National Institute of Intellectual Property
|
Status |
Valid |
|
(111) No. of registrations |
54-1 |
|
Type of TP |
Certificate of geographical indication |
|
(210) Application Number |
54-1 |
|
(220) Date of application |
30.09.2024 |
|
(540) Image |
SHENGELDY POTATOES |
|
(730) Owner |
Zhandaeva Zibaida Abzalovna |
|
(450) Number and date of the bulletin |
№ 48 - 29.11.2024 |
|
(181) Validity period Type of product |
30.09.2034 Potatoes |
|
Indication of the place of production of the goods (boundaries of the geographical object): Shengeldy (Kaz. Shengeldy) is a village in Almaty Oblast of Kazakhstan. It is subordinate to the city administration of Konaev. Administrative center of Shengeldy rural district A description of the quality, reputation and/or other characteristics of a product that are largely determined by its geographical origin: Reputation: Shengeldy potatoes have established themselves in the market as a product with unique flavor and nutritional qualities. It often wins prizes at regional exhibitions, which testifies to its high reputation and popularity among consumers. Thus, Shengeldy potatoes are characterized by high organoleptic and nutritional characteristics, which are largely due to the specific conditions of its cultivation. Shengeldy potatoes (variety "Shengeldy") are grown on chernozem soils with a high content of organic matter, in temperate climates with sufficient rainfall. The seeds used are local, selected for their resistance to diseases and favorable taste qualities. Nutrients: High content of vitamins C and B6 as well as minerals (potassium, magnesium). Additive-free: Grown without the use of synthetic pesticides and herbicides. Microbiological characteristics: Minimal use of chemical agents leads to the natural presence of beneficial microorganisms, which increases the nutritional value of potatoes. Enzymatic processes contribute to improved texture during heat treatment. Linking the characteristics of a commodity to its place of origin Geographical position: Shengeldy is located in Almaty region, which provides favorable conditions for agriculture. Climatic conditions: The average temperature during the summer months reaches 25-30°C, which favors active growth of potatoes. At night the temperature can drop to 10-15°C, which prevents stress to the plants. Humidity: The average annual humidity is around 60-70%, which is sufficient for normal growth. Rainfall during spring and summer (300-400 mm) helps to provide the necessary moisture for the tubers. Soil physico-chemical properties: Soil type: Black soil with high organic matter content (3% to 5%) provides potatoes with the necessary nutrients. Acidity: The soil has a pH of 6-7, which is optimal for the uptake of macro and micronutrients required for potato growth. Water: Quality and sources: Irrigation is from clean mountain rivers rich in minerals. This improves the flavor characteristics of the potatoes. Watering: Regular irrigation during the tuber formation period (July-August) helps to increase tuber size and improve texture. Sunny days: Number of sunny days: There are about 250-300 sunny days per year in the region. This ensures a high photosynthetic rate, which increases the sugar content and gives a sweet flavor. Winds: Prevailing winds: Winds from the east and southeast provide natural ventilation to the fields, which reduces the risk of fungal diseases and promotes better plant development. Growing methods: Local seeds adapted to the conditions of the region are used. Organic fertilizers are used, which reduces the amount of chemical additives and improves product quality. All these factors, including climate, soil and agronomic practices, create unique conditions for growing Shengeldy potatoes, which determines their high flavor and nutritional qualities, making them a valuable product on the market Description of the method of production of Shengeldy potatoes: Soil preparation: Before sowing, the soil is analyzed for nutrient content and acidity. Based on the data obtained, organic and mineral fertilizers are applied. Tillage: Soil is loosened and cultivated to improve structure, which promotes better water and air permeability. Seed selection and preparation: Local adapted varieties selected for disease resistance and high yield are used. Pre-sowing treatment: Seeds are treated against phytopathogens to minimize the risk of disease. Sowing technology: Mechanized sowing is used with observance of optimal density (30-35 thousand tubers per hectare) and depth (10-15 cm), which promotes uniform germination. Sowing dates: Sow in late April or early May when soil temperatures reach 8-10°C. Plant care: Watering: The growing season includes regular irrigation, especially during critical growth stages (tuber formation). Weeding and loosening: Weed removal and loosening of the soil to improve oxygen access to the roots. Fertilization: Organic fertilizers (manure, compost) and mineral fertilizers (potassium and phosphorus) are used, depending on the growth phase. Harvesting: The crop is harvested in August-September when the tubers reach optimum size and ripen. Harvesting methods: Mechanized harvesters are used, which reduces harvesting time and minimizes mechanical damage to tubers. Post-harvest handling: Sorting and cleaning: Tubers are sorted by size and quality, cleaned of soil. Quality: Checked for damage and diseases. Storage conditions: Storage is carried out in well-ventilated rooms with temperature 2-4°C and humidity 90-95%, which prevents germination and rotting. Inspection: Regular monitoring of tuber condition for signs of disease. Storage conditions and transportation: Packaging: Tubers are packed in nets or crates, which provides protection from mechanical damage, transportation. Transport: Refrigerated trucks are used to maintain optimum temperature during transportation, which minimizes the risks of quality loss. Shengeldy potato production technology includes an integrated approach at all stages - from soil preparation to storage and transportation. This guarantees high quality of the final product and satisfaction of consumer demand. Organoleptic characteristics of Shengeldy potatoes Shape: Oval, with some specimens rounded. Size: The average weight of tubers is 120-180 g. Peel: Smooth, thin, light yellow color with small eyes. Flesh: Bright yellow, dense. Smell: Fresh, slightly sweet, with a distinct potato flavor. Consistency: Soft and crumbly after cooking, crispy when baked. Flavor: Sweet with a creamy texture, without bitterness. Flavor: Intense potato flavor that intensifies with cooking. Toxic elements, mg/kg: Lead - not detected Cadmium - not detected Arsenic - not detected Mercury - not detected Nitrates, mg/kg - 58.3 Pesticides, mg/kg: HCCH (α, β, γ-isomers) - not detected DDT and its metabolites - not detected Radionuclides, Bq/kg: Caesium -137 content - not detected Strontium content - 90 - not detected |
|
