Nevsehir Pumpkin Seeds Description and Distinguishing Features of the Product: Pumpkin is an annual plant belonging to the Cucurbita genus, and its seeds are harvested by extracting them from inside the fruit. It is grown throughout the villages and towns of Nevşehir province. Local farmers have cultivated snacking pumpkins for many years in this area. The region’s favorable soil conditions, combined with the community’s long-established tradition of consuming winter snacks, have contributed to the ongoing production and rapid expansion of pumpkin farming. Production Method: Snacking pumpkins from the summer pumpkin variety, grown in the central districts and villages of Nevşehir, belong to the botanical species Cucurbita pepo L. Climate Requirements: The Nevşehir Pumpkin Seed plant does not thrive under extreme heat or drought conditions. Its ideal growth temperature ranges between 20-25°C. Fluctuations in climate during the growing season can slow down development. The vegetation period lasts between 140-160 days. Pumpkins are sun-loving plants, but prolonged drought or excessive moisture may cause fungal infections. Therefore, choosing an appropriate cultivation site is crucial. Fortunately, our region offers very suitable climate conditions for snacking pumpkin farming. Soil Requirements: Pumpkin plants grow well in the province’s soil thanks to their preference for light, deep, and volcanic tuff soils. While they are not highly demanding regarding soil type, they favor soils that are humus-rich, loose, and nutrient-dense. Heavy clay soils are unsuitable for pumpkin seed farming. The optimum soil pH level ranges between 6 and 7. Pumpkin seed cultivation in Nevşehir can be successfully conducted even in the region’s dry conditions, allowing for reduced fallow land by including pumpkins in crop rotation. Soil Preparation: To maximize the benefit from winter rains, the land intended for pumpkin seed cultivation should be deeply plowed, particularly during the fall season. In spring, following the second plowing, well-decomposed farm manure must be incorporated into the soil and thoroughly mixed. This practice improves the soil’s water retention and aeration, speeds up the warming of the soil enabling earlier sprouting, and enriches the soil with organic nutrients. Planting: There is no certified seed production for Nevşehir Pumpkin Seed. Local farmers select robust and healthy pumpkins from their fields to use as seeds. Planting can be carried out either manually or mechanically. In manual planting, the hill method is applied, using about 1-1.5 kg of seed per hectare, placing 2-3 seeds at a depth of 3-5 cm in each hill. Machine planting uses a seeding rate of approximately 500-750 g/ha. The spacing between rows and plants varies depending on irrigation: under irrigation, row spacing is 80-100 cm with 40-50 cm between plants; in dry conditions, row spacing increases to 150-200 cm with 80-100 cm between plants. Planting usually occurs at the end of April or early May in the region. Fertilization: Conducting soil analysis is vital before fertilizing. Generally, 3-4 tons of well-rotted manure per hectare can be applied along with 8-10 kg/ha nitrogen, 10-12 kg/ha phosphorus, and 3-4 kg/ha potassium fertilizers. Two-thirds of the nitrogen and phosphorus should be applied at planting, while the remaining one-third is added during hill filling. Fertilization at the hill can be repeated 2-3 times throughout the growing season, provided there is sufficient soil moisture. Hoeing: Seeds typically germinate within 10-12 days after planting. Thinning and hoeing are performed once the plants develop 4-5 leaves, leaving only one plant per hill. This process also breaks any crust that may have formed and completes hill filling. During the growing season, 3-4 hoeing sessions are recommended depending on weed growth. Hoeing is particularly important for improving pumpkin seed yields as it promotes strong root development. Irrigation: Irrigation is postponed until the first fruits appear, taking into account the local ecological conditions. It can be applied using furrow, sprinkler, or drip systems, with drip irrigation being the preferred method due to its lower risk of fungal infections. During watering, the focus should be on the soil's capacity to retain moisture rather than strict timing or volume measurements. Typically, 4-5 irrigation sessions are carried out at intervals of 15-20 days throughout the growing period. Irrigation is usually discontinued about one month prior to harvest. In the Nevşehir region, pumpkin seed cultivation occurs under both irrigated and rainfed systems. Harvest: Following the last irrigation, a waiting period of approximately one month is necessary. Harvesting takes place when the leaves have completely dried out and the fruit stems are fully desiccated. Depending on the farmer’s preference, seeds may either be left in the field or stored for about 15 days to ease the separation process from the fruit pulp. This separation can be done either manually or mechanically. The extracted seeds are then dried either under the sun or with specialized drying machines to prepare them for further use. The harvested seeds undergo two main processing methods. Some are rested for one to two days after harvest, then roasted with salt and packaged for sale. Others are air-dried until their moisture content falls below 7%. These dried seeds are collected, properly packed, and sold. Additionally, the dried seeds are sorted using a selector machine to separate the strongest and largest seeds for use in the following planting season. Roasted seeds can be sold as salted, unsalted, or milk-roasted varieties. The packaging must clearly display the producer or company's name, specify whether the product is salted, unsalted, or milk-roasted, and include a logo that certifies the product as a geographical indication. Harvested seeds are marketed in two different ways: Fresh Roasting: Freshly harvested pumpkin seeds are roasted by combining 1 kg of seeds with 50-55 ml of milk and 25-27 grams of salt in trays, then baked at 200-210°C for 40-45 minutes until ready for consumption. For the unsalted version, the same procedure is followed without adding salt. Dry Roasting: Dried pumpkin seeds are roasted by mixing 1 kg of seeds with 50-55 ml of milk and 20-22 grams of salt in trays and baking at 200-210°C for 30-35 minutes until fully roasted. The unsalted dry roasting process is identical but without salt.