Kastamonu Eğşisi

Kastamonu eğşisi is a fruit concentrate produced in the province of Kastamonu through the processes of chopping, boiling, straining, and reboiling apples. The product has a dark red or burgundy color and contains no additives during production. With roots extending to antiquity, eğşisi is an important part of Kastamonu culinary culture. Due to its thick consistency, it is commonly spread on bread or diluted and consumed as a beverage. It is preferably made using Hüryemez variety apples, which have crisp, juicy, and sweet flesh. Kastamonu eğşisi was registered as a geographical indication on 07.12.2022 with registration number 1270 by the Turkish Patent and Trademark Office.

Product Characteristics

Kastamonu eğşisi is an apple concentrate with a dark red-burgundy color and thick consistency. Chemical analysis reveals typical values: its pH ranges between 3.36±0.05, total titratable acidity (expressed as malic acid) is also 3.36±0.05, and the Brix value (dry matter percentage) is 82±0.02. The Hüryemez variety of apple is preferentially used in production, with a yield ranging from 6.5% to 8.5%.

Production Method

Kastamonu eğşisi is produced using two distinct methods: traditional and industrial. In both methods, 100 kg of apples yield 6.5–8.5 kg of product. The cooking temperature must not exceed 95°C.

Traditional Method:

Industrial Method:

When consumed as a beverage, it is typically diluted at a ratio of 1:5.

Geographical Boundary

The geographical boundary of Kastamonu eğşisi is limited to the province of Kastamonu. Due to its deep historical roots and integral role in the region’s food culture, the product’s reputation requires that all stages of production occur within this geographical boundary.

Monitoring

Monitoring of the product is carried out by a control body established under the coordination of the Kastamonu Municipality. This body consists of four experts: one each from the Kastamonu Chamber of Commerce and Industry, the Kastamonu Provincial Directorate of Agriculture and Forestry, the Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, and the Kastamonu Municipality.

Inspections are conducted at least once annually; additional inspections may be carried out in response to complaints or as deemed necessary. Inspections verify the suitability of ingredients, compliance with the production method, and the correct use of the designation Kastamonu eğşisi and the geographical indication emblem. The control body may seek expert support from public or private institutions during inspections. The registering authority is responsible for legal procedures.