Two Important Traditional Molasses of the Eastern Anatolia Region: An Investigation of Karnavas and Sivan Mulberry Molasses in Terms of Gastronomy Tourism

Abstract

Molasses, besides having an important place in Turkish cuisine, is a valuable food type in terms of protecting human health. It can also be expressed as a fruit concentrate obtained from various fruits such as molasses, grapes, figs and mulberries. Today, molasses production is carried out as a part of the culture with traditional methods in rural areas as well as with industrial applications. The Eastern Anatolia region of Turkey continues this tradition with two molasses, which are geographical indication registered, produced from the same fruit but in different regions. While one of them is Karnavas mulberry molasses with registered origin mark, the other is Sivan mulberry molasses with origin mark registered. The aim of this study; The aim of the study is to examine the application of the production stages of the two traditional molasses types in the geographical indication registration certificate of the Eastern Anatolian region cuisine and to reveal the importance of both products in terms of gastronomic tourism. Research data were obtained through face-to-face interviews with local residents who produce mulberry molasses. As a result of the research, it was determined that both mulberry molasses production in the region was produced in accordance with the registration documents and these two molasses types were important gastronomic products in terms of gastronomic tourism. In addition, it is thought that in the regions where this molasses is produced, visitors can experience different production experiences in June and July and contribute to the development of gastronomic tourism in the region.