Sinop Chestnut Honey

Sinop chestnut honey is a geographical indication honey type produced in specific villages under the districts of Ayancık, Erfelek and Türkeli in Sinop province, located in Türkiye’s Black Sea region, and officially registered under its place of origin on 13 January 2021. The registration process was carried out by Sinop University under Law No. 6769 on Industrial Property.

Geographical Distribution

Sinop chestnut honey is produced exclusively in specific villages of Sinop province. These villages fall under the administrative boundaries of Ayancık, Erfelek and Türkeli districts and encompass areas where natural chestnut forests are distributed. Production areas include not only pure chestnut forests but also mixed chestnut forests and degraded chestnut woodlands. The chestnut trees in these regions are natural and ungrafted, forming the basis of the product’s characteristic properties.

Organoleptic and Chemical Properties

Sinop chestnut honey is distinguished by its dense, fluid consistency ranging from light reddish-brown to dark reddish-brown. Its crystallization period may exceed two years. Its taste profile is sharp, bitter and persistent, with woody and herbal aromas. Its texture is creamy soft and highly viscous.

Pollen analysis reveals that Castanea sativa (chestnut) pollen constitutes 87–94 percent of the total. The total pollen count is at least 68,000 grains per 10 grams, classifying Sinop chestnut honey among pollen-rich honeys. Other plant pollens present include Fabaceae (2–7 percent), Apiaceae (1–4 percent), Brassicaceae (1–3 percent), Scrophulariaceae (2 percent) and Ericaceae (1–2 percent).

Key chemical analysis results include:

• Moisture content: 17–18.6 percent
• Sucrose: 0 g/100 g
• Fructose + Glucose: 64.4–69.6 g/100 g
• Proline: 616–1215 mg/kg
• Electrical conductivity: 1.2–2.72 mS/cm
• Total polyphenols: 39.60–108.61 mg GAE/100 g
• Total flavonoids: 0.15–3.74 mg QE/100 g
• Antioxidant capacity (FRAP): 633.97–803.39 µmol Fe²⁺/100 g
• Naphthalene: 0 ppb (not detected)

These values indicate that the product possesses high biological activity and contains no chemical residues.

Production Process

Sinop chestnut honey is produced year-round by non-migratory beekeepers within the same geographical area. The production process begins in spring with the feeding of bees with stimulant syrup. In mid-May, a queen excluder is installed to preserve the honey’s purity. Honey production starts in early June with the blooming of chestnut flowers and lasts approximately three weeks. By mid-July, bees complete the ripening process by evaporating excess moisture from the honey. The harvest period spans from 15 July to 15 August.

After harvest, honeycombs are strained, filtered and allowed to settle before being filled into glass jars. The combs are returned to the bees for cleaning and stored for use in the following season. In autumn, hives are reduced in size to help bees conserve heat and survive the winter without excessive temperature loss.

Monitoring and Registration

The production and marketing of Sinop chestnut honey are monitored under the coordination of Sinop University. Monitoring is conducted at least four times annually, covering the start of production, the harvest period, packaging and market distribution stages. Producers are required to hold a valid operating license from the Ministry of Agriculture and Forestry. Hives are numbered and the physical and chemical conformity of the product is verified. Proper use of the geographical indication logo and origin designation is also included in the monitoring scope.