Certificate of geographical indication - 8

Status

Valid

(111) Registration №

08-1

Type of TP

Certificate of geographical indication

(210) Application number

08-1

(220) Date of application

18.04.2024

(540) Image

Talgar Pear

Talgar Almurty

(730) Owner

Kachev Alexander Anatolyevich

(450) Number and date of the bulletin

№ 42 - 18.10.2024

(181) Validity period

Type of product

18.04.2034

Pear

Indication of the place of production of the goods (boundaries of the geographical object):

Almaty region, Talgar district, seedlings grown on the territory of Beskainar rural district, altitude 1600-1650 meters above sea level, (mountainous area)

Description of the quality, reputation and (or) other characteristics of the product, which are largely determined by its geographical origin:

Talgar pear is a real gift of nature, grown in the picturesque mountains of southern Kazakhstan. This variety is known for its frost resistance, which allows it to adapt perfectly to various climatic conditions. The fruits of Talgarka have a rich sweet taste and exquisite aroma, which makes them ideal both for fresh consumption and for creating delicious desserts and salads. Talgar pear has earned the love of consumers for its high nutritional value and outstanding taste qualities.

Physical characteristics: 

Shape: Pear-shaped, with a rounded base and narrowing to the top.

Appearance: Smooth, shiny skin of a greenish-yellow color with a bloom.

Size: Fruits of medium and large size, weight from 200 to 300 grams. 

Chemical characteristics:

Composition: It contains 10-15% of sugars, organic acids (mainly malic), vitamins C, B and minerals (potassium, magnesium).

Additives: Without the addition of preservatives and artificial additives. 

Microbiological characteristics: 

The use of enzymes: The maturation process is accompanied by natural fermentation, which improves the taste qualities.

The presence of microorganisms: Natural microorganisms contribute to the formation of a unique aroma and taste.

Organoleptic characteristics: 

Scent: Sweet, fruity, with light floral notes.

Consistency: Juicy, tender flesh, becomes softer when ripe.

Color: The flesh is white with a creamy tinge.

Tactile characteristics: Elastic when pressed, crunching sensation. Aroma: Intense, sweet.

Taste: Sweet with a slight sourness, harmoniously balanced. 

Reputation:

Talgar pear has a high reputation for its outstanding taste and nutritional qualities. Local producers value Talgarka for its disease resistance and high yield, ensuring a stable supply on the market. Pear is widely used in cooking — from salads to desserts — and is popular among consumers seeking a healthy diet. The fruits are distinguished not only by their excellent taste, but also by their aesthetically attractive appearance, which makes them a desirable product for sale at fairs and markets. Thanks to these factors, Talgar pear has gained the recognition and trust of consumers, contributing to the successful implementation and development of agriculture in the region.

Indication of the place of origin of the Talgar pear: 

The Talgar pear of the Talgarka variety grows in the Talgar district, known for its beautiful natural landscapes and clean air and has a number of unique qualities associated with the special natural conditions of this region.

Seedlings of this variety are grown on the territory of the Beskainar rural district, Talgar district, where the height reaches 1600-1650 meters above sea level. This mountainous area creates ideal conditions for the growth and development of plants, providing them with the necessary nutrients and protecting them from adverse climatic conditions. The mountainous climate with pronounced seasons allows pears to develop in conditions conducive to the formation of high-quality fruits. Temperature fluctuations also contribute to the better development of taste. Moderate humidity in mountainous areas prevents plant diseases and promotes healthier growth, as well as helps to preserve the juiciness of fruits.

Fertile mountain soils, rich in minerals and organic substances, provide the necessary elements for the proper nutrition of plants, which directly affects the taste and nutritional value of fruits. The region is marked by a large number of sunny days per year, which promotes photosynthesis and accumulation of sugars in fruits. This makes the Talgar pear especially sweet and rich in taste. Fresh mountain winds promote air circulation, preventing overheating of plants and ensuring their healthy growth.

These factors, characteristic of the geographical location, create unique conditions for the production of Talgar pear, determining its high quality characteristics such as sweetness, aroma and nutritional value.

Production method: Talgar pear is made from seedlings that are grown by the method of oculation. This method consists in grafting the eye of a pear onto a wild pear or quince, which provides the plants with the necessary stability and adaptation to the conditions of the area. Pruning allows the transfer of desired quality characteristics such as flavor, aroma, and disease resistance, and promotes faster seedling development.

Storage: Cool and dry rooms are optimal for storing Talgar pears. Fruits are best preserved at a temperature of 0 to 4 degrees Celsius. It is important to control the humidity level to prevent rotting and loss of quality. Packing in breathable containers or using paper to wrap fruits will help keep them fresh for a longer period.

Transportation: Care must be maintained during transportation of Talgar pear to avoid damage to the fruit. It is recommended to use special containers with shock-absorbing properties to minimize shaking. It is also important to maintain an appropriate temperature and humidity during transportation to preserve freshness and taste. Optimal transportation conditions help to avoid deterioration of fruit quality and extend their shelf life.

Test results

Toxic elements, mg/kg:

Lead – not detected

Cadmium – not detected

Arsenic – not detected

Mercury – not detected

Pesticides, mg/kg:

HCH (α, β, ꝩ — isomers) — not detected

DDT and its metabolites were not detected