Turkey: Producing organic grape molasses in Kilis

Published 2021년 9월 22일

Tridge summary

Kilis, a key agricultural center in the Southeastern Anatolia Region of Turkey, is renowned for its grape molasses production, which reaches approximately 500 tons annually from grapes cultivated across 160 thousand decares of land. This traditional sweetener, made by boiling grape juice for five hours and then sunning it for two days, is used both domestically and internationally, with 10 tons being exported to Russia this year. Grape molasses, rich in essential minerals and serving as a natural antibiotic, is not only a staple in Turkish households but also a significant source of income for the region's farmers. The demand for organic molasses has led to an increase in production from the previous 100 tons.

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Original content

In Kilis, one of the important production centers of the Southeastern Anatolia Region, after the vintage, grapes are turned into molasses and sweeten the tables all over Turkey. Agricultural workers obtain must by crushing the grapes they collect from the fields in ponds with traditional methods. Grape juice, which is boiled in copper cauldrons over wood fire for about 5 hours, is turned into molasses after it solidifies and is kept in the sun for 2 days. Molasses, which is produced annually in approximately 500 tons from grapes grown on 160 thousand decares in Kilis, sweetens the palate both in domestic and foreign markets. Kilis Chamber of Agricultural Engineers President Güven Özdemir told Anadolu Agency (AA) that grapes are the most important source of income in the region. Explaining that grapes are produced on 160 thousand decares of land in the city, Özdemir stated that they market grapes to both domestic and foreign markets in the form of fresh, dried and molasses. ...

Source: Sondakika