Syrup production has begun in Gördes.

Known for its blood-building properties and commonly consumed at breakfast, the production of pekmez has begun in Güneşli Mahallesi of Gördes. Initially, it is crushed in sacks to extract the juice, and then boiled in cauldrons with pekmez soil until it thickens. The pekmez is made both day and night. After being made, it is stored in glass jars and consumed in winter, adorning the tables. Şerafettin Demirulus, who mentioned that those with vineyards are boiling the cauldrons for winter pekmez, said, "Pekmez is indispensable for our breakfasts. You will find pekmez in any house you go to in Gördes. It is known to ...