Honey Blog

What makes honey special? The most exceptional types of honey in the world are Anzer honey from Turkey, Manuka honey from New Zealand, and Vanilla Fir honey from Greece. They stand out for their unique floral source, strictly defined origin, and small, unpredictable harvest. Honey becomes special for four reasons. First, its source: some honey comes from a single specific plant or tree that grows in only one place. Second, its origin: a protected designation of origin (such as a PDO or geographical indication) guarantees that the honey truly comes from that region. Third, the harvest: a short flowering period, high altitude, or unpredictable weather makes the quantity small. And fourth, the taste and texture, which sometimes resemble nothing else. Why the most expensive honey is not on this list Anyone looking for the most expensive honey in the world soon comes across Elvish honey. It is extracted from a deep cave in northeastern Turkey and sold in such small quantities that it is practically out of reach for ordinary enthusiasts. Even more exclusive is Centauri honey, also from Turkey. Since February 2021, it has been listed in Guinness World Records as the most expensive honey in the world. It is harvested from a cave at an altitude of 2,500 meters, far from villages and other bee colonies, and the annual harvest is only 10 to 15 kilograms. The honey is dark and bitter, and for almost everyone, known only by hearsay. This list is intentionally different. It features types of honey that are truly exceptional, but that honey lovers can also taste for themselves. Special, not out of reach. The top 10 most exceptional types of honey 1. Anzer honey (Anzer balı), Turkey Anzer honey is a floral honey from the Anzer Plateau in Rize Province, in northeastern Turkey. The bees collect nectar at altitudes of 2,300 to 3,000 meters, among hundreds of species of wild flowers, many of which are found only in this area. Why it is special: Anzer honey has had an official Turkish geographical indication since 2001. It is harvested only once a year, in late summer, and each batch is first analyzed in a laboratory before it can be sold. •           Made from: nectar from hundreds of species of wild mountain flowers, many of which grow only in this region. •           Flavor profile: intensely floral and complex, lightly spicy, with a long finish. •           Appearance: light golden-yellow to pale amber, clear. •           Crystallizes: slowly. Buying tip: there are many counterfeits. Genuine Anzer honey comes with a certificate of analysis and a verifiable number from the local cooperative. 2. Manuka honey, New Zealand Manuka honey comes from the blossoms of the manuka shrub (Leptospermum scoparium), which grows mainly in New Zealand. The shrub blooms for only a few weeks a year, often in remote areas. Why it is special: Manuka naturally contains methylglyoxal (MGO), a compound formed from a component of manuka nectar. Since 2018, New Zealand has had a legal definition of Manuka honey based on chemical markers and plant DNA. •           Made from: nectar from the blossoms of the manuka shrub. •           Flavor profile: earthy and spicy, slightly bitter, with notes of caramel. •           Appearance: cream-colored to dark brown, thick and almost jelly-like. •           Crystallization: yes, fine crystals. It is therefore often sold as creamed honey. Buying tip: choose a recognized quality label such as UMF, which is independently tested. A higher number means a higher content of the characteristic compounds, not necessarily better-tasting honey. 