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Agricultural production in the Toros Mountains

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2026-10-11 11:21 UTC → 2026-10-12 20:01 UTC · added ~~removed~~

Agricultural production in the Toros Mountains region of Turkey involves various traditional harvesting and processing methods that support local economies. In the Akseki and İbradı districts, producers utilize ancestral techniques to create grape molasses (pekmez). This labor-intensive process involves crushing harvested grapes in ‘şırana’ pools and boiling the juice in copper cauldrons over wood fires. Producers add ingredients like soil or ash from oak, fig, or walnut trees to achieve specific flavors. In the Akseki district, the harvesting of menengiç (wild pistachio) serves as a vital income source for forest villagers. Following recent rainfall, high yields have allowed villagers to collect ‘çöğre’ fruit from difficult terrain, with daily collections ranging between 30 to 50 kilograms. The fruit is used for coffee, snacks, and oil production. The market value for the fruit is reported at 250 to 300 TL per kilogram, while the extracted oil can reach 1,200 TL per liter. Following a zero-waste approach, the remaining residue is sold as high-value animal feed. Additionally, in the Taşkesiği Plateau, producers are engaged in organic carob (harnup) molasses production. Carob is transported from the coast to the 1,800-meter altitude plateau, where it is soaked and boiled in large cauldrons. This medicinal product is in high demand and is often consumed alongside Bozkır tahini. Yields vary based on quality, typically producing one kilogram of molasses from 3.5 to 5 kilograms of carob. Recent reports indicate that demand for carob molasses is so high that some producers, such as Gani Şahin, have been unable to accept new orders.

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