Miraculous Taste of Nature
The Miracle Begins
Flowers produce nectar and attract our bees.
Bees at Work
Bees collect the nectar and carry it to the beehive.
Wax & Honey
Bees seal cells with wax and honey ripens.
Beekeepers at Work
Our beekeepers collect the hives and transfer it to our packing facility.
We package this miraculous natural product with care.
Miraculous Taste of Nature
What is Honey
The bees take nectar from flowers and fruit buds and from that the very useful food of honey is formed by a chemical change using invertase enzyme in the bodies of honeybees and is then placed in honeycomb cells in the hive. In the process of turning the nectar into honey the bees mix saccharose in the nectar with their own invertase enzyme, which converts it into simple sugars in the form of fructose and glucose.
They also get rid of some of the water to prevent fermentation. The bees provide the hive with a special ventilation system to maintain the temperature and the honey is placed on the cells of the hive and then covered with a wax. This process allows it to gain it the taste and consistency we know.
The color, sugar balance and taste of honey differs depending on the nectar. Nectar gives the fragrance of honey the flavoured essential oils from the flowers which is also the oil that gives flowers their unique fragrances.
In order to collect ½kg of crude nectar for the production of honey, 900.000 bees need to work for a day. Only a portion of this collected nectar can be converted into the honey. The amount of honey obtained depends on the sugar concentrate of the nectar.
What is Pine Honey
Pine Honey is a sweet and spicy honey, with some woody notes, a resinous fragrance and dark amber color.
Pine honey is an unusual honey because it is not produced entirely by honey bees.
Pine honey is a kind of excreted honey produced by Marchalina Hellenica (the Basra beetle), which lives on different species of pine trees. It takes the sap of the tree and changes it within its own body. Pine honey is the honey of our unspoiled pine forests in the Aegean and Mediterranean regions.
It is very natural and is produced in entirely natural conditions. Marchalina Hellenica (the Basra beetle), spends its whole life in the pine tree and lives on the sap it sucks from the tree. The Basra beetle begins to feed on the sap of the pine tre after the nymphal phase of life. Approximately 80% of the pine tree’s sap is carbohydrate and 20% is protein.
The Basra beetle uses the protein portion for its nutrition, and secretes the increased carbohydrate compound. This is known as honey chew, and is taken by honeybees. Honeybees change the enzymes in the structure of the honey and store it in the honeycomb eyes, where the honey is ripened by the honey bees. Then, three quarters of the honeycomb is harvested and filtered pine honey is obtained.
Pine Honey production starts in the first days of August and lasts until the end of April, and in high altitude areas until mid May. In August, September, October and November, there is intensive pine honey production. Therefore, even in winter, the flow of honey continues
Pine Honey does differ from other type of honeys in terms of chemical content, physical feature and health benefits.
Pine honey has high PH level, prevents the bacteria growth that causes infections.
In addition to being rich in vitamin A, honey is a valuable source of iron and calcium.
Pine honey has high antioxidant level.
It is also rich in terms of proteins and amino acids.
Due to those features it is preferable for apitherapy (treatment with bee products). Pine Honey has a darker color and hardly crystallises.
Pine Honey differs from other types of honeys in that it contains more natural enzymes, amino acids and minerals. For this reason, it is also preferred in child nutrition.
Pine honey has better average values from blossom honey and acacia honey types in terms of minerals and anti-oxidant capacity.
12 times of Acacia Honey
6 times of Blossom Honey
7 times of Acacia Honey
5 times of Blossom Honey
5 times of Acacia Honey
3 times of Blossom Honey
2.5 times of Acacia Honey
61% more than Blossom Honey
PHENOLIC CONTENT&TOTAL ANTIOXIDANT CAPACITY
2 times of Acacia Honey
3 times of Blossom Honey
64% Blossom Honey
Higher Enzyme Activity
GREECE IN WORLD
Greece has a long history of bee-keeping and there are more beehives per acre in Greece than any other country in Europe, so it comes as no surprise that Greek honey is considered the best in the world. A wide biodiversity of flora combined with the Aegean summer sun is what helps produce this unique golden nectar. Honey is the first traditional sweetener used by Greeks since antiquity. In fact, honey along with olives and grapes formed the beginnings of Greek gastronomy.
Greek Pine Honey is one of the most nutritional, natural foods, filled with vitamins, minerals and antioxidants. Greek Pine Honey contains anti-bacterial, anti-viral and anti-fungal substances and has also been used for centuries as a treatment for sore throats and coughs, minor burns, cuts and other bacterial infections.
The honey from Greece is considered to be some of the finest on a global scale due to the unlimited summer sun, the biodiversity of the Greek countryside plus the rich variety of Greek flora, which includes over 850 species found nowhere else in the world.
Scientists and botanists consider Greece a country with the richest flora in the Mediterranean basin, (more than 7,500 different species of herbs, plants, wild flowers and trees).
Greek honeys are richer in aromatic substances, compared to other honeys produced in other countries; they have less humidity, which means they are denser and richer. Combine all these facts together and you can start to understand why Greek honey has a top position in the world market.
About 65% of all Greek honey is pine honey. Its mahogany colour highlights its rich mineral content, which includes potassium, magnesium, phosphorous, iron, and sodium.
It does not crystallise easily. Pine honey has the highest percentage of antioxidants of all Greek honey.