Akdağmadeni Salebi

Akdağmadeni salep is a traditional product obtained from the tubers of the Dactylorhiza romana orchid species grown within the boundaries of the Akdağmadeni district of Yozgat province. It is prepared by drying the tubers and grinding them in a stone mill, and belongs to the category of non-alcoholic beverages. It is registered with a geographical indication.

Akdağmadeni Salep ( Turkish Patent and Trademark Office)

Registration Details

The application for protection of Akdağmadeni salep under Law No. 6769 on Industrial Property was submitted on 6 March 2020, and it was officially registered on 16 September 2021 as a geographical indication under the category of geographical indication. The application was submitted by the Akdağmadeni Municipality.

Growing Environment and Geographical Conditions

The Akdağmadeni district is characterized by extensive forests dominated by pine and oak trees with a block-like forest structure. The district lies in a transitional zone between the Black Sea and continental climates. Spring and autumn exhibit rainfall and wind patterns similar to the Black Sea climate, while summer months are dominated by continental climate characteristics. This climatic transition directly influences the reproduction and maturation processes of the salep orchids, thereby enhancing the product’s quality.

Plant Species Used in Production

Akdağmadeni salep is produced exclusively from tubers of the Dactylorhiza romana species. The use of other species is not documented in the technical file. The tubers are cultivated in soil through agricultural practices rather than harvested directly from natural habitats.

Production Method

The production of salep follows these stages:

1. Soil preparation and fertilization: The production area is enriched with humus; appropriate sulfur and fertilizer inputs are applied based on soil analysis.
2. Tuber preparation and treatment: Before planting, salep tubers are washed with a fungicide to protect against alternaria disease.
3. Planting and irrigation: In early September, tubers are planted at 25 cm intervals in beds prepared for drip irrigation. Weekly irrigation of two hours is applied.
4. Harvesting: Mature tubers, located at a depth of 10–12 cm, are harvested at the end of May and beginning of June. The previous year’s “residual tubers” are replanted into the soil to ensure product cycle continuity.
5. Thermal processing and drying: Harvested tubers are washed with clean water, boiled at 80–100 °C, and then shade-dried for 10–15 days.
6. Grinding and packaging: Dried tubers are ground in a stone mill and packaged under suitable conditions.

Salep produced by this method is a natural product containing no additives.

Akdağmadeni Salep (Akdağmadeni Municipality)

Physical and Chemical Properties

Akdağmadeni salep has a color ranging from light cream to light brown. It is in powdered form, ground by stone mill. When cooked with milk, it develops a distinct thickness. The product contains glucomannan at 45–55%, mannose at 30–35%, glucose at 15–20%, nitrogen at 0.3–0.6%, and protein at 3–5%. Due to its high glucomannan content, it acts as a thickening agent in beverages or ice cream preparations.

Consumption Method

Traditionally, Akdağmadeni salep is consumed as a beverage prepared with milk. The recommended preparation method is as follows: Boil one litre of milk, then mix in five grams of Akdağmadeni salep and 80 grams of powdered sugar. Stir continuously for approximately 30 minutes until the desired thickness is achieved. Cinnamon may be added according to taste. The prepared product should be stored at 0–5 °C in a dry environment.

Production Requirement Within the Geographical Boundary

The production of Akdağmadeni salep must be carried out exclusively within the boundaries of the Akdağmadeni district due to its historical heritage and accumulated knowledge. This production tradition, shaped by local soil characteristics and regional expertise, constitutes one of the fundamental grounds for its geographical indication status.

Monitoring and Protection

The production, packaging, and storage of Akdağmadeni salep are monitored by a control body composed of representatives from four institutions, with inspections conducted at least once annually. Inspections are carried out according to criteria including glucomannan content, compliance with production methods, and correct use of the geographical indication.