Antep Urmu Mulberry Syrup Product Description and Distinguishing Features: Antep Mulberry Syrup / Gaziantep Mulberry Syrup is prepared using the mulberries cultivated in Gaziantep province. Mulberries are generally grown in our provinces with continental climate characteristics and are commonly known as sour blackberries, especially among the public. Gaziantep is one of the provinces where this berry is cultivated. The mulberries grown in Gaziantep province belong to the species Morus nigra L., possessing a sour taste, and are more commonly known as sour blackberries. It has a unique taste and aroma. The ripe fruits are shiny and have a dark purple-black color. Mulberries grow on deciduous trees that bear grape-like fruits during winter. Well-developed trees can reach heights of 8-10 meters. Mulberry trees are sensitive to temperature and light requirements. When cultivating mulberry trees, attention should be paid to protecting the seedling from cold in the first year. Matured seedlings can withstand winter cold temperatures down to -20°C. In excessively shaded environments, the tree's yield tends to decrease. Mulberry trees thrive in humus-rich, well-draining soils. Although mulberry trees are resistant to drought conditions, optimum humidity conditions enhance productivity. Pollination and fertilization of mulberry trees occur through cross-pollination facilitated by bees. The fruits mature between May and June. Mulberry trees start bearing fruit when they reach an average age of three years. Antep Mulberry Syrup / Gaziantep Mulberry Syrup is a well-known non-alcoholic beverage widely consumed in the region, especially during the summer months. The low pH value of mulberry fruit and the production method used contribute to the long shelf life of the concentrated syrup made from this fruit. The use of mulberries grown in Gaziantep province and the applied production method, along with the characteristic dark purple-black color, taste, and aroma, are the most distinguishing features of the product. Additionally, the fruit content in the final product produced as concentrate is at least 65%. The prepared syrup is diluted with 3-4 times the amount of water, turning it into a beverage, and is presented to the consumer in this form. To achieve the desired taste profile, it is recommended to consume the product 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 the production of the syrup is sorting and washing. For approximately 100 kg of washed and sorted fruits, about 20 liters of water, 3 kg of white sugar, and 0.5 kg of citric acid are added. These components are mixed in a mixer for about 3 minutes. The resulting mixture is filtered to separate it from the pulp, ensuring the production of a clearer concentrate. About 75-80 liters of mulberry syrup are produced using 100 kg of fruit and other components. Skill in the various stages of mulberry syrup production is crucial. To extend the product's shelf life, it is pasteurized at 75°C for 5 minutes and then filled. The recommended consumption date under refrigeration conditions (4-6°C) is 6 months from the production date. After opening the packaging, it should be consumed within 3 days, provided it is stored in the refrigerator. Before consumption, it is advisable to dilute the syrup with 3-4 times the amount of water and consume it cold.