Turkish Lokumu

Türk lokumu is a confection obtained by mixing and cooking sugar, water, starch, and acid regulators in specific proportions, resulting in a soft, elastic, and chewable sweet.

In its production, citric acid (lemon salt), tartaric acid, or potassium bitartrate (cream of tartar) may be used. Optional additives such as fruit pieces, rose petals, flower extracts, hazelnuts, pistachios, walnuts, coconut, and kaymak may be added according to preference. According to the Turkish Food Code, lokum is classified into three categories: plain, kaymak-flavored, and flavored.

Türk Lokumu (AA)

History

The origins of lokum date back to the Ottoman period, with evidence of its presence in Anatolia since approximately the 15th century. Initially made by mixing honey or grape molasses with flour, lokum became widespread within the borders of the Ottoman Empire during the 17th century. The introduction and use of refined sugar and starch transformed its production technique and flavor.

In English-speaking countries, it is known as “Turkish Delight”, while in French and Balkan languages it is called “Lokoum”. Its elastic texture, ability to return to its original shape after compression, and soft sensation in the mouth are among its defining characteristics.^【1】

Lokum gained international recognition when an English traveler visiting Istanbul in the 18th century enjoyed the confection, brought it back to his country, and introduced it as “Turkish Delight”. During the late 19th and early 20th centuries, lokum was showcased at various international fairs and became widely known in English-speaking countries during this period.

The production method developed by Hacı Bekir during the Ottoman era contributed significantly to establishing a standard for lokum’s texture and taste. This production tradition, initiated by Hacı Bekir, has been maintained through subsequent centuries, securing lokum’s place as an original product of Turkish confectionery culture.

Ingredients and Production Techniques

The ingredients used and the technological processes applied in the production of Turkish lokum play a decisive role in determining the product’s texture, gloss, elasticity, and shelf life. The production process fundamentally involves mixing and cooking sugar, water, starch, and acid regulators in specific proportions. The main components and technical features used in lokum production are listed below:

Sugar

• Crystalline sugar is the primary sweetening agent in lokum production.
• Some manufacturers use glucose or corn syrup to reduce costs; however, this may negatively affect product quality.
• Refined sugar is preferred as it provides a more balanced taste and greater durability.

Starch

Water

Acid Regulators

Additives and Flavorings

Production Stages

Throughout this production process, the appropriateness of cooking, cutting, and weighing operations are considered key control points for ensuring consistent quality.

Visual from Production Stage (AA)

Types of Lokum

According to the Turkish Food Code, lokums are classified into three main categories based on their ingredients and additives: plain lokum, kaymak-flavored lokum, and flavored lokum. This classification is determined by the type and proportion of components used in production.

Plain lokum contains only the basic ingredients—sugar, starch, water, and acid regulators—with no additional additives. Kaymak-flavored lokum enriches the texture and aroma by adding milk or kaymak to these base ingredients. Flavored lokums are produced with additives such as fruit extracts, rose petals, hazelnuts, pistachios, walnuts, coconut, or gum.

The fundamental difference among lokum types in terms of production technique lies in whether flavoring agents are added before or after cooking. This distinction determines the product’s color, taste, and consistency. Additionally, natural flavorings and colorants used during production impart unique appearance and flavor profiles to each lokum type.

Turkish lokum varieties are produced in both plain and additive-enhanced forms to meet diverse consumer preferences in domestic and export markets.

Shelf Life and Storage

The shelf life of Turkish lokum is directly related to its moisture content, storage conditions, and packaging method. Temperature and humidity levels are critical factors in preserving lokum’s structural properties.

The approximate moisture content of lokum is 15 percent, with an equilibrium relative humidity of around 60 percent. Low ambient relative humidity causes surface hardening, while high humidity leads to stickiness on the product’s surface. When stored under appropriate conditions, lokum can retain its chewable and soft texture for a longer period.

Leaving lokum exposed during storage reduces product quality. Therefore, adding magnesium carbonate at a rate of 1 percent along with powdered sugar helps prevent clumping and supports texture preservation. To extend shelf life, lokum must be stored in sealed packaging under controlled humidity and temperature conditions.

The quality of packaging material is also important for shelf life. Appropriate packaging helps preserve lokum’s sensory properties and reduces the risk of spoilage. Temperature and humidity variations at sales points, especially for unpackaged products, lead to quality loss. Therefore, controlled storage and proper packaging selection enhance product durability.

Türk Lokumu (AA)

Geographical Distribution and Production Centers

Turkish lokum is produced across various regions of Türkiye, but certain cities stand out due to higher production density. In particular, Afyonkarahisar holds a leading position in lokum production due to its preservation of traditional methods and its registered geographical indication. Production in this region possesses high potential in terms of variety and quality.

Lokum production has also developed in cities such as Istanbul, Ankara, Kayseri, Eskişehir, and Gaziantep outside Afyonkarahisar. Producers in these cities create different varieties using local ingredients. Istanbul, in particular, is a major center for promoting lokum through its long-established production brands.

In Afyonkarahisar, local ingredients such as sour cherry, pomegranate, and pomegranate juice are used to produce lokum varieties with distinct colors and aromas. This gives the region’s production a unique identity.

Exports and International Recognition

Turkish lokum is among Türkiye’s most exported traditional confectionery products. Production centers, particularly Afyonkarahisar, play a significant role in exports to international markets. Producers in this city send hundreds of tons of lokum annually to nearly 50 countries across six continents.

Main export destinations include the United States, the United Kingdom, France, Germany, Qatar, Tunisia, Morocco, Australia, Chile, and Argentina. In these markets, fruit-flavored, gum-drop, and nut-filled lokum varieties are prominent. In Arab countries, nut-filled lokum is preferred; in European and American markets, fruit-flavored lokum enjoys greater demand.

The United Kingdom is one of the strongest international markets for Turkish lokum. In this country, natural-ingredient lokums, especially rose-flavored varieties, are favored. Turkish producers in the UK promote their products by incorporating traditional Turkish motifs and cultural elements into packaging design.

In Africa, Somalia is one of the countries where Turkish lokum has recently begun to gain recognition. Products shipped from Türkiye are well received and consumed by the local population.

Economic and Cultural Significance

Turkish lokum is one of the key products of Türkiye’s confectionery industry and holds economic value both for domestic consumption and international trade. The majority of ingredients used in its production are sourced from local resources, contributing to sustainable production within the food sector. Particularly in centers such as Afyonkarahisar, Istanbul, Ankara, and Gaziantep, businesses provide regional employment.

The lokum sector features a production structure dominated by small and medium-sized enterprises. These businesses combine traditional methods with modern production techniques to enhance competitiveness in the domestic market and boost export potential. Revenue generated from production and marketing supports the revitalization of local economies.

Culturally, lokum is recognized as an integral part of Türkiye’s traditional sweet culture. It is frequently served during holidays, weddings, and guest hospitality events. Associated with coffee culture, lokum is traditionally offered alongside Turkish coffee as a symbol of hospitality. This tradition has established lokum as a symbolic element in both daily life and ceremonial contexts.

In this regard, lokum holds a unique place in Türkiye’s food industry and cultural identity, both through its economic contribution and cultural representation.

Turkish Coffee and Turkish Lokum (Culture Portal)