The villages in Turkey’s Kurdish-majority provinces of Mardin (Merdin) and Batman (Êlih) are a vivid display of colours at this time of the year as the grape harvest goes on alongside the production of grape molasses and dried fruit pulps, which are both sold at market and consumed by villagers throughout the winter.
The indigenous Mezrone grape, globally renowned for its unique flavour, is harvested and consequently processed for the production of grape molasses.
Villagers in the Zinnar district of Mardin spoke to Mesopotamia News Agency, explaining the traditional methods used in the production of grape molasses or pekmez, and its economic significance for the people in the area.
Murat Atmış, a villager working in his family vineyard, said that the Mezrone was the most delicious grape in the region, and that it was also used in production of sweet walnut sausages and fruit pulps.
Another villager, İzzettin Başçı, said that soil added during the boiling of pekmez was one of the most important factors for obtaining a fine product and a technical talent and expertise was of vital importance for a good result.
Meanwhile Ayşe Başçı indicated that they earned a living almost solely by pekmez production, noting how difficult it is to produce.