3. Vanilla Fir honey, Greece Vanilla Fir honey is fir honey from Mount Mainalo in Arcadia, on the Peloponnese in Greece. It is not flower honey but honeydew honey: the bees collect the sweet excretion of insects on the Greek fir tree (Abies cephalonica). You can buy it from us! Why it is special: it is a protected designation of origin (PDO) of the European Union. Only honey from the Mainalo fir forests may bear this name. The harvest does not succeed every year, often only once every two to three years, because the conditions have to be exactly right. •           Made from: honeydew from the Greek fir, not flower nectar. •           Flavor profile: mild and less sweet than regular honey, with caramel and a light resinous note. •           Appearance: amber-colored with a creamy, pearlescent sheen. •           Crystallization: hardly ever or not at all; it remains liquid. Buying tip: fir honey from other Greek mountains is sometimes also called ‘vanilla’ or 'pearl", but it does not have PDO status. Look for the mention of Mainalo (Menalou) and the PDO logo. Would you like to try it? BUY HANT PEARL VANILLA FIR HONEY 4. Sidr honey, Yemen Sidr honey comes from the blossoms of the sidr tree (Ziziphus spina-christi), in the Hadramaut Valley in Yemen. Beekeepers there still often use traditional hives made from hollowed-out tree trunks. Why it's special: Sidr honey from Hadramaut has been considered the finest honey in the Arab world for centuries. The harvest takes place in autumn and is small. •           Made from: nectar from the blossoms of the sidr tree. •           Flavor profile: rich and warm, with caramel, butterscotch, and a slightly fruity note. •           Appearance: dark amber to reddish brown, thick. •           Crystallizes: slowly. Buying tip: because of the war in Yemen, genuine Yemeni Sidr is difficult to obtain. Much of the honey sold as Sidr comes from other countries. Always ask about the country of origin. 5. Strawberry tree honey (miele di corbezzolo), Sardinia Strawberry tree honey comes from the blossoms of the strawberry tree (Arbutus unedo), especially in Sardinia. The tree blooms in late autumn and early winter. Why it's special: during this cold, wet period, the bees fly little, so the yield is small and uncertain. It is one of the few truly bitter honeys in the world. •           Made from: nectar from the blossoms of the strawberry tree. •           Flavor profile: distinctly bitter, with notes of coffee, cocoa, and leather. The bitterness is its hallmark of quality. Delicious with strong cheeses such as pecorino. •           Appearance: light amber, turning beige to grayish brown after crystallization. •           Crystallizes: yes, fairly quickly and grainily. 6. Jarrah honey, Western Australia Jarrah honey comes from the jarrah eucalyptus (Eucalyptus marginata), which grows only in southwestern Western Australia. The tree blooms irregularly, usually every two years. Why it's special: jarrah honey is high in fructose and low in glucose, so it remains liquid for a long time. The label often states a TA value (Total Activity), a laboratory measurement of the honey. •           Made from: nectar from the blossoms of the jarrah eucalyptus. •           Flavor profile: caramel and malt, slightly nutty and less sweet. •           Appearance: dark amber to dark brown. •           Crystallizes: very slowly. 7. Tupelo honey, Florida (USA) Tupelo honey comes from the white tupelo tree (Nyssa ogeche) in the swamp forests along the rivers of northwestern Florida. The tree blooms for only two to three weeks a year, in April and May. Why it's special: beekeepers place their hives on platforms and boats along the rivers to take advantage of the short flowering period. Because of its high fructose-to-glucose ratio, pure tupelo honey almost never crystallizes. It became world-famous through Van Morrison's song "Tupelo Honey". •           Made from: nectar from the blossoms of the white tupelo tree. •           Flavor profile: soft, buttery, and floral, slightly fruity. •           Appearance: light golden yellow, often with a greenish glow. •           Crystallizes: pure tupelo almost never. 