Thursday Walnut Halva

Perşembe Walnut Halva is a traditional sweet specialty unique to the Perşembe district of Ordu province in Türkiye’s Black Sea Region. The product was officially registered in 2022 by the Türk Patent ve Marka Kurumu as a geographical indication of the protected designation of origin type. It is recognized for its region-specific production method.

Ingredients

The primary ingredients used in the production of halva are:

• Beet sugar
• Water
• Çöven extract (obtained from the roots of the Gypsophila plant)
• Walnuts
• Lemon salt (citric acid)

Historically, grape molasses was used in production; today, beet sugar is preferred. The product contains no glucose syrup or chemical additives.

Production Process

Syrup Preparation

Production begins by mixing 200 kg of beet sugar with 100 liters of water and boiling the mixture at 140 °C for approximately two hours. During boiling, 20 grams of lemon salt are added.

Çöven Extract Addition

0.5 kg of çöven extract, obtained by boiling the roots of the Gypsophila (Saponaria officinalis) plant, is added to the mixture. This quantity is sufficient for 100 kg of halva. The saponin compound present in the çöven extract contributes to the product’s texture and whitening structure.

Walnut Addition

Walnuts are added at a ratio of 20–25% to the mixture. After the mixture has cooled to a specific temperature (20–30 °C), cutting is performed. If the mixture cools completely, cutting becomes difficult.

Resting

It is recommended that the cut halva pieces be rested for one day to achieve the desired consistency.

Chemical Properties

• Fat: 1–5%
• Protein: 2–6%
• Total sugar (sucrose): Up to 70%
• Moisture: Up to 3.5%
• Ash: Up to 1%
• Acidity (oleic acid): Up to 0.5%

Packaging and Industrialization Process

Due to changes in the physical structure of the product under different climatic conditions—hardening in cold temperatures and softening in heat—research and development efforts are underway to improve packaging. Technical adjustments are being focused on packaging the halva in molds for retail display.

Consumption and Market Distribution

Traditionally, halva is produced in Perşembe district over wood fires and sold weekly at local markets. In recent years, the product has begun to be shipped to other cities within Türkiye.

Cultural Continuity

The knowledge of producing this halva is preserved through intergenerational transmission. Halva producers are actively engaged in training new artisans to ensure the continuation of this tradition. Promotion days are organized outside the province to raise awareness.