Velimese Boza Product Description and Distinctive Features: Velimeşe Boza, produced in the Velimeşe Town of Çorlu district, has gained popularity among passengers traveling between Edirne and Istanbul since it started being sold on trains. Due to the increasing demand for Velimeşe Boza, its widespread production began in Ergene and Çorlu districts. Velimeşe Boza, known by its traditional name since the 1960s, has formed a connection between the specified geographical boundary and Velimeşe Boza. Velimeşe Boza is a fermented cereal-based product prepared by cooking cleaned barley, corn, and wheat grains or their flours with drinking water, adding white sugar, and subjecting it to fermentation according to the appropriate technique. The product has a thick consistency, light yellow color, sweet-sour taste, and acidic aroma. Due to its fermentation, the microflora of the product is mainly composed of lactic acid bacteria and yeasts. The main components used in Velimeşe Boza are barley and corn. Additionally, wheat flour is used in an average proportion of 5% when necessary. Velimeşe Boza is subjected to heat treatment after mixing the main components in specific proportions. After cooling and straining, a certain amount of sugar is added, and the product undergoes fermentation, transforming it into a region-specific product through fermentation by heat-resistant lactic acid bacteria and yeasts that remain in the product. No food additives, flavors, or flavoring food components are used in the production of Velimeşe Boza. This is because natural fermentation introduces various lactic acid bacteria and yeasts into the product. Some bacteria isolated from Velimeşe Boza exhibit probiotic properties, including Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, Leuconostoc citreum, and Lactobacillus brevis. These bacteria restrict the growth of unwanted bacteria in the flora through the production of various antimicrobial compounds (bacteriocins). Production Method: Velimeşe Boza is produced in accordance with Turkish Food Codex regulations and TS 9778-Boza Standard and is presented to the end consumer.The main components, black barley and corn, used in the production of Velimeşe Boza are generally preferred from Uzunköprü and Keşan districts of Edirne province. Ingredient List (The quantities given below are average values): Barley (finely ground barley, 25%), Corn (finely ground corn and/or corn flour, 70%), Wheat flour (5% if necessary), Sufficient water according to production quantities, White powdered sugar, approximately 20% of the total mass of the resulting raw boza. Mixing and Soaking: Barley, corn, and, if necessary, wheat flour are mixed in the specified proportions in the ingredient list. The mixture is soaked with approximately twice the amount of water at around 30°C. The soaked mixture is left overnight. Boiling: The obtained mixture is continuously stirred and boiled for approximately 2 hours with approximately five times the volume of water. Cooling and Straining: The boza paste obtained after boiling is left to cool. After cooling, the raw boza is diluted by stirring it with approximately 2.5 times the amount of water. Straining is performed to obtain sugarless raw boza, and the remaining solid part is separated. Sugar Addition: The strained raw boza is cooled from approximately 30°C to 11°C by stirring. Approximately 20% of white powdered sugar is added to the obtained raw boza. Fermentation: No additional or starter culture is added for fermentation. A fermentation process of 24 hours at an average of 25°C is recommended.