Gurun Mulberry Molasses Description and Distinguishing Features of Gürün Mulberry Molasses: Gürün Mulberry Molasses is produced from mulberries grown at an altitude of 1200-1400 meters in the Gürün district, collected from early June to the end of August. It can be produced in two ways: using Morus Alba white mulberries by boiling or without boiling. No additives are used in the production process.Gürün Mulberry Molasses has a dark brown color and a homogeneous structure, without any foreign odors. It does not have a bitter or sour taste. Due to the high altitude of the mulberry trees growing at 1200-1400 meters, the flowering and fruit ripening period extends to 20 days. During this time, the sugar content in mulberries increases, enhancing the fruit quality. Additionally, the significant temperature difference between night and day during the growing season prolongs fruit formation and contributes to the increase in sugar content. The ash content of Gürün Mulberry Molasses is at most 2.5%. The HMF (Hydroxymethylfurfural) value is at most 100mg/l, the total sugar content is at most 66%, and the dry matter content is at least 72%. Production Method: Gürün Mulberry Molasses is produced from mulberries collected from trees growing at an altitude of 1200 to 1400 meters in the Gürün district, from early June to the end of August. No additives are used in its production. Gürün Mulberry Molasses can be produced in two ways. The first production method involves spreading canvas sheets under the mulberry tree, shaking the branches to make the mulberries fall onto the sheets, and immediately filling cotton-threaded squeezing bags without allowing the mulberries to sit. The squeezed juice is collected in a container. The obtained juice is then boiled in a copper cauldron over medium heat. The foam that forms on the surface is removed. Once the juice boils, it is taken off the heat and left to rest in the cauldron overnight. The next day, it is spread thinly on trays and left under the sun for two days. On the third day, it is filtered and filled into food-safe containers, small jars, or barrels. The second production method involves spreading canvas sheets under the mulberry tree, shaking the branches to make the mulberries fall onto the sheets, and immediately boiling the mulberries in a cauldron with water equal to ¼ of the mulberry weight. The foam that forms on the surface is removed. The boiled mulberries are transferred to a straining bag and squeezed in a press. The obtained juice is collected in a container and left to rest overnight. The next day, it is spread thinly on trays and left under the sun for two days. On the third day, it is filtered and filled into food-safe containers, small jars, or barrels.