planting density is set at 35 x 35 cm. Soil preparation involves applying 2–3 tons of well-rotted farmyard manure per decares, along with appropriate amounts of subsoil fertilizer based on soil analysis. After irrigation via sprinkler systems, planting is conducted. Production areas are rotated each season, and protected cultivation methods are also employed.

After planting, mulching and maintenance operations are performed. From March of the following year, pruning, cleaning, fertilization, and pest and disease control using licensed agricultural inputs are carried out. Flowering begins in early March, and harvesting continues from late April to the end of June. Harvested strawberries are placed in trays or small crates and stored at 0–2°C.

Monitoring and Registration

The quality standards of Köprübaşı Strawberry are monitored by a four-member oversight body coordinated by the Köprübaşı Municipality, comprising experts from the Köprübaşı District Directorate of Agriculture and Forestry, the Köprübaşı Chamber of Agriculture, and the Faculty of Agriculture at Manisa Celal Bayar University. Inspections are conducted annually, with additional inspections carried out as needed in response to complaints or specific requirements. Inspection criteria include: production within Köprübaşı district, use of Rubygem and Camarosa varieties, compliance with physical and chemical properties, proper storage conditions, and correct use of the geographical indication emblem.

Usage and Promotion

The designation “Köprübaşı Strawberry” and its geographical indication emblem are applied directly to the product or its packaging. When this is not feasible, the emblem must be displayed in a clearly visible location within the production facility. This mark guarantees the origin and quality of the product, emphasizing its uniqueness to consumers.

Köprübaşı Strawberry holds a significant place in Turkish agriculture due to its nutritional properties and its distinctive character shaped by the region’s geographical and climatic advantages.