Tarsus Yayla Bandirma Product Description and Distinctive Features: Tarsus Yayla Bandırması is crafted using Tarsus White Grapes (Topacık), which hold a Geographical Indication registration number 69. The product is prepared by diluting the grape molasses and cooking it together with starch. Walnut kernels, threaded on a string, are then dipped into this cooked mixture, forming the distinctive Tarsus Yayla Bandırması. Importantly, no artificial sweeteners or color additives are involved in the production process. Tarsus Yayla Bandırması has a rich historical origin, initially made at home as a traditional winter snack to fulfill family needs. Over the years, it evolved into a commercially produced product. The making of Tarsus Yayla Bandırması demands considerable skill and craftsmanship, which is why it is strongly linked to its specific geographical region. Production Method: The ingredients and their respective proportions used in the production process are as follows: - Grape molasses: 50% (±4) - Water: 25% (±2) - Walnut kernels: 15% (±2) - Starch: 10% (±1) The grape molasses is diluted in a large vessel until it achieves a thick, syrup-like consistency. Starch is then incorporated, and the mixture is continuously stirred while cooking for about 45 minutes. This cooked mixture is known as "palıza" within the designated geographical area. Walnut kernels, cut into pieces no smaller than one-quarter in size, are carefully threaded onto a clean string using a needle, forming strands approximately 50 cm long. These walnut strings are dipped one or two times into the palıza to coat them thoroughly. After coating, the walnut kernels are hung in a well-ventilated, dry area for three days to dry. When properly dried, they can be stored by hanging in a cool, dry place for up to six months.