8. Heather honey, Scotland Heather honey comes from common heather (Calluna vulgaris), which turns purple in late summer in the Scottish Highlands. Heather honey is also produced in the Kempen and on the Veluwe. Why it is special: heather honey is jelly-like and cannot simply be spun out of the comb. Beekeepers must press it or first loosen it with a special needle roller. This makes it labor-intensive. The small air bubbles in the jar are characteristic. •           Made from: nectar from the flowers of heather. •           Flavor profile: robust, slightly bitter and woody, with a smoky note. •           Appearance: orange-brown to reddish brown, jelly-like, with small air bubbles. •           Crystallizes: yes, over time into a coarse mass. 9. Leatherwood honey, Tasmania Leatherwood honey comes from the leatherwood tree (Eucryphia lucida), which grows only in the rainforests of western Tasmania. In summer, beekeepers move their hives deep into the forest. Why it is special: the tree is found nowhere else in the world, and the honey is harvested in pristine nature, partly within a protected World Heritage area. •           Made from: nectar from the blossoms of the leatherwood tree. •           Flavor profile: pronounced floral, herbal, and almost perfumelike. You will either love it or not. •           Appearance: light golden yellow to light amber. •           Crystallizes: yes, fairly quickly and finely, often sold as creamed honey. 10. Greek thyme honey, Crete Greek thyme honey comes from wild thyme (Thymbra capitata), which blooms in summer on Crete and other Greek islands. Why it is special: thyme honey has been highly regarded in Greece since ancient times. It is the most accessible honey on this list and a great first step into the world of exceptional honey. •           Made from: nectar from the flowers of wild thyme. •           Flavor profile: intensely herbal and aromatic, fresh, with a slightly spicy finish. •           Appearance: light amber to golden yellow, clear. •           Crystallizes: yes, finely after a few months. How can you recognize genuine exceptional honey? You can recognize genuine exceptional honey by its clear origin and verifiable certification. Because these varieties are sought after, they are often adulterated. •           Origin: a specific region or mountain on the label, not just a country. •           Quality label: PDO or a geographical indication (Vanilla Fir, Anzer), or an independent label such as UMF (Manuka). •           Analysis: reputable sellers can show a laboratory analysis or certificate. •           Texture: does it suit the variety? Heather honey is jelly-like, Vanilla Fir and tupelo remain liquid, and thyme honey crystallizes. •           Seller: buy from a beekeeper or specialist shop that can tell you where and when the honey was harvested.   Frequently asked questions about rare honey What is the most expensive honey in the world? According to Guinness World Records, Centauri honey from Turkey is the most expensive honey in the world. In February 2021, it was sold for 10,000 euros per kilogram. One caveat: that was the price requested by the company itself, not an auction price. Elvish honey, from a cave near Artvin in northeastern Turkey, is also among the very top. It costs about 5,000 euros per kilogram, and according to the beekeeper, the first kilogram was even sold for 45,000 euros in 2009. Among the types of honey that you can actually buy, Anzer honey is one of the most expensive: the cooperative set the price for 2026 at 7,000 Turkish lira per kilogram, roughly 130 to 150 euros. What is honeydew honey? Honeydew honey is honey that does not come from flower nectar, but from the sweet secretion left on trees such as firs and oaks by small insects. Vanilla Fir is a well-known example. Honeydew honey is usually darker and less sweet than blossom honey. Why doesn't Vanilla Fir honey crystallize? Vanilla Fir contains little glucose, the sugar that causes honey to harden. As a result, it naturally remains liquid, without heating or processing. What does PDO mean for honey? PDO stands for Protected Designation of Origin. It is a European quality label that guarantees that a product comes from a specific area and is made there according to established rules. Is crystallized honey bad? No. Crystallization is a natural process and says nothing about the quality. If you want to make it liquid again, place the jar in lukewarm water at a maximum of about 40 degrees. How do you store rare honey? Store honey tightly sealed, at room temperature and away from sunlight. Refrigeration is not necessary and accelerates crystallization.

