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TURKISH TAŞKÖPRÜ GARLIC AND GEOGRAPHICAL INDICATION

TURKISH TAŞKÖPRÜ GARLIC AND GEOGRAPHICAL INDICATION

 
Garlic, which we will find in the ancient Anatolia; There are about five years in our lives. Anatolia, which is regarded as the homeland of wild onion species, has played an important role in the history of garlic. In the Sumerian tablets, the garlic was used as a remedy in the Anatolian, Chinese, Mesopotamian, and Egyptian civilizations. This plant, which has always been admired by ancient physicians, has been one of the most important rescuers in the most difficult diseases of people. It has been used in various deadly diseases such as cholera, plague with its natural antiseptic feature. Garlic in the Indian medicine I and II. These uses, dating back to centuries, have entered Europe through crusades. On his journey to Europe, garlic from Egypt and Palestine was transported to France by the crusaders who invaded Anatolia. Crusaders, the Seljuk Sultan I. Kılıçaslan tasted poisonous waters, but eventually returned to their homes with something valuable. In the history of the Ottoman Empire, the garlic IV. Salih, the son of Mehmet Nasrullah, Mehmet, our physician. XVII. century, a work he wrote in the second half of the century, especially in winter with rose water taken together with intestinal parasites, snake and scorpion stings, diarrhea, dog bite disorders such as good is coming.
 
It is the name of the geography between Kastamonu / Taşköprü Küre Mountains and Ilgaz Mountains. The fertility of the land watered Gökırmak'l Hittite, Phrygian, Kimmer, Lydia, Persia, Pontus Greek, Roman, Byzantine, Seljuk and Ottoman civilizations have fiefdom. “POMPEIOPOLIS ıllı mound of the province of Paflagonya on the Zimbilli hill in the district was BC. It is dated to 64 years.
 
Taşköprü Sarımsağı, whose aromatic properties were taken from alluviums carried by Gökırmak, could not be grown in other places despite all the trials. Today the village of Khan district, including some Taşköprü plain meets Turkey's needs 25's% of garlic alone. The annual yield is 20-25 thousand tons of garlic is the livelihood of 4000-5000 families. The yield of the Taşköprü garlic, which is produced on an average of 18000-25000 decares, is 800 kilos per decare and up to 1200 kilos in irrigated agriculture. In the dry season, this yield decreases to 500 kg.
 
 
Distinctive Features of Taşköprü Garlic from Other Varieties:
 
The main feature that should be known at this point is that it has high aroma, pungent smell and more pain than others. That is why it is a kind of specialty sought in bacon, sausage and canned food. Due to the density of the dry matter inside the ordinary storage can be stored for 9-10 months. It is one of our rare geographical signs with very high export potential. It is open to product innovation with this feature. At this point, the exciting development is hidden in the black Taşköprü garlic. The natural garlic has been dried for 60 days in a certain temperature and humidity environment and the black garlic becomes a complete therapeutic product. Black garlic which lost its bitterness during the fermentation process; Allicin substance with antibiotic and anti-fungal properties in black garlic becomes S-Allyl cysteine ​​(SAC) as a result of fermentation. In white garlic, 0.30 mg / g, while in black garlic, SAC material reaches 5.80 mg / g. So this rate increases by about 20 times. It is possible to sort out the benefits of this increase:• Strengthens the immune system, • Refreshes the cells, • Contains more antioxidants than white garlic, • Protects against cancer, • Protects cardiovascular health, • Protects brain cells against free radical damage, • Reduces symptoms of memory disorders • Preventing and treating Alzheimer's and rheumatoid arthritis, chronic diseases and circulatory system diseases; • Helps regulate blood pressure, • Helps regulate blood pressure, • Helps regulate blood pressure. The features listed above are naturally present in white garlic and white Taşköprü garlic. What is remarkable here is that these therapeutic properties are maximized by fermentation. Supporting such innovative products, which are a good example of the geo-labeled products in terms of their impact on rural development, should be considered as positive steps for the protection / development of our geo-labeled products. In this context, it is worth mentioning the sale price of black garlic. As of the moment, white Taşköprü garlic is sold between 22 TL and 28 TL in online markets, while the amount of black garlic is 35 TL. its weight is 130 pounds. I find the difference between the added value created in the meantime to give us the excitement of developing our geo-marked products.

