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Kapıdağ Peninsula's Protected Purple Onion

Kapıdağ Mor Soğanı – Complete Guide

Discover Kapıdağ's remarkably dark purple onion,
protected for its local seed, sweet flavour and peninsula terroir.

Discover Kapıdağ Mor Soğanı

Discover Kapıdağ Mor Soğanı

Kapıdağ Mor Soğanı, or Kapıdağ Purple Onion, is one of the most distinctive agricultural products of the Kapıdağ Peninsula in Balıkesir Province. Beneath its remarkably dark purple outer skin lies deep reddish flesh with a character traditionally described as sweet and juicy.

Its identity is inseparable from the peninsula itself. Local seed, fertile valley soils, the geography of Kapıdağ and generations of cultivation knowledge come together to produce an onion that differs visibly and gastronomically from many ordinary red onions.

Kapıdağ Mor Soğanı has been protected as a Turkish geographical indication since 2018. It is registered as a Menşe Adı under TÜRKPATENT registration No. 362, meaning its protected identity is exceptionally closely connected with the Kapıdağ Peninsula.

Protected Since 2018

Kapıdağ Mor Soğanı is registered by TÜRKPATENT as geographical indication No. 362.

Deep Purple Colour

The bulb has unusually dark purple skin with deep reddish flesh.

Sweet & Juicy

The registered specification describes the onion as having a sweet, juicy character.

Grown on Kapıdağ

The protected geographical boundary is the Kapıdağ Peninsula in Erdek, Balıkesir.

Know Before You Taste

Kapıdağ Mor Soğanı – Quick Facts

Essential information about one of the Kapıdağ Peninsula's most distinctive traditional crops.

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Protected Area

The Kapıdağ Peninsula in Erdek district, Balıkesir Province.

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Species

Kapıdağ Mor Soğanı belongs to the cultivated onion species Allium cepa.

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Protected Status

TÜRKPATENT Menşe Adı registration No. 362.

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Traditional Seed

The protected production system relies on seed reproduced within the Kapıdağ Peninsula.

A Crop Shaped by the Peninsula

The Story of Kapıdağ Mor Soğanı

Kapıdağ's purple onion represents a relationship between seed, soil, geography and generations of local farming knowledge.

Purple onions have been cultivated on the Kapıdağ Peninsula for generations. Over time, farmers maintained their own seed and adapted cultivation to the peninsula's fertile valley floors, seasonal conditions and local agricultural landscape.

The official geographical-indication specification describes the local seed as having been maintained within the peninsula for approximately a century. Its continued reproduction within the defined geographical area is an essential part of the protected production system.

This agricultural continuity helped create a product recognisable not only by name but also by appearance. The skin is markedly darker than that of many conventional red onions, while the interior is characterised by a deep reddish colour.

Formal geographical-indication registration in 2018 recognised the relationship between the onion's distinguishing characteristics and the natural and human conditions of the Kapıdağ Peninsula.

What Makes It Different

Characteristics of Kapıdağ Mor Soğanı

Colour, sweetness, moisture, bulb structure and local seed all contribute to the protected onion's distinctive identity.

Dark Purple Skin

The onion's outer skin has the unusually deep purple colour from which Kapıdağ Mor Soğanı takes its name.

Deep Red Flesh

The registered specification describes the flesh itself as dark red rather than simply white with coloured outer layers.

Sweet Flavour

Sweetness is one of the sensory characteristics recorded in the protected product specification.

Juicy Texture

The onion is traditionally valued for a moist, succulent texture that works especially well in fresh preparations.

5–8 Layers

The protected production description characterises mature bulbs as having a layered internal structure.

Local Seed

Seed used for protected production is reproduced within the Kapıdağ Peninsula.

Summer Harvest

The traditional harvest period begins around the end of June and continues into early July.

Traditionally Braided

After drying, some bulbs are tied into three- or five-onion braids for hanging and storage.

