The cones are first split in half using a wooden or metal mallet, often on stone surfaces in the courtyards of village houses. After splitting, they are thoroughly washed in large basins or traditional stone pools to remove dust, resin buildup, and insects. Women, elders, and younger family members typically work side by side, cleaning the cones and sorting them according to size and quality. This stage can take several hours and is accompanied by conversations, tea breaks, and storytelling, reinforcing community ties.
Once cleaned, the cones are placed in oversized copper cauldrons—some of which have been in use for generations. Water is added in calculated amounts, and the cauldrons are set over wood-burning fires using local pine branches and dried kindling. The mixture is simmered slowly for hours, sometimes even days, as the pine cones release their natural juices and aroma. Villagers frequently stir the liquid with long wooden paddles to ensure even extraction. As the water reduces, the mixture thickens into a dark, fragrant molasses known locally as “çam pekmezi.”
The process requires patience and skill, with experienced artisans supervising the heat levels to prevent scorching. In some households, the molasses is filtered before final reduction to remove excess pulp or debris. Once it reaches the desired consistency, the molasses is cooled and stored in glass jars, clay pots, or tin containers. Families often keep a portion for personal use and sell the rest at local markets, festivals, or to traders who distribute it across the region.
Pine cone molasses is valued not only for its deep, smoky-sweet flavor but also for its reputed medicinal properties. Locals believe it can help alleviate respiratory issues, boost immunity, and support digestion. It is commonly consumed by mixing it with water, drizzling it over bread, or using it as a natural sweetener in desserts and herbal remedies.
The production period transforms the harvest season into a shared cultural event. Neighbors assist each other with gathering wood, carrying cauldrons, and packaging the final product. Younger generations learn by observing their elders, helping preserve the knowledge despite modernization and rural depopulation.
Economically, the tradition provides supplementary income for many households, particularly women and small-scale farmers. The practice also draws interest from tourists and researchers, who visit the plateau to observe the process and explore the broader cultural heritage of Bergama, a region already rich in ancient history and UNESCO-recognized sites.
Despite the increasing availability of industrially produced sweeteners, the demand for handcrafted pine cone molasses remains strong, driven by its authenticity, natural ingredients, and cultural significance. Efforts by local cooperatives and municipalities aim to protect the practice, promote sustainable harvesting of pine resources, and market the product under geographic indication labels.
This enduring tradition reflects the deep connection between the people of Kozak Plateau and their natural environment, blending craftsmanship, communal life, and regional identity into a seasonal ritual that continues to shape both social bonds and the local economy.
A view of the traditional production of pine cone molasses using cones from red pine trees is seen on the Kozak Plateau in the Bergama district of Izmir, Turkiye, on October 10, 2025. The Kozak Plateau, known for its dense red pine forests and long-standing agricultural customs, has been a center of this unique practice for decades. Fresh cones collected from the surrounding woodlands since May are carefully selected and transported to village homes, where families begin the preparation process.
The cones are first split in half using a wooden or metal mallet, often on stone surfaces in the courtyards of village houses. After splitting, they are thoroughly washed in large basins or traditional stone pools to remove dust, resin buildup, and insects. Women, elders, and younger family members typically work side by side, cleaning the cones and sorting them according to size and quality. This stage can take several hours and is accompanied by conversations, tea breaks, and storytelling, reinforcing community ties.
Once cleaned, the cones are placed in oversized copper cauldrons—some of which have been in use for generations. Water is added in calculated amounts, and the cauldrons are set over wood-burning fires using local pine branches and dried kindling. The mixture is simmered slowly for hours, sometimes even days, as the pine cones release their natural juices and aroma. Villagers frequently stir the liquid with long wooden paddles to ensure even extraction. As the water reduces, the mixture thickens into a dark, fragrant molasses known locally as “çam pekmezi.”
The process requires patience and skill, with experienced artisans supervising the heat levels to prevent scorching. In some households, the molasses is filtered before final reduction to remove excess pulp or debris. Once it reaches the desired consistency, the molasses is cooled and stored in glass jars, clay pots, or tin containers. Families often keep a portion for personal use and sell the rest at local markets, festivals, or to traders who distribute it across the region.
Pine cone molasses is valued not only for its deep, smoky-sweet flavor but also for its reputed medicinal properties. Locals believe it can help alleviate respiratory issues, boost immunity, and support digestion. It is commonly consumed by mixing it with water, drizzling it over bread, or using it as a natural sweetener in desserts and herbal remedies.
The production period transforms the harvest season into a shared cultural event. Neighbors assist each other with gathering wood, carrying cauldrons, and packaging the final product. Younger generations learn by observing their elders, helping preserve the knowledge despite modernization and rural depopulation.
Economically, the tradition provides supplementary income for many households, particularly women and small-scale farmers. The practice also draws interest from tourists and researchers, who visit the plateau to observe the process and explore the broader cultural heritage of Bergama, a region already rich in ancient history and UNESCO-recognized sites.
Despite the increasing availability of industrially produced sweeteners, the demand for handcrafted pine cone molasses remains strong, driven by its authenticity, natural ingredients, and cultural significance. Efforts by local cooperatives and municipalities aim to protect the practice, promote sustainable harvesting of pine resources, and market the product under geographic indication labels.
This enduring tradition reflects the deep connection between the people of Kozak Plateau and their natural environment, blending craftsmanship, communal life, and regional identity into a seasonal ritual that continues to shape both social bonds and the local economy.
