Velimeşe Boza is a cereal-based fermented beverage geographically associated with the Ergene and Çorlu districts of Tekirdağ Province. The product is characterized by traditional production methods and the use of region-specific raw materials. As one of the boza varieties within Turkish culinary culture, Velimeşe Boza is protected by geographical indication due to its production technique and the close link it maintains with the region where its ingredients are sourced.
Historical Background and Reputation
The production of Velimeşe Boza originated in the Velimeşe settlement of Ergene district. Historically, the product was offered to train passengers by street vendors along the Edirne–Istanbul railway line, thereby gaining recognition beyond the region. With increasing demand, production expanded to the districts of Ergene and Çorlu. Since the 1960s, it has become widely known under the name Velimeşe Boza, establishing a reputation strongly tied to its geographical boundaries.
Raw Materials Used in Production
The primary raw materials in Velimeşe Boza are proso millet (kara darı) and corn. When necessary, up to 5% wheat flour is added. The cereals are used in a semolina-grade coarse-milled form. Millet and corn used in production are generally sourced from the Uzunköprü and Keşan districts of Edirne.
Product Definition and Distinctive Features
Velimeşe Boza is produced by cooking a mixture of millet, corn, and, when necessary, wheat flour with potable water, followed by straining, adding white sugar, and allowing natural fermentation.
Color and Consistency: It has a pale yellow color with a thick consistency.
Taste and Aroma: It possesses a sweet-and-sour flavor and a slightly acidic aroma.
Microbiological Features: Fermentation is carried out by naturally occurring lactic acid bacteria and yeasts. Isolated microorganisms include Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, Leuconostoc citreum, and Lactobacillus brevis. These bacteria produce antimicrobial compounds during fermentation, maintaining the microbiological balance of the product.
No food additives or artificial flavoring agents are used in the production of Velimeşe Boza.
Production Process
The production of Velimeşe Boza is carried out in accordance with the Turkish Food Codex and TS 9778–Boza Standard. The production process comprises the following main stages:
Mixing and Soaking: Millet, corn, and, if necessary, wheat flour are mixed in specified proportions. The mixture is soaked in water at 30 °C and left overnight.
Boiling: The mixture is boiled for approximately two hours with continuous stirring, adding about five times its volume of water.
Cooling and Straining: After boiling, the mixture is cooled and strained to obtain unsweetened raw boza.
Addition of Sugar: About 20% of the total mass of white sugar is added to the raw boza.
Fermentation: Without the addition of starter cultures from previous batches, the mixture is left for natural fermentation at around 25 °C for 24 hours.
Resting and Packaging: After fermentation is complete, the product is packaged and made ready for consumption.
Fermentation and Microbiological Structure
The fermentation of Velimeşe Boza is driven by naturally occurring lactic acid bacteria and yeasts present in the product. This process plays a decisive role in shaping its taste, aroma, and texture. The microorganisms formed during fermentation may exhibit probiotic properties.
Consumption and Storage
Velimeşe Boza is traditionally consumed during the winter months. It is commonly served with roasted chickpeas, cinnamon, or crushed hazelnuts as optional toppings. The product is stored in food-grade containers in cool, odor-free environments, away from direct sunlight.
Geographical Boundaries and Production Link
The production of Velimeşe Boza is intrinsically linked to its region in terms of raw material sourcing and artisanal production skills. Therefore, all stages of production must take place within the Ergene and Çorlu districts of Tekirdağ Province.
Inspection and Control
The production and use of the geographical indication for Velimeşe Boza are supervised under the coordination of the Ergene District Governorate and Ergene Municipality. The inspection team includes representatives from the Ergene District Directorate of Agriculture and Forestry, the Çorlu Chamber of Commerce and Industry, and the Department of Food Engineering at Tekirdağ Namık Kemal University. Inspections are carried out at least once a year, with additional inspections conducted upon complaints. Any non-compliance is reported to the Turkish Patent and Trademark Office.
Rules for the Use of the Geographical Indication
The geographical indication emblem and the phrase “Velimeşe Bozası” must appear on the product packaging. If it cannot be displayed on the packaging, it must be visibly present at the production site.
