Kabataş Halva

Kabataş helva is a traditional sweet registered with a geographical indication, unique to the Kabataş district of Ordu Province in Türkiye. Its main ingredients are walnuts produced locally, homemade pear or apple molasses, white sugar, wheat flour, and egg whites. It has a chewy consistency and requires a labor-intensive production process. The helva is cut into strips for consumption and matured by resting in copper vessels.

^{Kabataş Helva (}T.C. Kabataş Subdistrict Office⁾

Kabataş helva is primarily composed of homemade pear or apple molasses, walnut kernels, white sugar, wheat flour, and egg whites. The walnuts used in the product are sourced from local walnut varieties cultivated in the Kabataş district.

The main components of the helva and their associated chemical specifications are defined as follows:

• Fat: 1–4%
• Protein: 4–7%
• Total Sugar (expressed as sucrose): Maximum 60%
• Moisture: Maximum 3.5%
• Ash: Maximum 1%
• Acidity (expressed as oleic acid): Maximum 1.3%
• Walnut content: 25–30% in the final product

Productions that deviate from these ratios are considered non-compliant with the geographical indication registration requirements. The optimal consistency for cutting the helva is between 20–30 °C; once fully cooled, cutting becomes difficult. Cutting the helva into strips is the traditional shaping method.

The ingredients required to produce 10 kg of Kabataş helva are as follows:

• 3 kg walnut kernels
• 4 kg homemade pear or apple molasses
• 2 kg sugar
• 1 kg wheat flour
• 10 egg whites
• 5 g citric acid

The production process begins by simmering the molasses over low heat for approximately two hours, reducing its volume from 4 kg to 2 kg. The sugar is boiled for four hours with half a liter of water to form a syrup. During this process, citric acid is added to lighten the mixture. The molasses and syrup are then cooked together over the stove for two hours, stirring continuously until they reach a chewy consistency, after which the mixture is gradually cooled. When it becomes lukewarm, whipped egg whites are incorporated into the mixture, and the helva is returned to the stove and stirred for another two hours. At this stage, toasted wheat flour is added. In the final step, walnut kernels are mixed into the hot mixture. Once the product attains its characteristic form, it is transferred into tin-lined copper vessels and left to rest for 24 hours. The helva is served in copper containers.

Production equipment must not introduce metal contamination, and the level of hydroxymethylfurfural (HMF) in the product must be kept under control. The sugar used must comply with the Turkish Food Codex Sugar Notice.

^{Kabataş Helva (}AA⁾

Commercial producers of Kabataş helva are obligated to operate in accordance with the production rules, inspection conditions, and packaging standards specified in the geographical indication registration certificate.

The following information must appear on the packaging:

• Producer and packager details
• Place and quantity of production
• Physical and chemical properties of the product
• Geographical indication logo and its size

Packaging materials such as cellophane, aluminum, and plastic-coated boxes are preferred. For long-term storage, vacuum packaging machines must be used. These requirements are particularly important for tourism-oriented sales.

^{Kabataş Helva (}AA⁾

Kabataş helva is a traditional helva variety produced in the Kabataş district of Ordu Province in Türkiye and registered with a geographical indication. The registration process was completed on 18 December 2017, following an application initiated on 5 October 2011 by the Ordu Provincial Directorate of Investment Monitoring and Coordination (Registration No: 282, Application No: C2011/070). The registration type is a geographical indication, and the Kabataş district has been designated as the geographical boundary for this product.

The distinctive qualities of Kabataş helva stem from the use of local walnuts, homemade fruit molasses, and traditional production methods. Production must occur within the boundaries of the Kabataş district. Both raw material sourcing and the production process follow methods unique to this region. Therefore, the product is eligible for registration only when produced within the Kabataş geographical area.

^{Kabataş Helva (}AA⁾

The production processes, suitability of ingredients, labeling, and proper application of the geographical indication for Kabataş helva are monitored by a three-member inspection commission.

Commission members are selected from the following institutions:

• Ordu Directorate of Food, Agriculture and Livestock
• Department of Food Engineering, Faculty of Agriculture, Ordu University
• Ordu Food Control Laboratory Directorate

The production, processing, marketing, labeling, and correct application of the geographical indication for Kabataş helva are inspected in accordance with the specified ingredients and production conditions, as well as general health and hygiene standards. This inspection is conducted annually. The product is evaluated each year using sampling methods, particularly based on compositional ratios as outlined in the tables.

The inspection commission regularly carries out checks on the use of the geographical indication and initiates necessary legal procedures in cases of non-compliant usage. Additionally, the commission provides information to relevant institutions and producers in the production areas regarding the conditions and principles of using the geographical indication. For this purpose, it prepares official announcements and notifications. Commission decisions are made by voting and enter into force based on majority rule.

Within the borders of Türkiye, inspections to ensure compliance with the geographical indication regulations for Kabataş helva are carried out twice a year in locations where production, processing, and marketing occur. Additional inspections may be conducted outside the scheduled timeframe if deemed necessary or upon complaint. The commission may obtain support or services from public institutions, private sector entities, or qualified experts in the field. It is also responsible for carrying out legal procedures to protect the rights of the geographical indication.