Battalgazi Poppy-Infused Mulberry Paste

Battalgazi Poppy-Dark Mulberry Paste is a traditional product unique to the Battalgazi district of Malatya province, protected under geographical indication status. This soft-textured paste is produced using only natural ingredients: dark mulberry juice, poppy seeds, milk, flour, starch, apricot kernels, internal walnut, internal almond, sesame, and water.

The main raw materials used in the production of Battalgazi Poppy-Dark Mulberry Paste are: dark mulberry juice, poppy seeds, milk, flour, starch, water, apricot kernels, internal walnut, internal almond, and sesame. The paste is made from a mixture (known as “bulamaç” or “herle”) derived from processing these ingredients. The product is notable for containing no additives whatsoever.

The physical and chemical properties of Battalgazi Poppy-Dark Mulberry Paste have been defined, with its key parameters as follows:

• Total Dry Matter: 85%
• Total Moisture: 15%
• Total Sugar: 65%
• Total Acidity: 0.2% (total ash insoluble in 10% HCl)
• Total Ash (insoluble in 10% HCl): Maximum 0.2%
• Total Protein: 1.5%
• Crude Fat: 5.5%

These values determine the paste’s structure, shelf life, and storage conditions.

The production of Battalgazi Poppy-Dark Mulberry Paste consists of a series of steps that must be carried out within the defined geographical boundary. The production stages are as follows:

• Mulberries used in production are collected, washed, and separated from leaves and stems.
• The washed mulberries are placed in cloth bags and crushed to extract their juice.
• The filtered mulberry juice is boiled to produce the concentrate.
• The pH of the resulting juice must be between 5 and 5.5, and the total ash content must not exceed 3–4%.

• A portion of the obtained mulberry juice is mixed with flour and starch to form a preliminary blend.
• In a separate container, the remaining flour and starch are whipped together with milk and water.
• Both mixtures are transferred to a boiling vessel and cooked. This combined mixture is called “herle” or “bulamaç”.
• After cooking, poppy seeds are added to the herle to prepare it for spreading.

• The herle is evenly spread onto cloths placed on iron grids, ensuring the cloths are free of feathers or foreign matter.
• The thickness of the paste spread must be between 0.5 mm and 2.0 mm.
• After spreading, poppy seeds, almond kernels, walnut kernels, apricot kernels, and sesame are sprinkled evenly over the surface.
• The product is left to dry in a hygienic environment.

• Once dried, the paste is turned upside down onto a flat surface along with the cloth it was spread on.
• The cloth is lightly moistened with water, allowing the paste to separate cleanly from it.
• The separated paste is dried again for a period ranging from 10 minutes to 1.5 hours.

• After the second drying, the paste is folded with starch sprinkled between the layers.
• The product must be stored in dry environments, protected from direct sunlight.
• It remains consumable for up to three months at room temperature and up to six months at temperatures between 5–10 °C.

To produce approximately 150 kg of Battalgazi Poppy-Dark Mulberry Paste, the following quantities of materials are required: at least 60 kg of mulberry juice, 30 kg of milk, 20 kg of starch, 10 kg of flour, 10 kg of poppy seeds, 5 kg of walnut kernels, 5 kg of almond kernels, 5 kg of apricot kernels, 5 kg of sesame, and 30 kg of water.

The production of Battalgazi Poppy-Dark Mulberry Paste must occur within its defined geographical boundary. The product’s reputation is closely tied to the region through its long-standing production tradition and the specialized craftsmanship required. Therefore, all stages of production must be carried out within the boundaries of the Battalgazi district.

The production processes and product quality of Battalgazi Poppy-Dark Mulberry Paste are subject to a specific monitoring mechanism. These inspections are coordinated by the Battalgazi Municipality and conducted by a monitoring body composed of at least three representatives from:

• Battalgazi Municipality Directorate of Culture and Social Affairs,
• Malatya Provincial Directorate of Agriculture and Forestry,
• Malatya Provincial Directorate of Culture and Tourism.

Inspections are carried out at least once annually, but may also be conducted at any time in response to complaints or as deemed necessary. During inspections, the suitability of ingredients and methodologies used in production, as well as the correct use of the designation “Battalgazi Poppy-Dark Mulberry Paste” and its geographical indication emblem, are verified. When required, services may be obtained from public institutions, private organizations, or qualified experts stationed in the region. The entity responsible for registering the product is obligated to initiate and manage legal procedures to protect its rights.