Niğde Geven Honey

Niğde Geven Honey is a floral honey variety produced by bees collecting nectar from the geven plant and other flowering plants. Following an application by the Niğde Province Beekeepers Union, it was officially registered on 12 December 2025 with a geographical indication certificate as a name of origin.

Geographical Boundary and Protection

The geographical boundary is limited to Niğde Province. To preserve the product’s high quality and prevent any physical, chemical or sensory organoleptic changes that may occur during long-distance transportation, it must be bottled and packaged only within this defined geographical area. Packaging operations are carried out in facilities registered with the Niğde Province Beekeepers Union that source honey from listed bee hives.

The product must be stored in clean, dry and odor-free environments at temperatures not exceeding 25°C and without direct exposure to sunlight. The product or its packaging must bear the inscription “Niğde Geven Honey”, its registered logo, the name of origin emblem, and the batch number.

Production Method and Harvesting Process

Niğde Geven Honey is produced through stationary or migratory beekeeping activities conducted in the region. During production, the Caucasian bee (Apis mellifera caucasica) and the Anatolian bee (Apis mellifera anatoliaca) are preferred due to their adaptation to the regional climate and their ability to collect nectar from deep parts of the geven plant. No external components or additives, including food additives, are introduced during production. Nectar collected by bees during the flowering period of the geven plant, which occurs between May and August depending on altitude, matures in the hives and is harvested in August and September. The extracted combs are filtered using beekeeping equipment suitable for contact with food. The filtered honey is then placed in settling tanks for at least three days to allow large particles and air bubbles to settle and achieve a homogeneous appearance. After settling, the honey is passed through fine sieves to separate residual particles, completing the filtration process.

Pollen Content, Chemical and Distinguishing Characteristics

The most distinctive feature of Niğde Geven Honey is the high proportion of geven (Astragalus spp.) pollen identified in melissopalinological analyses. Geven pollen constitutes 70 to 90 percent of the product’s pollen content. ^【1】When geven honeys across Türkiye are examined, Niğde region exhibits the highest geven pollen concentration at 76 percent, above the national average. In terms of chemical profile, the product’s moisture content does not exceed 18 percent and its free acidity is no more than 25 meq/kg.^【2】The honey’s proline value, a key quality criterion, is at least 670 mg/kg, its diastase number is at least 14, and the total fructose-glucose content is at least 62 g/100 g. The product’s electrical conductivity does not exceed 0.4 mS/cm and its pH ranges between 3 and 5.^【3】

The honey has a transparent, viscous and fluid structure with relatively slow crystallization. Its color varies from light yellow to light amber depending on the concentration of geven pollen. Its aroma is subtle and detectable only upon close inspection, without dispersing into the surrounding environment. The taste is mild, without excessive sweetness or bitterness. When consumed, it does not cause throat irritation due to its low acidity. Due to its mineral composition, it has a less intense and less sharp aroma compared to other monofloral honeys. Additionally, its low moisture content results in a low crystallization rate.

Monitoring

Monitoring of Niğde Geven Honey is conducted by a monitoring body composed of at least three experts from the Niğde Province Beekeepers Union and the Niğde Provincial Directorate of Agriculture and Forestry, under the coordination of the Union. Monitoring is carried out at least once annually during the harvesting (August and September), processing, storage and marketing stages according to an established plan. Additional inspections may be conducted in response to complaints or as deemed necessary.

During monitoring, compliance with the production method, apiary locations, procedures during the harvest period, and packaging and storage conditions is verified. Where necessary, samples may be taken and analyzed for chemical properties and pollen content in accordance with the criteria specified in the Turkish Food Codex.