Sivan Mulberry Molasses Product Description and Distinctive Features: Sivan refers to the designated part of the geographical boundary of Genç district in Bingöl. This region is also referred to as Servi. For over 100 years, mulberry cultivation has been practiced in this area, and there are many trees that are over 300 years old, considered as monumental trees.Sivan Mulberry Molasses is produced from white mulberries (Morus Alba) grown within the geographical boundary. The fresh white mulberries, harvested in June and July, are used to extract juice, which is then boiled in cauldrons to evaporate excess water and achieve a specific consistency until it thickens. Production Method: The production of Sivan Mulberry Molasses begins in the first week of June, coinciding with the ripening of mulberries, and lasts for approximately five weeks. During this period, the mulberry trees are shaken onto sheets every 3-4 days for about 5-6 harvests, depending on climatic conditions. Typically, the mulberries obtained in the first harvest are not used for molasses production; subsequent harvests are more suitable for molasses production. Once fully ripened mulberries are harvested, they undergo a sorting process. In the sorting stage, immature green mulberries, leaves, insects, wood particles, and other foreign materials are removed from the mulberries. After this process, the mulberries are emptied into boiling cauldrons, and water is added at a 1/4 ratio. They are then boiled over oak wood fires. While boiling, the mulberries are stirred with a wooden spoon suitable for food contact, and the foam formed on the surface of the water is removed. After the boiling process, the mulberries are filled into baskets with cloth bags tied around them, usually made from thin branches of wild willow trees. A weight, such as stones, is placed on top, and the mulberries are pressed to obtain the juice known as "şıra." The obtained şıra is strained through a sieve or cheesecloth and transferred to thickening containers (boiling cauldron). Depending on the quantity of şıra, it is boiled for an additional 20-30 minutes. The thickening process is concluded by checking the consistency of the molasses. The molasses is then transferred to another container, stirred, and aerated to cool it down. It is filled into wide-mouthed shallow containers and left in the sun for 1-2 days to acquire its color and aroma. The exposure time under the sun should not exceed 2 days, as an increase in this duration may raise the HMF (Hydroxymethylfurfural) value. Subsequently, the molasses is strained once more through cheesecloth, collected in large containers, and prepared for sale without the use of any additives. The completed molasses is stored in food-safe glass, wood, or plastic containers.