Kirklareli Oak Honey Description and Distinguishing Features of the Product: c It does not burn the throat, and it has a high antioxidant capacity. Kırklareli Oak Honey is produced in July and August.Kırklareli Oak Honey, classified as honeydew honey, can be easily distinguished by its darker color, tending towards red. It resembles molasses in taste. Due to its low pollen content, it does not crystallize easily, and no heat treatment is applied. Therefore, it has a low Hydroxymethylfurfural (HMF) content and high diastase activity. The dark color of the honey also prevents adulteration. The predominant pollen is not present in Kırklareli Oak Honey. However, traces of pollen from flora compatible with the geographical region, such as 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 (Castania sativa), hawthorn (Crataegus orientalis), and ivy (Hedera helix), can be found in small amounts. The abundance of oak varieties in the region, especially Quercus frainetto Ten. and Quercus robur, contributes significantly to the quality of Kırklareli Oak Honey. Q. frainetto Ten. and Q. robur are the most important species for honey production and are densely found in the geographical boundary. These oak species have numerous extrafloral glands on their fruits, and the honeydew produced by these glands is an extrafloral source. Sweet secretions are collected by bees, and oak honey is produced. Production Method: Beekeeping activities within the geographical boundary are carried out in the form of stationary beekeeping, aimed at obtaining natural swarms and increasing colony numbers through colony division. Additionally, colonies' old and unproductive queen bees are replaced, with a primary focus on honey production. Beekeepers commonly use Langstroth-type standard hives. In geographical boundary beekeeping, woven hives are preferred, and the practice is done with straw hives. The baskets used in the production of Kırklareli Oak Honey are conical, with a height of 50-70 cm and a diameter of 40 cm, featuring a handle at the top for easy handling during swarm collection. The baskets are placed on a flat wooden surface with an opening at the front to allow bees to work easily. The base is thoroughly plastered to prevent other pests from entering the basket. For wintering, the tops of the baskets are covered with suitable materials for protection. In the geographical boundary, colonies are prepared for oak honey production after June. The production of Kırklareli Oak Honey starts around the end of July or the beginning of August, depending on climate conditions. Honeydew secretion occurs when the temperature is above 30°C, with mild nighttime temperatures. The secretion flow can last for one to two weeks. During this period, no capped or collected honey is kept in the upper frames to ensure the collection of pure oak honey. In seasons with windy or rainy weather, the secretion of oak honey decreases or disappears altogether. Colonies placed in closed and open spaces within the geographical boundary undergo wintering, spring, summer, and fall maintenance. The secretion flow of Kırklareli Oak Honey begins in July and August, varying from year to year based on seasonal and climatic conditions. Harvesting of honey is done at the end of August and the beginning of September. Bees transform the sweet liquid (secretion) collected from oak trees in their stomachs through a chemical process, storing it in honeycomb cells for use as food later. Depending on the plant variety, honey, containing 20-80% water, is collected by bees who, through wing flapping and pumping air into the hive, create an airflow that evaporates excess water from the honey. Thus, the water content of the honey is reduced to approximately 17-18%, and the honey-filled comb cells are sealed with beeswax. This process is called "capping the honey." Bees start capping the combs from the top bar of the frame, moving downward. If at least 2/3 of the cells in a honeycomb are capped, the honey is considered mature, and honey harvesting is ready. Honey harvesting is generally done in the early morning when the bees' tendency for robbing is minimal. Smoke is applied to the hive, and it is opened. The frames with capped honeycombs are either shaken or the bees are moved to the lower section (brood chamber). The honey-filled frames are placed in closed honey boxes and transported to a closed environment. In the hive from which honey is harvested, enough honey is left for the bees as winter food. The hive, after honey harvesting, is prepared for autumn maintenance and wintering. Before the honey extraction process, the room temperature should be 25-30°C to ensure ease of extraction and fluidity. The caps on the frames to be extracted are removed using a uncapping knife or uncapping fork. The frames with uncapped combs are placed in a centrifuge (honey extraction) machine, either manually or electrically rotated, to extract the honey. To clean the honeycombs of any remaining honey residues, the frames are placed above the brood chamber in the evening, allowing the bees to clean them. The clean and reusable frames are stored and can be returned to the hives in spring.