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Geographical Indications registered in Georgia
Geographical Indications registered in Georgia

CHACHA

CHURCHKHELA

CHOGI

MATSONI

TENILI

KARTULI KVELI

ACHARULI CHLECHILI

MESKHURI CHECHILI

MEGRULI SULGUNI

SULGUNI

SVANURI SULGUNI

KOBI

GUDA

TUSHURI GUDA

IMERULI KVELI

DAMBALKHACHO

MACHAKHELA HONEY

AKHALKALAKI POTATO

TKIBULI MOUNTAIN TEA

ANNEX 4.KUTAISI GREENS

 

NUMBER OF REGISTRATION: 1

DATE OF REGISTRATION: 2011.12.13

GEOGRAPHICAL INDICATION:  CHACHA

PRODUCT NAME FOR WHICH THE  REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 33 – Spirit produced from grapes.

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159  Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

1. CHACHA is the Georgian traditional spirit – spirit from “Chacha” (peels and pits of grapes).

2. Organoleptically CHACHA is a transparent and colorless liquid, which has a finely expressed specific aroma

    and taste. The finished product of CHACHA can have the straw color or no color.

3. A content of the volatile substances must not be less than 1.4 g in 1 liter of absolute alcohol.

4. Alcoholic content by volume in CHACHA which is ready for realization must not be less than 40 %.

 

GRAPE VARIETIES AND QUALITY:

It is allowed to use only those grape varieties, which are permissible for wine making and which grow in the zones

and sub-zones for CHACHA producing areas, listed above.  

The grape used for CHACHA must meet all requirements which are established for the grapes for wine making.

 

DISTILLATION PROCESS AND THE END PRODUCT

Georgian spirit  – CHACHA is obtained by fermentation, from pressed and non-pressed grape, by distillation directly from water steam or by adding water therein. It is admissible to add wine of sediment therein.

Also it is admissible to distil the spirit-water solution, obtained by taking out the extract from CHACHA and/or second time distillation thereof, in a way described above. The spirit content must not be more than 75 volume percent in the received distillate.

It is permitted to aromatize CHACHA by natural aromas for improving its taste qualities. Adding of aroma must be indicated on the product or must be mentioned on the label of CHACHA. 

IT IS PERMITTED  to produce CHACHA in oak or other wood vessels of various sizes, or by holding it with timber wood.

 

PROHIBITED OPERATIONS AND SUBSTANCES:

It is not permitted to add another spirit except CHACHA spirit. It is also prohibited to increase artificially sugar and/or spirit content.

 

GEOGRAPHICAL AREA OF PRODUCTION:

1. The grape specified for CHACHA production must be obtained from the vineyards of the following zones and sub-zones of Georgia:

  • ƒKakheti
  • Lechkhumi
  • ƒKartli
  • Guria
  • ƒMeskheti
  • Samegrelo
  • ƒImereti
  • Abkhazia
  • ƒRacha
  • Achara

2. Distillation, production of the end product and bottling of f CHACHA is admissible beyond the vineyard zones,  but only within the territory of Georgia.

 

 

  

NUMBER OF REGISTRATION: 2

DATE OF REGISTRATION: 2011.12.13

GEOGRAPHICAL INDICATION:  CHURCHKHELA

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 –  Walnuts, hazelnuts, almonds, cleaned pumpkin seeds or pieces thereof and/or various dried fruit stringed on a thread and lowered down into condensed grape or mulberry juice for several times.

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159  Tbilisi (GE)

 

SPECIAL FEATURES AND METHOD OF PRODUCTION 

DESCRIPTION OF THE END PRODUCT AND RAW MATERIAL:

Georgian traditional sweet - CHURCHKHELA is made  from walnuts, hazelnuts,  almonds, cleaned pumpkin seeds or pieces thereof and/or various dried fruit stringed on a thread and lowered down into condensed grape or mulberry juice for several times.

FORM:

The length of standard CHURCHKHELA is 20-35 cm., diameter is 1.5-4 cm. The production of

CHURCHKHELA with non-standard length is also admissible.

 

ORGANOLEPTIC CHARACTERISTICS:

The condensed dry juice and relevant raw material has a typical, pleasant sweet taste; consistency is soft, dense and elastic.

 

PRODUCTION OF THE CONDENSED JUICE AND CHURCHKHELA:

The condensed juice production: grape and/or mulberry juice is heated on the fire to be boiled. Then some flour is added therein, is stirred and the heating process is continued till receiving the preferred consistence. 

In the case of the juice from the Eastern Georgia (Kakheti, Kartli, Meskheti), the wheat flour is used. The received condensed juice  is called “Tatara”. The wheat flour is also used for mulberry juicecondensation in Samtskhe-Javakheti. 

The corn flour is used in Western Georgia (Racha, Lechkhumi, Guria,  Samegrelo, Abkhazia, Achara). The condensed juice is called “Pelamushi”.

The walnuts, nuts, almonds, cleaned  pumpkin seeds or pieces thereof and/or various dried fruit prepared beforehand are stringed on a thread and are lowered  down into the “Tatara” (in the case of CHURCHKHELA from Kakheti and Kartli) or into the “Pelamushi” (in the case of CHURCHKHELA from Imereti, Racha,

Lechkhumi, Samegrelo, Abkhazia or Achara) or into the condensed mulberry juice and is hanged for drying.

Realization is permitted after several days, when CHURCHKHELA becomes dry.

 

GEOGRAPHICAL AREA OF PRODUCTION:

1. Walnuts, hazelnuts, almonds, cleaned pumpkin seeds or dried fruit of different origin are used for the CHURCHKHELA preparation.

    

2. The grapes used for the preparation of condensed grape juice (“Tatara”, “Pelamushi”) must be from the

     following Georgian vineyards: 

  • ƒKakheti
  • Lechkhumi
  • ƒKartli
  • Guria
  • ƒMeskheti
  • Samegrelo
  • ƒImereti
  • Abkhazia
  • ƒRacha
  • Achara

3. In the case of mulberry CHURCHKHELA, mulberry juice is used, which is made from the mulberries  

    grown in the territory of Samtskhe-Javakheti.

 

4. Production of CHURCHKHELA is admissible beyond its vineyard zone, but only in the territory of Georgia. 

 

 

 

NUMBER OF REGISTRATION: 3

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  CHOGI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL IND

REQUESTED:

Class 29 – Cheeses

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT END RAW MATERIAL:

The cheese CHOGI is produced from the very fat sheep milk got in July and August. 

 

ORGANOLEPTIC CHARACTERISTICS:

CHOGI has a consistency of butter. Color is yellow, has its original piquant taste and smell.

 

CONTENTS:

The milk from which the cheese CHOGI is prepared must meet the following requirements:

 

CHEESE CHOGI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 50 %

Salt – 2-4% 

 

GEOGRAPHICAL AREA OF THE PRODUCTION:

Production of the cheese CHOGI takes place exclusively from the milk, obtained from Tusheti spring pastures by its processing and subsequent production.

 

PRODUCTION METHODS:

The milk fermentation temperature is 32-34°C, fermentation time is 30-40 min. The ”Delamo” (product received from milk by enzyme) is cut and split  into small pieces and heated to 35-37°C. Then, after drying granules, cheese is placed in the packets, hold 35 min till lactoserum removal, then it is placed in the “Guda” (bag of sheepskin), barrels or casks, without salt. The cheese is  loosened during 10 days. After which, it is taken out from it, cut, split and well kneaded. The cheese kneaded with salt is placed into the ”Guda”. After 1-2 months the cheese is ready for realization.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

Name CHOGI on the cheese packaging, as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: CHOGI

By Russian font: ЧОГИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia. 

