The journey of the grape to syrup has begun in Şanlıurfa.

With the harvest in Şanlıurfa, the journey of the grape to become grape molasses also began. Grapevines grown in both arid and irrigable lands in the Southeastern Anatolia Region, particularly in Şanlıurfa, acquire a special taste and aroma due to the region's abundant sunshine. Sugary grapes are consumed fresh or processed into grape molasses, fruit leather, and raisins for use in the winter. With the harvest in the rural Aybastı Village, which is part of the Suruç district of Şanlıurfa, the journey of the grape to become grape molasses also began. After a collection process that lasts about a week, the grapes are cleaned and sorted. The grape berries, crushed by human labor after being placed in bags, are turned into juice, which is boiled in large cauldrons and then left to sit in the sun before transforming into grape molasses. 420 million hectares with 4 million tons of production Agricultural Engineer Mehmet Bilgin, who stated that approximately 4 million tons of grapes are ...