Red Onion with Speckles / Speckled Red

Alaca Purple Onion, also known as Alaca Moru, is a local onion variety cultivated in the Alaca district of Çorum and officially registered with a geographical indication. This onion belongs to the species Allium cepa L. and is distinguished by its bright, firm, dark red-purple outer skin, plump fleshy structure, sharp aroma, and sweet fragrance. The outer color is locally referred to as “firik color,” while the inner layers gradually transition to white. Alaca Purple Onion is produced in three different sizes and can remain firm for up to 12 hours after cutting; under proper storage conditions, it can be preserved for up to one year.

The Alaca Purple Onion has a dark red-purple, glossy, and firm outer skin. This external color is locally termed “firik color.” The hue is not uniform: darker purple tones dominate the outer segments, while the inner layers gradually lighten toward white. The bulb shape is slightly flattened at the top and exhibits a mild outward bulge. Its taste is distinctly sweet and aromatic, with a sharp, intense odor that sets it apart. Noted for its high water content, this onion remains firm for up to 12 hours after cutting. Its shelf life is approximately one year.

In local usage, onions are classified by size: the largest size is called “takoz,” the medium size is unnamed, and the smallest size is referred to as “kavurmalık.”

The L value indicates lightness, the a value represents the red-green axis, and the b value denotes the yellow-blue axis. The negative b values and positive a values of the Alaca Purple Onion reflect the intensity of its purple hue.

The product is cultivated using either a one- or two-year crop rotation system. An average yield of six tons per hectare is achieved; without rotation, yields may decrease by up to 50%. For seed production, “kıska” bulbs or black onion seeds harvested from flowers are used. These black seeds are manually sorted and stored in breathable paper or fabric bags until ready for sowing the following year. On average, 150 kg of black seeds are obtained from 750–1000 kg of bulbs.

• Soil Preparation and Sowing: The soil is plowed and compacted with a roller during the first half of February. Seeds are sown at the end of February to mid-March, at a depth of 3 cm and spaced 13–15 cm apart.
• Irrigation: Irrigation begins in mid-June and is carried out four to five times during summer, at 10-day intervals. During periods of extreme heat, irrigation is repeated weekly. Irrigation is conducted in the morning or evening and lasts approximately 2.5–3 hours per session.
• Harvesting: Harvesting begins in mid-August and is performed using machinery. Harvested onions are left to dry in the field for 20–25 days. Dried leaves and bulbs are separated in early September. The green stalk is cut approximately 4 cm above the neck. Onions are stored in mesh sacks in cool, dry conditions for up to one year.
• Sales and Storage: After pre-drying, products may be sold directly from the field or transported to storage facilities.

The Alaca Purple Onion is a product unique to the climate and soil conditions of the Alaca district, where its entire production process takes place within the district’s boundaries. Due to its historical significance in the regional agricultural economy, a strong link exists between the product and its geographical origin.

Monitoring activities are conducted by a four-member inspection committee coordinated by the Alaca Municipality, comprising representatives from Hitit University’s Alaca Avni Çelik Vocational School, Department of Food Technology, the Alaca District Directorate of Agriculture and Forestry, and the Alaca Chamber of Commerce. Inspections are carried out at least twice annually—during harvest and packaging periods—with additional inspections conducted as needed or in response to complaints.

The inspection criteria are as follows:

• Compliance of the product with physical and, where necessary, chemical analyses,
• Adherence of soil preparation, harvesting, storage, and preservation conditions to the established production method,
• Accuracy of labeling and use of the geographical indication mark.

Technical support or services may be obtained from public or private institutions during the inspection process. The registering authority is responsible for safeguarding its legal rights when necessary.