 

 

 

 

NUMBER OF REGISTRATION: 4

 DATE OF REGISTRATION: 2012.01.24

 GEOGRAPHICAL INDICATION:  MATSONI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cultured Milk Products

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

MATSONI is a Georgian traditional cultured milk product, which is prepared from the milk of cow, buffalo, goat, sometimes sheep or their mixing. The cultured milk fermentation gives the product named “Dedo”, which consists of bacterial strains, existed in the local area of Georgia.

MATSONI has a white color, equally dense condensed structure (permissible a  few lactoserum inside). It has a specific, pleasant cultured milk taste and aroma.  

Acidity of cow, goat and sheep MATSONI is 80-105°T, but of buffalo is 120-150°T.

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining, processing and fermentation of milk for MATSONI  production takes place in  the whole territory of Georgia. Fermentation for obtaining of cultured milk product occurs by the “Dedo” consisting of local bacteria strains.

 

MILK CONTENTS:

The milk acidity for producing MATSONI must not be more than 19°T, dense – no less than 1.030, but in the case, when the product is prepared from buffalo milk, the acidity must not be more than 25°T, and dense – no less than 1.035.

Milk condensation takes place at 41-45°C temperature. Condensation occurs  with the “Dedo” of cultured milk bacteria consisting of: Thermopile and Mezophilic Streptococcus and Thermopile rods of MATSONI. The 1-2 days

MATSONI can be used as the “Dedo”.

Condensation takes place at 41-45°C, during 3-4 hours. After obtaining the preferable acidity (70-75°T), MATSONI must be moved for cooling for 4-6°C and kept during 12-20 hours, after which it is ready for realization.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name MATSONI on its packaging, as well as on its  accompanying documents and advertising materials in foreign languages is placed in the following way:

 By Latin font: MATSONI

By Russian font: МАЦОНИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 5

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  TENILI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese TENILI is produced from the very fat milk of sheep and cow. 

THE FORM: It has a shape of wattle thin threads with mass of 100-150 g.

 

ORGANOLEPTIC CHARACTERISTICS:

The smell is pleasant, specific.

The taste is pure, a little spicy and acidy.

 

CONTENTS:

 

CHEESE TENILI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 45 %

Salt – 2-4%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese TENILI production takes place in Samtskhe-Javakheti region and in municipality of Kvemo Kartli region.

 

PRODUCTION METHODS:

The milk fermentation time is 30-40 min. The “Delamo” (product received from milk by enzyme) is cut and split into small pieces and heated to 37°C. Then, granules are collected, the cheese is placed in the forms and it kept getting ready. Whole cheese mass is not boiled together, but 200 g of molten mass is taken, then it is cut and must be completely stretched.  After this, it is pressed by fingers and the circular shape mass is obtained by stretching. Then, it is folded up, stretched again and everything is repeated till getting the thin thread mass. After this, the mass is bound, rolled and left. The same happens with the second, third and next pieces. The cheese is salted in the “Tsatkhi” (brine) during 2-3 hours. Then, the cheese is  taken out and placed on the shelf for becoming free from extra wetness. 

The pieces are rinsed in the cheese fat decoction (consisting of 13-26%) and then placed in the ceramic pot. When the pot becomes full of cheese, it is pressed by hands (from which the term “Tenili” comes). The clean canvas is placed on the pot and kept thereon during 2-3 days in the cool place, after which the pot is turned, the extra liquid is removed and after 1-3 days it is pressed again. The wood ash is scattered down and the pots are placed thereon. The temperature in the storage must be 10-11°C.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name TENILI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: TENILI 

By Russian font: ТЕНИЛИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 6

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  KARTULI KVELI 

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese KARTULI KVELI is produced from cow, sheep, goat and buffalo milk or mixing thereof.  In case of mixing the cow milk must be no less than 50 %.

 

FORM: 

It has a shape of the cylinder, with the little convex sides and the rounded corners, an outside layer is strengthened, and the surface is flat with the traces of a form or a bag. The insignificant crumbling and a small deformation are acceptable. The height of the cheese is 10-14 cm; the diameter is 24-28 cm; the mass is 4-6 kg, without crust.

 

ORGANOLEPTIC CHARACTERISTICS:

KARTULI KVELI has a uniform consistency. It is solid and slightly breakable. The cheese has the holes of oval, round and angular forms, in its cut. 

The color is white or yellow.

It has a specific, pure, pleasant typical smell.

It is moderately salty, slightly acidy, spicy, with a pleasant taste.

 

CONTENTS:

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THE CHEESE KARTULI KVELI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 49 %

Fat in the dry substance – no less than 45 %

Salt – 4-8 %

 

GEOGRAPHICAL AREA OF THE PRODUCTION:

Obtaining and processing of the milk for the cheese KARTULI KVELI production takes place in Eastern

Georgia, in the territory of Samtskhe-Javakheti, Shida Kartli, Mtskheta-Mtianeti, Kvemo Kartli and Kakheti regions. 

 

PRODUCTION METHODS:

The milk fermentation is carried out at temperature 32-35°C. Received “Delamo” (product received from milk by enzyme) is cut, the granules are hold and it is heated at 35-38°C, after this, the 70% of the lactoserum is removed. The cheese is formed. The pressing itself takes place during 6-8 hours. Then, the cheese is weighted and moved into 18-20 % ”Tsatkhi” (brine) or in the lactoserum with acidity no more than 60°T, during no less than 60 days at 8-12°C.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name KARTULI KVELI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

 By Latin font: KARTULI KVELI

By Russian font: КАРТУЛИ КВЕЛИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 7

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  ACHARULI CHLECHILI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese ACHARULI CHLECHILI is produced from the cow fat-free milk, in the summer time. 

 

FORM: 

It has a tied or a wattle shape from thin threads, can have the form of “Lavashi” (traditional Georgian bread with thin layer). The threads are dense. At the process of stretching, it is quite solid. Color of the cheese is white, mass is 0.8-1.5kg. The diameter of wattle is 2-3.5 cm., the length is 30 cm., the width is 15 cm.

 

ORGANOLEPTIC CHARACTERISTICS:

The consistency of the cheese is a dense thread and it is split.

The smell is of cultured milk product and pleasant.

The taste is pleasant, specific, slightly acidy, spicy and quite salty.

The smoked variety of the cheese ACHARULI CHLECHILI also exists.

 

CONTENTS:

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THE CHEESE ACHARULI CHLECHILI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 4-5 %

Salt – 4-6%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of milk for the cheese ACHARULI CHLECHILI production takes place in the

territory of Autonomous Republic of Achara.

 

PRODUCTION METHODS:

The milk is hold till it is condensed itself, after which  the same quantity of recently obtained fat-free milk  is added therein. The acidity of the milk must not be more than 40-45°T. After this the milk is heated to 38-40°C, a few quantity of ferment is added and kneaded intensively. The heating of the milk continues to obtain 65-70°C

temperature. 

When the “Delamo” (product received from milk by  enzyme) becomes a whole mass, it must be kneaded by hands and pressed out from the lactoserum. The cheese mass is kneaded by fingers and becomes large to receive the round form. Then, it is folded and the same process is repeated 2-3 times. The received shape of the circle is stretched in its ends and twisted like a rope. The ends are connected and folded  in the center again. The 4 wattles, like ropes are received. After this, it is placed in one layer in special boxes, named “Kabitsi”. Then, it is pressed, after cooling it is salted and other layers are added thereon. It is kept in the cool place. After 1-2 months the cheese is ready for realization. 

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name ACHARULI CHLECHILI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

 By Latin font: ACHARULI CHLECHILI

By Russian font:  АЧАРУЛИ ЧЛЕЧИЛИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 8

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  MESKHURI CHECHILI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese MESKHURI CHECHILI is produced from the cow fat-free milk. 

