Antep Urmu Mulberry Syrup Product Description and Distinguishing Features: Antep Mulberry Syrup / Gaziantep Mulberry Syrup is made using mulberries grown in the Gaziantep province. These mulberries are typically cultivated in regions with a continental climate and are often referred to as sour blackberries by the public. Gaziantep is one of the regions where this berry is widely grown. The mulberries cultivated in Gaziantep belong to the species Morus nigra L., which is known for its sour taste and is more commonly called sour blackberries. The fruit has a distinct flavor and aroma. When ripe, the berries are shiny and have a deep purple-black color. Mulberries grow on deciduous trees that produce grape-like clusters of fruit during the winter months. Well-established trees can grow to heights of 8-10 meters. Mulberry trees are sensitive to temperature and light conditions. When growing mulberry trees, special care should be taken to protect the seedling from cold temperatures during its first year. Once matured, the seedlings can endure winter cold as low as -20°C. In areas with excessive shade, the tree’s yield may be reduced. Mulberry trees thrive best in humus-rich, well-draining soils. While mulberry trees are relatively resistant to drought, they produce better yields under optimal humidity conditions. The pollination and fertilization of mulberry trees occur through cross-pollination facilitated by bees. The fruits typically ripen between May and June. Mulberry trees begin to bear fruit when they reach an average age of three years. Antep Mulberry Syrup / Gaziantep Mulberry Syrup is a popular non-alcoholic beverage widely enjoyed in the region, particularly during the summer months. The low pH value of mulberry fruit and the specific production method contribute to the long shelf life of the concentrated syrup made from this fruit. The use of mulberries grown in Gaziantep and the applied production process, combined with its characteristic dark purple-black color, taste, and aroma, are the key distinguishing features of the product. Moreover, the fruit content in the final concentrated product is at least 65%. The prepared syrup is diluted with 3-4 times its volume of water, transforming it into a beverage, which is then offered to the consumer in this form. For the best taste, it is recommended to consume the product while it is cold. Production Method: The fruits, which ripen in May and June, are harvested and processed for the production of Antep Mulberry Syrup. The first step in making the syrup involves sorting and washing the fruits. For every 100 kg of washed and sorted fruit, about 20 liters of water, 3 kg of white sugar, and 0.5 kg of citric acid are added. These ingredients are mixed together in a mixer for approximately 3 minutes. The mixture is then filtered to separate the pulp, resulting in a clearer concentrate. From 100 kg of fruit and other components, about 75-80 liters of mulberry syrup are produced. Skill in managing the various stages of syrup production is essential. To enhance the shelf life of the product, it is pasteurized at 75°C for 5 minutes before being filled. Under refrigeration conditions (4-6°C), the recommended consumption period is within 6 months of production. Once the packaging is opened, the syrup should be consumed within 3 days, provided it is stored in the refrigerator. Before consumption, it is recommended to dilute the syrup with 3-4 times its volume in water and consume it while it is cold.