Gaziantep Urmu Syrup / Antep Urmu Syrup

Gaziantep urmu mulberry syrup is registered as a geographical indication under Industrial Property Law No. 6769 and is a traditional fruit syrup specific to the province of Gaziantep. This product was registered as a geographical indication on 28 September 2020 and is protected by the Gaziantep Chamber of Commerce.

This syrup is produced using urmu mulberry (Morus nigra L.) grown in Gaziantep. Known locally as “sour black mulberry,” this fruit is characterized by its dark purple-black color, glossy appearance, and distinctive sour taste and aroma. It stands out due to its resemblance to blackberries and thrives under continental climatic conditions, ripening in May and June.

The urmu mulberry tree is a species that can grow up to 8–10 meters in height, prefers high light and temperature levels, and thrives in humus-rich soils. Saplings begin bearing fruit from the third year onward and are resistant to winter cold down to -20 °C. Fruit formation occurs through pollination facilitated by bees.

Some physical and chemical properties of urmu mulberries grown in Gaziantep are as follows:

• pH value: between 3.5 and 3.7
• Total acidity: ranges from 1.35% to 1.5%
• Soluble dry matter content (Brix value): between 20% and 21%

These characteristics determine the syrup’s unique taste, aroma, and color profile while also contributing to its extended shelf life. The product is produced in concentrated form with a minimum fruit content of 65%.

Syrup production begins with the harvest of ripe fruits. Approximately 100 kg of urmu mulberries are mixed with 20 liters of water, 3 kg of white sugar, and 0.5 kg of citric acid. The mixture is processed in a mixer for 3 minutes and then strained to separate the pulp. This process yields about 75–80 liters of mulberry syrup.

Pasteurization is carried out at 75 °C for 5 minutes to extend the product’s shelf life. The syrup can be stored under refrigerator conditions (4–6 °C) for up to six months. After opening the package, it is recommended to consume the syrup within three days. Before consumption, it should be diluted with three to four times its volume in water and served chilled.

To ensure compliance with geographical indication criteria, a monitoring body has been established under the coordination of the Gaziantep Chamber of Commerce. This body comprises representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Gastronomy and Tourism Association, and the Department of Gastronomy and Culinary Arts at the Faculty of Fine Arts, Gaziantep University. Inspections are conducted at least once annually and reported to the Turkish Patent and Trademark Office. Additional inspections may be carried out when necessary or upon complaint.

During inspections, the use of the geographical indication emblem, the inclusion of urmu mulberry in production, and adherence to the prescribed production method are verified. In cases of non-compliance, relevant individuals or institutions are notified. Expert support may be obtained from public and private organizations during the monitoring process.