Gaziantep Zahter Honey

Gaziantep zahter honey is a monofloral honey with a dominant zahter (Thymbra spicata L.) aroma, produced from the nectar of zahter plants naturally growing in the mountainous regions of Gaziantep province. Registered on March 24, 2022, as a product of origin (menşe adı) by the Gaziantep Commodity Exchange, this honey has been produced since the 1900s and is recognized under Law No. 6769 on Industrial Property as a geographically indicated product.

Gaziantep’s location in the transitional zone between Mediterranean and Eastern Anatolian climates, with hot, dry summers and mild winters, contributes to the honey’s unique qualities. The annual average rainfall is 344 mm, dropping to 5–8 mm in June and July. This low humidity enhances the concentration of aromatic compounds in the zahter plant, resulting in a distinct flavor profile in the honey. Zahter thrives in the region’s shrubland areas, which serve as its primary habitat.

Production Characteristics

The honey is produced by Anatolian bees (Apis mellifera anatoliaca) and Syrian bees (Apis mellifera syriaca) using both stationary and migratory beekeeping methods. In stationary beekeeping, hives remain in one location year-round, while in migratory beekeeping, hives are moved based on the zahter flowering period and climate conditions. Hives are placed within a 3–5 km radius of zahter-rich areas.

Hives are constructed from well-dried woods such as juniper, oak or pine, designed to ensure bee comfort and proper ventilation. The harvest period occurs annually between July 1 and July 15.

Chemical and Pollen Composition

Gaziantep zahter honey has a maximum moisture content of 17%, contributing to its durability and thickness. The sucrose content is capped at 4 g/100 g, reflecting the honey’s natural sugar balance.

• Total fructose and glucose: Minimum 60 g/100 g, determining sweetness and energy value.
• Free acidity: Maximum 15 meq/kg, defining the honey’s acidic profile.
• Electrical conductivity: 0.19–0.40 mS/cm, indicating mineral content.
• Diastase number: Minimum 8, reflecting enzyme activity and freshness.
• HMF (hydroxymethylfurfural): Maximum 15 mg/kg, confirming minimal heat processing and natural integrity.

Pollen analysis shows zahter (Thymbra spicata L., Lamiaceae) as the dominant pollen, comprising 45–60%. Additional pollens include Astragalus (Fabaceae) at 10–15% and Apiaceae at 7–8%. This pollen profile scientifically supports the honey’s monofloral character and zahter-derived aromatic intensity.

Production Process

The honey undergoes the following stages:

1. Harvesting
2. Filtering
3. Heating (25–30°C)
4. Resting
5. Filling
6. Packaging
7. Sale

Inspection and Protection

The inspection process is coordinated by the Gaziantep Commodity Exchange, with a team including representatives from the Şehitkâmil Chamber of Agriculture and the Gaziantep Beekeepers’ Association. Inspections occur at least annually, with additional checks as needed or in response to complaints. Criteria include the suitability of bee colonies, hive placement, adherence to production methods and chemical analysis of the honey.

The product packaging or business must visibly display the “Antep Zahter Balı / Gaziantep Zahter Balı” label and the origin designation logo.