 

ORGANOLEPTIC CHARACTERISTICS:

The cheese mass is thread-like, tied or wattle, threads are dense and strong in the stretching process. The cheese

color is white. Mass is 0.5-3 kg and has a form of a wattle rope, has a soft pleasant smell of a cultured milk

product. The taste is clearly albuminous, quite salty. 

The smoked version of the cheese MESKHURI CHECHILI also exists.

 

CONTENTS:

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CHEESE MESKHURI CHECHILI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 20 %

Salt – 4-8%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of milk for the cheese MESKHURI CHECHILI production takes place in the territory of the region Samtskhe-Javakheti.

 

PRODUCTION METHODS: 

The milk becomes ripe up to 45-50°T. The fermentation continues 5-10 min., at 38-40°C temperature. The ferment is heated at the time of milk condensation and stirred at 38-40°C temperature. Then, the big pieces are produced, which are easily glued to one another and 6-8 cm long threads are made manually. The threads are placed on the table in the circular form. The cooled substance is tied in bundles.  

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name MESKHURI CHECHILI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

 

By Latin font: MESKHURI CHECHILI

By Russian font:  МЕСХУРИ ЧЕЧИЛИ 

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 9

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  MEGRULI SULGUNI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese MEGRULI SULGUNI is produced from cow, buffalo and goat milk and mixing thereof. 

 

FORM: 

It has a shape of the low cylinder, without crust, with diameter of 15-20 cm.; height is 2.5-3.5 cm.; mass is  0.5-1.5 kg. Exceptionally, deviation from the parameters is permitted. 

 

ORGANOLEPTIC CHARACTERISTICS:

The smell is pleasant, typical for such kind of cheese.

The taste is pure, typical for cultured  milk products, moderately salty, with dense substance, elastic and with layers. The whole substance has a uniform color - white or yellow. The emptiness between the layers is permitted.

 

SHEBOLILI MEGRULI SULGUNI

 

FORM:

The same

 

ORGANOLEPTIC CHARACTERISTICS:

Moderately salty, with aroma and smell of the smoked product. Consistency of cheese is dense, elastic, and not friable. The mass has yellow color, crust is golden-brown. A hole is admissible in its center. 

 

CONTENTS:

The milk from which the cheese MEGRULI SULGUNI is prepared must meet the following requirements:

CHEESE MEGRULI SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no  less than 45 %

Salt – 1-5%

CHEESE SHEBOLILI MEGRULI SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 40 %

Fat in the dry substance – no less than 52 %

Salt – 3-5%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese MEGRULI SULGUNI production takes place in Samegrelo region: Martvili, Senaki, Abasha, Khobi, Zugdidi, Tsalenjikha and Chkhorotsku municipalities. 

 

PRODUCTION METHODS:

The milk fermentation takes place at 30-35°C. Received “Delamo” (product received from milk by enzyme) is cut and heated for the second time to the temperature of 34-37°C. The 70-80% of lactoserum is removed from it.

The uniform mass is made from the cheese granules and it is hold to become ripe at 140-150°T for “Cheddarization” (method for making such kind of cheese).

The ripe cheese is cut into thin layers, is placed in water of 75-80°C and is stirred until it becomes the uniformly stretched paste mass, then it is taken from the lactoserum. The mass is cut into pieces of the preferred sizes, from which are made balls to receive the preferred form. For this purpose, it is placed in the forms, cooled and then, the formed cheese is placed in the brine, with concentration of 17-18% at the temperature of 8-12°C. The cheese realization is admissible after 24 hours.

 

The ready MEGRULI SULGUNI can be smoked in the smoking chambers. In this case the SHEBOLILI MEGRULI SULGUNI is received.

 

SPECIFIC REQUIREMENTS FOR THE FINISHED END LABELING:

The name MEGRULI SULGUNI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

 By Latin font: MEGRULI SULGUNI  

By Russian font: МЕГРУЛИ СУЛГУНИ

 

In the appropriate cases the term SHEBOLILI (КОПЧЕННЫЙ - in Russian, SMOKED - in English) can be added to the name, if it meets the requirements of instructions given above.

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 10

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  SULGUNI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese SULGUNI is produced from cow, buffalo and goat milk and mixing thereof. 

 

THE FORM:

It has a shape of a low cylinder, without crust, with diameter of 15-20 cm; height is 2.5-3.5 cm; mass is 

0.5-1.5 kg. Exceptionally, deviation from the parameters is permitted. 

 

ORGANOLEPTIC CHARACTERISTICS:

The smell is pleasant, typical for such kind of cheese.

The taste is pure, typical for the cultured milk product,  moderately salty, with dense mass, elastic and with layers. The whole mass has a uniform color – white or yellow and has no holes. Emptiness between the layers is admissible.

 

SHEBOLILI SULGUNI

 

FORM:

The same

 

ORGANOLEPTIC CHARACTERISTICS:

Moderately salty, with aroma and smell of the smoked product. Consistency of cheese is dense, elastic, and not friable. The mass has yellow color. Crust is golden-brown and has a hole in the center.

 

CONTENTS:

The milk from which the cheese SULGUNI is prepared must meet the following requirements:

CHEESE SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no  less than 45 %

Salt – 1-5%

CHEESE SHEBOLILI SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 40 %

Fat in the dry substance – no  less than 52 %

Salt – 3 - 5%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese SULGUNI production takes place in the whole territory of Georgia. 

 

PRODUCTION METHODS:

The milk fermentation takes place  at the temperature of 30-35°C. Received “Delamo” (product received from milk by enzyme) is cut and heated for the second time to the temperature of 34-37 0C, the 70-80% of lactoserum is removed from it, the uniform mass is made from the cheese granules and is left for ripening to 140-150°T for “Cheddarization” (method for making such kind of cheese).

The ripe cheese is cut into thin layers, is placed in water of 75-80°C and is stirred until it becomes uniformly stretching paste mass, then, it is taken from the lactoserum. The mass is cut into the preferred sizes from which the balls are made to receive the admissible form, is placed in the forms, cooled and shaped SULGUNI is placed in the brine, with concentration of 17-18%, at the temperature of 8-12°C. The cheese realization is permitted after 24 hours.

 

The ready SULGUNI can be smoked in the smoking chambers. In this case SHEBOLILI SULGUNI is received.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name SULGUNI on the cheese packaging, as well as on its accompanying documents and advertising

materials in foreign languages is placed in the following way:

 

By Latin font: SULGUNI  

By Russian font: СУЛГУНИ

 

In the appropriate cases the term SHEBOLILI (КОПЧЕННЫЙ - in Russian, SMOKED - in English) can be

added to the name, if it meets the requirements of instructions given above.

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 11

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  SVANURI SULGUNI  

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses   

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE) 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese SULGUNI SVANURI is produced from cow or goat milk and mixing thereof.  

FORM: 

It has an irregular shape. The mass is 2-6 kg.  

ORGANOLEPTIC CHARACTERISTICS:

Fresh SULGUNI SVANURI has the taste of cultured milk product and the ripe cheese is salty and specific,

which is typical for melted cheese at its processing. The consistency is dense, elastic, with layers. The color is

uniform, white or yellow and has no holes. The emptiness between the layers is admissible. It has a pleasant

aroma, typical for the Alpine zone. Slight roughness of the layer on the surface is permitted.

 

SHEBOLILI SULGUNI SVANURI 

FORM:

The same 

ORGANOLEPTIC CHARACTERISTICS:

Moderately salty, with aroma and smell of the smoked product. Consistence of cheese is dense, not friable and

somehow elastic. The mass has a yellow color, crust is golden-brown.  