Understanding the Product

What Is Kapıdağ Mor Soğanı?

Kapıdağ Mor Soğanı is a locally maintained form of Allium cepa cultivated within the Kapıdağ Peninsula of Erdek in Balıkesir Province. It is recognised for its particularly dark purple exterior, dark reddish interior, sweet flavour and juicy structure.

Its protected identity does not refer simply to any purple or red onion sold in the region. The name is connected with a specific geographical area, local seed reproduction and a documented agricultural method carried out within Kapıdağ.

It Is a Fresh Onion

Kapıdağ Mor Soğanı is sold and used as an agricultural food product rather than as a processed onion speciality.

It Is Naturally Purple

Its striking colour forms part of the protected physical description of the product.

It Is Locally Seeded

Maintaining and reproducing the seed within Kapıdağ is fundamental to the registered production system.

It Belongs to Kapıdağ

The Menşe Adı protection links every stage of the protected product directly with the peninsula.

A Protected Kapıdağ Crop

Kapıdağ Mor Soğanı Geographical Indication

Kapıdağ Mor Soğanı is registered by the Turkish Patent and Trademark Office as a Menşe Adı. The official specification documents its geographical area, seed system, physical characteristics, cultivation method, harvest, curing and storage.

Registered Name

Kapıdağ Mor Soğanı

Registration Number

The geographical-indication registration number is 362.

Application Number

The application number is C2018/057.

Application Date

The official application date is 1 March 2018.

Registration Date

The geographical indication was registered on 2 July 2018.

Registrant

The registration holder is the Erdek Chamber of Commerce.

Product Group

It belongs to the processed and unprocessed fruit, vegetable and mushroom product group.

Geographical Boundary

The protected geographical area is the Kapıdağ Peninsula.

The Strongest Geographical Connection

What Does Menşe Adı Mean for Kapıdağ Mor Soğanı?

A Turkish Menşe Adı is an origin designation used where the essential qualities or characteristics of a product are strongly linked with the natural and human conditions of a defined geographical area.

For a Menşe Adı product, the relevant production, processing and other stages must take place within the specified geographical boundary. Kapıdağ Mor Soğanı therefore has a particularly strong legal and agricultural connection with the Kapıdağ Peninsula.

Defined Geography

The protected origin is the Kapıdağ Peninsula rather than Balıkesir Province in general.

Defined Seed

The traditional seed is reproduced within the peninsula for protected cultivation.

Defined Method

Sowing, transplanting, cultivation, harvesting and post-harvest handling are documented.

Defined Identity

Colour, flavour and physical measurements help distinguish the registered product.

The Colour Behind the Name

Why Is Kapıdağ Mor Soğanı So Purple?

The most immediately recognisable feature of Kapıdağ Mor Soğanı is its exceptionally dark colour. The geographical-indication specification links this appearance with the peninsula's soil, climatic and geographical characteristics.

Compared with many conventional red onions, Kapıdağ's onion develops an especially dark purple outer skin and strongly coloured inner flesh. The traditional colour is so intense that the dry skin can leave reddish pigment on hands or even mark white paper.

Purple Outer Skin

The external layers have the dark purple colour represented in the product's name.

Dark Red Interior

Colour continues through the fleshy bulb rather than being limited only to the papery outer skin.

Strong Pigmentation

The dry skins can visibly transfer reddish pigment when handled.

Geographical Connection

The registered specification associates the colour with the environment of the Kapıdağ Peninsula.

Soil, Peninsula and Sea

How Kapıdağ's Geography Shapes the Onion

Kapıdağ is a distinctive peninsula projecting into the southern Marmara Sea. Its geology includes granite, gneiss, quartzite and mica schist, while its agricultural areas include sandy, well-drained soils and highly productive alluvial deposits.

Kapıdağ Mor Soğanı is particularly associated with alluvial soils on valley floors. These fertile areas, combined with the peninsula's maritime position and varied microclimates, form the environmental setting in which the local onion has traditionally been cultivated.

