Harvest of the Regionally Branded Figani Efendi Plum Begins in Manisa's Demirci

The harvest season has begun for the Figani Efendi Plum in Manisa's Demirci district, boasting a 138-year history and geographical indication registration. An average of 200 tons of produce is harvested annually from approximately 12,000 trees.

Harvest Season and Production Volume

The harvest of the Figani Efendi Plum in Demirci, which begins in the final days of August and continues until the end of September, makes a significant contribution to the regional economy and agricultural diversity.

While an average of 200 tons of produce is harvested annually from the district's approximately 12,000 Figani Efendi plum trees, a portion of the plums is set aside for the fresh market.

History and Geographical Indication Registration

Having started production with a single sapling brought to Demirci from the Peloponnese Peninsula in 1886, this delicacy stands among the district's most important agricultural values with its 138-year history.

Differentiated by its unique aroma and the region's climatic characteristics, the product was registered with a geographical indication by the Turkish Patent and Trademark Office in 2024.

Climate and Soil Compatibility

Farmers who have been practicing agriculture for years state that this plum has completely integrated with Demirci's unique soil and climate structure, and that the same yield cannot be obtained in other regions.

The product reaches buyers in Ankara, Köprübaşı, Salihli, and around Manisa both fresh and dried.

Two-Stage Harvest and Consumption

In the first stage of the harvest process, fresh green plums are picked and sold, while about a month later, the remaining fruit is washed and sun-dried to be consumed as a snack.

Particularly favored by individuals experiencing digestive and intestinal issues, this traditional product is viewed by the local population as a medicinal food.