 

CONTENTS:

The milk from which the cheese SULGUNI SVANURI is prepared must meet the following requirements: 

 CHEESE SULGUNI SVANURI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no less than 45 %

Salt – 1-5%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese SULGUNI SVANURI production takes place in

municipalities of Lentekhi and Mestia, situated in Svaneti region, characterized with fertile and varied flora.  

PRODUCTION METHODS:

The milk fermentation takes place at temperature of 30-35°C. Received “Delamo” (product received from milk by enzyme) is cut and heated for the second time to temperature of 34-37°C, the 70-80% of lactoserum is removed from it, the uniform mass is made from the cheese granules and is left for ripening to 140-150°T for “Cheddarization” (method for making such kind of cheese).

The ripe cheese is cut into thin  layers, is placed in water of 75-80°C and stirred till becoming uniformly stretching paste mass, then, it is taken from the lactoserum. The mass is cut into the preferred sizes from which the balls are made of preferred form, is placed in the forms, cooled and the shaped SULGUNI SVANURI is placed in the brine, with concentration of 17-18% at the temperature of 8-12°C. The realization of the cheese is permitted after 24 hours. 

The ready SULGUNI SVANURI can be smoked in the smoking chambers. In this case SHEBOLILI SULGUNI

SVANURI received. 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name SULGUNI SVANURI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way: 

By Latin font: SVANURI SULGUNI  

By Russian font: СВАНУРИ СУЛГУНИ 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 12

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  KOBI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL

ORGANOLEPTIC CHARACTERISTICS:

KOBI is a cheese of low cylinder form, with the little prominent sides. The horizontal surface is round, without crust. The height is 10-14 cm; diameter is 24-28 cm; mass is 4.5-8 kg. Consistence is uniform, elastic, moderately salty.

 

CONTENTS:

The milk from which the cheese KOBI is prepared must meet the following requirements:

CHEESE KOBI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no  less than 46-48 %

Salt – 4 - 7 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese KOBI production takes place within the bounds of municipality of Stephantsminda.

 

PRODUCTION METHODS:

The milk fermentation temperature is 32-34°C and continues 30-40 min. After the “Delamo” (product received from milk by enzyme) is cut and divided into small pieces, the granules are held and heated for the second time, at 35-37°C, after drying granules, the cheese is placed in  the packets and held 3-5 min till the lactoserum is removed. The packets are placed in the forms. The process in the forms continues 6-8 hours, during this process the cheese is turned several times. The cheese is salted in dry state, during 15-20 days till mucus excretion. The cheese is washed from mucus and placed in the brine, with concentration of 16-18 % and is kept therein no less than 2 months.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name KOBI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

 By Latin font: KOBI

By Russian font: КОБИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

 

NUMBER OF REGISTRATION: 13

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  GUDA

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

GUDA is produced from cow and sheep milk or mixing thereof. The goat milk can also be added to the mix. The ripening of cheese is performed in the “Guda” (bag made by skin of sheep, goat or calf, which must be trimmed from inside).

 

FORM:

2 truncated cones united by wide bottom, the surface is uniform, but not smooth, has no crust, the mass is 4-8 kg.

ORGANOLEPTIC CHARACTERISTICS:

Color of GUDA is white to yellow, more intensively colored in the center. The cheese has holes, with diameter of 0.3-0.5 cm, uniformly located in its whole mass. The holes of cheese can become wet and fat comes out and drips out of them, when the cheese is cut vertically.

The smell is pure, specific and typical.

The taste is a little spicy and acidy, moderately salty.

 

CONTENTS:

The milk from which is prepared the cheese GUDA must meet the following requirements:

CHEESE GUDA MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no  more than 50 %

Fat in the dry substance – no less than 50 %

Salt – 4 -7 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese GUDA production takes place in the regions of Eastern

Georgia: Kakheti, Kvemo Kartli, Samtskhe-Javakheti and Mtskheta-Mtianeti.

 

PRODUCTION METHODS:

The milk fermentation temperature is 35-37°C. Received mass, called “Delamo” (product received from milk by enzyme) is cut and heated for the second time, at 33-36°C, after which granules are hold, removed from lactoserum and pressed in the fabric bags. Then it is moved to the “Guda”, salt is added and hold till it ripens.

The period of ripening continues minimum 60 days.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name GUDA on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: GUDA

By Russian font: ГУДА

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 14

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  TUSHURI GUDA

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

TUSHURI GUDA is produced from sheep milk, which ripens in the “Guda” (bag made by skin of sheep, goat or

calf, which must be trimmed from inside).

 

FORM:

2 truncated cones united by wide bottom, the surface is uniform, but not smooth, has no crust, the mass is 4-8 kg.

 

ORGANOLEPTIC CHARACTERISTICS:

Color of TUSHURI GUDA is white to grey and has a  yellow color in the center. The cheese consistency is uniform, dense and elastic. In its vertical cut it has holes of various form and size. The holes of cheese can become wet and fat comes out and drips out of them, when the cheese is cut vertically.

The smell is specific, typical.

The taste is a little spicy, specific, moderately salty, piquant and pleasant.  

CONTENTS:

The milk from which the cheese TUSHURI GUDA is prepared must meet the following requirements:

CHEESE TUSHURI GUDA MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 48 %

Fat in the dry substance – no less than 50 %

Salt – 5-7 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese TUSHURI GUDA production takes place in Tusheti.

 

PRODUCTION METHODS:

The milk fermentation temperature is 35-37°C. Received mass, called “Delamo” (product received from milk by enzyme), is cut and heated  for the second time, at 33-36°C, after granules are held, removed from lactoserum and pressed in the fabric bags. Then it is moved to the “Guda”, salt is added and held till it ripens for the period of minimum 60 days.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name TUSHURI GUDA on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

By Latin font: TUSHURI GUDA

By Russian font: ТУШУРИ ГУДА

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 15

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  IMERULI KVELI 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese IMERULI KVELI is produced from cow milk to which 20 % of buffalo or goat milk can be added. 

 

THE FORM: 

It has a shape of low cylinder with rounded sides and has no crust. The height is 3-5 cm.; diameter is 14-17 cm.;

mass is 0.5-1.5 kg.

The same cheese, but with the shape of  log: 

Height is 6-7 cm, length is 18-20; width is 8-10 cm.  

ORGANOLEPTIC CHARACTERISTICS:

IMERULI KVELI has a shrink surface, with the traces of a bag or a form. The color turns from white to yellow in the whole mass.

The cheese mass is uniform and dense. In its vertical cut there are various forms holes: round, oval and angular are admissible. The cheese also can be without holes.

It has a pure smell, taste of a cultured milk product and it is moderately salty.

Consistency is a little soft and elastic.

 

CONTENTS:

The milk from which the cheese IMERULI KVELI is prepared must meet the following requirements:

CHEESE IMERULI KVELI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 52 %

Fat in the dry substance – no less than 45 %

Salt – 2 - 5 % 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese IMERULI KVELI production takes place in the region of Imereti.

Nevertheless, till January 1, 2021, it is admissible to use this name for cheese made in other Georgian regions with the same method.

After January 1, 2021, the cheese produced beyond Imereti region can be named as AKHALI KVELI and/or CHKINTI KVELI or another name.  

PRODUCTION METHODS: 

The milk fermentation temperature for the preparation of IMERULI KVELI is 32-34°C, 10-15 mm3 are received at the time of condensation. Mixing of granules takes place during 20-25 min, after which 30% lactoserum is removed and the cheese mass is heated for the second time at 37-41°C, during 10-15 min. after which the granules are stirred again. 

The formation of the cheese IMERULI KVELI takes place by filling-up. Self-pressing in the forms takes place during 3-4 hours, after which it is moved to the brine of 16°C at the temperature of 8-12°C. Cheese realization is possible after a day following this process.

