Türkiye Registers 102 Regional Products Under Geographical Indication Protection
(MENAFN) Türkiye registered 102 new products under its geographical indication system during the first 10 months of 2026, according to figures released by the Turkish Patent and Trademark Office (TURKPATENT).
The registrations cover a diverse collection of regional food specialties, traditional manufacturing techniques and handicrafts that reflect the country's cultural heritage and generations-old craftsmanship.
By the end of October, Türkiye's total number of geographically indicated products had climbed to 1,912, while applications for another 805 products were still undergoing examination.
The newly protected items span several categories, including traditional meals, sweets, agricultural produce, fruits, vegetables and handmade crafts.
– Regional specialties from across Anatolia gain recognition
The southern province of Hatay, renowned for its distinctive culinary traditions, recorded 15 new geographical indication registrations during the period.
The newly protected specialties included Antakya kerebic, Antakya sasico, Hatay abugannus, Hatay Arab kebab, Hatay haytali, Hatay musabbak dessert and Hatay zahterli kahke.
Meanwhile, seven products from the northern province of Corum received geographical indication status. These included Corum simit, water borek, Uyuk garlic, Osmancik tomato kavurma and Iskilip tray kebab.
Gaziantep also expanded its collection of protected regional products with several additions, including avrat salad, dis hedigi, chickpea crunchy halva, mastic halva and traditional Yemeni leather shoes.
Other registrations covered Haymana sausage and yogurt, Polatli tripe soup and Cubuk tandir borek from Ankara, alongside Bozuyuk lamb kokorec, Pazaryeri boza and Kizildamlar chestnut squash from Bilecik.
Additional specialties included Kayseri purov manti and poc kebab, Erzurum trotter soup, Kars noodle pilaf, Siirt pirtike soup and Trabzon ice cream.
The latest registrations also featured several varieties of regional honey, including Canakkale oak honey, Erzincan astragalus honey, Semdinli honey and Zonguldak chestnut honey.
The registrations cover a diverse collection of regional food specialties, traditional manufacturing techniques and handicrafts that reflect the country's cultural heritage and generations-old craftsmanship.
By the end of October, Türkiye's total number of geographically indicated products had climbed to 1,912, while applications for another 805 products were still undergoing examination.
The newly protected items span several categories, including traditional meals, sweets, agricultural produce, fruits, vegetables and handmade crafts.
– Regional specialties from across Anatolia gain recognition
The southern province of Hatay, renowned for its distinctive culinary traditions, recorded 15 new geographical indication registrations during the period.
The newly protected specialties included Antakya kerebic, Antakya sasico, Hatay abugannus, Hatay Arab kebab, Hatay haytali, Hatay musabbak dessert and Hatay zahterli kahke.
Meanwhile, seven products from the northern province of Corum received geographical indication status. These included Corum simit, water borek, Uyuk garlic, Osmancik tomato kavurma and Iskilip tray kebab.
Gaziantep also expanded its collection of protected regional products with several additions, including avrat salad, dis hedigi, chickpea crunchy halva, mastic halva and traditional Yemeni leather shoes.
Other registrations covered Haymana sausage and yogurt, Polatli tripe soup and Cubuk tandir borek from Ankara, alongside Bozuyuk lamb kokorec, Pazaryeri boza and Kizildamlar chestnut squash from Bilecik.
Additional specialties included Kayseri purov manti and poc kebab, Erzurum trotter soup, Kars noodle pilaf, Siirt pirtike soup and Trabzon ice cream.
The latest registrations also featured several varieties of regional honey, including Canakkale oak honey, Erzincan astragalus honey, Semdinli honey and Zonguldak chestnut honey.
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