Kirklareli Oak Honey Description and Distinguishing Features of the Product: Kırklareli Oak Honey stands out with its non-irritating effect on the throat and rich antioxidant content. Harvested during July and August, this variety is categorized as a honeydew honey. Its distinctive dark hue with reddish tones makes it easily recognizable. The taste is reminiscent of molasses. Thanks to its low pollen concentration, it resists crystallization and is never exposed to heat treatment. As a result, it maintains a low Hydroxymethylfurfural (HMF) level and exhibits high diastase activity. Additionally, the deep color of the honey acts as a natural safeguard against adulteration. Kırklareli Oak Honey does not contain a dominant pollen type. Nevertheless, it includes minute traces of pollen from various plant species native to the region. These may include Rhododendron ponticum (azalea), Paliurus spina-christi Miller (Christ's thorn), oak (Quercus spp.), holly (Ilex aquifolium L.), sunflower (Helianthus annuus), blackberry (Rubus fruticosus), strawberry tree (Arbutus unedo), chestnut (Castanea sativa), hawthorn (Crataegus orientalis), and ivy (Hedera helix). These are present in very small quantities. The region’s rich diversity of oak species, especially Quercus frainetto Ten. and Quercus robur, plays a crucial role in the exceptional quality of Kırklareli Oak Honey. These species, found densely throughout the local geography, are vital to honey production. Their numerous extrafloral glands located on the fruits secrete honeydew, which serves as an extrafloral nectar source. Bees gather this sweet substance, resulting in the creation of this distinctive oak honey. Production Method: Within the designated geographical area, beekeeping is primarily conducted as stationary beekeeping. This approach focuses on natural swarm acquisition and the expansion of bee colonies through division. Additionally, aging or inefficient queen bees are systematically replaced to enhance productivity, with honey production as the main objective. Beekeepers in the region typically utilize standard Langstroth-type hives for this purpose. In traditional practices within the same area, woven straw hives are also preferred. These cone-shaped baskets used for producing Kırklareli Oak Honey usually measure 50–70 cm in height and 40 cm in diameter, and they feature a handle on top for easy transport during swarm gathering. Each basket is placed on a flat wooden base with a front-facing opening that allows bees to enter and exit freely. To protect against pests, the bottom is carefully sealed with plaster. In preparation for winter, the tops are covered with insulating materials to shield the colonies from cold weather. Following the month of June, bee colonies in this region are readied for oak honey production. Depending on weather conditions, the process begins around late July or early August. Honeydew secretion starts when daytime temperatures exceed 30°C and the nights remain moderately warm. This flow generally continues for one to two weeks. To maintain the purity of oak honey, no capped or pre-collected honey is stored in the upper frames during this period. In seasons marked by windy or rainy conditions, the secretion process can significantly diminish or even come to a halt. Bee colonies located in both sheltered and open areas within the designated geographical zone are maintained throughout all four seasons—winter, spring, summer, and fall. The honeydew flow for Kırklareli Oak Honey typically commences in July and August, although this may vary annually due to changing seasonal and climatic conditions. Honey harvesting usually takes place between late August and early September. Bees convert the sweet secretions collected from oak trees into honey through a chemical process in their stomachs, then store the resulting substance in honeycomb cells as a food reserve. Depending on the plant source, this liquid contains 20–80% water. Bees create airflow within the hive by fanning their wings, which evaporates the excess moisture from the honey. As a result, the water content is reduced to about 17–18%. Once thickened, the bees seal the cells with wax, a process known as "capping the honey". Capping begins at the top of the frame and proceeds downward. If two-thirds or more of a comb is capped, the honey is considered ripe and ready for extraction. Honey is typically harvested in the early morning hours to minimize the risk of bee robbing. Smoke is applied to calm the bees, and the hive is opened. The frames containing capped honeycombs are gently shaken or brushed to move the bees to the lower section, or brood chamber. These frames are then placed into sealed honey containers and transferred to a controlled indoor space. Beekeepers ensure that enough honey is left in the hive for the bees to use as winter nourishment. After harvesting, the hive is prepared for fall upkeep and winterization. Prior to extracting honey, the room temperature should be kept between 25°C and 30°C to facilitate a smoother process and ensure optimal honey fluidity. The wax caps on the combs are removed using either a special uncapping knife or fork. The uncapped frames are then inserted into a centrifuge machine—manually or electrically operated—to spin out the honey. To remove residual honey from the combs, the frames are placed above the brood chamber in the evening so the bees can clean them thoroughly. Once cleaned, the reusable frames are stored and later reinserted into the hives during the spring season.