It is not recommended to store this cheese in the farm for more than 7 days. 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name IMERULI KVELI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way: 

 By Latin font: IMERULI KVELI

By Russian font: ИМЕРУЛИ  КВЕЛИ 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 16

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  DAMBALKHACHO

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese DAMBALKHACHO is produced from the “Do” (lactoserum of cottage cheese) made by cow milk.

 

FORM: 

It has a shape of low cone, or flat oval cake. The mass is 150-250 g.  

 

ORGANOLEPTIC CHARACTERISTICS:

Consistency is semi-soft, uniform and has stretching ability.

The smell and taste are quite specific, piquant and spicy.

Color is grey-brown, with blue mold traces, inside is white-yellow.

CONTENTS:

The cheese DAMBALKHACHO must meet the following requirements:

 

Humidity – no more than 50 %

Fat in the dry substance – no less than 10-15 %

Salt – 2-4 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese DAMBALKHACHO production takes place in Pshavi and Tianeti, situated in the region of Mtskheta-Mtianeti. 

 

PRODUCTION METHODS: 

After shaking, the “Do” (cottage cheese lactoserum) is heated to 50-60°C for albumin izolation. The heated mass contains cottage cheese which is put in the fabric packets to be squeezed. Squeezing of the “Do” continues 10-12 hours. The well squeezed mass is removed from the packets, some salt is added therein and the mass is kneaded.

After preparation of small balls of cottage cheese having mass about 150-250 g., the balls are placed for drying thereof on the “Tskhauri” (a kind of perforated dish) for several days in a warm room protected from sun. The drying process continues till the balls become dry and dense. After this the dry balls are placed into a ceramic pot well covered and held in a cool place for ripening. The ripening process continues 1-2 months. The cheese ripening process is carried out by bacteria for the cultured milk product and by penicillin mold.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: DAMBALKHACHO 

 By Russian font: ДАМБАЛХАЧО

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

Machakhela Honey
Applicant – Association  “Machakhela Honey”
NUMBER OF REGISTRATION: 17
 DATE OF REGISTRATION: 2016-03-02

  1. Specifications

1.1Name:
MACHAKHELA HONEY (‘Machakhela Datunia’ [Machakhela Teddy Bear])

    1. Description of the product

‘Machakhela Honey’ is a food product made by bees from flowers growing in the Machakhela Valley. ‘Machakhela Honey’ can be of four kinds – May honey, acacia honey, chestnut honey and lime (white) honey. 

May honey is collected in the early spring from the early flowering plants and is distinguished by varied taste and aroma.

Acacia honey is the early spring honey, the color of which is so light that is practically transparent. Robinia (the so-called “white acacia”) is considered to be the best early melliferous plant. Because of the high level of fructose the product granulates slowly to produce a soft fine-grained white mass. The acacia honey has a smell of fragrant acacia.

Lime honey in the liquid state is of light yellow color. Crystallized lime honey becomes of peach or chestnut color and fine-grained, smell is mentholated and taste slightly bitter.

Chestnut honey is light to dark brown in color, smell is reminiscent of overripe apples and taste is tannic and slightly stringent, is not easy granulated.

 

1.3Geographical area
The production area of ‘Machakhela Honey’ consists of the territories of the villages:  Machakhlispira, Ked-Kedi, Acharisaghmarti, Chkhutuneti and Chikuneti.

1.4 Proof of origin
The honey should be extracted, decanted and accredited within the fixed geographical area. The process of accreditation shall encompass a declaration of the production hives on the place with the data indicating the time of placement, number and exact location of each of them, as well as a yearly declaration of the Association of Producers concerning the total number of hives, total extracted honey, including the honey that may be qualified as honey of local origin (appellation of origin).

Each producer is obliged to make yearly declarations on own honey reserves. The data on the origin of honey, its amount, designed supply and placement on the market should be entered in the registration book.

The results of the product’s analysis and organoleptic testing are used to corroborate its origin.

 

1.5. Method of production
Hives are placed in an area in which the forest or floral species are found that correspond to the type of honey sought: acacia, lime, chestnut, etc. The honey is extracted when ripe without heating, is decanted, stored and packaged. Each batch is subjected to a physico-chemical and sensory analysis. The honey must also comply with the physico-chemical and organoleptic criteria set out in the specification.

 

2Link
2.1. Distinctive features linked to the geographical area:
The Machakhela Valley is noted for well-pronounced natural and climatic conditions favorable for production of diverse honey.

Summers in the Machakhela Valley are relatively cool and warm, while winters are rather mild. It is always warm during the day. In summer the temperature may vary between+30 °C to +35° C, and between 5° C to +10° C in winter. The snow cover in winter may reach from 0.5 to 3 meters, although because of the warm climate it is short-lived. The Machakhela valley is surrounded by mountains covered with softwoods.

In general, black soils prevail in the Valley (best for growing honey-yielding plants) with vertical- zonal location of plants, which conditions abundance and diversity of melliferous plants and the possibility of making quality honey.

The length of the Machakhela Valley is 45 km. In the beginning of the Valley, the village of Machakhlispiri is located at 70 m above sea level. In the end of the valley, at  1200 m above sea level there are chestnut groves, also lime forests a little higher, and more higher begin the Alpine zone, where the honey-yielding bushy plants grow. The percentage of glucose increases in the nectar in proportion to the elevation growth, creating thus favorable conditions for producing quality honey there.       

The nectar productivity of the melliferous plants of the same variety is known to gradually increase from the south to the north; an increase in the percentage of sugar in the nectar is subject to the same regularity. The honey-yielding plants located on the deep mountain slopes in the Machakhela Valley, mostly on the northern slopes, are in full compliance with these conditions.

The Machakhela Valley is noted for one more unique characteristic essential for producing quality honey. Namely, in the east where the Machakhela Valley is bordered with Karchkhali Mountains the snow cover does not melt until the late June, because of which the Valley retains the permanent moisture and is protected from the dangerous for nectar production phenomena, such as droughts and dry winds.The moisture nearing the optimum value (60-80%) provides in plants a continuous discharge of nectar during the day.

It should be noted that the Machakhela Valley is rich in wild hazelnuts, which in the early spring produce pollen - the best material for beebread, the production of which is necessary for feeding young bees. The great numbers of the latter are necessary for collecting nectar in the early spring and producing brood. The local bee is healthy and well reproduced.

The Machakhela Valley is ecologically safe and less liable to the effects of environmental pollution that is characteristic of modern civilization. The local population do not apply, in general,  herbicides or pesticides. The Machakhela Valley abounds in ecologically safe spring waters, which honeybees use daily. All this makes it possible to produce ecologically safe honey, which the most important factor for ensuring the making of high quality and competitive products.

 

2.2. Reputation past and present
The historic Machakhela Valley with century-old experience is the classical region of traditional beekeeping. Beekeeping practices are being passed here from old to new generations. The region has been known for producing ecologically safe natural honey with medicinal properties. The Chronicle of Tbeti Spirits, which is a monument of the 12th-17th centuries, mentiones the family of Meputkrisdze, the son of Putkara, while in the Machakhela Valley, where the Putkaradzes use to compactly reside, their village is called Saputreti (‘putkari’ means bee in Georgian).

Three forms of beekeeping prevail in the Machakhela Valley – forest (rock bee, wood bee), half-domesticated (arrangement of hives on trees) and domesticated (artificial log hive (geja) and specially arranged apiary).

2.3. Labeling
The words ‘Machakhela Honey’ must figure on the label together with a reference to the type of honey according to the establsihed specifications.