Valley Floors

Protected cultivation is especially associated with the peninsula's fertile valley-bottom agricultural areas.

Alluvial Soils

Productive alluvial ground plays an important role in the agricultural landscape.

Sandy-Loamy Ground

The wider geographical area is characterised in the registration by generally sandy-loamy soils.

Maritime Geography

Kapıdağ is surrounded by the Marmara Sea, creating a distinctive peninsula environment.

A Living Agricultural Heritage

The Traditional Seed of Kapıdağ Mor Soğanı

One of the most important parts of the protected production system is the onion's locally maintained seed. The geographical-indication specification states that the seed has been preserved and used within Kapıdağ for approximately a century.

Seed is multiplied within the Kapıdağ Peninsula and then used for agricultural production inside the same geographical boundary. Maintaining this local seed population helps preserve the combination of colour, flavour and other characteristics associated with the protected onion.

Locally Reproduced

Seed intended for protected Kapıdağ Mor Soğanı production is multiplied within the peninsula.

Long Continuity

The official specification describes approximately a century of local seed use.

Protected from Mixing

Seed-production areas are managed to avoid unwanted cross-pollination with other onion varieties.

Farmer Knowledge

Seed selection and cultivation depend heavily on agricultural knowledge transmitted between local growers.

Inside the Protected Specification

Technical Characteristics of Kapıdağ Mor Soğanı

The geographical-indication registration does more than describe colour and flavour. It also records measurable characteristics of representative Kapıdağ Mor Soğanı bulbs.

Species Allium cepa.
Skin Colour Purple.
Flesh Colour Dark red.
Taste Sweet.
Total Sugar Approximately 7.90 ± 0.27% in the registered technical profile.
Dry Matter Approximately 10.51%.
Total Soluble Solids Approximately 8.0 ± 0.3%.
Average Bulb Width Approximately 78.6 ± 7.7 mm.
Average Bulb Height Approximately 61.7 ± 11.3 mm.
From Seedbed to Summer Harvest

How Kapıdağ Mor Soğanı Is Grown

Traditional Kapıdağ Mor Soğanı production follows a seasonal cycle beginning long before the summer harvest. Seed is first raised in seedbeds, young plants are transplanted to their permanent growing areas and the crop is managed through spring until the bulbs mature.

1. Produce Local Seed Seed is reproduced within the Kapıdağ Peninsula for protected cultivation.
2. Sow in October The onion seed is traditionally sown into prepared seedbeds during October.
3. Raise the Seedlings Young onions remain in the seedbeds through the winter growing period.
4. Transplant in March–April Seedlings are transferred to their permanent growing beds during early spring.
5. Space the Plants The registered method describes approximately 5–10 cm between plants and 10–15 cm between rows.
6. Cultivate the Crop Growers hoe, irrigate and remove competing weeds as the onions develop.
7. Harvest in Early Summer The optimum lifting period is approximately late June to early July.
8. Cure in the Field Harvested bulbs remain in the field for approximately 7–10 days to dry.
9. Braid Selected Bulbs Some onions are traditionally grouped into three- or five-bulb braids and hung.
10. Store Cool and Dry Correctly stored onions can keep for approximately four to five months.
The Beginning of the Growing Year

When Is Kapıdağ Mor Soğanı Planted?

The traditional growing cycle begins in October, when seed is planted into seedbeds. Rather than placing the final crop directly at its permanent spacing, farmers first raise compact young seedlings.

During March and April, the seedlings are transplanted into their main cultivation beds. This two-stage system allows growers to establish young plants before the stronger spring growing season begins.

October

Local seed is sown into prepared seedbeds.

Winter Growth

The young plants develop in the seedbed before spring transplantation.

March–April

Seedlings are moved to their permanent cultivation areas.

