Newsletters
Hotels and restaurants in Bodrum, a resort district in Mugla province on Türkiye's southwestern Aegean coast, have increasingly turned to the region's geographically indicated tangerine, harvested while still green, according to Ercan Pehlivan, Bodrum's deputy mayor and an agricultural engineer.
Pehlivan said work is underway to use the tangerine in the gastronomy and beverage sectors as well as in frozen fruit and fruit juice production, adding that a high-volume harvest is expected in the first and second weeks of October.
Teams from the Bodrum Municipality Agricultural Services Directorate are monitoring orchards and providing technical support to producers during the harvest.
Quality criteria for the green-period harvest include a caliber of 35 to 45 millimeters, green and glossy skin, high juice content, and fruit that has not yet fully sweetened.
Pehlivan said research and development work is continuing on new products under a cold chain system intended to make the tangerines available to consumers year-round.
Producers said municipal support provided last year had contributed to production and called for continued assistance in marketing the fruit during this year's harvest.
Set as preferred source
Set as preferred source
2 min read
