Kabatas Halva Description of the Product and Distinguishing Features: Kabataş Helva, a specific type of dessert unique to the Kabataş district, is made using homemade molasses (pekmez) and walnuts. Production Method: For 10 kg of Kabataş Helva, the required ingredients are as follows: - 3 kg walnuts - 4 kg homemade pear or apple molasses - 2 kg sugar - 1 kg wheat flour - Whites of 10 eggs - 5 g citric acid Production: Molasses is stirred over low heat in a pan until it reaches a gum-like consistency, approximately for 2 hours. In this way, the molasses will reduce from 4 kg to 2 kg. In a separate pan, 2 kg of sugar is mixed with half a liter of water and stirred for 4 hours to turn it into syrup, and the syrup is caramelized. Lemon juice is added to the syrup during boiling. The molasses and sugary mixture are cooked on the stove for 2 hours, giving it a gum-like consistency. The mixture is gradually cooled. After removing it from the heat, whipped egg whites are added to the syrup mixture while it is still warm. The mixture is placed back on the stove and cooked while stirring until it reaches a gum-like consistency, approximately for 2 hours. Then, roasted wheat flour is added to the mixture. Finally, chopped walnuts are added while the mixture is still hot. The resulting mixture, now in the form of helva, is placed in copper pans suitable for storage and sales and allowed to rest for 24 hours. The helva is served in copper containers. The tolerances in the measurements of the ingredients used in helva should be at most 5-6%.The most suitable time to cut and slice the helva is when the paste temperature is cooled to around 20-30 °C; if the helva completely cools, it cannot be cut. The unique cutting shape of Kabataş Helva is in the form of slices. It is recommended to put the helva on sale one day after it is produced for slicing and obtaining the right consistency. Care should be taken to ensure that no metal is transferred from the tools and equipment used in production to the product, and the increase in hydroxymethylfurfural should be kept under control.The sugar used in the product refers to white sugar in accordance with the Turkish Food Codex Sugar Regulation.The ratio of walnuts in the final product is in the range of 25-30%. In the analyses of Kabataş Helva, evaluation is made based on the remaining mass, taking into account the walnut ratio in the net mass of the product. Packaging and Commercial Presentation: Commercial companies producing Kabataş Helva, by adhering exactly to the production rules and recipes specified in the geographical indication registration document and the inspection conditions, and by obtaining authorization from the institutions authorized by the relevant commission, can produce and sell. The relevant commission or authorized institutions determine how Kabataş Helva will be packaged, the minimum information about the product that should be included on the label or the packaging itself, and where and at what size the logo of the product should be used on the packaging. Information such as the name of the producing company, the name of the packaging company, the place of production, the production quantity, and the physical and chemical properties of the product will be included. It is crucial to package the product at the time of production to preserve its taste and properties. Especially in sales outside the establishment and for touristic purposes, packaging is very important. For this reason, the boxes used for packaging should be made of materials coated with cellophane, aluminum, and plastic foil, and packages that need to be stored for a long time should be packaged by vacuum machines. The relevant commission and authorized institutions determine the recommended selling price for Kabataş Helva in sales locations.