Koycegiz Honey Pine Honey Pine honey, the majority of which is produced in Köycegiz and its surrounding areas, is produced not from flower pollen but by bees using the secretion of the pine cotton beetle (commonly known as the basra beetle), which lives on certain pine tree species specific to the climate of Köycegiz and its surroundings. 3 4 of the world's pine honey production is meticulously processed by our beekeepers in the Aegean region, gracing the tables of you, our gourmets. The journey of pine honey begins with the basra beetles sucking the sap of the pine tree. Bees collect the colorless secretion produced by these insects by wandering through our pine forests. On the way to the hive, bees process the secretions within their bodies with enzymes they secrete, evaporating the water in the honeycombs to ripen it, resulting in Köycegiz Honey, a highly mineral-rich pine honey. Prepared with care by our beekeepers and meticulously tested in our laboratory, Köycegiz Honey Pine Honey is darker in color than most other Köycegiz Flower Honeys. It can be stored for extended periods without crystallization, and its flavor and aroma are unique. It doesn't leave a burning sensation in the throat and is less sweet. Its benefits for the digestive system and respiratory tract are also recognized in medicine. Köycegiz Honey contains more minerals, enzymes, and amino acids than flower honeys. It is beneficial for children with iron deficiency and similar conditions, and for the healthy development of children. Mixed with a glass of warm water every morning, it helps with weight loss. It nourishes the hair and is said to be beneficial for fatigue and weakness. Blended with the unique resinous flavor, pleasant aroma, and exquisite taste of the Aegean pine trees, we offer Köycegiz Honey, a quality and expert team, with the privilege of Köycegiz Honey. Our Analysis Certificates are collected from honey samples collected during the production period, thanks to the diligence of our bees and the great dedication of our beekeepers. All of our honey is analyzed regularly at accredited universities (Hacettepe University, Mugla University) under the supervision of leading professors specialized in honey. All of our purity analyses, conducted based on the Turkish Food Codex Honey Communiqué, are available alongside the products. If we consider these honey parameters separately, proline is the dominant amino acid in Köycegiz Honey. Its quantity is a quality criterion for Köycegiz Honey. A high or low proline value indicates whether the bees collected nectar from nature during the production process. According to the Turkish Food Codex Honey Communiqué, the Proline value required for our Köycegiz Honey and Pine Honey is at least 300 mg kg. Accordingly, the ratio in our Köycegiz Honey and Pine Honey is 635.01 mg kg. Diastase value is the most abundant enzyme in our Köycegiz Honey and Pine Honey. This enzyme is produced by bees secreting from their stomachs during the ripening of the Köycegiz Honey and transferred to the Köycegiz Honey and Pine Honey. The value of this enzyme indicates whether the Köycegiz Honey and Pine Honey has been heat treated. According to the Turkish Food Codex Honey Communiqué, the Diastase value must be at least "8". Accordingly, the value in our Köycegiz Honey and Pine Honey is "8.40". Moisture value refers to the amount of water in the Köycegiz Honey and Pine Honey. It plays an important role in determining the maturity and shelf life of Köycegiz Honey and Pine Honey. When Köycegiz Honey Pine Honey is deposited in the cells by the bees, the humidity level is approximately 0-35 . Bees reduce this humidity level below 0 by balancing the hive temperature and beating their wings. A value above 0 indicates that Köycegiz Honey Pine Honey has been harvested early by beekeepers. The maximum moisture value according to the Turkish Food Codex Honey Communiqué is 0 . This value is 0 in our Köycegiz Honey Pine Honey. Electrical conductivity is measured to determine the mineral and acid content in Köycegiz Honey Pine Honey. Electrical conductivity may vary depending on the amount of organic acids, minerals, and protein present in Köycegiz Honey Pine Honey, and as a result, Köycegiz Honey Pine Honey is distinguished as either secretion or blossom honey. According to the Turkish Food Codex Honey Communiqué, the electrical conductivity of secretion honey must be at least 0.8mS cm. The electrical