Refahiye Honey Description and Distinctive Features of the Product: Refahiye Honey offers a fragrant flavor and a distinctive honey aroma that comes from the plants native to the region. It features a clear and glossy appearance. The color ranges from water white and light amber shades to deeper amber hues, depending on the seasonal variations. The texture of the honey is fluid and smooth. Refahiye Honey is harvested from the Caucasian honeybee, scientifically known as Apis mellifera caucasica, or its hybrid breeds. This bee species is notable for having the longest tongue among all bee races (measuring between 6.6 and 7.25 mm), which enables it to easily access nectar from flowers with deep corollas. Because of their strong resistance to snow and cold winter conditions, Caucasian bees are well adapted to high-altitude and mountainous areas, enabling them to perform effectively in such environments. One of the key factors that makes Refahiye Honey special is its exceptionally high proline content, ranging between 750 and 1200 mg/kg. Proline, an amino acid among the 20 that form proteins, is the primary indicator of honey's purity and quality. The proline level is directly linked to the diversity of plants in the region. The Refahiye district, situated at the intersection of the Eastern Black Sea, Eastern Anatolia, and Central Anatolia regions, experiences a transitional climate and stands as one of Turkey’s key areas for genetic diversity and endemism due to its rich plant life. At altitudes between 1500 and 2500 meters, Refahiye supports both cultivated crops and alpine vegetation. Additionally, the forest understory vegetation flourishes in its forests. The biodiversity present in meadows and pastures greatly enhances the aroma and quality of the honey produced. The wide variety and abundance of meadow and pasture plants contribute to a high content of proteins, enzymes, esters, vitamins, minerals, acids, and natural sugars in the honey. Honey Harvest Period: The collection of Refahiye Honey starts in late August, once the honeycomb cells have been sealed, and continues until mid-September. The sealing of the honeycomb signals that the honey has fully matured. Harvest begins with frames where all or at least two-thirds of the honeycomb is sealed. Harvesting is performed in the late afternoon to avoid collecting honey too early, as early harvest may result in honey with high moisture, which can cause rapid crystallization and fermentation. During harvesting, the hive is opened, frames are carefully removed, bees are shaken off, and the frames are placed into clean honey transport boxes. Frames containing fully sealed, well-formed honeycombs are packaged and set aside to be sold as comb honey, while those with less sealed combs are sent to the extraction room. Extraction and Resting: The honey designated for extraction is brought into the extraction room and loaded into the honey extractor. Inside the extractor, the honey is filtered, then transferred into stainless steel tanks where it rests in a clean environment. During this resting phase at a temperature of 35-40 °C, natural clarification takes place: heavier particles settle at the bottom, while lighter impurities and air bubbles rise to the surface. Once rested, the honey becomes clear, pure, and glossy, and is then packaged into opaque glass jars or tinplate containers that comply with TSE standards. Storage: From the moment the honey is filled and packaged until it reaches the consumer, it is stored in clean, dry, and odor-free locations, shielded from direct sunlight, and kept at temperatures not exceeding 25 °C. Storage practices strictly follow the regulations set by the Turkish Food Codex Honey Regulation. Pest Control (Varroa Mite Management): Varroa mite treatment is performed twice annually: first in April, when bees emerge from winter hibernation, and again after the honey harvest around the end of September. Only licensed pesticides are used, applied according to the instructions provided in the pesticide prospectus. All activities related to honey production, except during the winter period, are conducted strictly within the established geographical boundaries.