Hatay Pomegranate Vinegar

Hatay Pomegranate Vinegar is a product unique to the Antakya district of Hatay Province, produced from pomegranate fruit (Punica granatum L.). It has a dark brown color, liquid consistency, and a pleasantly sour taste. On December 18, 2020, the product was registered by the Antakya Chamber of Commerce and Industry and was officially granted geographical indication status on May 24, 2023, under Registration Number 1361.

Hatay Pomegranate Vinegar is a product derived from pomegranate fruit and possesses predefined physical and chemical properties:

• pH value: Ranges between 2.5 and 3.5.
• Brix value (soluble dry matter): Ranges between 65% and 75%.
• Hydroxymethylfurfural (HMF) content: Must not exceed 100 mg/kg.

No sugar or additives are introduced during the production process.

The production of Hatay Pomegranate Vinegar consists of the following steps:

1. Pomegranate Variety Selection: Typically, pomegranates or the sour variety known as “Deli Nar” are used.

2. Washing and Preparation: The pomegranates are washed, cut, and the seeds are separated from the peel and membranes.

3. Crushing: In traditional production, the pomegranate seeds are placed in sacks and crushed.

4. Pressing: The extracted pomegranate juice (must) is obtained through pressing.

5. Filtration/Clarification: The pressed juice undergoes filtration or clarification.

6. Boiling: The filtered juice is boiled in open vats.

7. Consistency Control: Boiling continues until the must reaches a Brix value of 65%–75%. Approximately 7 to 10 kg of pomegranates yield 1 kg of pomegranate vinegar at this consistency.

8. Cooling and Packaging: The concentrated vinegar is cooled and packaged.

The geographical boundary of Hatay Pomegranate Vinegar is defined as Hatay Province. Geographical indication monitoring for Hatay Pomegranate Vinegar is coordinated by the Antakya Chamber of Commerce and Industry. The monitoring body comprises representatives from the Antakya Chamber of Commerce and Industry, the Hatay Directorate of Food, Agriculture and Livestock, the Hatay Metropolitan Municipality, and the Department of Food Engineering at Mustafa Kemal University. During inspections, the product’s pH, Brix and HMF values, sensory characteristics (color, consistency, taste), compliance with the production method, and proper use of the “Hatay Pomegranate Vinegar” logo are verified.