Beypazarı Carrot Lokum

Beypazarı Carrot Lokum is a fruit-flavored lokum variety closely associated with the Beypazarı district of Ankara Province, prepared using traditional production methods. Registered with a geographical indication on 20 January 2022, this product is protected under Law No. 6769 on Industrial Property. The registration process was carried out by the Beypazarı Chamber of Commerce, formally establishing the product’s link to its geographical origin.

Beypazarı Carrot Lokum is a lokum with low gel consistency, a matte orange color, and a smooth texture, made primarily from carrots that have been boiled and pureed. The surface of the product is coated with grated coconut and is typically cut into cubes of approximately 2 cm. Its low shine and unique texture are among the main features distinguishing it from other fruit-flavored lokum varieties.

The Beypazarı district has historically been one of Türkiye’s major carrot-producing regions. In this context, carrot lokum holds a deeply rooted place in the local culinary culture. The product’s reputation has become inseparable from its geographical boundaries, not only through physical production but also through its integration with cultural heritage. Consequently, all stages of Beypazarı Carrot Lokum production are carried out exclusively within the boundaries of the Beypazarı district.

Traditional methods are used in production. The carrots used must be grown and harvested within the defined geographical area. After cleaning and washing, the carrots are boiled for approximately one hour and then processed into puree using cutting machines. For a batch of approximately 100 kg of lokum, the following ingredients are used:

55–60 kg carrot puree

75–80 kg white sugar

55–60 liters drinking water

7.5–8 kg natural corn starch

100–120 g citric acid

Sugar, water, starch, and citric acid are boiled in a cooking vessel; carrot puree is then added and the mixture is cooked for 6–7 hours. The resulting lokum mass is poured onto trays approximately 2 cm thick and left to rest at room temperature for at least one day. Once rested, the lokum is cut into cubes using specialized cutting blades on tables coated with grated coconut, after which the surfaces are again coated with grated coconut.

Beypazarı Carrot Lokum can be stored for up to six months in packaging suitable for food contact, at a temperature of 15–16 °C and in dry environments.

The production process is monitored by a control authority established under the coordination of the Beypazarı Chamber of Commerce. This authority consists of representatives from the Beypazarı Municipality, the District Directorate of Agriculture and Forestry, the Association of Grocers and Distributors, and the Chamber of Commerce. Inspections are conducted at least once annually and may also be carried out at any time upon complaint or need.

During inspections, the following are verified: whether the carrots are sourced from within the geographical boundary, their use in pureed form, compliance with the production method, the product’s appearance and dimensions, and the correct use of the geographical indication mark, logo, and labeling. The registering institution holds the legal authority to enforce measures for the protection of the product.