Antep Fıstığı
Anatomy of the Product
Antep Fıstığı
Antep Fıstığı
Its Story
It is a famous pistachio variety produced in Gaziantep and under geographical indication protection.
Geographical Origin
Gaziantep
Ingredients / Steps
Antep Pistachio → Uzun / Kırmızı / Halebi / Ohadi Varieties → Orchard Establishment Suitable Climate & Soil → Pollination with Male Trees → Cultivation Tree Maintenance → Water & Nutrient Management → Fruit Development Fruit → Ripening → Fruit Characteristics According to Variety → Harvest Harvest → Fruit Separation → Quality Control → Classification Final → Antep Pistachio → Ready for Fresh / Dried Consumption
How It Is Made
It develops with a chilling requirement of 600–1050 hours below 7.2°C. Requiring heat and drought during the summer period, the plant grows in deep sandy-loamy, partially calcareous soils, and its annual water consumption is between 750–800 mm.
Registration Information
Designation of Origin — File No: C1997/001, Application Date: 18.09.1997, Registration No: 27, Registration Date: 17.05.2000, Status: Registered, Applicant: Gaziantep Chamber of Commerce
It has been registered by the Gaziantep Chamber of Commerce.
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