Bartın Walnut Sweet

Bartın Ağda sweet is a traditional dessert unique to the city of Bartın in western Black Sea region of Türkiye, characterized by its white color and paste-like consistency. This product was officially registered with a geographical indication on 8 October 2020 and is protected under Law No. 6769 on Industrial Property. The registration process was carried out by the Bartın Municipality, and the geographical boundary of the product is defined as the territory of Bartın Province.

Historical Background

The dessert was first produced in Ağdacı village of Bartın and gradually spread throughout the city as it was sold door-to-door in wooden chests. Through this process of dissemination, it became known as “Bartın Ağda sweet.” Due to its reputation, production method, and the skill required in its preparation, all stages of production are exclusively carried out within the boundaries of Bartın Province.

Distinctive Characteristics

Bartın Ağda sweet is prepared using saponaria root, crystal sugar, lemon salt, and water. Its distinctive features are its paste-like texture and bright white color, achieved by combining foam and syrup through a specialized technique. The product is sold in containers suitable for food contact, and its packaging bears the designation “Bartın Ağda Sweet” along with the geographical indication emblem. In cases where packaging is not used, this designation and emblem must be visibly displayed at the production site.

Production Process

The dessert is produced through the preparation of two main components: saponaria water and syrup.

Saponaria Water Preparation

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

The saponaria roots are soaked in water for two nights to remove dust and soil and to reduce bitterness. They are then boiled in tin-coated copper cauldrons at a temperature of up to 115°C for one hour, followed by steeping for 1.5 to 2 hours. The resulting light tea-colored saponaria water is filtered and whipped with a strainer for 1 to 1.5 hours. The consistency of the foam is tested using an adhesion test performed with a wooden spoon.

Syrup Preparation

• 20 kg white powdered sugar
• 2 liters of water
• 20 g lemon salt

The ingredients are boiled together in a tin-coated copper cauldron at a temperature of 110–115°C for 50 to 60 minutes. The consistency is tested by observing whether the syrup forms a solid mass without dispersing in water. Once the desired consistency is achieved, the syrup is cooled for 30 to 40 minutes.

Forming the Sweet

The cooled syrup is mixed with the foam and stirred continuously with a wooden spoon for 1.5 to 2 hours, ensuring the bottom does not discolor. The final product must be sticky, paste-like, and white in color.

Monitoring and Protection

The production of Bartın Ağda sweet is monitored by a four-member oversight body composed of representatives from the Bartın Provincial Directorate of Culture and Tourism, the Bartın Chamber of Commerce and Industry, and the Bartın Provincial Directorate of Agriculture and Forestry, under the coordination of the Bartın Municipality. Inspections are conducted at least once per year and may be carried out at any time in response to complaints. During inspections, compliance with the production method, quantities of ingredients used, and the consistency of the syrup-foam mixture are evaluated.