Birecik Eggplant

Birecik eggplant is a local variety of eggplant grown primarily in the agricultural lands along the Euphrates River in the Birecik district of Şanlıurfa, distinguished from other native eggplant varieties in Türkiye by its morphological and taste characteristics: it has whitish flesh, very few seeds, and soft pulp.

The Birecik eggplant belongs to the product group of unprocessed or processed fruits and vegetables and mushrooms. It is intensively produced, particularly in agricultural areas along the Euphrates River, starting with Mezra Village, and constitutes a significant source of income for the local population.

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The Birecik eggplant has become a homogeneous village variety. Due to its soft flesh, it is especially preferred in eggplant kebab and other eggplant-based dishes.

• Plant Characteristics: Anthocyanin pigmentation in seedlings is very slight or absent. Fully developed plants are upright and tall, reaching a height of 110–140 cm. Stems and branches are slightly hairy and exhibit anthocyanin pigmentation. Internode length ranges from 7 to 10 cm. Leaves are long (25–30 cm), with wavy margins, no blistering or spines on the surface, and green coloration. Flowers are medium-sized and black in color.
• Fruit Characteristics: Fruits are generally cylindrical, measuring 25–30 cm in length and 5–6 cm in diameter. Curvature is either absent or very slight. The fruit skin is smooth, with medium gloss and medium purple color at commercial harvest. Veining and female flower scar are absent. The fruit apex is pointed. Anthocyanin pigmentation under the calyx is either absent or slight. The calyx is large and slightly spiny. Fruit flesh is whitish with very low seed content. During physiological ripening, that is, during seed set, the fruit skin turns yellow.

1. Seedling Production: Eggplant seeds are sown by broadcasting at a rate of 3–5 grams per square meter on raised beds prepared under low tunnels heated by stoves during January–February. Seedlings are cultivated until they reach the 4–5 leaf stage suitable for transplanting, through regular irrigation, weeding, fertilization and, if necessary, pest control.
2. Transplanting and Plant Cultivation: Seedlings developed in the beds and ready for transplanting are planted in prepared fields during the first week of April or May, with a spacing of 40–50 cm between plants and 80 cm between rows. The first weeding is applied when plants reach 20 cm in height or have 6–8 leaves. Regular weekly irrigation is carried out in furrow form between rows after transplanting. Fertilization begins with the first irrigation and is adjusted according to microelement requirements.
3. Harvest: The first harvest begins on 25 July and is repeated every 7–10 days depending on climate and crop condition. Thanks to favorable climatic conditions, eggplant harvesting continues until the end of October. A total yield of 4–6 tons per hectare is achieved.
4. Pest and Disease Control: Control measures against pests and diseases are carried out at minimum levels under the supervision of technical personnel, in accordance with the agricultural pest control technical guidelines issued by the Ministry of Food Agriculture and Livestock.

Although the registration certificate for the Birecik eggplant does not list the applicant’s details, the application was submitted on 21 February 2014 under reference number C2014/008. The product was officially registered on 19 June 2017. Pursuant to Temporary Article 1 of Law No. 6769 on Industrial Property, it has been protected since 21 February 2014 under the former Decree-Law No. 555 on the Protection of Geographical Indications.

Monitoring activities are conducted by a supervisory board composed of one expert from the Birecik Directorate of Food Agriculture and Livestock, one expert from the Faculty of Agriculture at Harran University, one expert from the District Health Group Presidency, one expert from the Birecik Chamber of Agriculture, one expert from the Birecik Market Commission, and two producers, all coordinated by the Birecik Municipality.