Nevsehir Pumpkin Seeds Description and Distinguishing Features of the Product: Pumpkin is an annual plant within the Cucurbita family, and pumpkin seeds are obtained by extracting the seeds formed inside the fruit of the plant. It is cultivated in all villages and towns of Nevşehir province. Local farmers in the region have been engaged in the cultivation of snacking pumpkins for many years. The suitable soil structure, along with the long-standing winter snacking consumption habits of the people, has led to the continuous production and rapid increase in cultivation in the region. Production Method: Snacking pumpkins from the summer pumpkin group, cultivated in the central districts and villages of Nevşehir, belong to the botanical class Cucurbita pepo L. Climate Requirements: Nevşehir Pumpkin Seed plant does not favor extreme heat and drought. The optimum growth temperature is 20-25°C. Climate fluctuations during the cultivation period slow down growth. The vegetation period is 140-160 days. Pumpkins are light-loving plants. Prolonged drought or excessive humidity can lead to the spread of fungal diseases. Therefore, the selection of a suitable cultivation location is essential. Our region has very favorable climate conditions for snacking pumpkin cultivation. Soil Requirements: Pumpkin plants can be successfully grown in our province's soil due to their preference for light, deep, and volcanic tuff soils. Although not very selective in terms of soil requirements, humus-rich, loose, nutrient-rich soils are preferred. Heavy clay soils are not suitable for pumpkin seed cultivation. The optimum soil pH is between 6-7. Pumpkin seed cultivation in Nevşehir can be carried out in the arid conditions of the province, reducing fallow areas by entering the crop rotation in the region. Soil Preparation: To make better use of winter rainfall, the land to be used for pumpkin seed cultivation needs to be plowed deeply, especially in the fall. In spring, after the second plowing, well-rotted farm manure should be added to the soil and mixed. This process not only ensures the soil's water-holding capacity and aeration but also accelerates the soil temperature increase, allowing for early plant emergence. It also enriches the soil with organic matter. Planting: Nevşehir Pumpkin Seed does not have certified seed production. Farmers select strong and well-developed pumpkins from their fields to use as seeds. Pumpkin seed planting can be done manually or with a machine. In manual planting, a hill planting method is used, with 1-1.5 kg of seed per hectare. 2-3 seeds are placed 3-5 cm deep in each hill. In machine planting, the planting rate is 500-750 g/ha. Row spacing and inter-row distance vary depending on whether cultivation is done under irrigated or arid conditions. Under irrigation, row spacing is 80-100 cm, and inter-row distance is 40-50 cm. In arid conditions, row spacing is 150-200 cm, and inter-row distance is 80-100 cm. Pumpkin seed planting in our region is done at the end of April and the beginning of May. Fertilization: Soil analysis is essential for fertilization. However, 3-4 tons of well-rotted manure per hectare, along with 8-10 kg/ha nitrogen, 10-12 kg/ha phosphorus, and 3-4 kg/ha potassium fertilizers, can be applied. Two-thirds of nitrogen and phosphorus fertilizers should be applied during planting, and the remaining one-third should be applied during the hill filling process. Fertilization at the hill can be done 2-3 times during the cultivation period when there is moisture in the soil. Hoeing: Seeds begin to sprout around 10-12 days after planting. Thinning and hoeing are performed when the plant has 4-5 leaves, leaving one plant per hill. This process helps break any crust layer that may have formed and completes hill filling. Subsequently, 3-4 hoeing operations are recommended during the cultivation period, depending on the weed situation. Hoeing is especially crucial for pumpkin seed yield as it accelerates root development. Irrigation: Irrigation is not done until the first fruits are observed, considering ecological conditions. Irrigation can be done through furrow, sprinkler, or drip methods. Drip irrigation is more suitable, considering the risk of fungal diseases. During irrigation, attention should be paid to the soil's water-holding capacity rather than a specific duration or liter calculation. Depending on the plant's needs during the vegetation period, 4-5 irrigations can be done at 15-20 day intervals. Irrigation should be stopped about a month before harvest. In our region, Nevşehir Pumpkin Seed farming is conducted under both irrigated and rainfed conditions. Harvest: After completing the final irrigation, a wait of about one month is required. The fruit is harvested when the leaves are completely withered, and the fruit stem is completely dried. Depending on the growers' preference, seeds are left in the field or stored for 15 days to facilitate the separation of seeds from the fruit pulp. Separation of seeds from the fruit can be done manually or with a machine. The separated seeds are dried in the sun or using specialized drying equipment and made ready for use. The harvested seeds are processed in two ways. A portion is rested for one or two days after harvest, roasted with salt, and packaged for sale. Another portion is air-dried until the moisture content drops below 7% after harvest. The dried products are collected, appropriately packaged, and marketed. The dried seeds are passed through a selector, and the strong and large ones are separated as seeds for the next production season. Roasted seeds can be packaged as salted, unsalted, or milk-roasted. The packaging must include information about the company or producer, indicate whether the product is salted, unsalted, or milk-roasted, and also include a logo indicating the product is a geographical indication. Harvested seeds are marketed in two forms: Fresh Roasting: Harvested pumpkin seeds are roasted with 1 kg of seeds, 50-55 ml of milk, and 25-27 grams of salt mixed in trays at 200-210°C for 40-45 minutes to make them ready for consumption. The same process is applied for unsalted roasting without adding salt. Dry Roasting: Dried pumpkin seeds are roasted with 1 kg of seeds, 50-55 ml of milk, and 20-22 grams of salt mixed in trays at 200-210°C for 30-35 minutes to make them ready for consumption. The same process is applied for unsalted roasting without adding salt.