Arhavi Chestnut Honey

Arhavi Chestnut Honey is a honey produced by bees within the geographical boundaries of the Arhavi district of Artvin province, primarily from nectar collected from chestnut (Castanea sativa) and other flowering plants.

Arhavi chestnut honey is classified as a floral honey and is produced and marketed in filtered and/or comb honey forms. It has been registered by the Turkish Patent and Trademark Office as a "geographical name". A geographical name is used when all production, processing and other preparation stages of a product occur within a defined geographical area and the product’s distinctive characteristics are attributable to this geographical origin. The registration of Arhavi chestnut honey as a geographical name documents that its unique aroma, color and taste are due to the chestnut tree flora of Arhavi, which extends up to an average altitude of 1000 meters, the region’s rich vegetation, and centuries-old beekeeping practices.

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Arhavi Chestnut Honey is a honey in which pollen from the botanical source, chestnut (Castanea sativa), predominates in melissopalynological analyses. The chestnut pollen content constitutes at least 70% of the total pollen content. Monofloral honey types are named after their botanical source, in this case chestnut.

• Appearance and Consistency: It has a brown hue and a fluid, viscous consistency.
• Aroma and Taste: It possesses a distinctive aroma linked to its plant source and a relatively bitter, slightly astringent taste. Upon consumption, it leaves a mild burning sensation in the throat.
• Crystallization: Under proper storage conditions, it may partially or slowly crystallize.
• Pollen Sources: Depending on climate and vegetation, the primary pollen concentration is predominantly chestnut (Castanea sativa). Major secondary pollen sources include linden (Tilia spp.), citrus (Citrus spp.), Ericaceae and Rosaceae species. These primary and secondary pollen sources contribute to the unique aroma and color of Arhavi chestnut honey.
• Bee Race: Caucasian bee races are generally used in its production.

Arhavi chestnut honey is produced and presented to consumers in filtered and/or comb honey forms in accordance with the Turkish Food Code regulations.

• In the production of Arhavi Chestnut Honey, stationary beekeeping activities are generally practiced. Production takes place in areas up to an average altitude of 1000 meters using modern hives and/or traditional log hives.
• Wintering of bee colonies is typically carried out in elevated, enclosed or semi-open apiaries. Beekeepers usually feed colonies during normal climatic conditions with honey derived from the regional flora or a sugar-water mixture.
• In spring inspections (March), the bees’ winter survival status, the amount of food in the hive, the presence and egg-laying condition of the queen, the number of worker bees, and the presence of disease are checked. Hive bottom boards are cleaned and maintained.
• The period for placing apiaries in the field is generally in May and June. Once bees begin collecting nectar, supplementary feeding is discontinued.

Pesticides authorized under relevant regulations are used strictly in accordance with their product labels.

• Harvest: The harvest period varies according to the month, nectar flow, and climatic conditions. Harvest is generally completed in August and September but may also occur in July due to adverse weather conditions. When the harvest time arrives, frames are collected according to proper technique. The honey from extracted combs is separated using manual or electric (centrifugal) honey extractors suitable for food use.
• Resting and Filtration: Filtered honey is transferred to food-grade resting tanks by beekeepers and rested for an average of three days. During this time, unwanted particles, bubbles and other impurities settle, giving the honey a homogeneous appearance. The resting honey is then passed through fine filters to complete the filtration process and remove any remaining particles or bubbles.
• Storage and Packaging: Arhavi chestnut honey is stored in clean, dry locations away from odors and direct sunlight, at temperatures not exceeding 25°C, throughout all stages from packaging to consumer delivery. If the product is not immediately packaged or delivered to consumers, it is stored in cooler environments for longer-term preservation. Arhavi chestnut honey is placed in packaging materials determined by food producers to be safe for food contact. Honey that meets pollen analysis standards and complies with the Turkish Food Code is labeled and presented to consumers.

The geographical boundary of Arhavi chestnut honey is the Arhavi district of Artvin province. All stages of production occur within this geographical area under the region’s unique climate (a Black Sea climate characterized by rainfall throughout all seasons, mild winters and high annual average temperatures) and rich vegetation (dense and abundant flora dominated by chestnut, oriental hornbeam, oak, alder, black poplar, plane, pine and linden trees).

The application for the geographical indication registration of Arhavi chestnut honey was submitted by the Arhavi Chamber of Agriculture. The application was filed on 16 December 2021 under reference number C2021/000524. Following the evaluation process, the product was officially registered as a "geographical name" on 10 November 2022 under registration number 1252. The registrant’s address is recorded as Musazade Neighborhood, Kazım Karabekir Street, Arhavi, Artvin.