Gerede şakşak halva is a traditional type of halva that has been produced for many years in the Gerede district of Bolu province, Türkiye. Made using sugar, walnut kernels, and soapwort (Radix saponariae albae sive L.) extract, this product has been prepared with the same formula and technique since the 1850s, forming an important part of the local culinary culture. It was registered as a geographical indication with a designation of origin on November 6, 2020 (Registration No: 587).

^{Gerede Şakşak Halva (Anadolu Ajansı)}

Distinctive Features

The defining feature of Gerede şakşak halva is that, despite its hard texture, it melts easily in the mouth. Additionally, the product holds a significant place in the Traditional Gerede Fair, which is held annually during the third week of September and the first week of October, and it stands out as one of the symbolic products of the fair.

Production Method

Gerede Şakşak halva is obtained by combining raw materials in specific proportions. The ratios of the ingredients used in production are as follows:

• Sugar: 66%
• Glucose: 12%
• Walnuts: 20%
• Soapwort: 1%
• Citric acid (lemon salt): 1%

The production process begins by adding 50 kg of granulated sugar obtained from sugar beet and 20 kg of water into tin-coated copper cauldrons. This mixture is boiled up to 140°C in summer and 135°C in winter. To prevent crystallization and to ensure the melt-in-mouth texture, 1% of the batch is supplemented with lemon salt.

To give the halva its characteristic white color and foamy texture, soapwort root extract is prepared. 150 ml of soapwort extract and 150 ml of water are whipped in a mixing machine until a foamy consistency is achieved. Then, 6 kg of glucose is added to the mixture, and a whitening process is carried out for approximately 15 minutes. This soapwort mixture is then added to the hot sugary mixture and stirred for 25 minutes.

As the cooling phase approaches, 8–10 kg of light-colored walnut kernels are added. The prepared halva mixture is poured into rectangular molds and left to cool for 24 hours. Once cooled, it is cut into small pieces with a cleaver and becomes ready for consumption. Gerede şakşak halva is typically sold in 350 g, 700 g, and 1000 g packages.

^{Production Process (Anadolu Ajansı)}

Geographical Boundaries and Production Area

The production of Gerede şakşak halva must be carried out entirely within the boundaries of the Gerede district. Considering the product's history and its established reputation with the region, all stages of production must take place in Gerede district, Bolu province.

Inspection and Protection

Gerede şakşak halva is inspected at least once a year by a supervisory board coordinated by the Gerede Chamber of Commerce and Industry. The inspection board is composed of one representative each from the Gerede Chamber of Commerce and Industry, the Gerede Chamber of Tradesmen and Craftsmen, the Bolu Provincial Directorate of Agriculture and Forestry, and the Gerede Municipality. The inspections cover the raw materials, cooking method, packaging, and final product characteristics. Inspection results are regularly reported to the Turkish Patent and Trademark Office.