Munzur Balı

In the high altitudes of Tunceli, Munzur Honey, produced from the region’s rich plant flora, has been registered as a geographical indication (origin name) by the Turkish Patent and Trademark Office on 19 February 2024. This honey, long produced in the region, has been officially registered through initiatives by the Tunceli Provincial Directorate of Agriculture and Forestry, ensuring quality assurance in both production and marketing processes.

Munzur Honey (Geographical Signs Portal)

Geographical Area and Floristic Richness

The Munzur Valley, beginning 8 km from Tunceli and extending to the Munzur Mountains, covers an area of 42,000 hectares and was declared a National Park in 1971. The valley’s rivers, waterfalls, and steep mountain slopes cause sunlight to reflect at varying angles, enhancing the region’s floristic diversity. Over 1,000 plant species grow here.

Prominent plant species in the Munzur Valley’s flora include single-tooth garlic, everlasting flower, bear rose, sakayık, chanterelle mushroom, wormwood, alı gelin, wild poppy, snowdrop, çiğdem, purple nevruz, ışkın, and narcissus flowers, many of which are endemic. This rich flora directly influences the honey’s aroma, color, and texture.

Characteristics of Munzur Honey

Munzur Honey is a floral honey produced by colonies of the Anatolian honey bee (Apis mellifera anatoliaca) and is characterized by a yellowish to greenish hue. It is marketed both as filtered honey and comb honey.

Physical Properties:

Chemical Properties:

These values demonstrate Munzur Honey’s naturalness and nutritional value.

Munzur Honey (AA)

Production Method

Munzur Honey is produced in hives placed within the Munzur Valley of Tunceli. Beekeeping activities follow a fixed beekeeping system, with careful maintenance of colony health.

• Wintering: Hives are wintered in areas designated by the Tunceli Governorate. Closed wintering facilities provide humidity, temperature, and sound insulation.
• Pest Control: Varroa mite treatment is conducted twice annually, in spring and autumn.
• Spring Maintenance: Colony health, queen bee condition, feed quantity, and cleanliness are monitored.
• Honey Flow Period: Occurs between April and October; no chemical treatments are applied during this period.
• Harvesting: Conducted between August and October, once at least two-thirds of the combs are sealed. Early harvesting is avoided.
• Filtering and Storage: Honey is rested to achieve a homogeneous and glossy appearance; it is stored in food-safe packaging such as glass jars or tin containers.

Monitoring Mechanism

Monitoring is conducted at least once annually under the coordination of the Tunceli Provincial Directorate of Agriculture and Forestry, with participation from representatives of the Tunceli Beekeepers Association.

Inspections cover:

• Compliance of apiaries
• Hive placements
• Production methods
• Harvesting and storage processes
• Compliance with the Turkish Food Codex. Samples are collected and chemically analyzed when necessary.

Munzur Honey is a significant agricultural product of Tunceli, resulting from high altitude, endemic flora, and isolated ecosystem conditions. With its geographical indication registration, the product’s brand value has increased, and quality standards have been assured throughout production and marketing.

Tunceli Governor Bülent Tekbıyıkoğlu, in his statement during the registration process, emphasized the importance of this achievement by saying, “I congratulate everyone who has worked to maintain and improve quality standards in the production and marketing of Munzur Honey.”

Munzur Honey generates economic added value while promoting Tunceli’s natural and cultural heritage at national and international levels.