Şiran Grape Molasses

Şiran Kök Pekmezi is a molasses produced from the roots of sugar beet in the districts of Şiran, Kelkit, and Köse in Gümüşhane Province. It was officially registered as a geographical indication on 11 March 2024 following an application submitted on 13 December 2021.

Şiran Kök Pekmezi (Generated by Artificial Intelligence.)

History

The production of Şiran Kök Pekmezi dates back to the early 1900s. It holds a significant place in the culinary culture and agricultural economy of the districts of Şiran, Kelkit, and Köse in Gümüşhane Province. In this context, a historical relationship exists between the product and its geographical boundaries.

Distinctive Characteristics

Şiran Kök Pekmezi is produced from the roots of sugar beet using beets cultivated in the districts of Şiran, Kelkit, and Köse in Gümüşhane Province. The product is characterized by its dark caramel-brown color and distinct caramel flavor. The aroma of sugar beet is clearly perceptible in the final product. With a history extending back to the early 1900s, Şiran Kök Pekmezi is closely linked to the culinary traditions and agricultural economy of these districts. Therefore, a direct connection exists between the product and its geographical origin.

Ingredients

• Sugar beet roots (tubers)
• Water

Production Method

The sugar beets used in the production of Şiran Kök Pekmezi are cultivated in the districts of Şiran, Kelkit, and Köse in Gümüşhane Province. The production process follows two distinct methods: traditional and industrial.

Traditional Production

The selected beet tubers are cleaned of soil and foreign matter using stiff brushes and rinsed under tap water. After the skins are thinly peeled, the tubers are cut into cubes no larger than 50 x 50 mm. The chopped beets are mixed with approximately three times their weight in water and boiled for 30 to 45 minutes. The resulting mixture is strained, and the fine filtrate is transferred to a separate pot and boiled until it reaches a viscous consistency, producing the molasses.

Industrial Production

The beet tubers are cleaned in washing tanks and their skins are scraped off using brushes. They are then processed in fruit shredders into cubes no larger than 50 x 50 mm. After boiling, the juice is separated using modern presses, filtered through fine filters, and transferred to a vacuum evaporator. Here, water is removed under vacuum at a temperature of 50–60 °C until the molasses achieves a viscous consistency.

In both production methods, the process is completed when the product attains a fluid consistency, a dark caramel color, and a pronounced caramel aroma. The product is filled hot into glass jars, wooden spoons, plastic containers, or tin cans and can be stored at ambient conditions.

Usage

Şiran Kök Pekmezi is used with the designation “Şiran Kök Pekmezi” and the geographical indication emblem displayed either on the product itself or its packaging. When this designation and emblem cannot be placed on the product or packaging, they must be clearly displayed within the production facility.

Monitoring

The production of Şiran Kök Pekmezi is monitored annually or as needed by a monitoring body consisting of five members coordinated by the Kelkit Chamber of Commerce and Industry. Inspections are carried out to verify compliance regarding the sourcing of beet roots within the geographical boundary, the production method, product characteristics, and proper use of the geographical indication emblem.