Spring Development

Regular field care continues as the bulbs expand toward the summer harvest.

Traditional Field Knowledge

How Kapıdağ Farmers Cultivate the Onion

The geographical-indication specification emphasises not only natural conditions but also the knowledge and experience of local farmers. Once transplanted, the onion beds require repeated attention during the growing season.

Traditional cultivation includes hoeing, irrigation and removal of weeds. The precise timing of these tasks responds to seasonal conditions, soil moisture and the development of the plants.

Hoeing

Soil around the developing crop is worked as part of regular field maintenance.

Irrigation

Water management supports bulb development through the spring growing period.

Weed Control

Competing vegetation is removed so the onion crop can develop properly.

Local Experience

Generations of practical farming knowledge remain an important part of the production tradition.

Kapıdağ's Early-Summer Harvest

When Is Kapıdağ Mor Soğanı Harvested?

The geographical-indication specification identifies the ideal harvest period as approximately the end of June and the beginning of July.

By this point the bulbs have reached their characteristic size and colour. Harvest means carefully lifting the onions from the soil before the essential curing stage begins.

Late June

The first part of the traditional harvest window begins toward the end of June.

Early July

Harvest traditionally continues into the beginning of July.

Bulbs Are Lifted

Mature onions are removed from the ground rather than immediately packed for sale.

Curing Comes Next

The harvested crop must dry before longer storage and traditional braiding.

The Important Stage After Harvest

Why Kapıdağ Mor Soğanı Is Dried in the Field

Harvest does not mark the end of production. Once lifted, Kapıdağ Mor Soğanı traditionally remains in the field for approximately 7–10 days so the bulbs and outer layers can dry.

This curing period prepares the onion for handling and storage. Properly dried outer skins protect the bulb while the neck and foliage become suitable for braiding or hanging.

7–10 Days

The registered method gives approximately one week to ten days for field drying.

Dry Outer Layers

Curing helps establish the protective papery skin around the bulb.

Prepare for Storage

A properly cured onion is better suited to the months following harvest.

Prepare for Braiding

Dried leaves can be used when selected onions are assembled into traditional hanging groups.

A Distinctive Post-Harvest Tradition

Why Is Kapıdağ Mor Soğanı Braided?

One of the most photogenic stages of Kapıdağ Mor Soğanı production takes place after curing. The official specification records that some onions are traditionally assembled into three- or five-bulb braids and suspended.

Braiding is both practical and visually connected with village food traditions. Hanging the onions keeps individual bulbs organised while allowing air to circulate around them during storage.

Three-Onion Braids

Small traditional bunches may be prepared from groups of three bulbs.

Five-Onion Braids

Larger hanging groups may contain five bulbs.

Air Circulation

Hanging onions helps keep the bulbs exposed to moving air rather than trapped against damp surfaces.

Village Tradition

The braided form has become one of the recognisable visual expressions of Kapıdağ's onion harvest.

Keeping the Harvest

How Long Does Kapıdağ Mor Soğanı Keep?

The protected specification gives Kapıdağ Mor Soğanı a storage period of approximately four to five months under suitable conditions.

The onions should be kept in a cool, dry environment without excessive humidity. Traditional hanging and braiding practices can help maintain ventilation around the bulbs.

4–5 Months

The registered specification records a storage life of approximately four to five months.

Keep It Dry

Humidity encourages deterioration and should be avoided during longer storage.

Keep It Cool

A cool location is more appropriate than a hot enclosed kitchen space.

Allow Airflow

Good ventilation helps support traditional storage of cured onion bulbs.

Sweet, Juicy and Distinctive

What Does Kapıdağ Mor Soğanı Taste Like?

Despite its dramatic dark colour, Kapıdağ Mor Soğanı is officially characterised by a sweet taste. The mature bulb is also described as juicy, giving it a fresh quality particularly noticeable when the onion is eaten raw.

