Refahiye Honey Description and Distinctive Features of the Product: Refahiye Honey has an aromatic taste and the scent of honey essence derived from plants grown in the region. It has a transparent and shiny appearance. Its color varies from water white and light amber tones to dark amber, depending on seasonal conditions. It has a fluid consistency. Refahiye Honey is produced by the Caucasian honeybee known as Apis mellifera caucasica race or its hybrids. The Caucasian honeybee has the longest tongue among bee races (6.6-7.25 mm), allowing it to easily reach nectar sources of deep-tubed flowers. Due to their resilience to the snow and cold of winter, Caucasians bees are adapted to high-altitude and mountainous regions, allowing them to work efficiently in the region. One of the most distinctive features that give Refahiye Honey its uniqueness is its very high proline ratio (between 750 and 1200 mg/kg). Proline is one of the 20 amino acids that make up the proline protein and is the most important amino acid indicating the purity and quality of honey. The proline value is directly proportional to the plant biodiversity of the region. The district of Refahiye, located at the junction of the Eastern Black Sea, Eastern Anatolia, and Central Anatolia geographical regions, has a transitional climate and is one of Turkey's most important centers for genetic diversity and endemism with its rich flora. At altitudes ranging from 1500 to 2500 meters in Refahiye, both cultivated plants and plants in alpine vegetation thrive. Additionally, the forest understory vegetation is also observed in Refahiye forests. Biodiversity based on meadows and pastures positively influences the aroma and quality of the produced honey. The variety and abundance of meadow and pasture plants ensure a high proportion of proteins, enzymes, esters, vitamins, mineral substances, acids, and healthy fruit sugars in honey. Honey Harvest Period: The harvest of Refahiye Honey begins at the end of August, when the honeycomb cells are sealed, and continues until mid-September. The sealing of the honeycomb indicates that the honey has matured. Harvesting starts with the frames where all or at least 2/3 of the honeycomb is sealed. The honey harvest is carried out in the late afternoon, and care is taken not to harvest the honey too early. Honey harvested early may have a high moisture content, leading to early crystallization and fermentation. During the harvest, the hive is opened, and frames are removed. Bees on the frames are shaken off, and the frames are placed in a clean honey transport box. The frames with fully sealed and well-formed honeycombs are packaged and left to rest, as they will be sold as comb honey. Frames with less sealed honeycombs are taken to the extraction room. Extraction and Resting: Honey to be extracted is placed in the extraction room and loaded into the honey extractor. The honey is filtered in the honey extractor, then filled into stainless steel tanks and left to rest in a hygienic environment. During the resting period at 35-40 °C, some clarification occurs in the honey, with denser particles settling at the bottom, and less dense foreign substances and air bubbles rising to the surface. After resting, the clear, clean, and shiny honey is filled into opaque glass jars or tinplate containers produced according to TSE standards. Storage: Throughout all stages from packaging/filling to reaching the consumer, honey is stored in clean and dry places free from odors, protected from direct sunlight, and kept at temperatures not exceeding 25 °C. The storage of the product is carried out in accordance with the Turkish Food Codex Honey Regulation. Pest Control (Varroa Mite Control): Varroa mite control is carried out twice a year: first in April when bees are taken out of winter quarters, and the second after the honey harvest, which coincides with the end of September. Licensed pesticides used in Varroa control are applied following the instructions specified in the pesticide prospectus. All operations conducted from the beginning to the end of the honey production season (excluding the wintering period) take place within the defined geographical boundaries.