Bozdoğan Cevizli Sucuğu

Bozdoğan Walnut Sucuk is a traditional sweet product made in the districts of Bozdoğan and Nazilli in Aydın Province using conventional methods, based on walnut kernels and starch. It is protected under the Industrial Property Law No. 6769 as a geographical indication and was registered on 30 November 2020. The registration application was submitted by the Nazilli Chamber of Commerce.

All production stages of the product must be carried out within the defined geographical area limited to the districts of Bozdoğan and Nazilli. This requirement is directly linked to the product’s historical context and the craftsmanship-based production technique.

Product Characteristics

This product is prepared using wheat starch drinking water white powdered sugar and walnut kernels. Bozdoğan Walnut Sucuk is approximately 15 cm in length and has a thick center with thinner ends. The term “sucuk” derives from its resemblance to traditional sausage after cooling and solidifying. The product has a matte dull appearance with a cream-white color and contains no flavoring agents or additives.

Known in the region since before the Republic era Bozdoğan Walnut Sucuk emerged as a homemade solution for child nutrition particularly during times of war and famine. Over time it transitioned to commercial production and gained regional recognition.

Preparation

The preparation process relies on traditional techniques requiring skilled craftsmanship. Approximately 0.5 kg of white powdered sugar and 0.5 kg of wheat starch are added to one liter of drinking water to create a thick mixture. A food-safe string previously threaded with walnut kernels is dipped into this mixture and hung to dry. This process is repeated three to four times. During drying the string must remain sturdy and hygiene standards must be strictly observed. No additives are used during production.

Storage and Shelf Life

Bozdoğan Walnut Sucuk must be stored in clean dry environments away from direct sunlight. It is recommended to consume the product within four days at room temperature or within seven days under refrigerator conditions.

Monitoring

Monitoring to ensure protection under the geographical indication and to maintain production standards is coordinated by the Nazilli Chamber of Commerce. The monitoring board consists of representatives from the Chamber of Commerce the Nazilli District Directorate of Agriculture and Forestry and the Department of Food Engineering at Adnan Menderes University. Inspections are conducted at least once annually; additional inspections may be carried out as needed or upon complaint.