Tortum Sour Pestil is a traditional food product produced in the Tortum district of Erzurum, Turkey, and is registered with a geographical indication (GI). It is distinguished by being made exclusively from cornelian cherry fruit (Cornus mas L.) and potable water, without any additional ingredients. The product is characterized by its distinctly sour taste and bright red coloration.

Product Description and Distinctive Characteristics

Tortum Ekşi Pestili is a type of pestil produced solely from cornelian cherry fruit and potable water. Unlike typical pestil products, it does not contain starch, flour, sugar, hazelnuts, or walnuts. The absence of added sugar preserves the natural sour flavor of the cornelian cherry, and within its geographical boundary, the product is specifically referred to as “sour pestil.”

The color of the pestil is bright red. It can be produced through both industrial and traditional methods. The exclusive use of cornelian cherries grown within the geographic region and the lack of additives constitute the primary distinctive features of this product.

Production Methodology

Industrial Production

• Ingredients: 30 kg cornelian cherries, 10 liters potable water

• The cherries are washed multiple times, and any defective fruits are removed.
• The cherries are boiled with potable water for 1–2 hours, then strained through a fine sieve to extract cornelian cherry juice.
• The residue on the sieve is processed using a seed removal machine to prepare a cherry pulp.
• One-third of this pulp is reserved for later use; the remaining pulp is mixed with the cherry juice and simmered on low heat for 10–15 minutes to produce the pulp mixture.
• The pulp mixture is cooled to approximately 70 °C, then spread on white cloths to a thickness of 0.5–1 cm and dried in drying chambers maintained at 25–55 °C for 8–10 hours.
• After drying, the reserved one-third of the pulp is spread over the pestil, followed by a second drying period of 1–2 hours.
• The dried pestil is carefully removed from the cloths, wrapped in food-grade papers, and sealed airtight for packaging.

Traditional Production

• Ingredients: 5 kg cornelian cherries, 1–1.5 liters potable water

• Similar preliminary procedures are applied; however, the fruit residue on the sieve is manually mashed after cooling to obtain the pulp.
• One-third of the pulp is reserved, while the remainder is mixed with the cherry juice and spread on cloth.
• The product is dried in the sun for 1–2 days, after which the reserved pulp is applied as a layer and the pestil is left to dry in the sun for an additional day.
• After drying, the pestil is removed by moistening the cloth, wrapped in food-safe paper, and packaged.

In both methods, the product can be stored for up to six months in dry, cool, and dark environments to maintain quality.

Historical and Cultural Significance

Tortum Ekşi Pestili holds a deep-rooted place in the culinary culture of the Tortum district. Its production using only cornelian cherry fruit without additives signifies its authenticity and traditional value for the local population. As an integral component of the regional cuisine, the product’s strong association with the Tortum district was a fundamental factor in its geographical indication registration.

Storage Conditions and Shelf Life

To preserve the quality of Tortum Ekşi Pestili, it should be stored in dry, cool, and sun-protected environments. Under such conditions and depending on packaging, the product’s shelf life is approximately six months.

Technological Equipment and Methods Used in Production

In industrial production, seed removal and peeling processes are conducted using mechanical seed separation machines. The cherry pulp is further processed using screw press machines to achieve a fluid consistency. Drying is carried out in drying chambers maintained between 25 °C and 55 °C. In traditional production, the cherry pulp is manually mashed, and drying is performed under natural sunlight.

Geographical Link and Production Area

Tortum Ekşi Pestili is produced exclusively using cornelian cherries grown within the geographical boundaries of the Tortum district of Erzurum. The entire production process occurs within this area, underscoring the product’s strong geographical identity and justifying its protection under the geographical indication framework.

Inspection and Control

Product inspections are coordinated by the Tortum Municipality and carried out by a four-member committee comprising representatives from the Tortum District Directorate of Agriculture and Forestry, Atatürk University Faculty of Agriculture, and Tortum District Governorship. Inspections are conducted annually on a regular basis, and additionally when complaints or specific needs arise.

The inspection process covers aspects such as the procurement of cornelian cherries from the Tortum district, adherence to the production methods, and the correct usage of the geographical indication mark. Expert support from public or private institutions may be sought if necessary.