Almost everyone grew up with it. A slice of bread, a thick layer of butter underneath, and an equally thick layer of chocolate spread on top. For many children, it was the reason to get out of bed in the morning. For many parents, it was sometimes the easiest way to get that sandwich eaten after all. But what is actually in that jar we all love so much, where does it come from, and why do we at HANT believe it can be done differently? We explain that in this article, along with a little of our own story. A jar with a history of scarcity Chocolate spread did not arise from abundance, but from shortage. The story begins in Turin at the start of the nineteenth century. In 1806, Napoleon blocked trade between the European continent and Great Britain, with the aim of disrupting the British economy. One consequence was that cocoa, which entered Europe through British colonial trade routes, suddenly became scarce and expensive. In the hills around Turin, meanwhile, there were masses of hazelnut trees, and no one really knew what to do with the abundance. Chocolatier Michele Prochet came up with the idea of supplementing the little cocoa he had with ground hazelnuts. Thus gianduja was born, named after a local carnival character. In 1852, that idea officially became a product: together with Pierre Paul Caffarel, Prochet made the first gianduiotti, the well-known triangular chocolates made from cocoa, sugar, and hazelnuts. From wartime solution to Nutella Almost a century and a half later, history repeated itself. After the Second World War, cocoa was once again nearly unaffordable in Italy. Pastry chef Pietro Ferrero, who worked in the Piedmont region, returned to the same idea as Prochet: supplementing a small amount of cocoa with lots of hazelnuts. In 1946, he brought Pasta Gianduja to the market, also known as Giandujot. This was not a spread, but a solid block that you cut into slices and placed on bread, just as you would with cheese. According to tradition, the shift to a spreadable version happened by accident. During the exceptionally hot summer of 1949, the gianduja melted on shop shelves and in warehouses. Instead of throwing the product away, it was poured into jars and sold as a cream. Ferrero refined the formula and called the result Supercrema. In 1962, Italy introduced a law banning superlatives such as "super" from product names, forcing Ferrero to look for a new name. Michele Ferrero, Pietro's son, came up with the name Nutella, a combination of the English word "nut" and an Italian-sounding ending. The name was registered in October 1963, and on 20 April 1964, the first jar rolled out of the factory in Alba. The logo and shape of the jar have barely changed since then. Nutella grew into a global phenomenon and is estimated to hold more than half of the global chocolate spread market today. From bread block to breakfast icon What began as a practical solution to a shortage of raw materials grew into one of the most recognizable products in the world. The marketing evolved along with it: chocolate spread was no longer sold as a treat, but as part of a "balanced breakfast," with a glass of milk and a slice of whole-wheat bread included in the advertising photo. There is even an official World Nutella Day, celebrated since 2007 on 5 February. That framing as a breakfast product is precisely where the problem lies, because when you look at what is actually in a jar of classic chocolate spread, it has far more in common with a dessert than with a healthy breakfast. What is actually in that jar? On most ingredient lists for conventional chocolate spread, sugar is clearly number one. In Nutella, for example, sugar accounts for approximately 56 to 57 percent of the weight, followed by vegetable oil, usually palm oil. Only after that come hazelnuts, making up around 13 percent, and cocoa, accounting for about 7 percent. The remainder consists of skimmed milk powder, whey powder, emulsifiers such as soy lecithin, and synthetic vanillin. In concrete terms, this means that a single 15-gram tablespoon already contains around 8.5 grams of sugar, approximately as much as a large portion of a doughnut. If you generously spread two tablespoons on a slice of bread, you are consuming more sugar than in one and a half doughnuts. Nutrition experts therefore classify this type of chocolate spread as a highly processed food, with a nutritional profile closer to that of a dessert than a healthy bread topping. That does not make it a forbidden product, and there is nothing wrong with enjoying it occasionally. But it is useful to know exactly what you are eating, especially if it appears on the breakfast table every day. And yet, so incredibly delicious Having said all that, we also understand why it is so popular. Sugar and fat in that ratio literally form a combination that our brains find difficult to resist. Add the nostalgia of the school sandwich, the image of a deliciously thick layer on white bread with another generous lump of butter underneath, and you understand why generation after generation loves it. Chocolate spread is not an accidental success; it is a product that has been perfected over decades to evoke precisely that feeling. Ayse's story At HANT, this is not an abstract story; it is our own story too. Ayse, our co-founder, was heavily addicted to chocolate spread for years. Every day, sometimes straight from the