Erzurum Flour Halva

Erzurum un helvası is a sweet produced in the province of Erzurum and registered by the Turkish Patent and Trademark Office on 07.07.2025 under registration number 1751. The applicant for this product, which holds a geographical indication of the trademark type, is the Erzurum Chamber of Commerce. The product is classified under the group of bakery and confectionery products, dough-based items, and sweets.

Erzurum un helvası is a halva containing the registered Erzurum butter (Registration No: 1244), wheat flour, and white powdered sugar. Depending on the sweetening method—whether powdered sugar is added directly or dissolved in water—the product may have a crisp texture with discernible sugar granules or a softer, smoother consistency. Upon cooling, the halva hardens but softens again when gently warmed. It is shaped using the tip of a spoon, topped with coarsely chopped walnut kernels, and typically served in 100-gram portions.

The production of Erzurum un helvası uses 75 g of Erzurum butter, 330 g of wheat flour, 250 g of white powdered sugar, and 100 g of coarsely chopped walnut kernels. The production stages are as follows:

• Erzurum butter is melted in a pot, and flour is added on top.
• The mixture is stirred from the bottom of the pot and roasted over low heat for approximately 30 minutes.
• Sweetening is performed using one of two methods: white powdered sugar is added while the roasted flour is still hot and mixed thoroughly, OR white powdered sugar dissolved in 100 ml of water is added and mixed.
• The sweetened halva is evenly spread onto a serving tray while still warm.
• It is shaped with the tip of a spoon and sprinkled with coarsely chopped walnut kernels.

The product is sold in packaging suitable for food contact. It can be stored for up to one month in a sealed container in a refrigerator.

The geographical boundary is defined as the province of Erzurum. The product’s deep-rooted history in Erzurum, its cultural role in local cuisine (served on special occasions such as holidays, celebrations, weddings, farewells to soldiers, and on the 3rd, 7th, and 40th days after a funeral), and the mandatory use of registered Erzurum butter in its production establish its intrinsic link to the geographical area. Therefore, all stages of the production of Erzurum un helvası must be carried out within the defined geographical boundary.

Monitoring is coordinated by the Erzurum Chamber of Commerce. The monitoring body consists of a three-member panel comprising one expert representative each from the Erzurum Chamber of Commerce, the Hotel, Restaurant and Catering Services Department of Atatürk University School of Applied Social Sciences, and the Erzurum Food Control Laboratory Directorate.

Monitoring is conducted at least once annually on a regular basis, and also at any time when deemed necessary or upon complaint. The following criteria are used during inspections:

• Whether registered Erzurum butter (No: 1244) is used in production.
• Appropriateness of other ingredients.
• Compliance with the production method, particularly regarding the roasting of flour and the sweetening process.
• Conformity of the product with its specified characteristics.
• Control of packaging and storage conditions.
• Proper use of the term “Erzurum un helvası”, its logo, and the trademark emblem.