Gurun Mulberry Molasses Description and Distinguishing Features of Gürün Mulberry Molasses: Gürün Mulberry Molasses is made from mulberries harvested in the Gürün district, where they grow at elevations between 1200 and 1400 meters. The fruits are picked between early June and late August. This molasses can be prepared in two methods—either by boiling white mulberries (Morus Alba) or through a non-boiling technique. No additives are included in the process. Gürün Mulberry Molasses has a rich dark brown color and a smooth, consistent texture, free from any foreign smells. It is known for its pleasant taste, containing no bitterness or sourness. Thanks to the high elevation—between 1200 and 1400 meters—where the mulberry trees grow, the period of flowering and fruit ripening extends up to 20 days. This extended maturation time allows the sugar levels in the mulberries to rise, improving the overall fruit quality. Furthermore, the notable temperature variation between day and night during the growing phase further delays fruit development and contributes to the increased sugar concentration. The ash content of Gürün Mulberry Molasses does not exceed 2.5%. The HMF (Hydroxymethylfurfural) level remains below 100 mg/l. The product contains a maximum of 66% total sugar and a minimum of 72% dry matter. Production Method: Gürün Mulberry Molasses is crafted from mulberries harvested between early June and late August, collected from trees that grow at elevations of 1200 to 1400 meters in the Gürün district. The production is entirely free of additives. There are two traditional methods used to produce this molasses. In the first method, canvas sheets are laid beneath the mulberry trees, and the branches are shaken to cause the fruits to fall onto the fabric. The freshly collected mulberries are immediately placed into cotton-threaded pressing bags to prevent fermentation. The extracted juice is gathered in a container and then boiled in a copper cauldron over medium heat. As it boils, any foam that rises is skimmed off. Once boiling is complete, the cauldron is removed from the heat and left to rest overnight. The following day, the mixture is spread in a thin layer on trays and left to dry under the sun for two days. On the third day, the product is filtered and stored in food-safe containers, such as jars or barrels. In the second method, canvas sheets are again placed under the tree, and the branches are shaken so the mulberries fall. This time, the freshly gathered mulberries are immediately boiled in a cauldron with water, using a ratio of one part water to four parts mulberries. The surface foam is removed during boiling. After boiling, the mixture is transferred into a straining bag and pressed. The collected juice is stored in a container and left to rest overnight. The next day, it is poured in a thin layer onto trays and sun-dried for two days. On the third day, it is filtered and filled into sterile jars or food-grade barrels.