Seydişehir Strawberry

Seydişehir Strawberry is a fruit cultivated in the Seydişehir district of Konya province between May and November, distinguished by its unique taste and aroma. The Kabarla variety, which exhibits high adaptability to the region’s altitude and climatic conditions, is predominantly used in production, although Monterey, Portola, San Andreas and Albion varieties are also cultivated. As a result of an application by the Seydişehir Municipality, it was granted geographical indication protection under registration number 1801 on 12 December 2025.

Seydişehir strawberry has a height of 25 to 30 mm and a conical fruit structure. It is distinguished by its deep red color and intense strawberry aroma. The fruits are of medium firmness, with juice pH values ranging between 3.3 and 3.68.【1】 The average fruit weight is 10 to 11 grams and the fruit width is 24 to 27 mm. Analysis of its chemical profile reveals that the fruit contains 6 percent sugar and 1 percent glucose by mass.【2】 The total sugar content expressed as sucrose ranges from 7 to 7.2 percent, while the total phenolic compound content measures between 298 and 302 mg GAE/100 g.【3】

Due to the Seydişehir district’s elevation of 1200 to 1400 meters, the Kabarla variety, which can withstand temperatures as low as -10 °C, is primarily favored for cultivation. The clay-rich soil structure around Lake Suğla, where strawberry production is most intensive, directly influences product quality. Planting is carried out between early May and mid-June during cool and humid conditions. The cold winter climate and the rise in humidity above 50 percent after April make summer planting preferable, increasing yields by up to two to three times.【4】 Seedlings are planted in holes spaced 25 x 25 cm apart, with roots placed at a depth of 7 to 9 cm. Drip irrigation systems are used for watering. Water from the natural sources of Başpınar and Pınarbaşı, as well as groundwater from wells with a pH between 0.5 and 4, is preferred for irrigation.

Due to its medium firmness, harvesting Seydişehir strawberry requires high precision. Fruits are collected when they reach approximately 30 mm in size and develop a bright red color, and are protected from excessive stacking to prevent damage. They are sorted into packaging such as separated containers holding about 1 kg each, six-hole plastic crates, or perforated transparent packaging to prevent liquid accumulation and spoilage. Products are transported in refrigerated vehicles maintained at 4 °C to preserve their characteristic properties during export, ensuring a shelf life of no more than 6 to 8 days. All stages of production for Seydişehir strawberry must be carried out within the geographical boundaries of Seydişehir district due to its intrinsic link to the region.

Monitoring of the product and its production process is conducted by a four-member oversight body composed of at least one expert representative each from the Seydişehir Municipality, the Seydişehir District Governorate, the Seydişehir District Directorate of Agriculture and Forestry, and the Seydişehir Chamber of Tradesmen and Craftsmen, coordinated by the Seydişehir Municipality. Inspections are carried out at least once annually and may be conducted at any time in response to complaints or as deemed necessary. During this process, compliance with production methods, product characteristics, and correct use of the Seydişehir Strawberry emblem are verified. Official or private sector food control laboratories may be engaged for conformity analyses.