2.4. Control
The official control over compliance of the product ‘Machakhela Honey’ with the established specifications should be exercised by the Ministry of Agriculture of Georgia

Akhalkalaki Potato
Applicant : Association “AKHALKALAKIS KARTOPILI” (Akhalkalaki Potato)
NUMBER OF REGISTRATION: 18
 DATE OF REGISTRATION: 2016-03-02

  1. Specifications
    1. Name

Akhalkalakis Kartopili/Akhalkalaki Potato”

 

    1. Description of the product

The “Akhalkalakis Kartopili” is well-known for its two significant properties: it can be kept for a long time and reveals high organoleptic and culinary properties, is characterized by pleasant color and fragrance. Thanks to the above properties it is in high demand among consumers, both domestically and abroad. Used varieties: on the basis of a special survey conducted in 2006 it has been found that the consumer gives preference to the smooth and thin-skinned potato with natural taste. As regards the tuber form and size, most consumers prefer average-sized ovate, ovate-orbicular and ovate-acuminate tubers. In respect of the tuber flesh color, consumer preferences have been practically equally divided between the yellow and whitish flesh. Given the above, the following potato varieties have been selected: Marfona, Agria, Picasso, Jelly, Arinda and Kondor.

With due regard for appearance of new quality potato varieties and the market conditions, a list of the varieties to be used for production of the “Akhalkalakis Kartopili” is periodically revised and approved at the General Meeting of the Association members.

Shape: ovate-orbicular and ovate-acuminate.

Size: 65 mm or less.   

Quality: when released for sale the potatoes must be healthy, without sprouts, whole, clean, with no blemishes (unripe, dried out, greened, with mechanical damages, with fungal diseases, earth-covered) over 3 mm deep or pest damage. There may be physical damages (cuts and/or scratches and/or abrasions) on a quantity of potatoes less than 5 % of the total. 

 

    1. The geographical area

The production area of the ‘Akhalkalakis Kartopili” is made up of the villages located within the Akhalkalaki and Ninotsminda Municipalities.

 

    1. Link with the geographical area:

The Javakheti Plateau occupies 6 500 square kilometers. Its mountainous relief is located at 1600-1800 m above sea level. The climate is extremely dry in summer and cold in winter. The mean annual temperature on the Akhalkalaki Plateau is 5.5 degrees. The highest temperature (31.1) is recorded in the late July and early August. The plateau is noted for small precipitation. Recorded temperatures increase in the period between April and May which is therefore ideal for sowing. The growth of the plant is further favored by the daily range of temperatures and the extended radiation which makes it possible to obtain uniform and slow growth which is favorable for long conservation without the need for chemical and anti-sprouting treatments. That important property is present from the time of harvesting, which takes place in cool temperatures generally not exceeding 15 to 18 0C. The area is entirelu cut off from sources of air and wanter pollution. The plants herer require minimum treatments since parasites are extremely rare, confined and therefore easy to control, owing to the very marked summer temperature range between day and night, the harsh winter and snow which cleans the environment of countless agents which are harmful to the crop. The mountain-meadow black soils predominate generally in the villages of the Akhalkalaki and Ninotsminda Municipalities. The content of organic substance of this soils makes 4.4 to 5.1 %, of hydrolized nitrogen – 8-10 mg, that of phosphorus - 10-12 mg, potassium 35-40 mg per 100 g of soil, pH - 5,9, which creates favorable conditions for potato production.                                  

 

    1. Specific steps in production in the defined geographical area

The growing, storage and packaging of the ‘Akhalkalakis Kartopili’ should take place within the geographical area defined for production, which furthers the preservation of special peoperties of the ‘Akhalkalakis Kartopili’ and less damage before delivery to the consumer.

Production is carried out based on the schedule of operations given below.

 

    1. Specific rules concerning packaging

The potatoes should be sold in new and clean packaging. All the packaging must be made from material enabling good aeration, transportation and storage of the potatoes. The packaging should be made in 1, 2, 3, 4, 5, 10 and 15 kg batches. 20 and 25 kg packages are allowed if they are intended for use in catering facilities.                 

 

    1. Specific rules concerning labeling

The packaging must bear a geographical indication logo and the words ‘Akhalkalakis  Kartopili’. Each package should also be attached with a numbered label with the geographic indication logo.

 

    1. Specific rules concerning control  The official control over compliance of the product ‘Akhalkalakis Kartopili’ with specifications shall be exercised by the Ministry of Agriculture of Georgia.

     

 

 

Tkibuli Mountain Tea
Applicant: Association “Tkibuli Mountain Tea”
NUMBER OF REGISTRATION: 19
DATE OF REGISTRATION: 2016-03-02

  1. Specification

 

    1. Description of the product

The evergreen, perennial tea crop belongs to the family Theaceae, the botanical homeland of which is deemed to be China. According to one of the versions, in Georgia, the first tea seeds were sown in the estate of the Samegrelo Governor in the village of Goraberezhouli, being further spread to other subtropical areas of West Georgia. As for Tkibuli area, the propagation of tea started here in the 30s. The Okribi zone, where tea is being cultivated, is surrounded by mountain ranges. West winds predominate here, bringing abundant precipitation from the Black Sea area, which together with the mountain temperature regime create favorable conditions for growing and developing quality teas.

Tea bushes of the northern Chinese tea varieties of the Thea sinensis group (Kimin, Ningzhou, Kangra) and Georgian selection varieties, which are well adapted to rather cold climatic mountain conditions, are cultivated on the slopes of Okribi Mountain.

The tea varieties grown in Okriba are noted for high content of many chemical components, which is conditioned by the local soil structure, such as: dry matter – 24 %, unoxidiable polyphenols 20-25 %, glucosides – 25 %, proteins - 10-12 %, caffeine - 3-3.5 %, amino acids - 2,0 %, sugars - 2-3 %, mineral matter - 2-2.5 %, cellulose, hemicellulose - 16-18 %, pectin – 10 %, resins -  2-3 %, chlorophyll – 0.6-0.8% and different vitamins.

The tea bush in the Okriba plantations is 50-100 cm in height and 60-80 cm in width. The vegetation period of the tea leaf of intensive green color and of average size makes 150-180 days. The intensive growth of flush starts in the late April, whereas the growth of shoots ends in September. The local tea bush is distinguished by a great number of bright green shoots and  fluffy silvery reclinated long buds (tips), which gives a visual pleasure to its viewer. Tea is plucked manually by skilled tea pickers, which essentially conditions the top quality of the tea leaf plucked under the complex local geographical conditions.

According to its organoleptic properties, the ‘Tkibuli Mountain Tea’ has a soft, pleasant, delicate, ripe and lively taste, it is manufactured as green, black loose-leaf tea in packs and tea in bags.

 

    1. Specific steps in production

Tea plucking in full-age plantations starts in the end of April, when the tea leaf growth is most strong and constitutes a major share of the yearly harvest; in June, owing to the small amount of precipitation, the tea plant is characterized of weak growth; in August, the technically ripe 3-4-leaf shoots are maximally plucked; thereafter, the productivity gradually reduces and in the late September, from the mid-October the plant goes to the winter regime, the period of extended rest - dormancy. For the purpose of fertilizing the soil under tea, nitrogenous fertilizers are applied in the amounts determined by a laboratory analaysis of soil; also in the early spring, the so-called espallier tea leaf pruning in tea plantations takes place. The local tea bush yields 3174 kg/ha green leaf in a year.

The inherently sensitive nature of the finely plucked green leaf requires a deep and comprehensive knowledge at each stage of its treatment, because the leaf variety (young, rather coarse and coarse) and the kinds of processed tea (black, green loose tea and tea in bags) are to be processed under different process flowsheets.

