Gürgentepe Shepherd's Bean

Gürgentepe shepherds bean is a large-seeded, white-colored variety of Phaseolus vulgaris L. cultivated exclusively in the Gürgentepe district of Ordu province. This annual plant is grown using a pole or trellis system, and its pods are long and straight.

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Gürgentepe shepherds bean is a variety of Phaseolus vulgaris L. cultivated within the boundaries of the Gürgentepe district in Ordu province. It belongs to the “battal bean” group and is recognized by its large, white, kidney-shaped seeds. As an annual plant, Gürgentepe shepherds bean is grown using pole or trellis systems. For seed production, healthy, large seeds with the desired morphological traits are selected from the lowest pod row of the previous year’s harvest. After drying, these seeds reach a moisture content of 13–15% and become ready for use.

The pods of this bean are long and straight, each containing an average of four to five seeds. Gürgentepe shepherds bean is distinguished by characteristics such as pod length, pod width, 1000-seed weight, water absorption capacity, swelling capacity, and dry and wet volume. The 1000-seed weight ranges from 925 to 1512 grams, and pod length can reach up to approximately 14 cm. Water absorption capacity varies between 0.75 and 291.9 grams per seed, while swelling capacity ranges from 0.72 to 260 ml per seed. The protein content is between 16.0% and 20.4%.

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This bean variety is cultivated only within the boundaries of the Gürgentepe district in Ordu province. The volcanic-sedimentary structure of the cultivation area is a key environmental factor determining the product’s unique qualities. The region’s humid climate, combined with natural fertilizer contributions from wild plant residues, enhances soil fertility. Under the influence of these environmental factors, Gürgentepe shepherds bean yields between 248 and 496 kg per hectare.

Gürgentepe shepherds bean fields are deeply plowed in autumn and left fallow over winter. In spring, when the soil becomes workable, a second shallow plowing is performed. Sowing takes place during the first week of May, after the risk of frost has passed. Average temperatures at this time are around 12°C, providing suitable conditions for germination and emergence. Row spacing is maintained at 50 cm and in-row spacing at 15 cm. In light soils, seeds are sown at a depth of 8–10 cm, while in heavy soils, the depth is 6–8 cm.

Fertilization is generally determined by soil analysis, but in practice, it is common to apply 4 kg of nitrogen (N) and 6 kg of phosphorus (P₂O₅) per hectare. Burnt barn manure is also frequently used in the region. The most essential cultural practices during cultivation are weeding and weed control. During the three- to four-leaf stage, weeding and hand weeding are carried out three to five times. The surface crusting caused by rainfall or irrigation after sowing is broken by shallow cultivation. Due to the region’s generally rainy climate, irrigation requirements are limited.

Harvesting occurs at the end of September and beginning of October, when the plants and pods turn yellow and the seeds harden. The harvested plants are dried under natural conditions in threshing areas. Once dried, the pods are separated and the seeds are extracted. Drying continues until the moisture content reaches 13–15%. The resulting dried beans are packed in food-safe packaging for sale and can be stored for up to 12 months while maintaining the same moisture level.

The production and processing of Gürgentepe shepherds bean are carried out exclusively within the officially registered geographical boundary of Gürgentepe district. The bean’s history is deeply rooted in the agricultural culture of the local population, creating a strong link between the product and its geographical origin. All stages—including seed selection, sowing, cultivation, harvesting, drying, and packaging—must be conducted within this geographical boundary.

The production and market supply of the product are subject to regular inspections conducted twice a year. These inspections are coordinated by the Ordu Provincial Directorate of Agriculture and Forestry and carried out by experts from Ordu University Faculty of Agriculture and the Ordu Food Control Laboratory Directorate. The first inspection takes place in April–May and evaluates soil preparation, seed quality, and sowing practices. The second inspection occurs in September–October and examines plant development, harvest timing, product characteristics, and the conformity of labeling on packaging. Additional inspections may be conducted during the year if complaints arise or if needed.

The inspection authority may obtain support from or procure services from individuals or legal entities working in public or private institutions as necessary. The registering institution manages the legal protection processes for the geographical indication.

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