Suluova onion is a local onion variety, scientifically named Allium cepa L., cultivated in the Suluova district of Amasya province, Türkiye, in the Black Sea region. It is protected under a geographical indication with a mahreç indication, registered on September 5, 2022, with effect from October 8, 2021, under the Industrial Property Law No. 6769. The registration was carried out by the Suluova Chamber of Commerce and Industry.

Geographical Boundary and Reputation

Suluova onion is grown exclusively within the boundaries of Suluova district in Amasya province. This geographical boundary is directly tied to the product's reputation. The district’s climatic characteristics, particularly its low humidity, allow the onion to be stored for extended periods. Suluova’s climate meets the temperature requirements for the onion’s growth stages: approximately 13°C during planting, 21°C during bulb formation, and 24–27°C during maturation.

Cultural and Economic Significance

Suluova onion plays a significant role in the district’s economy and cultural events. Each year on September 1, coinciding with Suluova’s foundation day, onion competitions are held, reinforcing the product’s importance in local identity.

Distinctive Characteristics

Suluova onion is produced using both local Amasya seeds and varieties such as Bayramlı, Çalköy, Çamlıca, Çorum Kırmızısı-1 and -2, Çorum Sarısı, Karaca-1 and -2, Yayladalı, Banko, Delfos, Osmanbey, 7194 and Keş. Its distinguishing features include:

• The plant is upright with a moderately long stem and internodes.
• Leaf count and green color intensity are at a medium level.
• Grown in open fields.
• Bulb skin color is brown; flesh color is white.
• Bulb size is medium.
• Tolerant to root diseases.
• High dry matter content; low detachment of dry skin from the onion.
• Storage duration of 6–7 months.

These characteristics make Suluova onion a notably durable product.

Production

Suluova onion is grown exclusively from seeds sown directly into the field; sets (small bulbs) or seedling methods are not used. The same land can be replanted with onions after a three-year interval. The soil is prepared at full tilth, plowed 1–2 times and if cloddy, broken up with a rake while weeds are removed.

Planting is now performed using a seed drill, with seeds placed at a depth of 2–3 cm, with 25–30 cm between rows and 8–12 cm within rows. Measures are taken to combat fungal diseases and pests. Harvesting takes place from early June to late September. Post-harvest, the onions are dried under the sun or in open sheds, then stored in sacks, crates, boxes or heaps in dry, cool, clean and odor-free warehouses.

Inspection Process

The production and marketing of Suluova onion are regulated through inspections coordinated by the Suluova Chamber of Commerce and Industry. The inspection body comprises experts from the Suluova District Directorate of Agriculture and Forestry, Amasya University’s Amasya Vocational School of Social Sciences and the Yeşilırmak Basin Development Union. Inspections are conducted at least once a year, with additional checks performed as needed or in response to complaints. The inspections cover soil preparation, harvesting, storage conditions and the use of the sign of origin.