Grown in Akkışla district since the 1980s, Akkışla Gilaburusu belongs to the Viburnum opulus species and is a perennial shrub-shaped plant that can grow to a height of approximately 1.5-4 meters. It is grown in the natural habitat around the Kesdoğan spring water, which passes through Akkışla Gilaburu, Akkışla district, and in gardens called closure. Kesdogan spring water is used in both irrigation and brine of the product. In the production in closed gardens, the plant is not grafted with a different plant, it is one type. There are 30-40 chickpea-sized, bright red fruits in the clusters of the plant, which bears fruit in autumn. Among the traditional winter preparations, gilaburu is collected in Akkışla district in autumn and brine is made. Fruits ripened in brine are taken out of the brine for consumption and their juice is squeezed. As a result of this traditional production, a festival is held every year in Akkışla district. In the old days, 40-50 liters of glazed earthen jars were brined, but today, 20-30-liter big drums have taken the place of earthen cubes. In Akkışla district, gilaburu is grown in clay loam soil with high water holding capacity and slightly alkaline soil with a pH value of 7.55. Thanks to the high content of potassium and phosphorus in the soil, the number of fruit grains per cluster is higher. The high amount of lime ensures that the product has a basic character. The slightly alkaline and high water holding capacity clay loam soil structure unique to the Akkışla region and the fact that the region where it is grown is 1350 meters above the sea and surrounded by mountains, the alkaline nature of the Kesdoğan spring water passing through the region, the number of fruits per cluster, which is the unique feature of Akkışla Gilaburus, is high. and makes it coarse-grained. Akkışla Gilaburus received the mark of origin on 12.02.2021.