Gastronomide Coğrafi İşaretli Ürün Bakış Açısıyla Kayseri Gilaburu Suyunun Geleneksel Üretiminin İncelenmesi (An Examination of the Traditional Production of Kayseri Gilaburu Juice from the Perspective of Geographically Indicated Products in Gastronomy)

Abstract

Local foods and beverages reflect a destination's cultural identity in gastronomy tourism and offer unique experiential value through geographically indicated products. However, local knowledge on the traditional production of these products is not sufficiently documented, making it difficult to assess their value for tourism and rural development. This study examines gilaburu juice, produced using traditional methods in the Gürpınar neighborhood of Melikgazi, Kayseri, from the perspective of geographically indicated products. The research used a qualitative, ethnographic design; semi-structured interviews were conducted with eight producers selected through purposive sampling in June and July 2025, and the data were analyzed descriptively. The findings reveal that production is based on knowledge passed down across generations, involves shared and consistent practices, and that the product is viewed as an important part of local identity. Fermentation stands out as the key technique for balancing the fruit's tart taste. However, there is no common approach to promotion and marketing, and producers are cautious about innovation. The study contributes to documenting traditional production knowledge and offers recommendations for gastronomy tourism and rural development.