Tonya Butter is a butter with a geographical indication registration, produced in the Tonya district of Trabzon province, located in Turkey's Black Sea Region. Registered with its designation of origin, this product carries specific qualities based on the feeding conditions of the animals from which the milk used in its production is obtained, the climatic characteristics of the region, its vegetation, and the applied production methods. Its registration was made on August 18, 2018, and the application was submitted on December 18, 2017. The registering institution is Tonya Municipality.

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History

The production of Tonya Butter can be traced back to the 19th century through historical documents. In the Trabzon Vilayet Salnamesi (Provincial Yearbook) dated 1887, it was recorded that Tonya butter was "esteemed for its exquisite quality" and sent to centers such as Trabzon and Istanbul. With the establishment of a milk factory in the district in 1969, the product also began to be produced industrially. Traditional knowledge, however, has continued to be passed down to the present day. In a competition held in Istanbul in 2017, it was selected as the first among 360 products.

Geographical and Ecological Context

Tonya forms a transition zone between the Black Sea climate and the terrestrial climate. The topography of the district is surrounded by forested hills rising from the Black Sea towards the inland. The region is humid throughout the year, with dense fog observed in the summer months. Sunny days are more common in autumn. The average summer temperature is 20 °C, and the winter temperature is around 6–7 °C. This climatic structure shapes the natural vegetation of pastures and meadow areas. The pastures in the district retain their pristine characteristics, not being exposed to external interventions such as chemical spraying or fertilization. Limited agricultural activities ensure that these pastures maintain their naturalness for animal feeding.

Animal Breeds and Feeding Regime

The milk, which is the raw material for Tonya Butter, is mostly obtained from Jersey cattle. This breed is notable for its high milk fat (up to 6%) and β-Carotene content. A small number of Simmental and Holstein breeds are also present in the district. Animals are grazed in pasture conditions for an average of 210 days during the lactation period. These pastures consist of natural meadow vegetation, and animals are not given external feed.

During the remaining period of the year (approximately five months), animals are kept in barns. 80–85% of the feed given during the wintering period is locally sourced, mostly consisting of dried forms of meadow grasses. The remaining 15–20% consists of externally sourced hay and straw. These straws are mainly sourced from the inner regions of Eastern Anatolia, Southeastern Anatolia, and Eastern Black Sea and include plants such as wheat, vetch, sainfoin, alfalfa, and lentil.

Production Processes

Production by Traditional Method

Traditional production is carried out without additives in home-based, small-scale enterprises. Milked milk is immediately filtered and boiled for yogurt production (approximately 98 °C). The milk, cooled to 42 °C, is fermented with homemade natural yogurt culture. After approximately 3–3.5 hours of fermentation, yogurt is obtained. After the yogurts are rested, they are transferred to wooden containers called "yayık" (churn), and an equal amount of cold drinking water is added. As a result of the synchronized churning process, which lasts approximately 30 minutes, the fat separates.

The obtained butter is separated from the buttermilk and washed with cold water at 4–12 °C for no longer than 30 minutes. This process is critically important to prevent the loss of aromatic compounds and the formation of bitterness. The washed butter is allowed to solidify and made ready for consumption.

Industrial Production

In the industrial production process, milk is first collected after quality control and subjected to clarification. Cream is separated using a separator and heated up to 81–82 °C. It is then taken to a cold storage for ripening. The ripened cream is kept at room temperature for 1–2 hours and subjected to churning. This process, done with the addition of water, lasts 45–60 minutes. After the fat and buttermilk are separated, the fat is washed in four stages with cold water. After controls, it is packaged and presented to the market. The product obtained by the industrial method must possess the same physical and chemical properties as that produced by the traditional method.

Physical, Chemical, and Sensory Properties

The main distinguishing feature of Tonya Butter is its yellowish color and aromatic scent. This color results from the high β-Carotene content found in milk and, consequently, in butter.

Color values measured with the Hunter Lab analyzer should be within the following range:

• L (brightness): 76–84
• a: 3,7–5,5
• b: 40–46

Chemical Composition of Butter:

• Milk fat: 80–90%
• Non-fat milk solids: Max. 2%
• Water content: Max. 16%
• Free fatty acidity (as oleic acid): Max. 1.2%
• β-Carotene: Min. 600 µg/100 g

Milk Used:

• Protein: Min. 2.9%
• Acidity: 0.135–0.2% lactic acid (m/v)
• Density: Min. 1.028 g/cm³
• Non-fat dry matter: Min. 8% (m/m)

In terms of organoleptic properties, the product has the fresh and non-sour scent of traditional village butter. A distinct butter aroma, combined with a slightly buttery and tangy taste, is felt in the mouth. There is no cheese or lactic acid taste. It has a smooth texture, free of particles. It should be of a consistency that can be spread on bread at room temperature.

Distinguishing Features

The main factors distinguishing Tonya Butter from other products are:

• Nutrition-derived aroma: Medicinal aromatic plants found in the pasture flora (wild vetch, thyme, sainfoin, etc.) contribute to the aromatic structure of the butter.
• Intense aroma distribution: Careful washing and kneading processes ensure homogeneous distribution of aromatic compounds.
• Additive-free production: No starter culture or additives are used.
• High β-Carotene content: Provides both color and antioxidant properties, reducing the risk of oxidation.
• Traditional mastery knowledge: The churning and washing processes skillfully carried out by local producers determine the quality of the product.

Inspection and Geographical Indication Protection

Tonya Butter was registered with its designation of origin on August 18, 2018. The inspection process is carried out under the coordination of Tonya Municipality. The inspection authority includes representatives from the following institutions:

• Tonya Municipality (2 persons)
• Tonya Chamber of Tradesmen (1 person)
• Trabzon Chamber of Commerce and Industry (1 person)
• Tonya Provincial Directorate of Agriculture and Forestry (1 person)

Inspections are carried out at least once a year during the production, packaging, and storage stages. In case of a complaint, the inspection is repeated. Inspections examine both the production process and the physical and chemical conformity of the product. Analyses can be performed in private or public laboratories if necessary. The product's market placement must be carried out using branding in accordance with geographical indication rules; the phrase "Tonya Butter" must appear on labels, provided it is not smaller than the brand name, if any.