Its sweetness does not mean that it lacks onion character. Rather, the balance between aromatic pungency, moisture and natural sweetness makes the product especially versatile at the table.

Sweet

Sweetness is explicitly included among the protected sensory characteristics.

Juicy

The flesh has a moist quality that is particularly apparent when freshly sliced.

Aromatic

It retains the recognisable savoury character expected from a fresh onion.

Excellent Raw

Its colour and fresh texture make uncooked preparations one of the simplest ways to appreciate it.

From Village Tables to Seafood

How to Eat Kapıdağ Mor Soğanı

The simplest way to understand Kapıdağ Mor Soğanı is to taste it raw. Thin slices immediately reveal both its remarkable colour and the sweet, juicy quality for which the onion is known.

It fits naturally into the cuisine of the Marmara coast, where onions accompany seafood, salads, grilled dishes, legumes and generous village-style tables. Cooking softens its structure further and brings forward its natural sweetness.

Raw in Salads

Thinly sliced onion brings colour, crunch and sweetness to seasonal salads.

With Fish

Fresh onion is a natural companion to the seafood culture of Erdek and the Marmara coast.

With Beans

Piyaz-style bean salads offer another traditional context for crisp raw onion.

Grilled or Roasted

Heat softens the bulb while concentrating its naturally sweet character.

In Meze

Finely sliced or gently softened onion can provide colour and depth to vegetable-based dishes.

At Breakfast

Village tables may pair fresh onion with tomatoes, cheese, olives and bread during the harvest season.

When to Look for the Fresh Harvest

What Is the Season for Kapıdağ Mor Soğanı?

For travellers who want to encounter the onion close to harvest, late June and July are the most meaningful months. This is when mature bulbs are being lifted, cured and prepared for sale or storage.

Because properly cured Kapıdağ Mor Soğanı may be kept for several months, the product can remain available after the harvest season. Nevertheless, early summer offers the strongest connection with the farming cycle itself.

Late June

The traditional harvest period begins toward the end of the month.

July

Freshly harvested onions and post-harvest work are especially visible around the peninsula.

Summer Markets

Local markets and producers are natural places to look for freshly cured onions.

Into Autumn

Proper storage allows the seasonal crop to remain usable well beyond harvest.

A Village Closely Associated with the Crop

Ballıpınar and Kapıdağ Mor Soğanı

Although the geographical indication covers the Kapıdağ Peninsula, Ballıpınar is especially associated with the purple-onion tradition and remains one of the places most closely connected with its cultivation and harvest.

Here, onion production forms part of a wider agricultural landscape that survives alongside Kapıdağ's coastal life. Fields, village gardens and post-harvest onion work reveal a side of the peninsula very different from its beaches and summer resorts.

Agricultural Village

Ballıpınar retains a strong connection with farming despite its position close to the Marmara coast.

Onion Production

The village is particularly well known locally for Kapıdağ Mor Soğanı cultivation.

Harvest Culture

Summer brings visible drying, handling and preparation of the onion crop.

Explore Kapıdağ Villages

Continue into the villages, forests, coastal landscapes and traditional settlements of the peninsula.
More Than an Agricultural Product

Kapıdağ Mor Soğanı in Local Food Culture

Kapıdağ Mor Soğanı belongs to a larger food landscape shaped by small-scale agriculture, fishing, seasonal produce and village traditions around the southern Marmara Sea.

Its cultural importance becomes especially clear during harvest. Growing the crop involves far more than simply planting and lifting bulbs: local seed must be preserved, seedlings raised, fields maintained, onions cured and selected bulbs prepared for storage.

Seed Heritage

The crop begins with locally maintained seed passed through generations of cultivation.

Seasonal Work

The production year stretches from autumn seed sowing to the following summer's harvest.

Coastal Cuisine

The onion fits naturally alongside fish, vegetables and other ingredients typical of the Marmara coast.

Village Agriculture

Its story helps visitors understand that Kapıdağ is an agricultural landscape as well as a seaside destination.

