Sadik Tarim
As the Sadik Group, we have been serving in the automotive, fuel, mineral oils, insurance, real estate development, and agriculture sectors since 1947. We continue to grow thanks to the investments in agriculture initiated in 2009 by our entrepreneurial, loyal agricultural founder and department manager, Ümran Mersin, and the work we carry out together with workers, most of whom are women.
Hives are periodically moved by an expert team to regions where the season and vegetation are suitable for bees to produce honey. Therefore, we obtain special extracted pine honey produced by bees, depending on the type of plant nectar they collect from the environment.
Depending on the type of plant nectar they collect, we produce: filtered flower honey, filtered
Chaste tree honey, filtered thyme honey, filtered citrus honey, and honey specific to the Mediterranean climate.
We use the secretion of an intermediary insect that lives on the trunks of certain pine tree species.
Crystallization of honey
A misconception in our society is the belief that crystallized honey is fake.
Contrary to this belief, crystallization is observed in real honey.
Crystallization is the process in which the glucose sugar in honey reaches its saturation point over time,
settling to the bottom. Flower honey inevitably crystallizes over time. Natural honey, normally
It crystallizes within a short period of time after being collected from the hive.
Crystallization occurs over time and with temperature changes.
This honey can be consumed as a solid or by keeping the honey jar at a maximum temperature of 40 degrees
It can also be consumed by dissolving it in a container filled with water (bain-marie method).
Although the thawing process varies depending on the source of the honey, it can take a few days at a maximum of 40
C.