Osmaneli Quince Paste

Quince lokum, produced in the Osmaneli district of Bilecik and geographically designated by the Turkish Patent and Trademark Office in 2022, is a unique fruit lokum made from quinces that are boiled and turned into purée.

Osmaneli quince lokum

Definition and Distinctive Characteristics

This is a distinctive type of lokum whose outer surface is coated with grated coconut, has a dull matte brown appearance with low gelatinous sheen, and requires skilled craftsmanship in production. When consumed, it gives the sensation of containing fruit pieces due to the textured consistency and intense aroma of the quince purée. Its geographical identity has been firmly established through centuries of Osmaneli’s historical role as a major quince production center.

Production Method

Quinces harvested annually in November and December within the defined geographical area are chopped in a meat grinder and boiled for seven minutes at 75 °C. Citric acid is added to the boiling water at a concentration of 0.1% to prevent enzymatic discoloration. After boiling, the quince purée is cooled and stored at -18 °C for year-round use. Fresh quinces, not dried ones, are used in production.

To produce approximately 50 kg of product, 39 kg of drinking water, 30 kg of white sugar, 20 kg of quince purée, 3.6 kg of corn starch, and 70 g of citric acid are used. First, starch, white sugar, drinking water, and citric acid are added to the lokum cooking pot and boiled for two hours with continuous stirring at 105–110 °C. Then, the quince purée is added to the boiling mixture and stirred continuously for an additional one hour and 45 minutes.

Once cooking is complete, the lokum mass is poured onto trays dusted with starch (approximately 12.5 kg per tray) and left to cool at room temperature for six to eight hours. The cooled masses are transferred to marble countertops, where their surfaces are coated with grated coconut before cutting. The lokum is cut into cube shapes using lokum shears and then re-coated with grated coconut on all surfaces.

No additives or food colorings are used in production; the entire process is entirely natural. The shelf life is one year. Under hygienic conditions, the product can be stored for up to six months at a temperature of 15–16 °C in a dry environment.

All stages of Osmaneli Quince Lokum production must occur within the specified geographical boundaries. The product is prepared through the labor of members of the Osmaneli Women’s Initiative Production and Operation Cooperative. Annually, 5,000 boxes are produced in the village of Beşevler; with the opening of a new facility in the district center in July of last year, production has increased to 7,000 boxes. Due to high demand, production operates on two shifts. To improve product quality and increase production capacity, the “Rebirth of Osmaneli Quince Project” has been launched. Thirty-two personnel work at the facilities, 28 of whom are women.

Inspections

Inspections are carried out by a three-member oversight body composed of one representative each from the Osmaneli District Directorate of Agriculture and Forestry, the Osmaneli Municipality, and the Bilecik Chamber of Commerce and Industry, under the coordination of the Bilecik Chamber of Commerce and Industry. Inspections are conducted annually on a regular basis, and additionally whenever a complaint is received or deemed necessary.

The suitability of materials and methods used in production, the conformity of the product’s shape, and the proper use of the name and emblem are verified. The designation “Osmaneli Quince Lokum” and the official emblem must appear on the product itself or its packaging; in cases where this is not feasible, they must be displayed prominently within the production facility.