Nevşehir Pumpkin Seed

Nevşehir Pumpkin Seed is a product cultivated in the province of Nevşehir, located in Türkiye’s Central Anatolia Region, and granted geographical indication status in 2019. It falls under the category of snack pumpkin seeds and is distinguished by traditional production methods and the unique soil and climatic conditions of the region.

Pumpkin seed cultivation in Nevşehir has been practiced for many years, and the local tradition of consuming the seeds as a snack during winter months has played a significant role in the product’s widespread adoption. Following an application submitted on 30 October 2017, it was officially registered as a name of origin on 11 February 2019 and placed under protection under Law No. 6769 on Industrial Property. The registration application was submitted by the Nevşehir Chamber of Commerce.

Nevşehir Pumpkin Seed is grown in the central districts, villages, and towns of the province. The region’s light and deep volcanic tuff soils are favorable for the crop’s development. The pumpkin plant does not tolerate extreme heat or drought; its optimal growth temperature ranges between 20–25 °C. The vegetative period lasts 140–160 days.

Soil preparation begins in autumn with deep plowing and is supported in spring by the application of farmyard manure. Sowing takes place at the end of April to the beginning of May. Farmers predominantly use seeds selected from their own fields. Cultivation is supported by irrigation, weeding, and fertilization; harvesting occurs after the leaves have completely withered and the fruit stalks have dried.

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Nevşehir Pumpkin Seed is large, elliptical in shape, and has a pale cream color. The average weight of 1000 seeds is approximately 320–330 g. The average length of the seed is 22–23 mm and its diameter is 8–8.5 mm. The ease with which the seed cracks open is also one of its distinguishing features.

Analysis of its nutritional content shows that dried (unsalted) seeds contain 31.7% protein, 39.6% fat, and 5.3% moisture. The fat content can reach up to 50%, depending on the cultivation area and pumpkin variety. A large proportion of the fats consist of polyunsaturated fatty acids. The seed is also rich in iron, zinc, vitamin E, magnesium, and potassium.

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Nevşehir Pumpkin Seed can be packaged and marketed raw, roasted, salted, unsalted, or in milk. Roasting is carried out using two different methods:

• Wet roasting: Seeds are roasted at high temperature without prior drying, mixed with milk and salt.
• Dry roasting: Dried seeds are roasted together with milk and salt.

Packaging must indicate whether the product is salted, unsalted, or milk-treated and must display the geographical indication logo.

Compliance with geographical indication regulations is monitored by a commission coordinated by the Directorate of Agriculture and Forestry during planting and harvesting periods. Inspections verify seed sources, harvesting times, drying conditions, and marketing stages.

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