Tarsus Yayla Bandirma Product Description and Distinctive Features: Tarsus Yayla Bandırması is produced using Tarsus White Grapes (Topacık), registered as Geographical Indication with the number 69. It is made by diluting this grape molasses and cooking it with starch. The mixture is obtained by immersing walnut kernels strung on a thread into the cooked mixture, resulting in Tarsus Yayla Bandırması. No sweeteners or colorings are used in the production. Having a historical background, Tarsus Yayla Bandırması was originally produced to meet the household's needs as a kind of winter snack using Tarsus Yayla Bandırması. Over time, commercial production began. The production of Tarsus Yayla Bandırması requires skill and expertise, hence its association with a geographical boundary. Production Method: The materials and their proportions used in production are as follows: - Grape molasses: 50% (±4) - Water: 25% (±2) - Walnut kernels: 15% (±2) - Starch: 10% (±1) Grape molasses is diluted in a large container until it reaches a syrupy consistency. Starch is added, and the mixture is continuously stirred and cooked for 45 minutes. The resulting product is referred to as "palıza" at the geographical boundary. Walnut kernels, cut into pieces no smaller than 1/4 in size, are threaded onto a clean string using a needle until reaching approximately 50 cm in length. Threaded walnut kernels are dipped into the palıza once or twice to be coated. The walnut kernels coated with palıza are hung in an open and dry air for three days to dry. They can be stored in a cool and dry environment by hanging on strings for up to 6 months.