Abstract
The molasses produced in a widespread manner in Turkey, loved by people, often as simple or traditional breakfast consumed is a product. Molasses, traditionally grapes, mulberries, figs, apples, and sugar from fruits that contain sugar, such as liquid or solid the form are manufactured. In this study, 18 kinds of molasses varieties made of production traditionally in different regions of Turkey have been identified. The survey was carried out in 53 provinces and 74 districts. Molasses types were observed from the mentioned fields and the information regarding local names, medicinal using and production methods obtained questioning the local people. The production of molasses is an important source of income for people in the local region. Fruit and herbal materials collected to make molasses are gathered directly by the local villagers, especially unemployed people with financial difficulties. While grape molasses is consumed for food purposes in almost every province in Anatolia, especially Juniper, Pine and Carob are consumed for health purposes. Gezo (Oak) molasses produced in a very narrow area in Anatolia is interesting molasses produced from acorns and leaves.
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