Isparta Rose Water

Isparta Rose Water is an aromatic water obtained through water distillation of the petal leaves of the Isparta Rose (Rosa damascena Mill.). It is colorless, clear or slightly cloudy, free of sediment and foreign substances, with a mild rose fragrance and a characteristic slightly bitter taste. It is produced within a geographical boundary encompassing Isparta Province, primarily, as well as the central and Ağlasun districts of Burdur, the Dazkırı, Dinar, and Başmakçı districts of Afyonkarahisar, and Denizli Province. This product was registered on September 20, 2021, by the Isparta Chamber of Commerce and is protected as a geographical indication under Law No. 6769 on Industrial Property.

Isparta Rose Water (AA)

Product Characteristics

Isparta Rose Water is derived from odor molecules synthesized in the epidermal cells of the Isparta Rose petals. Its distinguishing features are as follows:

• Appearance and Aroma: It is a colorless, clear or very slightly cloudy liquid. It contains no sediment or foreign substances. It has a mild rose fragrance and a characteristic slightly bitter taste.
• Chemical Properties: Its pH value ranges between 5.5 and 7.0, its acidity level does not exceed 0.4, and its density at 20°C is between 0.995 and 0.999 g/cm³.
• Volatile Oil Content: It contains at least 0.05% volatile oil.
• Coloring Agent: It contains no coloring agents.

The quality of Isparta Rose Water is directly influenced by the climatic and soil conditions within the geographical boundary where the Isparta Rose is cultivated. The region’s open, sun-exposed terrain, combined with its light sandy, loamy, well-drained, deep and organic matter-rich soils, enhances the rose’s volatile oil yield. Particularly, dew formation during the flowering period positively affects both oil yield and quality.

Production Process

Isparta Rose Water is produced from fresh flowers of the Isparta Rose, hand-harvested between early May and July 1 during the flowering period, specifically between 5:00 and 10:00 in the morning. The flowers are collected by breaking them off just below the ovary and are quickly transferred to the distillation process. Since waiting after harvest can affect volatile oil yield and quality, distillation is typically carried out in facilities located near the rose fields.

Production is carried out using two different methods:

Village-Type Production

This method uses simple distillation vessels known as imbiks. For every 15 kg of fresh rose flowers, 45 liters of water are added and boiled for two hours, yielding 15 liters of distillate. After processing a total of 45 kg of flowers, the collected 45 liters of distillate are redistilled to obtain 15 liters of concentrated distillate. After the rose oil is separated, the remaining liquid is used as Isparta Rose Water.

Industrial (Factory) Production

This method uses large-capacity distillation vessels. For every 500 kg of rose flowers, 1.5 tons of water are added (flower-to-water ratio of 1:3). The flowers are placed on a grid at the bottom of the vessel and distilled with steam for approximately 1.5 to 2 hours. The resulting 500 liters of distillate accumulate in a Florentine flask. During the first distillation, the “first oil” (flower oil) is separated. The remaining oil-rich water is redistilled using a Veronika system. After the second distillation, the “second oil” (water oil) is separated, and the remaining distillate is packaged as Isparta Rose Water.

The packaged rose water is stored in cool environments away from direct sunlight. Approximately 2 tons of Isparta Rose Water are obtained from an average of 3 to 4 tons of fresh flowers.

Geographical and Climatic Characteristics

The geographical boundary where the Isparta Rose is cultivated is a fundamental factor determining the rose’s quality. The region’s climate features dry springs with no frost or hoarfrost, and dew formation during the flowering period. The soil structure is light sandy, loamy, well-drained, deep, and rich in organic matter. These conditions enhance the rose’s volatile oil yield and aromatic properties.

Isparta Rose Water (AA)

Inspection and Quality Control

The production of Isparta Rose Water is inspected once annually between May and July by a three-member inspection body coordinated by the Isparta Chamber of Commerce and comprising experts from the Faculty of Agriculture at Isparta Applied Sciences University, the Rose and Aromatic Plants Research and Application Center, and the Natural Products Research and Application Center at Süleyman Demirel University. Additional inspections are conducted as needed or upon complaint.

The inspection criteria are as follows:

• The roses used in production must be certified Isparta Roses (verified through purchase receipts and producer advance records).
• Compliance with the approved production method.
• Compliance of rose water samples with standards for volatile oil content, pH, acidity level, and density.
• Correct use of the designation “Isparta Rose Water,” its logo, and the geographical indication emblem.

Analyses are conducted at Süleyman Demirel University or other accredited laboratories. Samples taken from product batches are inspected along with accompanying invoices.

Usage and Packaging

The designation “Isparta Rose Water” and its logo appear as a holographic label on the product or packaging. If this is not feasible, the label must be displayed in a clearly visible location within the facility. The product must be stored in cool environments away from direct sunlight.