Kızılinler Pumpkin

Agricultural product registered as a geographical indication by the Turkish Patent and Trademark Office upon application by the Eskişehir Chamber of Commerce. This squash, known by its Latin name Cucurbita moschata, has been cultivated for many years in the districts of Tepebaşı and Odunpazarı within the province of Eskişehir. It is specifically referred to by this name due to its widespread production in the Kızılinler neighbourhood of Tepebaşı. The distinctive characteristics of the product stem from the climatic conditions of the growing area, particularly its proximity to the Porsuk Creek, the coolness of the continental climate, the significant difference between day and night temperatures, and traditional cultivation methods. The registration process was completed on 18.08.2025 under number 1762.

The skin of the Kızılinler bal kabağı ranges from white to grey tones. The flesh is yellow to orange in colour and has a partially sweet texture. The fruit may be elongated cylindrical, round, or flattened round in shape and exhibits slicing properties. The plant has a trailing growth habit with dense branching. Its leaves are dark green, broad, and hairy. The minimum brix value specified for the flesh is at least 5%. Thanks to suitable climatic and cultivation conditions, as well as deep, porous soils rich in minerals and organic matter, the weight of the fruit can exceed 20 kilograms. Major uses include preparation of squash dessert, jam, meals, and börek. The seeds are white to grey-cream in colour, broadly oval, and medium to large in size.

The cultivation of Kızılinler bal kabağı is carried out in open fields and involves the following stages:

• Field/Garden Establishment: Deep ploughing is performed in autumn to benefit from winter rainfall. A second ploughing and fertilisation may be carried out in spring. Wheat is commonly used in crop rotation.
• Seed Selection and Sowing: Producers select large, plump seeds from the previous harvest for use as seed stock. Seeds are stored under cool, dry conditions. Approximately 1 kg of seed stock is used per decare. Sowing can be carried out until mid-May, when soil temperature reaches 10–14 °C. Seeds are planted in pairs, with approximately 2 metres between rows and 3 metres between plants.
• Climatic and Soil Requirements: The ideal growth temperature range is 20–27 °C. Deep, loose, well-drained, loamy or loamy-sandy soils rich in organic and mineral content are preferred.
• Maintenance: Seeds germinate within approximately two weeks. Hoeing is performed to break up the soil surface crust and remove weeds.
• Irrigation: Water is not applied until the first fruits appear. After fruit formation, regular irrigation is essential. Irrigation is typically carried out in the evening and under calm, windless conditions.
• Fertilisation and Crop Protection: Composted manure and/or chemical fertilisers are applied according to soil analysis. Crop protection prioritises the selection of healthy seeds and weed control through hoeing. Plant protection products are generally applied in the afternoon and on dry days to avoid harming bees.
• Harvesting: Harvest begins when the plant leaves turn yellow and the squash stems dry out, indicating full maturity. Harvest typically occurs about four months after sowing, usually in September. Harvested squashes may be left in the field to dry. Damaged fruits are removed during harvest.
• Storage and Preservation: Stored in dry, cool, clean, and odour-free facilities.
• Market Supply: The product is marketed in bulk, whole, sliced, or diced form, either with or without the rind.

The cultivation and all production stages of the Kızılinler bal kabağı must be carried out exclusively within the boundaries of the Tepebaşı and Odunpazarı districts of the province of Eskişehir, which confer its reputation and geographical identity.

Monitoring activities are conducted by a minimum three-member monitoring body composed of representatives from the Eskişehir Chamber of Commerce and the Eskişehir Provincial Directorate of Agriculture and Forestry, under the coordination of the Eskişehir Chamber of Commerce. Monitoring is carried out at least once annually; additional inspections may be conducted in response to complaints or as necessary. The key criteria assessed during monitoring include:

• Proper use of the geographical indication emblem and the designation “Kızılinler Bal Kabağı”;
• Compliance of harvesting procedures with regulations;
• Compliance of storage, preservation, and market supply processes with established standards.

Any non-conformities identified are reported to the relevant parties, and monitoring results are documented and submitted annually to the Türk Patent ve Marka Kurumu in accordance with Law No. 6769 on Industrial Property.