Konya's Grape Varieties and Molasses Tradition

The cultivation of grapes in Konya dates back to ancient times. Depictions of vineyards and grapes can be observed in the stone reliefs at the İvriz location in Ereğli District and in the ancient artifacts in the Aladağ Valley. Archaeological excavations have revealed that viticulture culture in Anatolia can be traced back to around 3500 BCE.

Since the 1980s, the Tekirdağ Viticulture Research Institute has maintained a National Collection of 50 grape varieties, many of which originate from Konya.

In the Konya region, grape molasses has always been a prominent processed product. A notable example is “Aladağ Molasses,” produced from Aladağ grapes and widely made in areas like Hadim, Taşkent, Bozkır, and Güneysınır. This molasses has been an essential flavor for the people of Anatolia for centuries.

The History of Viticulture in Anatolia

Turkey enjoys an ideal climate for grape cultivation. Being the origin of the vine, it has a long and deeply ingrained tradition of viticulture. Archaeological excavations trace the presence of grape cultivation in Anatolia as far back as 3500 BCE. Over time, vineyards in the region gained renown, and during the Turkish civilizations, grape cultivation spread globally.

Archaeobotanical evidence points to the Middle East and the Aegean as the first areas where vines were cultivated. Signs of viticulture culture have been found in settlements dating back to the Early Bronze Age (around 3000 BCE) in the Eastern Mediterranean (Söylemezoğlu, 2005: 2).

Excavations across Turkey have uncovered numerous artifacts with grape-related reliefs, confirming the prominence of viticulture in these regions. Many of these findings date to prehistoric times and serve as testament to the deep-rooted tradition of viticulture in Anatolia (Anonymous, 2007b).

The History of Molasses

The earliest mention of molasses in Turkish literature dates back to 1940 with the publication of “Technical Research on Grape Molasses.” Studies continued in later years. Molasses has long been a staple of Turkish cuisine, and while various fruits can be used to produce it, grapes remain the most common source (Batu, 2006).

Turks initially developed molasses as a way to preserve food, ensuring that perishable grapes could be stored while providing a valuable source of sweetness (Sürücüoğlu & Çelik, 2003: 20). Molasses, with its rich nutritional content, has become a beloved traditional food in Turkey, and its production from various fruits—including grapes, figs, and mulberries—gives rise to different types, like grape molasses and mulberry molasses (Karababa & Develi Isikli, 2005: 357).

Before sugar became widely available, sweets in Turkey were primarily sweetened with honey and molasses. In the Seljuk era, molasses was used as a sweetener in halvah, and the saying “Add molasses to kavut if you are wise, it will hold together” reflects its importance in traditional desserts (Baysal, 1997: 118).

Grape Varieties and Molasses in Konya

Konya and Karaman, particularly in their mountainous areas, are home to a rich variety of grapes and a long tradition of viticulture. Archaeological artifacts in the region, including those found in İvriz and Aladağ, highlight this ancient practice. Today, many of the vineyards in Konya maintain traditional structures, though modern vineyard examples can be found in almost every district.

Some of the grape varieties historically grown in the Konya region include Ağ (Ak) Grape, Ala İdris, White Camel’s Eye, and many others. A significant collection of these varieties was cataloged at the Tekirdağ Viticulture Research Institute in the 1980s. In addition, local varieties like Alanya Grape (Bozkır-Hadim) and Gaziantep Grape (Hadim-Güneysınır) are still cultivated in the region (Kara & Beyoğlu, 1995).

Molasses Production

Molasses production in Turkey dates back centuries, with little change in traditional techniques over the years. The must, derived from fresh or dried grapes, is mixed with molasses soil, filtered, and then thickened over an open flame. This method results in a clear and dark-colored molasses, due to caramelization during the boiling process (Batu, 1991: 80).

Traditional Molasses Making in Konya

The long history of viticulture in Konya is reflected in its ongoing molasses production. The highest grape yields come from districts such as Hadim, Bozkır, and Güneysınır, where molasses is a significant part of local livelihoods. While molasses production continues in many areas, including Konya city center, the output remains relatively small. Dried grapes, often made using molasses, are the most common processed grape product in the region.

Aladağ Molasses: A Taste of Juniper Since Roman Times

In the Aladağ region, locals have long produced molasses from the grapes they harvest, especially the “sour black” variety. This tradition, which has continued for centuries, involves boiling the grapes with juniper wood for five to six hours to achieve the distinct flavor of Aladağ Molasses. No additives are used, and the natural production process gives this molasses its unique taste.

Aladağ Molasses is highly valued for its flavor, with the boiling process in copper cauldrons and the use of juniper wood being key to its distinctiveness. Though production remains small-scale, it continues to be an important source of income for local communities.