Oğuzeli Drying Facility

Oğuzeli Kurutmalığı is a registered food product obtained through traditional drying methods applied to eggplant, squash, and pepper cultivated in the Oğuzeli district of Gaziantep. It was officially registered under the Industrial Property Law No. 6769 on 8 April 2021 and granted geographical indication protection. The registration application was submitted by the Oğuzeli Municipality.

Oğuzeli Kurutmalığı consists of vegetables dried exclusively in the Oğuzeli district, located in eastern Gaziantep. The eggplant, squash, and pepper used for this product are selected from a broad geographical area extending from Kilis to Osmaniye and from Kahramanmaraş to Birecik. However, the drying process must be carried out solely within the boundaries of the Oğuzeli district. Each vegetable type—eggplant, squash, and pepper—can be individually referred to as Oğuzeli Kurutmalığı.

The key elements distinguishing Oğuzeli Kurutmalığı from similar products are the physical properties of the vegetables, the traditional drying methods employed, and the climatic advantages of the region:

• Eggplant: Round or slightly oval in shape, with a glossy blackish-purple skin, thick flesh, and no seeds. Harvest occurs 70–77 days after transplanting.
• Squash: Available in two varieties—stuffed and climbing (vine). It has yellow-green tones, whitish interior, measures 10–15 cm in length, and weighs 350–450 g. The harvesting period lasts 80–90 days.
• Stuffed pepper: Cherry or tomato-shaped, in red and green hues, measuring 8–9 cm in length and 7–9 cm in diameter. Maturation takes 100–150 days.

The ideal humidity levels and solar radiation intensity required for drying are naturally present in Oğuzeli. The district’s elevation of 750 meters and prevailing wind directions—particularly from the west and northwest—facilitate the drying process. Humidity levels drop to as low as 10% during spring and summer months, while temperatures range from 19.5 °C in May to 24.4 °C in September.

Production begins with sowing at the end of March. Squash is harvested in May, while eggplant and pepper are harvested at the end of July. Different drying techniques are applied to each vegetable type:

• Eggplant and pepper: After being hollowed out, they are threaded in groups of fifty onto cotton-rich string. They are then immersed in drinking water for cleaning and removed. Subsequently, they are tightly suspended on a special scaffold known as the “dolma roof.”
• Squash: After being hollowed and peeled, it is salted with iodized salt. It is placed upright on vertical poles without piercing and dried directly under sunlight.

The drying period lasts approximately three days for eggplant and squash, and ten days for pepper. The products are never exposed directly to sunlight; instead, tree branches or leaves are used for shading. The dried products must be firm, odorless, mold-free, and durable enough to withstand manual handling. Moisture content must be between 6–12% for eggplant, 4–8% for squash, and 1–6% for pepper.

Dried vegetables are stored and sold suspended on strings inside transparent plastic packaging, ensuring no direct contact with walls. The geographical indication label must appear on the packaging alongside the brand name and clearly indicate the vegetable type.

The production of Oğuzeli Kurutmalığı is inspected at least once annually by the Oğuzeli Chamber of Agriculture, the Agricultural Credit Cooperative, the District Directorate of Agriculture and Forestry, and the Municipality. The inspection process is conducted by qualified experts and is based on compliance with the registered certification document.