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Abstract
Desserts have an important place in Turkish kitchen. Molasses is very it is essential among these desserts. Molasses took their place in human life in terms of both health and nutrition in the past and this situation still continues today. The aim of the study was to analyze the content of geographically indicated molasses, to reveal the characteristics of molasses, and to determine from which fruit and plant molasses were made. For this purpose, content analysis, which is one of the qualitative research methods, was used in the research. First of all, information about the types of molasses was given in the literature and explanations were made about how they were made. Then, Turkey's geographical indication molasses were determined and detailed information about molasses was given. According to the results of the research, it was determined that Turkey has 9 geographical indication molasses. It was seen that the first geographically indicated molasses was “Karnavas Mulberry Molasses” and the last geographically indicated molasses was “Andırın Andız Molasses”. It has been concluded that molasses contains the most sugar and dry matter in its components, most of the registered molasses belong to the Mediterranean Region, and molasses is mostly made from grapes, mulberry, cones and sugar cane, mostly obtained by traditional methods. Based on the research results, recommendations were made to relevant institutions and researchers.
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