Bolu Göynük Uğut Sweet

Bolu Göynük Uğut Tatlısı is a wheat sprout jam confection produced by germinating Triticum vulgare (Çalıbasan) bread wheat grown in the Göynük district of Bolu. It is a traditional product made on special occasions such as weddings, holidays, and Hıdırellez. Registered on 09.12.2020 under Industrial Property Law No. 6769, the product has been protected since 15.08.2016. The geographical indication, registered under number 622, is classified as a Designation of Origin, with the Bolu Chamber of Commerce and Industry as the registering authority. The geographical boundary is defined as the Göynük district of Bolu province.

Uğut Tatlısı (Bolu Municipality)

Distinctive Characteristics and Nutritional Value

The production of Bolu Göynük Uğut Tatlısı uses the Triticum vulgare (Çalıbasan) bread wheat variety cultivated in Göynük. This wheat variety has a thousand-grain weight of 26.7 g and a protein content of 13.79%.

Production Method

Due to the specialized skill required and the strong local association, all stages of production for Bolu Göynük Uğut Tatlısı must occur within the defined geographical boundary.

Germination of Wheat

• Approximately 7–8 kg of Çalıbasan wheat is used to produce 4.5 kg of the confection.
• A 18-liter metal container, compliant with the Turkish Food Codex, is perforated at 15–20 points along its base.
• The container is filled halfway with 7–8 kg of wheat and moistened with 1–2 liters of water, then stored in a dark environment at a temperature of 15 °C.
• The surface is watered once every two days with 1 liter of water.
• Before watering, the wheat inside the container is thoroughly mixed.
• After 6–7 days, the wheat begins to sprout and its volume increases. As germination progresses, the grains start to clump together.
• After 9–10 days, when the grains have clumped, they are broken apart and spread onto a clean cloth.
• The separated grains are transferred to a container made of material compliant with the Turkish Food Codex and continue to be moistened. This process lasts approximately 15 days.
• During this period, the rootlets and sprouts of the wheat grains grow to a length of 4–5 cm and turn white.

Extraction of Sap and Boiling

• If the sprouts turn green, the Uğut Tatlısı becomes bitter. Therefore, mature sprouts are crushed with a pestle made of material compliant with the Turkish Food Codex before greening begins, to extract the sap.
• Water is added to the extracted liquid in a 1:1 ratio until the mixture attains a white color.
• The mixture is transferred to a tin-lined copper cauldron, compliant with the Turkish Food Codex, and boiled over fire for 13–15 hours.
• When boiling begins, flour derived from Çalıbasan wheat is gradually added to the mixture, ensuring the consistency does not become too thick, and stirring continues.
• As the mixture thickens, a thin layer of cream forms on the surface; this stage is known as “sakızlanma” (resinification).

Packaging

• Once Bolu Göynük Uğut Tatlısı achieves its characteristic consistency—when its color turns dark brown—it is removed from heat and filled into jars within 15 minutes.
• The bottling process is completed before the product’s temperature drops below 70 °C.

Uğut Tatlısı (Bolu Municipality)

Monitoring

Monitoring of the product is carried out by a control body consisting of at least four members coordinated by the Bolu Chamber of Commerce and Industry, including representatives from the Göynük District Directorate of Agriculture and Forestry, the Göynük Municipality, and Bolu Abant İzzet Baysal University. Monitoring is conducted at least once annually on a regular basis, and additionally whenever necessary or upon complaint. During inspections, it is verified that the wheat and wheat flour used in production originate from the Triticum vulgare (Çalıbasan) bread wheat variety grown in Göynük, and that the production method complies with established standards.