Turkey: The source of healing started to boil in molasses cauldrons

Published 2021년 9월 24일

Tridge summary

The article highlights the conclusion of the grape harvest season in the Selendi district of Manisa, Turkey, where molasses production has also begun. This traditional product is crucial for winter diets and its production has surged due to the expansion of vineyards in the region. Farmers like Ahmet Durmuş produce molasses by boiling grape residue, which is then sold within their families and markets. The detailed process involves chewing grapes and storing the resulting pulp in sacks before extracting and boiling the water. Molasses is valued for its therapeutic properties and is a staple in winter diets.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

With the approaching the end of the grape harvest season in the Selendi district of Manisa, the production of molasses, which is an indispensable part of the winter tables, has also started. The grape harvest season in the Selendi district of Manisa has come to an end. Along with the grape harvest, the farmers of Selendi started to produce molasses, which is indispensable for winter tables. With the increasing vineyards in the district in recent years, molasses production has also increased. Farmers boil molasses in cauldrons they set up in front of their homes to be sold both with their families and in the markets. Molasses, which is consumed especially in the winter months, is prepared by chewing the grapes in pools and putting them in sacks, then taking the water and boiling them. 60-year-old father of three children, Ahmet ...

Source: Sondakika