Recognising the Protected Product

How to Identify Authentic Kapıdağ Mor Soğanı

Not every red or purple onion is Kapıdağ Mor Soğanı. The protected name belongs to onions produced according to the registered system within the geographical boundary of the Kapıdağ Peninsula.

Check the Name

The protected designation should appear as Kapıdağ Mor Soğanı.

Look for Deep Colour

The skin should display the unusually dark purple appearance associated with the variety.

Notice the Flesh

The interior should show strong dark-red colouring rather than being predominantly white.

Check Provenance

The protected product must originate from the Kapıdağ Peninsula.

Ask the Producer

Local markets and direct producers can provide useful information about where the onions were grown.

Look for GI Identification

Commercially marketed protected products should follow the geographical-indication labelling requirements.

Choosing Good Onions

How to Buy Kapıdağ Mor Soğanı

When buying Kapıdağ Mor Soğanı, look for bulbs that feel firm and dry, with intact outer skins and no obvious signs of excessive moisture or deterioration.

During the harvest period, local markets, village producers and food shops around Erdek and Kapıdağ offer the best opportunity to ask directly about provenance and production.

Choose Firm Bulbs

A sound onion should feel solid rather than soft when gently handled.

Look for Dry Skin

Properly cured outer layers should feel dry and papery.

Avoid Dampness

Excess moisture can shorten the onion's storage life.

Ask Where It Was Grown

Protected Kapıdağ Mor Soğanı should come from within the Kapıdağ Peninsula.

Buy in Season

Summer gives visitors the best chance to encounter onions close to harvest.

Look for Braids

Traditional hanging bunches can provide one of the most characteristic presentations of the crop.

Taste It with Context

Kapıdağ Mor Soğanı Visitor Tips

Visit in Summer

Late June and July connect your visit most closely with the traditional harvest season.

Explore the Villages

The agricultural story makes much more sense once you leave the resort areas and travel through rural Kapıdağ.

Ask for Local Produce

When shopping in Erdek or the peninsula villages, ask specifically for Kapıdağ-grown purple onion.

Taste It Raw

A fresh slice is the easiest way to appreciate its colour, sweetness and juicy texture.

Try It with Seafood

The onion works particularly naturally with the fish-centred cuisine of the Marmara coast.

Notice the Colour

Compare its dark outer skin and reddish interior with ordinary supermarket red onions.

Look for Braided Onions

The post-harvest braids provide an excellent visual connection with traditional storage practices.

Combine Food and Nature

Kapıdağ is best understood by exploring its agriculture together with forests, villages and coastline.

For Curious Food Travellers

Is Kapıdağ Mor Soğanı Worth Trying?

For travellers interested in regional Turkish food, Kapıdağ Mor Soğanı is particularly rewarding because it demonstrates how even an everyday ingredient can develop a powerful geographical identity.

Its significance lies not in elaborate preparation but in the relationship between a local seed population, a clearly defined landscape and generations of agricultural knowledge. Tasting it fresh is therefore a simple way to experience the food heritage of the peninsula.

Try It for the Colour

The intensely pigmented skin and flesh are immediately distinctive.

Try It for the Sweetness

Its sweet, juicy character makes it especially approachable when eaten raw.

Try It for the Terroir

The geographical indication explicitly connects its qualities with the environment of Kapıdağ.

Try It for the Tradition

The crop reflects long-established seed preservation and farming practices.

Continue Exploring the Peninsula

What to Discover After Kapıdağ Mor Soğanı

The onion is only one part of Kapıdağ's story. The peninsula combines fishing villages, forested hills, agricultural valleys, Marmara beaches and historic settlements within a surprisingly compact landscape.

Kapıdağ Villages & Nature

Explore the peninsula's forests, rural settlements, hidden bays and agricultural landscapes.

Erdek

Discover the main gateway to Kapıdağ, with beaches, seafood and a long Marmara coastal history.

