Posof Apple Badele Apple Product Description and Distinguishing Features: The Posof Apple, also referred to as the Badele Apple, traces its roots to the red-fleshed Uruset apple variety. The name Badele comes from the former name of Türkgözü Village, a location in the Posof district renowned for its abundant fruit orchards. It is widely accepted that the Badele Apple—or Posof Apple—originated from this very village. The unique character of the Posof Apple / Badele Apple stems from a combination of natural conditions and traditional cultivation techniques. The natural element is the region’s distinctive microclimate within its geographical boundaries, while the human contribution comes from the local expertise in grafting methods and other horticultural practices. What sets the Posof Apple / Badele Apple apart is its high levels of anthocyanins and total phenolic compounds, which significantly boost its antioxidant capacity. These anthocyanins are found in both the skin and flesh of the fruit, enhancing its overall antioxidant effectiveness. The phenolic content is measured at 578.7 mg/100 g in the peel and 112.2 mg/100 g in the flesh. Additionally, the anthocyanin concentration reaches up to 49.1 mg/100 g in the peel and 35.9 mg/100 g in the flesh. Physical Attributes of the Posof Apple / Badele Apple: This apple typically weighs between 58.34 and 172.62 grams. Its height ranges from 4.5 to 7 cm and its diameter falls between 5 and 8.5 cm. Compared to other dessert apple varieties, it has a slightly flattened shape. A notable feature is the shallow depth at the blossom end, which is almost level with the surface, unlike standard apple varieties. When fully ripe, the outer skin of the apple is a rich wine-red, the flesh is red, and it offers a sweet flavor. In its less mature state, the skin appears green-red, the flesh is light red, and the taste becomes more tart. Production Method: The apple cultivation techniques in the Posof district closely resemble those used in other apple-growing regions; however, the practice relies heavily on traditional methods that have been preserved and handed down through generations. In Posof, wild apple and wild pear trees undergo cleft and wedge grafting, with the application of animal manure as fertilizer. Additionally, to support fertilization, weeds growing around the base of grafted trees are regularly hoed throughout the growing season. Because wild apple and pear trees serve as rootstocks in the region, the apple trees can continue producing fruit for multiple generations. Importantly, when grafting is performed on cultivated trees in the Posof district, the unique qualities of the apples remain consistent. In orchard zones where the terrain shows slight micro-topographical variations within the area, hard-seeded apples are produced by grafting scions taken from carefully selected trees by specialists. These scions are grafted onto appropriate rootstocks at institutions such as the Eğridir Horticultural Research Institute or similar facilities. The young trees are then planted at a spacing of 5 meters by 3 meters. The grafting period starts in mid-April and continues until mid-August. Typically, the grafted trees begin yielding fruit within about one year. Apples from mature Posof / Badele Apple trees are harvested by the end of August to early September. Based on their distinct characteristics, the harvested apples are stored under cold and humid conditions to maintain quality.