Oğuzeli pomegranate syrup is a type of pomegranate syrup produced from the Antep Oğuzeli Pomegranate, cultivated in the Oğuzeli district of Gaziantep Province, and protected under registration number 448. The product is obtained solely by concentrating pomegranate juice without any additives or sweeteners.

^{Oğuzeli Pomegranate Syrup (Gaziantep Municipality)}

Geographical Indication Information

It was registered as a protected geographical indication (mahreç işareti) on December 3, 2020, under registration number 615, with the application filed on November 14, 2017. The owner of the geographical indication is the Oğuzeli Municipality, and all production and processing activities are carried out within the boundaries of the Oğuzeli district in Gaziantep Province.

The product packaging bears the label “Oğuzeli Pomegranate Syrup,” the defined logo, and the geographical indication emblem. If inclusion on the packaging is not possible, the label, logo, and emblem must be visibly displayed at the production facility.

Characteristics of the Pomegranate Variety Used

Only the Antep Oğuzeli Pomegranate or Gaziantep Oğuzeli Pomegranate is used in the production of Oğuzeli pomegranate syrup. This pomegranate variety is characterized by its juicy texture and susceptibility to fruit flies. Due to its high perishability, the pomegranate must be processed quickly after harvest. These characteristics necessitate timely and controlled production.

Physical and Chemical Properties

Oğuzeli pomegranate syrup complies with the following physical and chemical standards:

• Soluble Dry Matter Content: 69.8% (TS4590)
• Titratable Acidity (as Citric Acid): 7.17% (TS1125 ISO750)
• pH Value: 3.4 (TS1728 ISO1842)
• Hydroxymethylfurfural (HMF) Content: 4522.57 mg/kg (TS13356)
• Sucrose: Absent (Lane-Eynon Method)

These values demonstrate the product’s natural and additive-free composition and provide a scientific basis for quality verification.

Production Process

The production process can be carried out using both traditional and modern techniques and consists of six stages:

• Harvesting: Harvesting takes place in October following rainfall. Due to the pomegranate’s susceptibility to spoilage, it must be processed immediately after harvest. Pomegranates not processed promptly are stored in breathable crates or refrigerated cold storage.
• Cleaning: The pomegranates undergo a two-stage washing process using chlorine-free water at room temperature. Washing is performed using a seeding machine equipped with a moving helix.
• Deseeding and Crushing: In traditional methods, the pomegranate is halved with a knife and the seeds are collected by tapping the peel with a wooden spoon. In modern techniques, pomegranates are cut into pieces by machine blades, and seeds are transferred by vibration from the helix to the press machine. Modern methods reduce deseeding time and increase juice yield.
• Boiling the Pomegranate Juice: The seeds are pressed and the juice is filtered. To prevent spoilage, the juice is boiled for 3 to 3.5 hours in a pressure-controlled concentrator with a stirrer.
• Resting and Filtering: The boiled pomegranate juice is cooled for 6 to 8 hours in a resting tank. During concentration, sediment formed is removed by passing the juice through stainless steel strainers. The filtered product is then transferred to the filling tank.
• Storage: The syrup is stored in tanks that prevent light and heat penetration and do not contain metals that cause oxidation or discoloration. It is filled into food-grade bottles and stored in dry, shaded environments.

Geographical Boundaries and Production Conditions

The production of Oğuzeli pomegranate syrup requires expertise; therefore, all production stages must take place within the defined geographical boundary of the Oğuzeli district. This requirement ensures the product’s authenticity and regional specificity protected by the geographical indication.

Inspection and Quality Control

Product inspections are coordinated by the Oğuzeli Municipality and conducted at least once annually by an inspection body including representatives from the municipality, Agricultural Credit Cooperative, and the District Directorate of Agriculture and Forestry. Inspections cover the pomegranate variety used, compliance with physical and chemical parameters, absence of additives, conformity of production and packaging processes, and proper use of the geographical indication logo. Inspection reports are submitted to the Turkish Patent and Trademark Office, and additional inspections may be conducted if necessary due to complaints or other circumstances.

Economic and Socio-Cultural Importance

Oğuzeli pomegranate syrup contributes to the regional economy through traditional production methods. The establishment of processing facilities enhances the product’s added value and provides sustainable income opportunities for local producers. Additionally, pomegranate syrup is a fundamental condiment in Gaziantep cuisine, serving as an integral component of the region’s culinary culture and gastronomy.