Yozgat village extracts specialized soil for traditional molasses production

In the Küçükincirli village of the Şefaatli district in Yozgat, Turkey, a specific type of soil known scientifically as marn and locally as ‘pekmez toprağı’ (molasses soil) is being extracted for traditional food production.

This white soil is essential for making molasses, as it filters the grape juice and prevents the final product from becoming sour. The soil is highly valued for giving molasses its unique flavor and is distributed to various provinces across Turkey and even exported to countries such as Germany.

Local residents, including village head Yavuz İcik, refer to the substance as the village’s ‘white gold.’ While the soil is a significant resource, some local landowners note that it is often provided to those in need for little to no cost, treating it as a communal resource.