Erzincan Üzümlü Sarucu

Erzincan Üzümlü Sarucu is a traditional product unique to the Üzümlü district of Erzincan Province. It is produced by splitting the geographically protected Cimin Grape in half, drying it, inserting walnuts grown in the region into the split halves, and then threading the components onto cotton thread for further drying. The grapes and walnuts used in its production are fundamental elements of local agricultural output.

Erzincan Üzümlü Sarucu is a traditional product unique to the Üzümlü district of Erzincan Province in Turkey’s Eastern Anatolia Region. Registered as a geographical indication under the “mahreç işareti” type, this product is obtained by combining grapes and walnuts using traditional methods. Erzincan Üzümlü Sarucu is prepared by splitting the geographically protected Cimin Grape in half, drying it, placing local walnuts inside the halves, and then threading all components onto cotton thread for additional drying.

Erzincan Üzümlü Sarucu possesses high nutritional value and a distinct regional character due to its rich content of natural sugars, fiber, organic acids, and ascorbic acid. While its compositional properties vary within defined limits, its general profile is as follows:

• Water-soluble solid content (%): 87.8 – 92.8
• Total sugar (%): 6.45 – 7.68
• Fructose (%): 24.2 – 33.7
• Glucose (%): 11.4 – 16.5
• Sucrose (%): 12.5 – 17.0
• Water activity (aw): 0.19 – 0.42
• Dietary fiber (%): 0.441 – 0.544
• Titratable acidity (%): 16.3 – 19.0
• Tartaric acid (mg/kg): 0.54 – 1.11
• Malic acid (mg/kg): 395.0 – 1927.1
• Citric acid (mg/kg): 471.2 – 2521.3
• Ascorbic acid (mg/kg): 66.1 – 336.6

These components are key parameters influencing both the sensory properties and shelf life of the product.

The production of Erzincan Üzümlü Sarucu consists of two main stages: drying the Cimin Grapes and threading the grape and walnut components onto thread for further drying.

First, large, high-quality Cimin Grapes are separated from their clusters and cut in half lengthwise, without fully detaching the two halves. The seeds are removed, and the grape halves are spread on wooden racks and covered with clean cloths to begin the drying process. Over approximately three days, the weight of the grapes decreases by 75–80%.

Half walnut kernels are inserted into the dried grape halves. Three dried grape halves are stacked and wrapped around one half walnut, then threaded onto cotton string. To prevent the walnuts from cracking, they must either be used fresh or moistened before processing. After threading, the product undergoes a second drying phase, which takes 24–48 hours under sunlight.

The dried and threaded Erzincan Üzümlü Sarucu is packaged in a manner that prevents exposure to air and stored in cool environments.

Erzincan Üzümlü Sarucu represents a cultural heritage resulting from centuries-old regional techniques of drying grapes and combining them with walnuts. The methods used in its production are based on traditional knowledge passed down through generations of the local population. Particularly, the processing of grapes, their combination with walnuts, and their threading onto strings involve skilled local techniques. As a result, the product has a strong association with its geographical origin.

Production of the product is restricted exclusively to the boundaries of the Üzümlü district of Erzincan Province. This region, where Cimin Grapes are cultivated and walnuts are produced, plays a decisive role in conferring the product’s distinctive characteristics. The unique natural conditions of the geographical area, the raw materials used, and the traditional production knowledge are fundamental elements that define the product’s unique qualities.

The production and market placement of Erzincan Üzümlü Sarucu are monitored through a control system coordinated by the Üzümlü Village Services Association. The monitoring mechanism is carried out at least once a year by a committee composed of representatives from the Üzümlü Municipality and the Üzümlü District Directorate of Agriculture and Forestry, and can be conducted at any time if necessary. During these inspections, the suitability of raw materials, adherence to production methods, and correct use of