--- title: Sındırgı Crispy Melon slug: sindirgi-crispy-melon-dd490 url: /detay/sindirgi-crispy-melon-dd490 type: article language: English entity: primary: Sındırgı Crispy Melon type: article categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi tags: - Sındırgı Crispy Melon author: Elif Laçin created_at: 2025-10-25T02:45:56.866440+03:00 updated_at: 2025-12-27T08:54:55.720905+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/12/26/qhe9TtGoQhsQ6QpEwEMvfluQOcSZeQYf.webp --- # Sındırgı Crispy Melon ## KURE Information Cards ![c4a24543-7c98-4ecb-955f-9f61696ddad2.jpeg](https://cdn.t3pedia.org/media/uploads/2025/10/24/RbpAMFMLu5cL2PGK8dvw20QYAFgxq4El.jpeg) *Sındırgı Crispy Melon* | Field | Value | |-------|-------| | Registration Number(Text) | 1491 | | Registration Date(Text) | October 30, 2023 | | Applicant/Registrant(s) | Sındırgı Municipality | | Province(s) | Balıkesir | | Type of Geographical Indication | Protected Designation of Origin | | Product / Product Group(s) | Processed and unprocessed fruits and vegetables,and mushrooms | ## Article Content [Sındırgı crispy melon](/en/detay/sindirgi-crisp-melon-049cd/llms.txt) is a local variety of melon grown in the villages of Çakıllı and Küçükbükü in the Sındırgı district of Balıkesir, Türkiye. It is registered with a geographical indication and has been protected under the Industrial Property Law No. 6769 since October 30, 2023. The registration was carried out by the Sındırgı Municipality. ### **Origin and Growing Area** This special melon variety is cultivated exclusively within a defined geographical area, namely the two villages of the Sındırgı district. The region’s high rainfall and fertile chernozem soils play a decisive role in developing the melon’s distinctive characteristics. In particular, the gray and black soils contribute to the fruit’s unique taste and texture. ### **Botanical Characteristics** Sındırgı crispy melon is grown from seledyn-type heirloom seeds. Hybrid seeds are not used, and seedlings are not preferred. Its outer skin is thin, veined, and firm, which is why it is popularly called “crispy.” The rind color is a mix of yellow and green. Average diameter ranges from 10 to 15 cm. Its chemical properties include a pH of 5.7–6.3, total acidity of 0.07–0.1 g/100 g (as citric acid), and water-soluble dry matter content of 9–9.42%. ### **Traditional Production Process** The production process follows traditional methods specific to the region. Seeds from ripe [melons](/en/detay/kirkagac-melon-bbb73/llms.txt) harvested first are stored in cloth bags in dark, cool environments to be used as seed for the next season. This method is known as “cloth straining.” Planting is completed by mid-May. After plowing and forming furrows, 8–10 seeds are placed in each hole and covered with aged manure. Germination usually begins by the end of the first week, and seedlings emerge within 15 days. In the following weeks, hoeing, throat filling, and inter-row cultivation are erformed. Flowering occurs at the beginning of July, and irrigation may be needed if temperatures exceed 35 °C. Melons start to spread at the end of July, entering the ripening process along with fruiting. The first harvest occurs approximately 76–81 days after planting. Indicators of ripeness include cracking at the bottom and shedding of hairs on the rind. Harvest continues until the end of September, when most products are collected. After September, remaining plants may show rot, locally called “kül.” Post-harvest melons can be stored in cool, shaded areas for up to one month but are not suitable for long-term storage. ### **Inspection and Protection** The production and marketing of the product are supervised by a three-member inspection board formed under the coordination of Sındırgı Municipality. The board includes experts from the municipality, the district agricultural directorate, and the local agricultural development cooperative. Inspections are carried out at least once a year, with additional checks if necessary or upon complaint. During inspection, the suitability of seeds, adherence to production methods, physical and chemical characteristics of the product, and proper use of the geographical indication emblem are evaluated. Expert support from public or private institutions may be obtained if required. ## Academic Sources and References 1. Türk Patent ve Marka Kurumu. "Sındırgı Çıtır Kavun." Coğrafi İşaretler Portalı. Accessed October 25, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/3194 2. Türk Patent ve Marka Kurumu. Sındırgı Çıtır Kavun: Coğrafi İşaret Sicil Belgesi. Türk Patent ve Marka Kurumu. Accessed October 25, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/e823c7e0-4dba-4782-9335-52ead2d3d3b0.pdf