Kastamonu Chestnut Honey

Kastamonu chestnut honey is a monofloral honey variety registered with its geographical origin name, unique to Kastamonu Province. This product is produced by bees utilizing the nectar from the region’s extensive chestnut forests during a short nectar flow period. The limited diversity of nectar-bearing plants in the area ensures that the honey contains a high proportion of chestnut pollen. The expression “Kastamonu chestnut honey” and its geographical origin emblem are used on the product itself or its packaging.

Kastamonu chestnut honey is primarily obtained from the flowers of chestnut trees (Castanea sativa) and possesses a distinctive color, taste, and aroma profile. Its defining characteristic is the presence of at least 70% chestnut (Castanea sativa) pollen. This high concentration of chestnut pollen imparts a dark brown color, a slight bitterness, and a characteristic chestnut aroma to the honey.

The chemical and physical properties of the honey are as follows:

• Proline content is at least 670 mg/kg.
• pH value ranges between 4.00 and 6.00.
• Moisture content does not exceed 20%.
• Electrical conductivity is at least 0.8 mS/cm.
• Diastase number is at least 8.
• HMF (Hydroxymethylfurfural) content does not exceed 20 mg/kg.
• The combined amount of fructose and glucose must be at least 61.5 g per 100 g.

Kastamonu chestnut honey is offered for consumption in either comb honey or strained honey form.

The production of Kastamonu chestnut honey involves beekeeping practices specific to the region’s geographic and climatic conditions. The flowering period of chestnut trees can extend from late May to July depending on altitude. Nectar flow typically occurs between June 1 and June 30. Due to the short duration of the nectar flow period, it is essential that the worker bee population in the colony reaches its peak during this time.

The production method includes the following stages:

• Colony Preparation: After the previous season’s honey harvest, the process of preparing the colony for the next nectar flow begins. This includes parasite control measures.

• Supplementary Feeding: After the nectar flow period, the reduction in nectar and pollen sources causes the queen to decrease egg-laying. To prevent nutritional deficiencies in the colony, supplementary feeding with substitute feed and syrup is applied. This procedure must be completed before October 1 to avoid increasing winter losses.

• Wintering Conditions: Colonies prepared for winter must maintain a minimum population of six frames of bees (approximately 15,000 worker bees). Hives must be protected from moisture, positioned facing south, and tilted slightly forward by 5%. Hives are kept stationary to prevent the winter cluster from dispersing.

• Spring Maintenance: General beekeeping and hive inspections are conducted in February and March. During April and May, on days when the temperature reaches 15 °C or higher, brief internal hive inspections are carried out to replace damp and dirty hives with dry and clean ones.

• Colony Support: During the nectar flow period, colony support methods are applied to achieve high yields. These methods increase the bee population to 80,000 or more.

• Honey Harvest: The start of the honey collection period is indicated by the sealing of honeycomb cells with wax and the intense scent of nectar. Honey is considered mature when at least three-quarters of the frames are sealed by bees. Harvesting begins early in the morning or in the late afternoon after the nectar flow has ceased, to minimize robbing behavior.

• Straining and Packaging: Fully filled frames are sold as comb honey. Partially filled frames are extracted using a centrifuge to produce strained honey. The straining process is carried out in a room maintained at 25–35 °C to ensure honey fluidity. After straining, the honey is stored in a settling tank for at least two to three days before being filled into food-grade packaging.

The geographical boundary of Kastamonu chestnut honey is Kastamonu Province.

A four-member committee, coordinated by the Kastamonu Beekeepers Association and comprising one expert each from the Kastamonu Provincial Directorate of Agriculture and Forestry, Kastamonu Municipality, Kastamonu University, and the Kastamonu Beekeepers Association, is responsible for monitoring compliance with the registered production standards and product characteristics.

Inspections are conducted regularly twice a year, and additionally in response to complaints or as deemed necessary.

• First Inspection (May): The number of hives and production capacities within the geographical boundary are recorded and verified. Compliance with production methods, including maintenance procedures, is assessed.

• Second Inspection (June, July or August): The authenticity of the honey is verified by analyzing pollen type, proline content, sugar profile, moisture level, and the correct use of the “Kastamonu chestnut honey” designation and geographical origin emblem.