Nevşehir Pumpkin Seed

Nevşehir Pumpkin Seed is a product cultivated in the Nevşehir province of Türkiye’s Central Anatolia Region and its surroundings, which received geographical indication geographical indication registration in 2019. It belongs to the category of snack pumpkin seeds and is distinguished by traditional production methods and the region-specific soil and climatic conditions.

Registration

Pumpkin seed cultivation has been practiced in Nevşehir for many years, and the local tradition of consuming the seeds as a snack during winter months has played a significant role in the product’s widespread adoption. Following an application submitted on 30 October 2017, the product was officially registered as a geographical indication on 11 February 2019 and placed under protection under Law No. 6769 on Industrial Property. The registration application was submitted by the Nevşehir Chamber of Commerce.

Areas of Cultivation and Production Conditions

Nevşehir Pumpkin Seed is grown in the central districts, villages, and towns of the province. The region’s light and deep volcanic tuff soils are favorable for the crop’s development. The pumpkin plant does not tolerate extreme heat or drought; the optimal growth temperature range is 20–25 °C. The vegetation period lasts 140–160 days.

Soil preparation begins in autumn with deep plowing and is supported in spring by the application of farmyard manure. Sowing takes place at the end of April to the beginning of May. In production, farmers predominantly use seeds selected from their own fields. Cultivation is supported by irrigation, weeding, and fertilization. Harvesting is carried out after the leaves have completely withered and the fruit stems have dried.

Pumpkin Harvest (Anadolu Agency)

Physical and Chemical Properties

Nevşehir Pumpkin Seed is large, elliptical in shape, and has a pale cream color. The average weight of 1000 seeds is 320–330 g. The average length of the seed is 22–23 mm and the diameter is 8–8.5 mm. The ease with which the seed cracks open is also one of its distinguishing features.

Nutritional Value

An analysis of its nutritional content shows that dried (unsalted) seeds contain 31.7% protein, 39.6% fat, and 5.3% moisture. The fat content can reach up to 50%, depending on the growing region and pumpkin variety. A large proportion of the fats consist of polyunsaturated fatty acids. The product is also rich in iron, zinc, vitamin E, magnesium, and potassium.

Pumpkin Seed (Anadolu Agency)

Processing and Marketing

Nevşehir Pumpkin Seed can be packaged and marketed raw, roasted, salted, unsalted, or in milk. Roasting is carried out using two different methods:

• Wet roasting: Harvested seeds are roasted at high temperature without prior drying, mixed with milk and salt.
• Dry roasting: Dried seeds are roasted again with milk and salt.

Packaging must indicate whether the product is salted, unsalted, or in milk, and must display the geographical indication logo.

Inspection

Compliance with the geographical indication regulations is monitored by a commission coordinated by the Directorate of Agriculture and Forestry during planting and harvesting periods. Inspections verify the seed source, harvesting time, drying conditions, and marketing stages.

Pumpkin Harvest (Anadolu Agency)