Usak Tarhana Product Description and Distinguishing Features: Tarhana is a traditional fermented food widely consumed in Turkey, prepared by fermenting a dough made with wheat flour, yogurt, various vegetables, and spices, and then drying and grinding it. The renown of Uşak Tarhana is attributed to the climatic conditions of Uşak province, which lead to a lower fermentation temperature and a longer duration, allowing for a higher diversity of microorganisms that facilitate fermentation. This results in enhanced flavor. Additionally, the distinctive taste of Uşak Tarhana is influenced by the use of abundant red pepper compared to other regions in tarhana production, giving it appetizing qualities. Therefore, the product is designated with a geographical indication, and the entire production process must take place within the boundaries of Uşak province. Uşak Tarhana is a granular type of tarhana produced by fermenting a mixture of wheat flour, full-fat yogurt, red pepper, onion, tomato, and mint for at least 21 days. After fermentation, the dough is spread on a clean cloth, periodically reduced in size, and dried in the shade. Uşak Tarhana can be used in its dried form or stored as dough in refrigerator conditions or bfreezing. The distinct taste of Uşak Tarhana, compared to other varieties, is attributed to factors such as the prolonged fermentation process conducted in the natural climatic conditions of Uşak and the high proportions of vegetables (red pepper, onion, and tomato) used in its preparation. While fermentation in many regions concludes within a week, Uşak Tarhana's production involves a 21-day fermentation process. The locals believe that for fermentation to complete, the dough must rise and fall twice. The extended fermentation of Uşak Tarhana is linked to the natural climatic conditions of Uşak province, which exhibits a transitional climate between the Aegean and Central Anatolian regions. The production period starts in the last week of August and continues until the end of September, with average temperatures of 22°C during these months and a relative humidity of around 60% in Uşak. This temperature range is crucial for the development of various compounds that contribute to the unique taste and flavor of Uşak Tarhana. The microflora of Uşak Tarhana includes dominant strains of Lactobacillus plantarum and Lactobacillus brevis lactic acid bacteria, along with Lactobacillus alimentarius as a differentiating strain. Saccharomyces cerevisiae yeast and Pichia kudriavzevii strain are also present. The long-term fermentation of tarhana dough contributes to the release of beneficial proteins that may enhance human health, such as strengthening the immune system and regulating high blood pressure. Moreover, scientific studies have identified some lactic acid bacteria in Uşak Tarhana's flora that produce bacteriocins, which have antimicrobial properties against harmful bacteria. Another distinctive feature of Uşak Tarhana is the richness of ingredients used in its preparation, particularly the intensive use of vegetables, contributing to the development of taste and flavor, as well as promoting the growth of beneficial microorganisms during fermentation. As shown in Table 1, Uşak Tarhana production involves a high percentage (42%) of vegetables, surpassing the compositions of tarhana from different regions of Turkey. Another factor increasing the diversity of beneficial microorganisms during fermentation is the absence of vegetable cooking in the preparation of Uşak Tarhana dough, a step commonly applied in other regions but omitted in the production of Uşak Tarhana to preserve the beneficial microorganisms present on the vegetables. One more distinguishing feature of Uşak Tarhana is its production through a prolonged fermentation process (21 days) in the specific climate conditions of Uşak and the intensive use of Sivaslı Pepper grown in the Sivaslı district of Uşak. Production Method: The ingredients and quantities used in the preparation of Uşak Tarhana are shown in Table 1. For the preparation of Uşak Tarhana, whole wheat flour (in accordance with Turkish Food Codex Wheat Flour Regulation, Regulation No: 2013/9) and full-fat (>3.8%) yogurt (in accordance with Turkish Food Codex Fermented Dairy Products Regulation, Regulation No: 2009/25) are used. Additionally, sound, defect-free red pepper suitable for tarhana, onions, tomato paste-grade tomatoes, and dried mint free of mycotoxins and pesticides (moisture content <10%) are used. For the red pepper included in the composition of Uşak Tarhana, the variety Capsicum annum L. cv. Kapya pepper is used, and to impart a mild spiciness, Sivaslı Pepper (also known as "üç burun") from the Sivaslı district of Uşak, known for its low water content and intense green color, is utilized. The production stages of Uşak Tarhana are summarized in Figure-2. The first stage of Uşak Tarhana production is the preparation of the mixture. The supplied tomatoes, red pepper, onion, and dried mint are finely chopped using a grinder, and full-fat yogurt is added to this mixture. The prepared mixture, known locally as "tarhana ezesi," is then left to ferment at room temperature (22°C) for one day. In the following stage, a pre-prepared sourdough and wheat flour are added to the mixture, and the dough is kneaded until a soft consistency, similar to an earlobe, is obtained. The created dough is covered with a clean cloth and left to ferment at room temperature (22°C). The fermentation should last for 21 days, with locals noting that fermentation is complete when the dough rises and falls twice. The fermentation process is crucial for the quality and characteristics of the product, as beneficial microorganisms (lactic acid bacteria and yeast) in the flora work to produce lactic acid and aromatic compounds using carbon and nitrogen sources present in the environment. To prevent the dough from overflowing during fermentation, pressing and mixing are performed to aerate the dough. At the end of fermentation, the initial pH of the dough, which is in the range of 4.5-5.0, decreases to 3.70. Additionally, the acidity value passing into ethyl alcohol should be at least 10 and at most 35. The acidity level of tarhana is determined by weighing 10 g of tarhana to an accuracy of 0.01 g and placing it in an Erlenmeyer flask (a thin, elongated glassware commonly used in boiling solutions, stirring solutions, and titration processes where rapid evaporation is not desired). Then, 50 mL of ethanol (at 20°C) is added. The flask is closed, vigorously shaken for 5 minutes, and the contents are filtered through filter paper. From this filtrate, 10.0 mL is taken, and distilled water is added until the color of the filtrate changes. A few drops of phenolphthalein indicator solution are added until a constant pink color is obtained, and it is titrated with 0.1 N sodium hydroxide solution. The amount of sodium hydroxide solution consumed is multiplied by 5 to determine the acidity level of tarhana. After 21 days, the fermented and flavored tarhana dough is divided into small pieces and spread on a clean cloth for drying in the shade. However, each day, these pieces are further reduced in size to expedite and enhance the drying process. In the final stage of production, grinding is performed. Dry tarhana dough is manually rubbed to achieve thorough thinning. After grinding, tarhana particles are passed through a sieve to separate large particles. The moisture content in Uşak Tarhana should be reduced to below 10%. In the last step, the granulated Uşak Tarhana is filled into cloth bags of the desired size and stored under cool conditions. Commercial tarhana production can be carried out following traditional methods, using tools and equipment made of stainless steel.