Nizip Commodity Exchange Chairman Ibrahim Sari said, “Our Nizip district alone meets 60% of the mint produced in our country.”
Nizip mint, one of the flavors unique to Gaziantep, included in the “Creative Cities Network” by UNESCO, flavors the dishes in 20 countries.
Nizip Commodity Exchange Chairman Ibrahim Sari told Anadolu Agency (AA) that mint started to be produced in Nizip in the 1960s, and that it became one of the most important sources of income in the district as the product adapted to the climate conditions.
Sari stated that the Nizip mint, which was planted by the farmers using the seedling method, was dried in the shade during the hot weather conditions of the region.
Stating that the Nizip mint was protected with geographical indication, with the initiative of the exchange, Sari said:
“Our district of Nizip alone supplies 60% of the mint produced in our country. It differs from other mints with its aroma and color. It has its own unique aroma. Our farmers have started to show interest, too, since their economic income is good. Mint is grown extensively on the Euphrates because it loves water. It is a product that requires effort and mastery. Even drying it requires mastery in itself. The color becomes more beautiful because it is dried in the shade of the tree.”
Sari stated that as Nizip Commodity Exchange, they will continue to work on geographical indications in order to protect the local products of the region and contribute to their brand values and awareness. “Thus, it will be ensured that our region-specific products produced in our region will be effectively promoted with geographical indication registration and will be protected by bringing them to certain production standards.”
Mint producer Fadil Kilic said that mint production started in May and continued until October, and that the awareness of mint grown in their district increased after the geographical indication registration.
Kilic said, “We export 150 tons of mint per year to 20 countries. After the geographical indication, the demand for mint increased. They find it more delicious due to the climate of the region.”
Source: AA / Translated by Irem Yildiz