Kemaliye Dut Pekmezinin Geleneksel Üretim Yöntemi ve Gastronomi Turizmi Potansiyeli (Traditional Production Method of Kemaliye Mulberry Pekmez and Its Gastronomy Tourism Potential)

Abstract

Kemaliye district of Erzincan ranks third in mulberry production. As a result of the techniques used by the local people in food preservation, the mulberries that increase from raw consumption in the region are dried or processed by making molasses. As a result of these activities, Kemaliye (Eğin) mulberry molasses flavour, which is a part of the culinary culture, has emerged. The traditional production method of Kemaliye (Eğin) mulberry molasses is an important product of the region in terms of gastronomy tourism potential and economic contribution. Based on this importance, this study was carried out in order to reveal the traditional production method, to determine the differences from other traditional production methods, to determine the place of this potential in culinary culture, to record and protect it, to underline the geographical indication potential, to transform it into activities that will bring commercial necessity and increase the tourism potential of the region. As a result of the study, while the traditional production method was carried out by the people living in the region, the data obtained by taking oral and visual records were evaluated by content analysis method. As a result of the evaluation, it was revealed that Kemaliye mulberry molasses differs from other mulberry molasses with its features such as the use of dried mulberries, which is the raw material of Kemaliye mulberry molasses, ensuring condensation by laying in the sun and not using molasses soil.