Oğuzeli kurutmalığı is a food product obtained by traditionally drying stuffing eggplant, zucchini, and peppers grown in Oğuzeli district of Gaziantep, Türkiye, and registered with a Protected Geographical Indication. It was officially registered on April 8, 2021, under the Industrial Property Law No. 6769 and placed under geographical indication protection. The registration application was submitted by the Oğuzeli Municipality.

Geographical Scope and Product Definition

Oğuzeli kurutmalığı consists of vegetables dried in Oğuzeli district, located in the east of Gaziantep. These products are selected from stuffing eggplant, zucchini, and peppers grown in a wide geographical area extending from Kilis to Osmaniye, and from Kahramanmaraş to Birecik. However, the drying process must be carried out exclusively within the boundaries of Oğuzeli district. Each vegetable type—eggplant, zucchini, or pepper—can be individually referred to as Oğuzeli kurutmalığı.

Distinctive Characteristics

The key factors distinguishing Oğuzeli kurutmalığı from similar products are the physical properties of the vegetables, the traditional drying methods used, and the region's climatic advantages:

• Eggplant: Round or slightly oval in shape, shiny blackish-purple in color, thick-skinned, white-fleshed, and seedless. Harvest maturity occurs 70–77 days after seedling planting.
• Zucchini: Includes stuffing and climbing (haylan) types. Yellow-green in tone, with whitish interior, 10–15 cm in length, and weighing 350–450 grams. Harvest period is 80–90 days.
• Stuffing Pepper: Cherry or tomato-shaped, in red and green tones, 8–9 cm in length and 7–9 cm in diameter. Maturation period is 100–150 days.

The ideal humidity level and sunlight intensity for drying vegetables are present in Oğuzeli. The district's 750 m elevation and wind directions (especially from the west and northwest) support the drying process. In spring and summer, humidity drops to as low as 10%, with temperatures ranging from 19.5°C in May to 24.4°C in September.

Production Process

Production begins with planting in late March. Zucchini is harvested in May, while eggplant and peppers are harvested by late July. Different drying techniques are applied to each vegetable type:

• Eggplant and Pepper: After hollowing, they are strung in groups of 50 on high-cotton stuffing thread. They are dipped in and removed from drinking water for cleaning. Then, they are hung taut on a special scaffold called a “dolma çatısı.”
• Zucchini: After hollowing and peeling the outer skin, it is salted with iodized salt. It is placed upright on vertical sticks without piercing and dried in direct sunlight.

The drying duration is approximately 3 days for eggplant and zucchini, and 10 days for pepper. Products are not exposed to direct sunlight; shading is provided using tree branches or leaves. The dried products must be intact, odorless, mold-free, and durable for hand carrying. Moisture contents should be 6–12% for eggplant, 4–8% for zucchini, and 1–6% for pepper.

Packaging and Storage

Dried vegetables are stored and offered for sale hung on strings in transparent nylon packaging that avoids direct contact with walls. The packaging must include the geographical indication label, along with the brand and in a manner appropriate to the vegetable type.

Inspection and Protection

The production of Oğuzeli kurutmalığı is inspected at least once a year by the Oğuzeli Chamber of Agriculture, Agricultural Credit Cooperative, District Directorate of Agriculture and Forestry, and the Municipality Presidency. The inspection process is carried out by experts, based on compliance with the registration certificate.