Bolu Goynuk Ugut Dessert Description and Distinguishing Features of the Product: Bolu Göynük Uğut Tatlısı is a wheatgrass marmalade dessert made on special occasions such as weddings, holidays, and Hıdırellez, using the Triticum Vulgare (Çalıbasan) bread wheat variety grown in Göynük. Production Method: For the production of Bolu Göynük Uğut Tatlısı, approximately 4.5 kg of dessert is obtained using 7-8 kg of Çalıbasan wheat.An 18-liter metal container, compliant with the Turkish Food Codex, is perforated from 15-20 places at its base and filled halfway with 7-8 kg of wheat. It is moistened with 1-2 liters of water and left in an environment without sunlight at a temperature of 150°C. The dried surface is watered every two days with 1 liter of water. Before watering, the wheat inside the container is thoroughly mixed. After 6-7 days, when the wheat begins to germinate, its volume increases. As germination progresses, the wheat starts to clump together. After 9-10 days, when the wheat starts to clump, it is spread on a clean cloth after being crumbled (separated). The crumbled wheat, separated from each other, is placed in a container made of materials compliant with the Turkish Food Codex and continues to be moistened. This process takes about 15 days. During this period, the root hairs and sprouts of wheat grains grow to about 4-5 cm and turn white. If the root hairs and sprouts turn green, the uğut dessert becomes bitter. The matured grasses are crushed and pounded with a pestle made of materials compliant with the Turkish Food Codex before germination, and the juice is extracted. Water is added to the obtained liquid in a 1:1 ratio until it turns white. It is then placed in a tinned copper cauldron made of materials compliant with the Turkish Food Codex and boiled over the fire for 13-15 hours. When it starts to boil, the flour obtained from Çalıbasan wheat is added to the mixture, and stirring continues. When the mixture begins to thicken, a thin layer of cream forms on the surface, and this stage is defined as "gumminess." Bolu Göynük Uğut Tatlısı is removed from the heat when it reaches its unique consistency, i.e., when its color is dark brown, and it is filled into jars within 15 minutes. The bottling process is completed before the temperature of the product drops below 70°C.