Şuhut Potato

Şuhut potato is a local agricultural product cultivated under the specific geographical and climatic conditions of Şuhut district in Afyonkarahisar, derived from Agria variety potatoes. This product has been officially registered by the Turkish Patent and Trademark Office under the designation “Place of Origin” and is distinguished by its flavor, yellow color, and long-term storability.

Product Description and Distinctive Characteristics

Şuhut potato is commonly produced from the Solanum tuberosum L. species, specifically the Agria variety. Known locally as “winter potato,” this product is favored by consumers for its long shelf life and excellent cooking performance.

Appearance: The tubers are oval and elongated in shape, with both skin and flesh exhibiting a yellow color. Each plant produces a medium to high number of tubers, which are large in size and uniform in structure.

Taste and Cooking Properties: When boiled, the tubers retain their shape without disintegrating; when fried, they present a bright yellow appearance. They have high yield, durability, and moderate levels of starch and dry matter content.

Distinctive Characteristics: The characteristic color, flavor, and durability of Şuhut potato originate from the elevation of Şuhut Plain above 1100 meters, its continental climate, significant day-night temperature variations, and the region-specific soil composition.

Production Method

Seed Selection: Only disease-free seed potatoes cultivated within the boundaries of Şuhut district and adapted to similar climatic conditions are used. The tubers undergo a pre-sprouting process.

Field Preparation and Planting: Fields are prepared in autumn with deep plowing. Planting takes place in April–May when soil temperature exceeds 8 °C. Planting spacing is set at 70–75 cm between rows and 20–27 cm within rows.

Fertilization and Irrigation: In addition to farmyard manure, fertilizers containing nitrogen, phosphorus, potassium, magnesium, sulfur, and zinc are applied. Irrigation begins with the formation of ridges before planting and is repeated 8–10 times during the season at intervals of 7–10 days.

Plant Protection: Soil aeration, weeding, and chemical control measures are carried out in accordance with relevant regulations. Weeding is repeated every 20 days starting from the 3–4 leaf stage of the plant.

Harvesting: Harvesting occurs in September–October and may extend into November. Tubers must be harvested from well-aerated soil, collected without damage, and sorted to remove rotten specimens.

Storage: The product is stored in dry, cool, dark, and odor-free environments, either in bulk or in sacks. Stacking should be minimized to prevent compression damage.

Afyonkarahisar Potato Production (AA)

Geographical Boundary and Oversight

Şuhut potato is cultivated exclusively within the boundaries of Şuhut district in Afyonkarahisar province. The geographical boundary is an essential factor for maintaining the product’s quality, yield, and distinctive characteristics. Strict adherence to the prescribed production method ensures the authenticity of this product.