Babadag Thyme Honey Product Description and Distinctive Features: Babadağ Thyme Honey, belonging to the flower honey class based on its source of production, is presented to consumers in the form of strained honey, depending on its production and/or market presentation. Flora: Thyme, identified with its botanical origin, is the most crucial floral component in this product. Thyme is defined as plants belonging to the Origanum, Thymus, Coridothymus, and Satureja (Lamiaceae) genera, and the usage involves the above-ground parts of these plants. Thanks to the geographical location and climatic features of the region, the specified geographical boundary boasts a rich variety of plant species. Thyme is a plant naturally growing in the region's vegetation. Given the climate and soil structure of the specified geographical boundary, it is conducive to the development of thyme species. Thymus serpyllum L. (wild thyme) and Thymus vulgaris L. are two important medicinal and aromatic plants in the region. Other species from the same family, such as Origanum onites L., Origanum vulgare L., Thymus capitatus L., Thymbrae spicata L. (heady thyme), may also be found in the region. The thyme plant growing in the region and serving as the botanical source gives color, taste, and aroma, contributing to the characteristic features of Babadağ Thyme Honey. In addition to thyme, other plants in the region's vegetation include mustard, honeysuckle, lily, rose, comfrey, and bellflower. Bee Species: The bee species known as Anatolian Honey Bee (Apis mellifera anatoliaca) is prevalent in Babadağ district, as it is in much of Anatolia. Honey bees in the Aegean region are considered an ecotype of the Anatolian Honey Bee. Anatolian Honey Bees are known for their high nectar collection ability, gentle and calm nature, good wintering ability, hardworking nature, resilience to adverse conditions, and a tendency not to engage in robbing. One of its most well-known features is its adaptability to the geography and climate of Anatolia. Another superior trait of the Anatolian Honey Bee is its ability to collect nectar and sustain life even under challenging conditions. They can accumulate honey even in unfavorable conditions due to their low honey consumption. They show superior performance in direction finding. Although their activities in raising brood are low outside the breeding season, they are a high-yield breed. In the region, apart from the Anatolian Honey Bee breed, honey production can also be carried out with the Italian Honey Bee (Apis mellifera ligustica) and Carniolan Honey Bee (Apis mellifera carnica) breeds.Some Chemical, Physical, and Sensory Properties of Babadağ Thyme Honey: Babadağ Thyme Honey has a transparent and shiny appearance, and its color varies in shades of red depending on seasonal conditions and factors such as the region's vegetation. The honey has a characteristic thyme flavor derived from the thyme grown in the region, creating a slight burning sensation in the throat when consumed.The product is dominated by the characteristic thyme aroma from the thyme grown in the region.Babadağ Thyme Honey has a flowing, viscous consistency that can be partially or completely crystallized. Honey produced in strained form can crystallize into a creamy and homogeneous structure in approximately two months at room temperature or earlier at temperatures below room temperature. In Babadağ Thyme Honey, which is indicated as having thyme as its botanical source, the total pollen content of thyme species in the product is at least 10%.The proline value is at least 800 mg/kg. Production Method: In general, migratory beekeeping activities are carried out in the province of Denizli. Both local stationary beekeepers and migratory beekeepers from other regions engage in thyme honey production activities in August-September. Thyme flowers in the Babadağ region generally start blooming around August 15. The flowering period lasts approximately one month. Honey bees in the region intensively benefit from and engage in honey production activities using thyme, the dominant plant species in the region, starting from August. The number of migratory beekeepers and the quantity of hives staying in the region vary annually. In years with high productivity, the number of beekeepers and hives in the region increases. In years with drought and insufficient rainfall, resulting in reduced productivity, the number of beekeepers and hives staying in the region decreases. Honey production is carried out using the convection production method. Migratory beekeepers in the region begin the honey harvest towards the end of September. Some producers harvest strained honey, while others produce honeycomb. New hive types have also been redesigned according to this production method. Frame dimensions have been reduced, and the new hive types, which typically contain around 15 frames, are widely used in production. Generally, in Langstroth-type hives, honey harvest is conducted when about 2/3 of the honeycomb frames are capped. After the caps of honeycomb frames are removed, honey extraction is carried out using honey extraction machines. The strained honey, processed with fine filters, is stored in closed containers, resting tanks, for a few weeks to preserve it. Babadağ Thyme Honey is kept clean and dry at all stages from packaging/filling to reaching the consumer, protected from odors, direct sunlight, and stored in a manner that does not exceed 25 °C. It is packaged in glass jars suitable for contact with food, adhering to relevant regulations, and brought to the market with proper label information.