Abstract:

Abstract Molasses is a historical and cultural heritage of Turkish cuisine. It is known both for its energy-providing properties and its rich nutritional value. Produced in both liquid and solid forms in various regions of Turkey, this product has a wide range of uses, from the energy sector to the pharmaceutical industry, from animal nutrition to the food industry. The focal point of this study is the Karnavas mulberry molasses produced in the Ormanağzı (Karnavas) village of Erzurum, which has received geographical indication registration. This study aims to examine in detail the production processes, uniqueness, and the advantages and challenges brought by the geographical indication of Karnavas molasses. Adopting a qualitative methodology, the research deeply explores the experiences, knowledge, and perspectives of molasses producers in the village through semi-structured interviews. As a result of the NVivo qualitative data analyses, themes and sub-themes were identified regarding the challenges faced by molasses producers, consumption habits, the importance of geographical indications, and many other topics. This study serves as a valuable resource for researchers, policymakers, and practitioners in the field of gastronomy, offering recommendations for the preservation, promotion, and sustainability of Karnavas mulberry molasses. This study also recommends developing regulatory policies to prevent the destruction of culture and molasses.

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