Konya Haside Sweet / Konya Kara Helva

Konya Haside Sweet / Konya Kara Helva is a dessert uniquely associated with the province of Konya. Following an application by the Konya Metropolitan Municipality, this product was registered on 20.08.2021 with registration number 861 by the Turkish Patent and Trademark Office as a geographical indication. This geographical indication, with an application date of 17.09.2020, is classified under the product group of bakery and confectionery items, dough products and sweets. The product has a direct link between its reputation and its geographical origin.

Konya Haside Sweet / Konya Kara Helva is produced by roasting wheat flour with unsalted butter and subsequently sweetening it with grape molasses.

The production methodology (based on a reference portion for four people) is as follows:

• One glass of wheat flour is roasted over low heat with half a glass of unsalted butter until it turns pink.
• In a separate container, one glass of grape molasses is heated to a temperature not exceeding 50°C.
• The roasted flour is removed from the heat and poured over the warmed molasses.
• The mixture is thoroughly stirred to prevent clumping and then returned to the heat.
• Stirring is continued until the flour has fully absorbed the molasses.
• The dessert prepared on the stove is allowed to rest for approximately ten minutes after removal from the heat before serving.

The boundary of the geographical indication is defined as the administrative borders of the province of Konya. Due to the product’s historical roots and its established reputation tied to this geographical area, all stages of production of Konya Haside Sweet / Konya Kara Helva must be carried out within this defined geographical boundary.

Monitoring activities are coordinated by the registering body, the Konya Metropolitan Municipality. The monitoring body consists of at least three experts, one each from the Konya Metropolitan Municipality Directorate of Health and Social Services, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Monitoring is conducted regularly once a year; however, it may also be carried out at any time upon complaint or when deemed necessary. Monitoring covers the compliance of raw materials used in production, the production method, and the correct use of the designation "Konya Haside Sweet / Konya Kara Helva" and its geographical indication emblem. The registering institution is responsible for pursuing legal procedures to protect the rights of the geographical indication.