Pomegranate Molasses Production in Masyaf Provides Income for Families

Many families in Qayroun village, in the Masyaf area of rural Hama, maintain the production of pomegranate molasses as an inherited culinary trade and important source of income. The process involves stages starting with harvesting and juicing the fruit, and ending with thickening the juice and spreading it until it achieves its distinctive texture, combining agricultural investment with the preservation of a traditional regional product.

Yuland Hussein, a resident of the village, told SANA on Monday that the production of pomegranate molasses begins by separating the fruit and juicing it mechanically, then filtering the juice to remove impurities and boiling it for periods that may last from one to two days depending on the production volume. She explained that producing one kilogram of molasses requires approximately 10 to 15 kilograms of pomegranate fruit.

Production and Marketing Stages

Hussein noted that the juice is spread on the surface after boiling until it becomes viscous, then packaged. She pointed out that relying on manual labor allows for the production of natural molasses free from additives, while the income from the trade depends on the success of marketing the product. She added that utilizing pomegranate fruit is not limited to molasses production; the peels are used for certain purposes, and the seeds are invested in producing certain types of za'atar, allowing for the use of different parts of the fruit.

For her part, Hiyam Haji, a resident of the village, explained that the work begins with harvesting the fruit from agricultural lands, transporting it, washing it, separating it, and juicing it, followed by boiling the juice and spreading it on the surface for a period that may reach two weeks. Haji clarified that the trade constitutes the primary source of income for her family, helping her secure her children's needs amid living conditions.

Pomegranate molasses is used in preparing various dishes and sauces, and is characterized by its sour taste leaning towards sweetness. It is considered a traditional food product in the local cuisine, used for seasoning foods and imparting a distinctive flavor.

Source: Syrian Arab News Agency (SANA)