Since tea plantations are rather distanced from the tea processing factory, the plucked tea  consignments, prior to their transporting to the factory, are kept in special tare designated for tea storing, in peripheral points, wherefrom they are delivered to the factory. The quality of the coming tea leaf is examined in the first turn at the factory; thereafter the raw tea leaf undergoes processing under the traditional technology; The withering, rolling, drying, sorting and packing are excusively carried out  in different shops of the factory, first of all, in the course of black tea processing, depending on the amount, the leaf goes to the withering shop (natural withering on ‘troughs’) or to the rolling machine, in both cases. Once the leaf reaches the factory, it is ‘withered’.

The objective of withering is to evaporate the moisture from the green leaves slowly over a period of 14 to 16 hours. The leaf shrinks and becomes soft so that it can withstand twisting and rolling mechanically. The brew characteristics also begin to develop following physical and chemical changes within the leaf structure. Each trough is an air chamber which enables fresh dry air to be passed in a regulated manner through the green leaves until the desired ‘wither’ is achieved. Approximately, 75 % of the water content in the fresh green leaf is evaporated at this stage.

The withered leaf is then removed from the trough and loaded and twisted in the rolling machines, which, by subjecting the withered leaf to a rolling movement under pressure, twist the leaf, rupture the cells and release natural juices, promoting oxidation and accelerating pigmentation. Rolling pressures and sequences are very meticulously supervised to ensure that the optimum style is imparted, without the detrimental effect of overheating.

Next, the leaf is thinly spread in a cool, well-ventilated room to slowly oxidize (ferment). This stage, in which the flavanols combine with oxygen in the air, extends over a period ranging from two to four hours, mainly depending on ambient temperature and relative humidity. An experienced tea maker judges at regular intervals the extent of quality development from the fragrance progressively expressed by the leaf. This sensory judgment is critical to the quality of the infused brew. For the visitor, the rich floral aroma emanating from tea rolling and fermenting (oxidization) room is heady and definitely unforgettable.

Once optimum fermentation (oxidization) has been achieved, the oxidized leaf is taken for roasting (or drying) to a tea dryer  at 100 0C to arrest further fermentation (oxidization) by deactivating the enzymes, and to remove almost all of the remaining moisture in the leaf. The tea dryer is a chamber which exposes the fermented (oxidized) leaf to hot dry air at regulated, varying temperatures within its parts, for duration of 20 to 30 minutes. A good roast reduces moisture content in the final product to about 4-5 %, resulting in crisp dry tea which is then goes to the tea sifter.

After final grading has been completed, nomenclatures are assigned to the size of the grades. These falls into three categories: 1) Whole Leaf, 2) Broken Leaf; 3) Fanning. In contrast to the black tea, the withered green tea leaf undergoes fixation (decomposition of oxidizinf fermenrs, which proceeds by the hot moist air (160-180 0C); the length of fixation is 3-4 minutes; thereafter, the leaf is weathered until it becomes of amber color; the moist in it should be 58-59 %. The green tea leaf drying proceeds in the same treatment as that of the black tea and finally the semi-finished product of greenish color is produced and delivered for further grading as the black tea.

For tea in bags a special blend is prepared and the dry mass (powder) is delivered to the grading and packing machine, where it is packed first in 2-2.5 g bags and then in cartons, 25 bags in each.

 

    1. Geographical area

The green tea for the ‘Tkibuli Mountain Tea’ is grown in the Okribi area, in particular in the f ollowing villages od Tkibuli district: Akhalsopeli, Satsire, Khresili, Bziauri, Manchiori, Dabadzveli.

 

    1. Link with the geographical area

The rare flavor of both the black and green teas of the mountainous Okribi area is a result of the unique combination of plant genes soil chemistry and the climatic conditions, as well as the soil rich in minerals, abundant rainfall (1373 mm/year), the altitude between 600 to 1200 m above sea level, and the unique temperature variation from -12 to +30 0C. It is important to note that the steep slopes provide ideal natural drainage for the generous rainfall the district receives.

All these natural and agro-climatic conditions play a leading role in the formation of special properties and high quality of the product. It should be noted that the local tea varieties reveal in different places different organoleptic characteristics.

The originality of the region is conditioned by a number of factors: the scenic Nakerala Range located at an altitude of 1200 m interferes with the movement of clouds, contributing thus to  the drain of large amount of rainfall within the area, where the ‘Tkibuli Mountain Tea’ is grown. Intermittent clouds, mist, and direct fall of sun rays on tea bushes loctedon steep hill slopes, as well as cold winters greatly determine the particular composition of green tea and contribute to the development of its fine aroma and properties.

The tea bushes of Okribi area are nurtured by intermittent natural rainfall, do not require artificial irrigation and the employment of chemical weed- or pest-killers thanks to the cold winter. The high tea quality is also conditioned by the traditional and cultural practices of tea management, plucking and production, which pass from generation to generation in the local population. All sorts of ‘Tkibuli Mountain Tea’ rich in natural elements are a pleasant beverage for consumers at any time of a year

Due to the unique and complex combination of natural and agro-climatic conditions prevailing in the region as well as the rich experience of tea growing that the local population has accumulated during decades, tea produced in this region has the distinctive and naturally occurring organoleptic characteristic of taste, aroma and texture which have won the recognition of discerning consumers on both the local and foreign market.

Unique is the tea produced by using the “bouquet” material (two leaves and the bud), which is plucked in relatively small amounts in the Okribi region, for its copper-color, pleasant  tungent, floral (rose) flavor, creamy infusion characteristic of quality teas. All these properties put the ‘Tkibuli Mountain Tea’ as a niche luxury product. As it is narrated, the tea was greatly appreciated during the Big Three meeting at Yalta.

A tea with relatively different charactertics, the so-called broken tea and tea in bags, is produced from three and more leaves.

 

    1. Specific rules concerning the origin and labeling

Any quantity of brought in green leaf or brought out finished product is registered in a special log; each lot/batch is subjected to on-site analysis in the production and technical laboratory.

The properly finished and packaged product is delivered to the warehouse, where it is stored under optimal conditions; each tea package (individual packs or bags intended for wholesale) shall bear a logo indicating the geographical area and the words ‘Tkibuli Mountain Tea’, as well as date of manufacture, shelf life, weight, and storage conditions.

 

    1. Specific rules concerning control

The official control over compliance of the product ‘Tkibuli Mountain Tea’ with specifications shall be exercised by the Ministry of Agriculture of Georgia.

 

 

Annex 4.Kutaisi Greens

ApplicantAssociation ‘Kutaisis mtsvanili’ (Kutaisi Greens)
NUMBER OF REGISTRATION: 20
DATE OF REGISTRATION: 2016-04-01

  1. Specification

1.1. Name
Kutaisis mtsvanili’

 

1.2. Description of the product
Special qualities and high quality of ‘Kutaisis Mtsvanili’ are conditioned by the unique microclimate conditions within the territories adjoining the middle end of the Rioni River, which further the growing there of greens with special taste and fragrance. The peculiar local climatic conditions have a special favorable effect on such leaf vegetables as: dill, parsley, coriander and celery. The greens grown in the region enjoy high reputation and are in great demand both on the Georgian and foreign markets, primarily in Ukraine and Russia, as well as in some European countries.

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae, with slender hollow stems and alternate, finely divided softly delicate leaves; the ultimate lead divisions are broad and threadlike. After emergence of 3-4 primary leaves, rapid stemming begins and in 35-40 days from sowing the stem’s length reaches 8-10 cm, being shaped as an umbrella on the 50-60 day. Dill is a long-day plant. Under conditions of extended radiation it quickly stems. Under conditions of weak radiation the total yield of dill reduces and its quality deteriorates, especially in terms of fragrance. Its green leaves are used as aromatic dressing for different dishes. Its young shoots can also be used as greens. By its chemical composition the dill is considered as vegetable of high nutritive value. On average, it contains 83.8 % water, 3.5 % nitrogenous substance, 7.3 % carbohydrates, including dietary fiber – 2.1 % and ash – 2.4 %. The dill contains aromatic essential oils, large quantities of vitamins C, B1, B2, PP, P, carotene, potassium, calcium, phosphorus, iron and salts of other microelements.

