Suşehri Dried Beans

Suşehri dry bean is a variety of bean characterized by round-shaped grains. Its cooking time is approximately 40–45 minutes, and it is known for not shedding its skin when cooked. Cultivation takes place at elevations of 1,300 meters and above, where air temperatures during the growing season rarely exceed 30^∘C. Due to irrigation using cold water sourced from outside the geographic boundary, conditions unfavorable for plant diseases and pests are maintained, rendering chemical pesticide use unnecessary.

Some physical and agricultural characteristics of the product are as follows:

• Seed germination period is 8–10 days.
• Plant height ranges between 150–180 cm, with a climbing growth habit.
• Flowering period lasts 56–67 days, and flowers are white in color.
• Maturity period is 130–145 days.
• Grains are white, shiny, and spotless, with a round shape.
• 1,000-grain weight ranges from 300 g to 335 g.
• Can be stored for up to 3 years under dry and non-humid conditions.

The production of Suşehri dry bean employs traditional methods and heirloom seeds. The production process includes specific stages from soil preparation to harvesting and threshing.

• Soil Preparation: After the first plowing in autumn, animal manure is applied followed by a second plowing. In spring, the soil is cultivated to a depth of 20–25 cm using a cultivator (locally known as “çapa”). Care is taken to create a level and even surface due to the irrigation method.
• Sowing Time: Sowing occurs at the end of April or beginning of May, after the last spring frosts and when soil temperature reaches 14–15^∘C.
• Sowing Method: Sowing is done either by hand broadcasting and harrowing to a depth of 5–7 cm using a hoe (“çapa”), or with a “bean seeder.” Following sowing, the “bean pressing” process buries the seeds into the soil.
• Fertilization and Maintenance: Only animal manure is used. The first application is spread in solid form during autumn; the second is mixed into irrigation water (known as “şerbet verme”). No chemical inputs are used. The most important maintenance practice is weeding and weed control, which begins when plants reach a height of 15–20 cm and continues as needed.
• Irrigation: Most of the water requirement is met through irrigation. Watering begins with “şerbet verme” at the onset of flowering and pod set, and continues regularly thereafter.
• Harvesting: Harvesting is done by hand-pulling when pods turn yellow and grains attain their characteristic shape and color. Immature plants are left in the field. Harvesting begins early in the morning. Harvested plants are tied into small bundles and left to dry for 6–7 days, during which they are regularly turned to ensure complete drying.
• Threshing and Cleaning: Threshing is performed using a specially developed machine called “patoz.” Products are sorted by size using hand sieves (“gözer”). Broken, rotten, or spotted grains are manually removed and packaged in containers suitable for food contact.

The geographic boundary subject to registration for Suşehri dry bean is the district of Suşehri in Sivas Province. Due to the product’s long-standing reputation, all stages of production must be carried out within this geographic boundary.

Monitoring is conducted by a four-member oversight body composed of one expert each from the Suşehri Municipality, the Suşehri District Directorate of Agriculture and Forestry, the Suşehri Agricultural Credit Cooperative, and the Cumhuriyet University Suşehri Timur Karabal Vocational School, under the coordination of the Suşehri Municipality.

Monitoring is carried out regularly once a year, as well as when necessary or in response to complaints. The monitored elements include:

• Physical characteristics of the product (shape, color, grain weight, etc.),
• Cooking time and the property of not shedding its skin when cooked,
• Appropriateness of seeds used in production (use of heirloom seeds),
• Compliance with the specified production method,
• Proper use of the term "Suşehri dry bean" and the associated geographical indication emblem.

The oversight body may consult or contract experts from public or private institutions as needed.