Toros Mountains producers use traditional methods for grape molasses

In the Akseki and İbradı districts of the Toros Mountains, producers are utilizing traditional methods to create grape molasses (pekmez). The process begins with harvesting grapes from vineyards, which are then crushed in specialized pools known locally as ‘şırana’.

The resulting grape juice is transferred to copper cauldrons. To achieve the desired consistency and flavor, producers add specific ingredients such as soil or ash derived from oak, fig, or walnut trees. The juice is boiled over wood fires for approximately four to five hours, a labor-intensive process that requires constant supervision.

Local producers, including Rabia Özdemir and Nurten Korucu, emphasize that these ancestral techniques distinguish their products from mass-produced versions found in markets. Due to the intensive labor and limited production volumes, the molasses is highly sought after by consumers interested in regional products. This year, the price for the traditional molasses is reported at 500 lira per kilogram.