The difficult preparation process of grape molasses, which is prepared by women in Osmaniye with traditional methods, has begun.
In the Kadirli district of Osmaniye, women first collect the grapes, fill them in sacks, and blend them with clay.
Women crush the grapes that have been waiting in the sacks for a while and transfer the water they obtain to large cauldrons.
Molasses, which undergoes a 1-2 hour boiling process in wood fire, high temperature in a cauldron, passes through a 4-5 day cooling and resting phase to reach its consistency.
Molasses, which is then filled into bottles, becomes ready for use.
Kadirli Chamber of Agriculture President Hanifi Ispir told Anadolu Agency (AA) that grape molasses, which is produced entirely naturally, is a source of healing.
Stating that women in the district still produce grape molasses using traditional methods, Ispir said, “Grape molasses has been made by our women with traditional methods for years. This year the yield of grapes was good. Grape molasses is a source of income for the people of the region. It is an important source of livelihood, especially for small farmers. May it be fruitful for our producers.”
Sultan Turkmenoglu, who produces molasses in Kizyusuflu village, said that they make molasses every year in August and September with the traditional methods they learned from their ancestors.
Explaining that molasses, which is one of the indispensable food sources of winter days with its taste, came to the table after an arduous journey, Turkmenoglu said:
“We wash the beautiful and high-quality grapes we collect from our vineyards with plenty of water. After drying, we add clay and chew them inside the sacks to extract the juice. This time, we add the extracted water into the cauldrons and cool it after boiling until it turns dark red. Then, after covering it with a cloth and keeping it in the sun for 3-5 days, our molasses is ready to take its place on the tables. Grape molasses, which is put in glass jars and takes its place on the shelves, is generally consumed abundantly at breakfasts.”
Selma Savrun, who lives in the village of Karatepe, stated that they obtained 1 kilogram of molasses from 10 kilograms of grapes and that they sold each kilogram between ₺40 and ₺50.
Source: AA / Translated by Irem Yildiz