Malatya Sour Cherry Extract

Malatya Plum Vinegar is a traditional product made from various plum varieties grown within the boundaries of Malatya Province, including Tozlu (İncaz Plum), Üzüm Eriği, Hüvenk Eriği, Al Erik, Dutdüştü, Bardak, Gelinboğan, Hacıahmet, Hızan, Güzlük Can Eriği, and Mardik, without the use of any additives. The plums are harvested between July 15 and September 15, boiled, strained, sun-dried to concentrate their juice, and then preserved in jars with the addition of salt.

Geographical Indication Registration

Malatya Plum Vinegar was registered as a geographical indication on June 10, 2022, with the application submitted by Yeşilyurt Municipality. The product, along with its designation “Malatya Plum Vinegar,” must appear either on the product itself or its packaging. In cases where the designation and geographical indication emblem cannot be placed on the packaging, they must be displayed in a clearly visible location within the production facility.

Raw Materials and Plum Varieties Used

The production of Malatya Plum Vinegar utilizes various plum varieties cultivated within the geographical boundaries of Malatya Province. These include:

• Tozlu (İncaz Plum)
• Üzüm Eriği
• Hüvenk Eriği
• Al Erik
• Dutdüştü
• Bardak
• Gelinboğan
• Hacıahmet
• Hızan
• Güzlük Can Eriği
• Mardik

The fruit weights of these plum varieties range from 12.63 to 29.17 grams, fruit lengths from 28.6 to 43.7 mm, fruit widths from 25.5 to 35.0 mm, and fruit heights from 25.3 to 37.2 mm. Additionally, the soluble dry matter content in these plums ranges between 9.48% and 20.66%.

The full flowering period of plum trees occurs within the last 15 days of April. The harvest period takes place between July 15 and September 15. Plums harvested during this period are used directly in the production of Malatya Plum Vinegar.

Production Method

No additives are used in the production of Malatya Plum Vinegar. The production process proceeds as follows:

Ingredients and Quantities

• 30 kg of plums
• 20 liters of water
• 380 grams of salt

Production Steps

1. Harvested plums are washed and placed in a large pot.
2. Water is added to the plums.
3. The mixture is boiled at high heat for 30 minutes, then allowed to rest for 30 minutes.
4. The mixture is strained through a device called a “süzmelik,” separating the plum juice from the pulp.
5. The extracted plum juice is poured into thin chromium trays placed on flat surfaces and left to dry under sunlight.
6. During drying, the plum juice is stirred in the morning and evening when temperatures are cooler.
7. The plum juices, after being left to rest for approximately 2 to 3 days at 36°C, are collected.
8. Salt is added to the collected juice and thoroughly mixed.
9. The final product is filled into food-grade glass jars and packaged.

If stored in a cool, dark environment, the product has a shelf life of 12 months. Approximately 5 kg of plum vinegar is obtained from 30 kg of plums during the production process.

Geographical Boundary and Reputation Link

Malatya Plum Vinegar has historically been identified with Malatya’s culinary tradition. It is intensively used in Malatya’s cuisine to enhance the flavor of dishes, establishing a direct link between the product’s reputation and its geographical origin. This reputation link necessitates that all stages of production must be carried out within the boundaries of Malatya Province.

Monitoring Process

The compliance of Malatya Plum Vinegar production with registration requirements is monitored at least once annually, as well as upon request or complaint. The monitoring is conducted by a three-member oversight body coordinated by Yeşilyurt Municipality, comprising the following institutions:

• Yeşilyurt Municipality
• Malatya Provincial Directorate of Agriculture and Forestry
• Malatya Provincial Directorate of Culture and Tourism

During inspections, the suitability of the plum varieties used, adherence to the established production method, and the correct application of the “Malatya Plum Vinegar” designation and geographical indication emblem are verified. The oversight body may seek support or procure services from public institutions, private organizations, or experts when necessary. The registering institution bears responsibility for initiating legal procedures to protect the product. Malatya Plum Vinegar maintains its place in the regional culinary culture through its specific plum varieties, traditional production method, and geographical dependency.