Uşak Halva

Uşak helva is a traditional sweet registered as a geographical indication by the Türkiye Patent and Trademark Office, with primary ingredients consisting of crystalline granulated sugar, drinking water, and tahini. Due to its long-standing history and significant place within the culinary culture of Uşak, a geographical indication has been established. Optional flavorings such as hazelnut, cocoa, and Antep pistachio may be added.

Product Characteristics

Uşak helva is produced by combining sugar syrup with tahini. In this method, sugar and water are first boiled to form a sugar syrup, after which limewater is added to achieve a bleaching effect. The resulting mixture must have a firm, brittle, white, and foamy appearance. The helva is marketed in packages weighing 250 grams, 500 grams, or 1000 grams. When stored in a cool and dry environment, its shelf life is one year.

Production Method

The production of Uşak helva consists of the following stages:

• Sugar and white sugar are heated in steam boilers to approximately 130 °C until they reach a paste-like consistency, forming the sugar syrup.
• Limewater is added to the sugar syrup and the mixture is stirred for an additional 5 to 10 minutes. The consistency must be firm, brittle, white, and foamy.
• After being allowed to rest for 10 to 15 minutes, the mixture is transferred to a copper boiler.
• Tahini is added to the boiler and stirred for 10 to 15 minutes using circular motions to obtain a homogeneous mixture. Citric acid is added at this stage.
• Optional flavorings (hazelnut, Antep pistachio, cocoa) are incorporated.
• The mixture is hand-kneaded for 8 to 10 minutes using heat-resistant gloves, ensuring the stringy (brittle) structure of the syrup is not broken while achieving full integration of tahini and syrup.
• The mixture is left to cool for 50 to 60 minutes until its temperature drops to 70–75 °C, after which it is placed into food-grade molds and allowed to rest for one day until it reaches room temperature.
• The cooled Uşak helva is removed from the molds and packaged according to the specified weights.

Geographical Boundary

The geographical boundary for Uşak helva is the province of Uşak. A geographical indication has been established due to the product’s historical roots and its importance within the local culinary tradition. Consequently, all stages of production for Uşak helva must occur within the geographical boundaries specified in the registration.

Monitoring

Monitoring of Uşak helva is carried out under the coordination of the Uşak Chamber of Commerce and Industry. The monitoring body consists of three members: one expert each from the Uşak Provincial Directorate of Agriculture and Forestry, the Department of Food Engineering, Faculty of Engineering, Uşak University, and the Uşak Chamber of Commerce and Industry.

Inspections may be conducted regularly once a year, upon complaint, or whenever deemed necessary. During inspections, the suitability of ingredients and their quantities, compliance with the production method, and the proper use of the designation “Uşak helva” and the geographical indication emblem are verified. The monitoring body may consult expert individuals or organizations or procure services as needed. The registering institution manages processes to safeguard legal rights.