 

If we continue to have distinctive features in terms of technical information, we can also mention; head shell color white, mainly teeth tight, tooth shell color pink, gum color cream-yellow. There is anthocyanity in the head shell, but there are few anthocyan strips in the teeth, the average number of teeth (12 pieces), primarily 5 - 10 protective shells. Head height can reach up to 60 grams depending on the growing conditions, the average size is 15 - 35 gr, the head diameter is 30-40 cm, the average number of teeth is 10-15, the average tooth weight is 2-3 grams. Breaking of the shell is difficult. The odor and dry matter ratio is 37%. It has its own special bitterness and smell. It is more painful than other garlic. It is the most valuable garlic in terms of medical features. The selenium element, which is a preventive and risk reducing agent, is almost nonexistent in garlic except the Taşköprü garlic. Stonebridge Aliylpropyldisülfid that smells of garlic (C6H12S2) in trace amounts in other garlic grown in Turkey. Its composition is rich in mineral substances and vitamins. Taşköprü owes this feature to its geo-marked product, which is one of the lowest number of cancer cases in the period. The selenium element, which is a preventive and risk reducing chemical substance, is only present in Taşköprü garlic.
 
Chemical Composition Composition of Taşköprü Garlic
 

Limits of Change

Minimum

Maximum

Average

Soluble Dry Matter(%)

31.2

44.1

36.9

Refractive index (20-20 c)

1.3833

1.4068

1.3942

Titration Acidity ( %,SSA)

0.356

0.708

0.520

PH Value

5.47

6.90

6.30

Essential Oil (%)

0.147

0.370

0.251

Total Ash (%)

1.209

1.828

1.510

Ash Alkalinity (mval/kg)

63.55

92.51

72.11

Number of alkali

5

8

6.37

Volatile Organic Sulfur Compounds (%) Dry

0.089

0.214

0.136

Volatile Organic Sulfur Compounds(%) Fresh

0.213

0.217

0.215

Total Sugar (%)

35.17

49.67

40.10

Invert Sugar (%)

2.84

10.47

7.941

Sucrose (%)

27.68

39.67

32.69

Ascorbic acid (mg/100)

9.86

24.18

17.82

Thiamin B1 vitamin mg / 100

0.105

0.220

0.161

Riboflavin B2 vitamin mg / 100

0.075

0.127

0.106
 

When we look at the geo-signaling process of Taşköprü garlic, the first step is the registration of Taşköprü-56 by Yalova Atatürk Horticultural Central Research Institute. After this development, the application was made by Taşköprü Municipality on 28/05/2009 for Geographical Indication, and on 15/06/2010 it was registered as a geographical marked product number 135. In 2010, Garlic Producers Association was established and in 2013, the Agricultural Consultancy Authority is certified. With all these developments and festivals, Taşköprü established a strong communication with the consumers and formed a tradition that we will transfer to the future. Although there are many ways to go further in the context of branding, all this data is enough to illuminate its path. It is only valid in Taşköprü Garlic to use different seeds to achieve high efficiency and hybridization, which is the biggest danger in front of me. The desire of producers to increase their revenues by taking a high yield also involves the danger of extinction of a value-added product. Because when a product with this tradition of tradition deteriorates the perception of consumers, it takes its years to re-enter the product promotion process. Marketing proceeds above everything on the basis of trust.

 
Kemal ÇİFÇİ
Brand Consultant / General Secretary of Geographical Indications Association
 
Resources:
Official Gazette dated 3/12/2009 number 27421.
Taşköprü Chamber of Agriculture and President Cengiz Yıldırım.
Turkish Patent and Trademark Authority / Taşköprü Garlic Success Story

 

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