Sivan Mulberry Molasses Product Description and Distinctive Features: Sivan refers to a specific area within the Genç district of Bingöl, also known locally as Servi. This region has a rich history of mulberry cultivation that spans more than 100 years, with numerous trees exceeding 300 years old and regarded as natural monuments. Sivan Mulberry Molasses is made from white mulberries (Morus Alba) cultivated in this geographical zone. The fresh white mulberries, harvested during June and July, are pressed to extract their juice, which is then boiled in large cauldrons to evaporate excess moisture until it reaches the desired thick consistency. Production Method: The production of Sivan Mulberry Molasses starts in the first week of June, aligning with the ripening period of the mulberries, and continues for about five weeks. During this timeframe, the mulberry trees are shaken onto collecting sheets every 3-4 days, typically for 5-6 harvests, depending on weather conditions. Usually, the mulberries gathered during the first harvest are not used for molasses, while the later harvests provide fruit better suited for making molasses. Once the mulberries reach full ripeness, they go through a sorting process. During sorting, unripe green mulberries, leaves, insects, wood fragments, and other unwanted materials are removed. Afterward, the cleaned mulberries are placed into boiling cauldrons with water added at a ratio of 1:4. They are then cooked over fires fueled by oak wood. While boiling, the mulberries are stirred with a wooden spoon suitable for food contact, and any foam forming on the surface is skimmed off. Following boiling, the mulberries are transferred into baskets lined with cloth bags, usually woven from thin branches of wild willow trees. A weight, often stones, is placed on top to press the mulberries and extract the juice called "şıra." This juice is strained through a sieve or cheesecloth and poured into containers for thickening (boiling cauldrons). Depending on the amount of şıra, it is boiled for an additional 20-30 minutes. The thickening process is completed by testing the molasses for the right consistency. The molasses is then transferred to another vessel, where it is stirred and aerated to cool. It is poured into wide, shallow containers and left under the sun for 1-2 days to develop its color and aroma. Sun exposure should not exceed two days, as longer times can increase the HMF (Hydroxymethylfurfural) levels. After sun exposure, the molasses is strained once more through cheesecloth, collected in large containers, and prepared for sale without any additives. The finished molasses is stored in food-safe glass, wooden, or plastic containers.