Paşalimanı Island

Continue across the Marmara Sea to one of the region's quieter island landscapes.

Edincik

Explore another historic settlement in the Bandırma–Erdek region with its own agricultural traditions.

Bandırma Archaeology Museum

Add archaeological context to a journey through the southern Marmara region.

Local Seafood

Complete the experience by tasting the onion alongside fresh fish and seasonal coastal dishes.

Understanding the Protected Identity

Kapıdağ Mor Soğanı vs Ordinary Red Onion

The colour alone can make Kapıdağ Mor Soğanı resemble other red or purple onions, but the protected designation represents much more than appearance.

Defined Origin

Protected Kapıdağ Mor Soğanı must originate within the Kapıdağ Peninsula.

Local Seed System

The registered production method requires locally reproduced seed associated with Kapıdağ.

Darker Colour

The onion is recognised for colour that is particularly deep even compared with many other red varieties.

Dark Flesh

Its strong reddish pigmentation extends into the edible bulb.

Sweet & Juicy

These characteristics form part of the official product description.

Protected Production

The cultivation and post-harvest method is documented and subject to geographical-indication controls.

Useful Questions

Frequently Asked Questions About Kapıdağ Mor Soğanı

What is Kapıdağ Mor Soğanı?

Kapıdağ Mor Soğanı is a protected purple onion cultivated on the Kapıdağ Peninsula in Erdek, Balıkesir.

What does Kapıdağ Mor Soğanı mean in English?

The name can be translated as Kapıdağ Purple Onion.

Where is Kapıdağ Mor Soğanı grown?

Its protected geographical area is the Kapıdağ Peninsula in Erdek district of Balıkesir Province.

Is Kapıdağ Mor Soğanı geographically protected?

Yes. It is a registered Turkish geographical indication.

What type of geographical indication is it?

Kapıdağ Mor Soğanı is registered as a Menşe Adı, or protected designation of origin.

What is the registration number?

The TÜRKPATENT registration number is 362.

When was Kapıdağ Mor Soğanı registered?

It was registered on 2 July 2018.

What is its application number?

The official application number is C2018/057.

When was the application made?

The application was filed on 1 March 2018.

Who registered Kapıdağ Mor Soğanı?

The registration holder is the Erdek Chamber of Commerce.

What species is Kapıdağ Mor Soğanı?

It belongs to the cultivated onion species Allium cepa.

What colour is Kapıdağ Mor Soğanı?

The skin is dark purple and the flesh is described in the registration as dark red.

Why is Kapıdağ Mor Soğanı so dark?

The geographical-indication specification associates its distinctive colour and other characteristics with the soil, climate and geography of the Kapıdağ Peninsula.

Does Kapıdağ Mor Soğanı taste sweet?

Yes. Sweetness is one of the sensory characteristics listed in the official product specification.

Is Kapıdağ Mor Soğanı juicy?

Yes. The protected production description characterises mature bulbs as sweet and juicy.

How large is Kapıdağ Mor Soğanı?

The technical profile gives an average width of approximately 78.6 mm and an average height of approximately 61.7 mm, with natural variation between bulbs.

How much sugar does Kapıdağ Mor Soğanı contain?

The registered technical profile records total sugar at approximately 7.90 ± 0.27%.

Where does the seed come from?

Seed used for protected production is reproduced within the Kapıdağ Peninsula.

Is Kapıdağ Mor Soğanı an old local onion?

The geographical-indication specification describes the local seed as having been maintained in the region for approximately a century.

When is Kapıdağ Mor Soğanı seed planted?

Seed is traditionally sown into seedbeds during October.

When are the seedlings transplanted?

Seedlings are traditionally moved to their permanent growing beds during March and April.

How far apart are the onions planted?

The registered method gives approximately 5–10 cm between plants and 10–15 cm between rows.

What type of soil is used?

