Babadag Thyme Honey Product Description and Distinctive Features: Babadağ Thyme Honey, classified as flower honey based on its source of production, is offered to consumers in the form of strained honey, depending on how it is produced and presented in the market. Flora: The most significant floral source of this product is thyme, identified through its botanical origin. Thyme refers to plants from the Origanum, Thymus, Coridothymus, and Satureja genera of the Lamiaceae family, and its aerial parts are commonly used. Due to the region’s favorable geography and climate, the designated area supports a rich diversity of plant life. Thyme grows naturally within the native vegetation of the region. The area's climatic conditions and soil structure are highly suitable for the thriving of various thyme species. Notable types found here include Thymus serpyllum L. (wild thyme) and Thymus vulgaris L.. Other aromatic and medicinal plants from the same family, such as Origanum onites L., Origanum vulgare L., Thymus capitatus L., and Thymbrae spicata L. (heady thyme), are also commonly found in the area. The thyme plant native to the region serves as the main botanical source, providing color, flavor, and aroma that define the distinctive qualities of Babadağ Thyme Honey. Alongside thyme, other flora commonly found in the area's natural vegetation include mustard, honeysuckle, lily, rose, comfrey, and bellflower. Bee Species: The Anatolian Honey Bee (Apis mellifera anatoliaca) is the dominant bee type in the Babadağ district, as well as across much of Anatolia. Bees in the Aegean region are regarded as a specific ecotype of this species. Known for their exceptional nectar gathering capacity, these bees are also appreciated for being docile, productive, and having excellent winter survival skills. They are resilient in tough environmental conditions and are less prone to robbing behavior. One of the key advantages of the Anatolian Honey Bee is its ability to adapt efficiently to Anatolia’s unique climate and terrain. Even in harsh conditions, they can gather and store honey effectively due to their low honey consumption. They also have a strong ability to navigate and return to their hives. Although their brood-rearing activity is minimal outside of breeding season, they remain a high-yielding breed. In the region, besides the Anatolian Honey Bee, honey production is also carried out using other bee breeds such as the Italian Honey Bee (Apis mellifera ligustica) and the Carniolan Honey Bee (Apis mellifera carnica). Babadağ Thyme Honey displays distinct chemical, physical, and sensory characteristics. It has a clear and glossy appearance, with its color ranging in various red hues depending on seasonal influences and the region’s plant diversity. This honey carries the signature taste of thyme, naturally imparted by local thyme varieties, and often produces a slight burning sensation in the throat when eaten. The aromatic profile is clearly defined by the thyme, creating a unique and memorable flavor. Babadağ Thyme Honey has a thick and fluid consistency, and may undergo partial or complete crystallization. When strained, it generally crystallizes into a smooth and creamy texture within two months at room temperature or even faster in cooler environments. For honey labeled as originating from thyme, the proportion of thyme pollen present must be no less than 10%. Furthermore, the proline content is required to be at least 800 mg/kg, reflecting the high quality of Babadağ Thyme Honey. Production Method: In general, migratory beekeeping is a common practice in Denizli Province. Both local stationary beekeepers and beekeepers from other regions participate in the thyme honey harvest during August and September. In the Babadağ area, thyme begins to bloom around August 15, and this flowering period continues for roughly one month. During this time, honey bees actively forage on thyme, the predominant plant in the region, contributing significantly to honey production. The number of migratory beekeepers and hives present in the area varies each year. When conditions are favorable and floral productivity is high, more beekeepers and hives migrate to the region. However, during periods of drought or low rainfall, which reduce floral yield, the number of beekeepers and hives tends to decrease. Honey is produced using the conventional production method. Harvesting generally starts toward the end of September. Some producers prefer strained honey, while others focus on honeycomb production. Hive designs have also evolved to fit this method, with new models featuring smaller frame sizes and typically holding about 15 frames, now widely used across the region. In standard Langstroth hives, honey is harvested when roughly two-thirds of the honeycomb frames are sealed. After removing the wax caps, honey is extracted using centrifugal honey extractors. The collected strained honey is passed through fine filters and stored in sealed settling tanks for a few weeks to ensure preservation. From the moment it is packaged to when it reaches consumers, Babadağ Thyme Honey is handled under hygienic conditions — kept dry, odor-free, and protected from direct sunlight. It is stored below 25 °C and packed in glass containers suitable for food contact, in accordance with relevant food safety regulations, and labeled properly for retail sale.