Elazig Astragalus Honey Product Description and Distinctive Features: Elazığ Clover Honey is a bee product produced by the collection of nectar from clover and other flowering plants specific to the designated geographical area by bees. Elazığ Clover Honey is categorized as flower honey based on its source and is presented to consumers in filtered honey and honeycomb forms according to the production and/or market presentation. The clover plants grown in Elazığ generally form clusters in a pillow-like shape. Clover leaves with thorns are feathery, with oval and pointed ends. They usually have white, yellow, purple, or pink flowers gathered in clusters. While the flowering period occurs approximately in May and June at lower altitudes, at higher elevations, this period ends in August. The flowers of clover plants that produce nectar are more showy compared to those with less nectar. When examining the distribution areas of clover plants in Elazığ, it is observed that they are localized especially in natural steppe areas, from the north to the south of the city center. In Elazığ, the production of Clover Honey has been carried out through beekeeping activities conducted by beekeepers from the past to the present. In Elazığ Clover Honey, the presence of clover (Astragalus spp.) pollen stands out as another characteristic in melissopalynological analyses. Depending on the climate and vegetation, in Elazığ Clover Honey, the primary pollen density consists mainly of clover (Astragalus spp.) pollen, while the density of secondary pollens is generally composed of plants from the parsley family (Apiaceae), daisies (Asteraceae), roses (Rosaceae), and thyme (Thymus spp.). The nectar of the clover flower used in the production of Elazığ Clover Honey is generally located in the deep part of the flower. Therefore, for beekeeping activities in Elazığ, which is mostly suitable for collecting these nectars and adapting to the regional climate, the Caucasian Honeybee (Apis mellifera caucasica) and Anatolian Honeybee (Apis mellifera anatoliaca) bee breeds are preferred. The sensory characteristic features of Elazığ Clover Honey include a transparent appearance, varying shades of yellow color, a fragrance specific to the flora from which it is sourced, and a sweet taste that does not burn the throat when consumed. It has a relatively slow crystallization, a smooth and flowing texture. The characteristic features, such as the ratio of clover pollen and the color, taste, smell, and aroma associated with the vegetation of the region where it is produced, vary according to the locations where the bees are housed, the years, the presence of nectar, and the honey harvest periods. In Elazığ Clover Honey, the representation of clover pollen accounts for at least 45% of the total pollen content of the clover species in the product. The product, named after the botanical source of the normal unifloral types (clover), is referred to as "clover honey." Production Method: Elazığ Clover Honey is produced and presented to the consumer in compliance with the Turkish Food Codex regulations, in the forms of filtered honey and honeycomb. In its production, no food component or external additive, including food additives, can be added. Elazığ Clover Honey is produced in the form of stationary beekeeping and/or migratory beekeeping activities. The production is carried out with honey harvests in August and September, completing the winter care of the hives in October. Pest control, the use of pesticides, etc., are carried out according to the instructions, and minimum technical and hygienic conditions are adhered to. Beekeepers in Elazığ usually winter their hives in enclosed spaces, and the feeding of the hives during normal climatic conditions is carried out with honeys obtained from the region's flora or a sugar-water mixture. Beekeepers start their spring activities in March. The nutritional status of the hive, the condition of the queen bee and egg-laying, the number of worker bees, and the presence of diseases in the hive are checked. Maintenance and cleaning of the bottom boards of the hive are carried out, and unsuitable parts are replaced. The period when the beehives are placed in the field is May and June. After the bees begin collecting nectar, no additional feeding is done. Harvest, which is completed in August and September, can also be carried out in July if adverse climatic conditions are present. When the harvest season arrives, beekeepers begin harvesting at the apiary where they stay. The honey that needs to be filtered is generally filtered using food-grade filtering machines in the apiaries. The filtered honeys are initially placed in resting tanks suitable for food contact by the beekeeper. In these tanks, honeys are rested for at least 3 days. This allows unwanted large particles and bubbles to settle, ensuring a homogeneous appearance for the honey. After resting, the honeys are passed through fine sieves for the final filtration process, separating any remaining particles. Packaging, Preservation, and Storage: Honeys to be presented to the consumer are placed in food-grade packaging determined by food operators. Honeys that comply with pollen analyses and the Turkish Food Codex are labeled with relevant legal information.Elazığ Clover Honey is stored and preserved in clean and dry places at all stages, from the packaging/filling point to reaching the consumer, free from odors, without direct exposure to sunlight, and not exceeding 25°C.