The onions are particularly associated with alluvial valley soils within a wider geographical area characterised by sandy-loamy ground.

When is Kapıdağ Mor Soğanı harvested?

The optimum traditional harvest period is approximately late June to early July.

What happens after harvest?

The onions are traditionally left in the field for approximately 7–10 days to dry before further handling or storage.

Is Kapıdağ Mor Soğanı braided?

Yes. The official production method records that some onions are prepared in three- or five-bulb braids and hung.

How long can Kapıdağ Mor Soğanı be stored?

The official specification gives a storage period of approximately four to five months.

How should Kapıdağ Mor Soğanı be stored?

It should be kept in a cool, dry place protected from excessive humidity.

Can Kapıdağ Mor Soğanı be eaten raw?

Yes. Its colour, juicy texture and sweet character make raw tasting one of the best ways to appreciate it.

Can Kapıdağ Mor Soğanı be cooked?

Yes. It can be grilled, roasted, sautéed or incorporated into a wide range of savoury dishes.

What foods go well with Kapıdağ Mor Soğanı?

It pairs naturally with salads, seafood, grilled foods, beans, meze and other dishes of the Marmara coastal kitchen.

Is Kapıdağ Mor Soğanı the same as ordinary red onion?

No. Although it belongs to the same onion species, the protected product has its own geographical origin, local seed system, production method and registered physical characteristics.

Can any purple onion grown in Balıkesir be called Kapıdağ Mor Soğanı?

No. The protected Menşe Adı is specifically connected with the defined geographical boundary of the Kapıdağ Peninsula.

Why is the Menşe Adı designation important?

It indicates that the product's essential identity is closely linked to its geographical origin and that the protected production stages take place within that area.

Where can I buy Kapıdağ Mor Soğanı?

Local producers, village markets and food shops in Erdek and around the Kapıdağ Peninsula are natural places to look for it, particularly during and after the summer harvest.

Where is Kapıdağ Peninsula?

Kapıdağ is a peninsula on the southern shore of the Marmara Sea within Erdek district of Balıkesir Province.

Which village is especially known for Kapıdağ Mor Soğanı?

Ballıpınar is one of the communities most closely associated with the cultivation and harvest of the protected onion.

Can I see Kapıdağ Mor Soğanı being harvested?

Visitors travelling during late June and July may encounter harvest and post-harvest activity, although agricultural work takes place on private working land and should always be approached respectfully.

Why is Kapıdağ Mor Soğanı special?

Its unusually dark colour, sweet and juicy character, locally maintained seed, defined production method and strong geographical connection with Kapıdağ combine to create its protected identity.

Photograph the Colour and Harvest

Best Photos of Kapıdağ Mor Soğanı

The strongest photographs should make the onion's extraordinarily deep purple colour immediately visible while connecting the crop with the fields, villages and summer agricultural landscape of Kapıdağ.

Hero Close-Up

Photograph several freshly cured onions together, using soft side light to reveal the purple skin and natural texture.

Cut Onion

Slice one bulb open so the dark reddish internal rings can be seen clearly.

Braided Onions

Traditional hanging groups communicate both the colour of the crop and its post-harvest storage culture.

Harvest Field

Rows of freshly lifted onions create a strong sense of season and agricultural place.

Village Producer

Hands sorting or braiding onions provide human context without turning the image into generic food photography.

Kapıdağ Landscape

Combine the crop with village fields, green hills or glimpses of the Marmara Sea to establish geographical context.

Discover Kapıdağ with Us

Kapıdağ Food, Villages & Nature Experiences

Discover Kapıdağ Mor Soğanı together with rural villages, local producers, forest landscapes, coastal scenery and the traditional flavours of the southern Marmara region.

Private Kapıdağ Experiences

Custom-designed private programs can combine Erdek, Kapıdağ villages, seasonal agricultural traditions, local food, nature and the Marmara coastline according to your travel dates and interests.