Aktaş, NazanCebirbay, Muhammet Ali2020-03-262020-03-262010Aktaş, N., Cebirbay, M. A., (2010). A Traditional Helva in Turkey: Koz Helva. Journal of Food Agriculture & Environment, 8(2), 213-215.1459-0255https://hdl.handle.net/20.500.12395/24562This study aimed to record the ingredients, recipe and production stages of koz helva, and to make it known internationally. The qualitative research method was used in the study and the data were collected in the Western Black Sea Region in Turkey. The components of helva were sugar, drinking water, Radix saponariae Albae sive L. root extract, sour salt and walnut. In production phase of koz helva production, some similarities and differences were found between the traditional and industrial production methods. The standard recipes be determined, and research-development activities be held to put this traditional product into international food market.eninfo:eu-repo/semantics/openAccessHelvaTurkish helvaKoz helvaTraditional foodHelva processArticle82213215N/AWOS:000279317500041Q4