Malatya Foam Pestil

Malatya Köpük Pestili is a unique variety of pestil registered with a geographical indication from Malatya Province. It is produced using grape juice, white sugar, and wheat flour; the preference for wheat flour over starch in its production causes the dough to foam during whipping, resulting in the product’s characteristic crisp and brittle texture. The pestil has a light dark white color and a sweet, slightly sour taste. It is known chemically for its low moisture content (not exceeding 11.3%) and high dry matter content (not less than 88.7%).

Distinctive Features

Malatya Köpük Pestili is one of the types of pestil known locally as “bastık.” In its production, wheat flour is preferred over starch, which is commonly used in traditional pestil making. This difference enables the proteins in wheat flour to form a stable foam during the whipping process. The defining characteristic of this pestil is its brittle, crisp, and lightly dark white structure, achieved through drying in a foamed state. It exhibits a sweet and slightly sour flavor profile, while its texture remains soft.

Chemical Composition

The chemical analysis values for Malatya Köpük Pestili are as follows:

• Moisutre: maximum 11.3%
• Total dry matter: minimum 88.7%
• Total sugar: maximum 87.6%
• Total acid: maximum 0.7%
• Protein: minimum 4.1%
• Ash: maximum 1.6%
• Fat: maximum 0.6%

These values demonstrate that the product is a light, crisp variety of pestil that can be stored for extended periods due to its low moisture content and high dry matter ratio.

Production Method

The production of Malatya Köpük Pestili is carried out exclusively using white grapes grown within the geographical boundaries of Malatya Province. Both the raw material and production technique are unique to Malatya. To produce approximately 6 kilograms of the product, the following ingredients are used:

• 3 kg wheat flour
• 40 liters water
• 10 kg white grapes
• 5 kg white sugar

The production process proceeds as follows:

1. Obtaining Grape Must: White grapes harvested from vine trunks are de-stemmed and placed in clean cloth bags. The bags are arranged on racks made of spaced wooden slats. Large vats placed beneath the racks collect the juice. The grapes are crushed inside the bags using clean boots worn by workers under hygienic conditions to extract the must.
2. Preparing the Mixture: The must obtained from 10 kg of grapes is mixed with 40 liters of water and transferred to a large vat for heating. Separately, 3 kg of wheat flour and 5 kg of white sugar are blended in a trough. When the mixture in the vat becomes warm, 10 liters of it are removed and poured into the flour-sugar mixture, which is stirred for approximately 5 minutes. This blended mixture is then returned to the vat and boiled for about 3 minutes.
3. Whipping and Foaming: The mixture from the vat is transferred to a wide container and whipped using a mechanical mixer or hand tools for approximately 1.5 hours. During whipping, the dough turns white and takes on a foamy consistency.
4. Drying Process: The whitened, foamy pestil dough is spread evenly to a thickness of approximately 1–2 cm onto cloth and dried in the sun. After drying, the cloth is lightly moistened to facilitate separation of the pestil from the fabric.
5. Packaging: Malatya Köpük Pestili is wrapped in food-safe paper in an airtight manner. The product can be stored for up to six months in a dry, cool, and sun-free environment.

Geographical Boundary and Local Connection

The production of Malatya Köpük Pestili occurs exclusively within the boundaries of Malatya Province. The product’s reputation stems from its place in Malatya’s culinary tradition and the exclusive use of white grapes cultivated within this geographical region. Consequently, a direct link exists between the product and its geographical origin. The entire production process is required to be carried out within this defined geographical boundary.

Monitoring and Control

The production and marketing of Malatya Köpük Pestili are subject to regular monitoring. Oversight authority is coordinated by the Malatya Chamber of Commerce. The monitoring body consists of a four-member team representing the Malatya Chamber of Commerce, the Malatya Provincial Directorate of Agriculture and Forestry, the Food Engineering Department of İnönü University Malatya, and the Malatya Chamber of Agriculture. Inspections are conducted at least once annually, and additional inspections may be carried out as needed or in response to complaints.

During inspections, the following are verified:

• Whether the white grapes used in production are sourced from Malatya Province,
• Compliance with the production method, particularly the foaming and whitening process of the pestil dough,
• Use of the designation “Malatya Köpük Pestili” and the official geographical indication emblem on packaging or within production facilities.

The monitoring body may, when necessary, obtain services from expert institutions or individuals in the public or private sector. The registering organization is responsible for initiating legal proceedings to protect rights related to the product.