Parsley (Petroselinum) belongs to the Umbelliferae family of plants. It is an annual or biannual herb. Three types of parsley are known. Garden parsley (Petroselinum sativum) is a biannual herb in temperate climates; in the first year, it forms a rosette of tripinnate leaves 10-25 cm long with numerous 103 cm leaflets and a taproot; in the second year, it grows a flowering stern to 75-150 cm tall with sparser leaves and flat-topped 3-10 cm diamater umbels with numerous 2 mm diameter yeallow to yellowish-green flowers. The seeds are ovoid, 2-3 mm long, with prominent style remnants at the apex. Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C, and usually is grown from seed. High temperature, especially as it is associated with the lack of moisture in soil, increases the content of essential oil in parsley, intensifying thus its aroma, i.e. improves the quality,  although the yield in this case reduces. Parsley is a sun-loving plant. The chemical composition of parsley leaves is on average as follows: dry matter – 14.9 %; nitrogen – 3.7 %; carbohydrates – 9 % in total, including dietary fibers – 1.5 %, ash – 1.7 %. Parsley is rich in vitamins C (150 mg), B1 and B2, folic acid, carotene provitamin A, mineral substances and essential oils. It is used both fresh and dried in culinary and canning industry.

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is a soft plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing toward it (only 1–3 mm long). The fruit is a globular, dry schizocarp 3–5 mm in diameter. Although sometimes eaten alone, the seeds often are used as a spice or an added ingredient in other foods. Coriander contains water – 92.2 g, proteins – 2.1 g, carbohydrates – 1.9 g, dietary fiber – 2.8 g, also carotene, volatile oils, vitamins C, B1 and B2 and potassium. Its seeds contain up to 2 percent of essential oil and other useful substances

Celery (Apium graveolens) is a biennial plant in the family Apicaceae which produces in the first year an upright rosette of leaves (40 to 60 cm in height) with closely appressed succulent leaf stalks. In the second year, it produces a tall flowering stem with terminal an axillary umbels of small, greenish-white flowers that give rise to tiny 1.5 mm long fruits. Two types of celery are known: leaf and root. The first has rather weak coloring and less fibrous well-developed palmate leaves. These cultivars have well-developed roots, but without a taproot. The blanched (etiolated) stems together with leaf blades, raw or boiled, are used for eating. Leaf celery types predominate generally in Georgia. Celery is rich in vitamins A, B, PP, C, K, iron, magnesium, phosphorus, folic acid, sodium and manganese. It also contains essential for human acids and volatile oils

 

1.3 Geographical area
The production area of ‘Kutaisis Mtsvanili’ includes:

Vani district: Chkvishi, Shuamta, Mtisdziri, Tobanieri, Tsikhe Sulori, Amaghleba,Zeindari

Samtredia district: Jikhaishi, Etseri, Ghaniri, Sajavakho, Vazisubani, Bashi, Kulashi, Mitsabogira, Ianeti, Akhalsopeli

Terjola district: Godogani, Nakhshirghele, Simoneti

Zestaponi district: Ajameti, Sviri

Baghdati district: Dimi, Rokhi, Didvela, Vartsikhe

Khoni district: Gubi, Kukhi, Akhalsopeli, Kutiri, Mitsatsiteli, Ivandidi

Tskaltubo district: Geguti, Patriketi, Tkachiri, Opshkviti, Sakulia, Mukhiani, Meskheti, Ukaneti, Maghlaki, Kvitiri, Partskhanakanebi, Gumbra, Banoja, Gvishtibi, v. Tskaltubo, Opurchkheti, Rioni, Gumati.                                                                                                                       

 

1.4. Link with the geographical area
The territorial units of Tskaltubo, Vani and Samtredia are located in a semi-humid subtropical region. The average temperature of the coldest month, January, varies within +4.1-5.3 °C, while that of the hottest months – July and August equals 24-25 °C. Average precipitation makes 1500-1700 mm/year; in the vegetation period the accumulated temperatures above 10 °C makes 4200-4500°, which makes it possible to gather several harvest during a year. The average estimate humidity is 73 %. The length of annual solar radiation exceeds 2000 hours. The maximum autumn-spring average accumulated temperatures, natural ventilation (the prevailing east wind), the proximity of subsoil waters (influencing  the soil temperature) and high temperature range have a particular effect on the formation of the product’s unique taste and aroma. The product obtained under such conditions is characterized of particular extended shelf-life under proper storage conditions (approximately up to a month).                                                                                        

1.5. Specific steps in production
The ‘Kutaisis Mtsvanili’ is produced under two types of greenhouse conditions and in open field. The ideal temperature for growth and development is 22-30 °C. It is sown in 8-12 cm rows at a 5 cm distance, approximately at 1-1.5 cm depth.

Harvestable, when reaches 18-22 cm. To grow certified greens, the rotted organic fertilizer (manure) in the amount of 30-40  m3 is applied on 1000 sq meters, which enriches the soil with minerals and improves its structure (loosens and ensures aeration).

Dill. Grows optimally under conditions of enough moisture in 7-10 days, depending on the ambient atemperature.For best results dill should usually be started indoors or in a glasshouse and transplanted to the garden or field. Under greenhouse conditions it is sown during September and harvested till the end of April, approximately 11-12 times. Its average yield makes about 0.35 kg per square meter, for one harvest, or about 4-5.5 kg per meter in total. Under conditions of open field, it is sown from April and is harvested during several months, approximately 3 times.

Parsley.  Parsley grows best in moist, well-drained soil, with full sun, sprouting in 20-25 days. It is sown in the end of August through September and is harvested till the end of April, approximately 5 times. Its average yield is about 0.9 kg per square meter, for one harvest, or about 4.5-5 kg per square meter in total. Under open field conditions, it is sown in February and is harvested during the year 4-5 times. Its average yield makes about 1.3 kg/m2, for one harvest, or 5 kg/m2 in total.

Coriander. Grows optimally under conditions of sufficient moisture in 7-10 days. Under hothouse conditions, it is sown in the end of August through September and is harvested till the end of April, approximately 5-7 times. Its average yield is about 0.9 kg/m2, for one harvest, or about 4.5-5 kg/m2 in total. Under open field conditions, it is sown from March and is harvested during several months, about 3 times. Its average yield makes about 1.3 kg/m2, for one harvest, or 3-5 kg/m2 in total.

Celery. Grows optimally under conditions of enough moisture in 20-25 days Under greenhouse conditions it is sown in the late August through September and is harvested till the end of April, approximately 4-5 times. Its average yield makes about 1-1.5 kg per square meter, for one harvest, or about 5-5.5 kg per meter in total. Under conditions of open field, it is sown in August and is harvested from March during the year 4-5 times. Its average yield makes about 1.3 kg/m2, for one harvest, or 5-5.5 kg/m2 in total.   
1.6. Specific rules concerning packaging
Greens should be sold in new and clean packaging. The material used for this purpose must ensure good conditions for ventilation, transportation and storage of the product.  The product should be packaged in  … kg lots.
1.7. Specific rules concerning labeling
Each packaging should bear the logo of the product origin and the words ‘Kutaisis Mtsvanili’, as well as the attached numbered label indicating the appellation of origin.   
1.8. Specific rules concerning control:
The official control of over compliance of the product ‘Kutaisis Mtsvanili’ with the specifications shall be exercised by the Ministry of Agriculture of Georgia.


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