A Culture from the past

When someone utters the word “Boza” (the fermented millet drink) needless to say the first thing that comes to mind is “Vefa Bozacısı.” Chairman of the board Mr. Sadik Vefa was the guest speaker at YESAM’s “Boza” seminar, which got a great response from the audience.

Mr. Vefa who has inheried this business, carries it with the same pride and same traditions as he learned from his father and grandparents. During the seminar he talked about the historical aspects of “boza” as well as the nutritional aspects.

“Boza is a natural drink that contains high levels of vitamins B1, B2, B3 and B6. An average person’s vitamin B need can be met by just drinking 2 glasses of “boza.” It is a high fiber drink and contains no fat therefore we suggest this drink to obese people as well. It is also a suitable drink for people with celiac disease as it does not contain any wheat.  

TÜBİTAK (The Scientific and Technological Resarch Council of Turkey) has done many experiments with boza and found out that “boza” is a living drink and has the ability to renew the flora of the intestines. Due to it’s fermentation, the lactic acid produced makes it a very valuable food product.  It is also highly anticeptic.

Within the last few years some professors have done various research on “boza” and found out that “boza” can fight the cancer cells. It is even advised for sore throat. Obviously we do not insist on these findings and try to promote our drink based on this, but it makes us happy to hear that “boza” is actually very beneficial to human health.”

At the end of the seminar the participants were offered “boza” with roasted chickpeas and cinnamon straight out of an original “boza” cart.

12 February 2014

Lecture video is in Turkish.