conductivity of Köycegiz Honeydew Honey is 1.24mS cm. Free acidity and pH are the primary elements determined by the amount of organic acids, minerals, protein, and carbohydrates found in Köycegiz Honeydew Honey. This process plays a significant role in the fermentation of Köycegiz Honeydew Honey and the determination of its secretion honey. The acids found in Köycegiz Honeydew Honey not only affect the honey's taste and flavor, but also prevent the growth of microorganisms in Köycegiz Honeydew Honey. According to the Turkish Food Codex Honey Communiqué, the free acidity value of Köycegiz Honeydew Honey must not exceed 50meq kg. The free acidity value of Köycegiz Honeydew Honey is 1.28meq kg. Hydroxymethylfurfural (HMF), the HMF ratio in Köycegiz Honey Pine Honey, increases under the influence of parameters such as heat treatment of Köycegiz Honey Pine Honey and long-term storage in adverse conditions. HMF is formed by condensation of the carbonyl groups of reducing sugars in Köycegiz Honey Pine Honey with the amine groups of amino acids and proteins. The HMF value is an indicator of the freshness of Köycegiz Honey Pine Honey. According to the Turkish Food Codex Honey Communiqué, the HMF ratio in Köycegiz Honey Pine Honey should be no more than 40 mg kg. The HMF ratio in Köycegiz Honey Pine Honey is 11.57 mg kg. C4 and Delta C13 values in Köycegiz Honey Pine Honey C13 analysis in Köycegiz Honey Pine Honey is the most common method used for the detection of cane sugar, corn-based sugar, and glucose-based sugar. By examining the different photosynthetic cycles of plants, it provides information about whether Köycegiz Honey and Pine Honey has been adulterated based on the isotope ratios of the honey protein. According to the Turkish Food Codex Honey Communiqué, the C4 sugar content in Köycegiz Honey and Pine Honey, resulting from the process between the C13 honey and protein fractions, must be at most 7 . The C4 sugar content in Köycegiz Honey and Pine Honey is 1.25 . Analysis of the sugar profile in Köycegiz Honey and Pine Honey indicates that, due to being a carbohydrate-rich food, the dry matter content of Köycegiz Honey and Pine Honey is approximately 99 , 95 of which consists of fructose and glucose. These two monosaccharides, which give Köycegiz Honey and Pine Honey its flavor, are formed by the inversion of sucrose, found in plant nectar or the secretions of insects living on the plant, by the enzyme invertase. According to the Turkish Food Codex Honey Communiqué, the sugar profile and ratio in honeydew honey is at least 45g per 100g, and the fructose glucose ratio is between 1.0 and 1.4. In our Köycegiz Honey and Pine Honey, the fructose glucose ratio is 56.78 and 1.3. There should be no sucrose in Köycegiz Honey and Pine Honey. Bees invert the nectar they collect, breaking it down into fructose and glucose until no sucrose remains. The presence of sucrose in Köycegiz Honey and Pine Honey is an indication of adulteration. Pollen Analysis: The honey-bearing plant species that form the source of Köycegiz Honey and Pine Honey are abundant in our country. Turkey boasts a diverse range of approximately 450,000 different plants, varying depending on the region. The Köycegiz region is also a significant source of pine honey. Pollen analyses performed on honey provide useful information in determining its geographic and floral origins. Pollen analysis determines the nectar-bearing plants in a given region, the naming of Köycegiz Honey and Pine Honey, and the quality and yield of Köycegiz Honey and Pine Honey. Phenolic and Antioxidant Analysis in Köycegiz Honey and Pine Honey: Antioxidants are compounds that prevent cell damage by inhibiting the formation of free radicals in the body. These reactions can be toxic in foods and cause health problems. In short, antioxidant activity can reduce oxidative reactions in the body. Köycegiz Honey and Pine Honey are known to be rich in enzymatic and non-enzymatic antioxidants. Köycegiz Honey and Pine Honey is rich in flavonoids and phenolic acids, as well as antioxidant compounds such as tocopherols, alkaloids, and ascorbic acid. The color of Köycegiz Pine Honey generally depends on the carotenoids and flavonoids it contains. Darker-colored honeys have a higher antioxidant content. In short, honey is rich in antioxidants, and this can vary depending on the region and season. The phenolic compound content in Köycegiz Pine Honey is 664.005 mgGAE kg.