Bolu Hazelnut Candy

Bolu Hazelnut Candy is a hard confectionery unique to the province of Bolu, made by coating whole hazelnuts with sugar. Produced in Bolu since the 1920s, this product has attracted interest from both domestic and international visitors and contributes to the regional economy. It was officially registered with a geographical indication on 22 September 2020, and its geographical indication protection is enforced under Law No. 6769 on Industrial Property.

Distinctive Characteristics

In the production of Bolu Hazelnut Candy, small-sized hazelnuts native to Bolu, known locally as “dağ fındığı” and scientifically classified as Corylus colurna L., are used alongside hazelnuts sourced from the provinces of Ordu and Giresun. At least 95 percent of the product’s composition consists of whole hazelnuts. The average oil content of the hazelnuts is around 60 percent, a factor that directly influences the flavor and sweetness of the product. Craftsmanship plays a decisive role in the production process. The finished product has a glossy appearance, a hazelnut shape, and a white color.

Production Method

Bolu Hazelnut Candy is produced using hazelnut kernels, white granulated sugar, wheat starch, and water. It contains no additives, flavorings, or flavor-enhancing components. The production process consists of the following stages:

• Hazelnut Selection and Preparation: Whole, unbroken hazelnut kernels are selected. They are dried in an oven at a temperature that does not cause roasting, after which the brown inner shell is removed. Only the white inner part of the kernels, after passing through a sieve, is used.
• Syrup Preparation: Sugar and water are mixed in a 4:1 ratio and boiled. The prepared hot syrup is kept ready for use in production.
• Coating Process: The hazelnut kernels are added to a heated pan, followed by the addition of hot syrup and a small amount of wheat starch. The mixture is stirred until the kernels are evenly coated with sugar. This process is repeated until the desired thickness of sugar coating is achieved, typically lasting approximately four to five hours.
• Cooling and Packaging: After coating is complete, the product is cooled and immediately packaged to prevent excessive exposure to air. The product must be stored in clean, dry environments protected from direct sunlight.

The recommended consumption period is a maximum of two months from the date of production, and one week after the package is opened.

Geographical Boundary and Production Conditions

The reputation of the product, its production method, and the required craftsmanship are intrinsically linked to the province of Bolu. Therefore, all stages of production must be carried out within the boundaries of Bolu province.

Inspection

Inspections are conducted at least once annually under the coordination of the Bolu Chamber of Commerce and Industry. The inspection body consists of representatives from the Bolu Chamber of Commerce and Industry, the Bolu Provincial Directorate of Agriculture and Forestry, the Bolu Provincial Directorate of Health, and the Bolu Municipality. During inspections, the product’s ingredient list, production method, and compliance with geographical indication regulations are verified. Any non-compliance is reported to the relevant individual or institution. Additional inspections may be carried out when necessary.