Bartın Ağda dessert is a traditional, white-colored, paste-like sweet unique to Bartın province in the Western Black Sea region of Türkiye. This product was registered with a Protected Geographical Indication on October 8, 2020, and is protected under Law No. 6769 on Industrial Property. The registration process was carried out by Bartın Municipality, and the geographical boundary of the product is limited to Bartın province.

Historical Background

The dessert was first produced in Ağdacı village in Bartın and gradually spread throughout the city by being sold in wooden boxes on the streets. Through this process, it became widely known as “Bartın Ağda dessert.” Due to its reputation, unique production method, and the skill required, all production stages must take place exclusively within Bartın province.

Distinctive Features

Bartın Ağda dessert is made from soapwort root, granulated sugar, citric acid, and water. Its distinguishing characteristics are its paste-like texture and bright white color, achieved by a special technique that combines foam and syrup. The product is sold in food-safe containers and bears the label “Bartın Ağda Dessert” along with the Protected Geographical Indication mark. When packaging is not used, the label and mark are displayed visibly in the establishment.

Production Process

The dessert is prepared by making two main components: soapwort water and syrup.

Preparation of Soapwort Water

• 2 kg soapwort root (Radix saponariae Albae sive L.)
• 40 liters water

The soapwort roots are soaked in water for two nights to remove dust, soil, and bitterness. Then they are boiled in tinned copper cauldrons for 1 hour at 115°C and left to steep for 1.5–2 hours. The resulting light tea-colored soapwort water is strained and whipped with a wooden whisk for 1–1.5 hours. The consistency of the foam is checked with a stick to ensure proper adhesion.

Preparation of Syrup

• 20 kg granulated white sugar
• 2 liters water
• 20 g citric acid

The ingredients are boiled in tinned copper cauldrons for 50–60 minutes at 110–115°C. The syrup’s consistency is tested by checking that it forms a mound without dispersing in water. The thickened syrup is cooled for 30–40 minutes.

Assembling the Dessert

The cooled syrup is combined with the foam and stirred with a wooden spatula for 1.5–2 hours without browning the base. The final product should be sticky, paste-like in texture, and white in color.

Inspection and Protection

The production of Bartın Ağda dessert is overseen by a four-member inspection board coordinated by Bartın Municipality, including representatives from Bartın Provincial Directorate of Culture and Tourism, Bartın Chamber of Commerce and Industry, and Bartın Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once a year and can also occur at any time upon complaints. The inspections evaluate compliance with production methods, ingredient quantities, and the proper consistency of the syrup-foam mixture.