Samandağ Pepper

Samandağ Pepper (Samandağ Biberi in Turkish), with the Latin species name Capsicum annuum L., is a local agricultural product grown in the Samandağ district of the Hatay province. It is known in the region for its hot taste. The product was registered as a designation of origin with the registration number 887 on 13.09.2021, to be protected as of 29.12.2020, upon the application of the Antakya Chamber of Commerce and Industry. The distinctive characteristics of the product arise from the region's temperate continental climate, sandy or sandy-loam soil structure, duration of sunshine, and production method.

Product Characteristics

Samandağ Pepper has a long and pointed shape. It is harvested green in its early ripening stage and red in its advanced ripening stage. The plant's node color is mostly green, and the flower position is pendent. The neck formation at the fruit base is low, the sepal edge shape is medium-toothed or toothed, and the fruit blossom end is highly pointed. The number of locules is between 2-4.

Although the physical characteristics of the product may vary depending on climate and cultivation conditions; the fruit length is 17-20 cm, fruit width is 29-36 mm, fruit weight is 52-72 g, and fruit flesh thickness is 2.6-3.6 mm. The water-soluble dry matter content is at least %7, and the total capsaicin amount (Capsaicin + Dihydrocapsaicin) is in the range of 550-1200 ppm.

Production Method

Samandağ Pepper cultivation can be done in open fields, high tunnels, or greenhouses. Generally, double cropping is practiced in production.

• Soil Preparation and Planting: The soil is plowed to a depth of 25-40 cm. To prevent yield limitations, soils where plants from the Solanaceae (nightshade) family have not been grown for 2-3 consecutive years are preferred. For open-field cultivation, seed sowing is done in the first two weeks of February. The seedlings are planted in the soil at the end of March, with 70-80 cm row spacing and 20-25 cm intra-row spacing. In protected cultivation (greenhouse/high tunnel), seeds are sown in July or December, depending on the period. Seedlings are planted in August or February, generally with 70-90 cm row spacing and 25-40 cm intra-row spacing.
• Soil and Climate Requirements: The product requires a soil depth of 25-40 cm. Permeable soils with good water-holding capacity, loamy or loamy-sandy, and a pH value in the range of 6.0-6.5 are preferred. The optimum germination temperature is 25-30°C, and the best development temperature is 20-25°C. For fruit set, the temperature should not remain below 14°C for a long time.
• Fertilization: Base fertilization is applied before planting. Producers can use well-rotted farm manure or commercial fertilizer. The recommended amount for a 6-month cultivation season is approximately 20:5:25 kg N:P₂O₅:K₂O per decare in open-field cultivation; and approximately 28:8:34 kg N:P₂O₅:K₂O per decare in protected cultivation.
• Irrigation: Life water (first irrigation) is given with planting. In open-field and protected cultivation, irrigation is done as furrow irrigation or drip irrigation.
• Pest Control: Disease-free, healthy seedlings are used. Weeds, diseases, and pests are controlled with plant protection products compliant with legislation when necessary. A 2-3 year crop rotation is recommended to prevent soil-borne diseases.
• Harvest: Harvesting is generally done by hand in the morning hours. The fruits are mostly picked at the green maturity stage, but they can also be harvested at the red maturity stage according to market demand.
• Storage: The products must be stored in cool, odorless, clean, and dry places. Long-term storage can be done at 1-2°C temperature and %80-90 humidity conditions.

Inspection

Inspections are carried out under the coordination of the registrant, the Antakya Chamber of Commerce and Industry. The inspection authority consists of at least three people, with one member each participating from the Antakya Chamber of Commerce and Industry, the Hatay Provincial Directorate of Agriculture and Forestry, and the Hatay Mustafa Kemal University Faculty of Agriculture.

Inspections are conducted at least once a year, and also upon complaint or when deemed necessary. The inspection authority checks the usage form of the Samandağ Pepper geographical indication, the harvest and storage conditions, and compliance with the production method. The inspection results are reported and submitted to the Turkish Patent and Trademark Office.