Early Green Pistachio Harvest Begins in Antep: Yield Expected to Reach 60,000 Tons
Producers and workers harvesting early green pistachios ('boz' pistachios) in Gaziantep started work in the early hours of the morning. Increased yield expectations due to rainfall were supported by the expansion of production areas despite losses caused by natural disasters.
The harvest season for 'boz' pistachios, the first crop of Antep pistachios widely used in the confectionery industry, has begun. Despite the disasters experienced, the yield is expected to reach 60,000 tons this year.
Work Begins with the 'Boz' Pistachio Harvest
Preferred in various desserts and dishes of Turkish cuisine, especially baklava, the boz (early green) pistachio is harvested approximately one month before regular Antep pistachios. Agricultural workers head to the fields in the early hours of the morning due to the hot weather for the crop, which stands out with its oily texture, green color, and sharp aroma.
Gathered from trees and laid out on cloths, the pistachios are transported by tractor trailers to cleaning, cracking, and hulling facilities. The harvest process is carried out at an intense pace by farmers and seasonal workers.
Production Area and Yield Expectation
Provincial Director of Agriculture and Forestry İbrahim Sağlam met with producers in a field near the İkizceli Neighborhood of Oğuzeli district and inspected the work on site. Stating that the increase in precipitation caused a rise in groundwater levels, Sağlam reported that the cultivation area increased to 1 million 469 thousand decares.
Reminding that a yield of 44,000 tons was obtained from an area of 1 million 450 thousand decares last year, Sağlam emphasized that despite the hail and tornado disaster affecting an area of 220,000 decares, they expect the yield to reach 60,000 tons this year.
Next Season's Risk and Maintenance Work
Expressing that the disaster on May 3 created a risk of fruit buds ('karagöz') not emerging for 2027 production, Sağlam stated that they evaluate this risk can be offset thanks to the high amount of precipitation and maintenance work carried out by teams alongside the Pistachio Research Institute.
While farmer Kasım Çevik, who participated in the harvest, expressed happiness at receiving the reward for his labor, seasonal worker Aliye Demir also expressed satisfaction with the work starting in the early hours and with the season.