jar. When she switched to a strict keto diet, with hardly any room left for sugar, she had to break that habit, and after a difficult period, she managed to quit. What did not disappear was the desire to enjoy a chocolate sandwich from time to time. That taste, that association with comfort, does not simply vanish. When Ayse later became a mother, a new question arose: did she want her daughter to grow up with a jar whose main ingredients were sugar and palm oil, packaged as something healthy? The answer was no. But she did not want to give up enjoying that taste altogether either. That's why we created Melicao That search led to Melicao. No long ingredient list, no sugar, no palm oil, no lactose or soy. Melicao consists of exactly two things: raw, unfiltered honey and cocoa. Unheated, organically certified, and without additives. We do want to be honest about this, because that fits with the way we view food ourselves: honey is and remains sugar. It naturally contains fructose and glucose, with approximately the same number of calories per gram as regular sugar. So Melicao is not a product you can eat unlimited amounts of simply because it contains "no sugar"; that would be a dishonest claim. The difference lies elsewhere: no additional refined sugar is added on top of the sugar naturally present in honey, it contains no palm oil to make it spreadable, and the ingredient list is one you could recreate in your own kitchen. Raw, unheated honey also retains some of the enzymes, pollen, and minerals that are largely lost in heated, filtered honey, although it is important to remain realistic about how much difference that makes to your health in practice. It is a more honest jar, not a miracle cure. For Ayse, and for us as a family, that was the balance we were looking for: that familiar, comforting taste of cocoa on bread, made with ingredients we ourselves stand behind and can happily give to our daughter. If you would like to try the same, you can find Melicao here: Organic Melicao, raw honey with cocoa Finally Chocolate spread has a fascinating history, from a wartime cocoa shortage to a global breakfast phenomenon. It is also, let's be honest, simply delicious. But the classic jar has little to do with what marketing has made it out to be for decades. At HANT, we believe you do not have to give up that taste to make more conscious choices about what is in your jar, and that is precisely why Melicao exists.

What does raw honey actually do to your body? From antibacterial effects to energy and digestion—we explain it honestly. Including the downsides, because there are some. Everything you need to know about using raw honey daily.

Do you know where your honey comes from? New EU legislation requires producers to state it — and the truth surprises many. Discover how to recognize real raw honey, where to buy it in Belgium, and what to look for on the label.

How raw honey can make your hair shine (And what the science says about it) Honey has been a beauty secret for centuries. From Cleopatra’s bathing rituals to modern hair masks, this golden ingredient keeps making a comeback. But there is one variety that really stands out: raw honey. Raw honey is honey that comes straight from the beehive (only coarsely filtered) and is not heated or industrially processed (read the blog about raw honey for more information) This type of honey is not only better for bees and soil, but also gentler, purer, and more powerful for your hair masks. Is raw honey the secret to a perfectly shiny hair mask? The natural power of honey Honey is much more than sugar. It contains amino acids, minerals, enzymes, and antioxidants that hydrate and strengthen your hair (Medicopublication.com).Research shows that honey helps with a dry or flaky scalp—and may even help reduce dandruff (https://pubmed.ncbi.nlm.nih.gov/11485891/). Honey is also rich in bioactive compounds such as flavonoids and phenolic acids, which act as natural antioxidants. They help protect against damage caused by the sun, styling, and air pollution (https://pubmed.ncbi.nlm.nih.gov/39324175/). A recent study even showed that a honey formula could partially repair damaged hair after exposure to UV-A and pollution (https://tressless.com/research/honey-repair-on-asian-hair-from-uv-a-pollution-lvZ7). In short: honey nourishes, softens, and protects—and gives your hair a natural shine, without silicones or synthetic additives. Why raw honey makes a difference Not all honey is created equal. With “regular supermarket” honey, these wonderful benefits are refined away until only sugar remains; using raw honey preserves these compounds. Conventional honey may contain pesticide residues or artificial additives. Raw honey comes from bees that work in unsprayed, biodiverse environments—and you can feel that in the quality. Studies show that raw honey is often richer in antioxidants and bioactive compounds because bees collect nectar from a more diverse ecosystem (https://www.mdpi.com/2077-0472/14/9/1540). In addition, you are choosing a product that contributes to healthy bee populations and natural pollination. That makes it better not only for your hair, but also for the planet. How to use it in your routine Hair oil with honey extract often contains more oil than honey, so its restorative value  As a mask: Mix a tablespoon of organic honey with a little lukewarm water or a light oil (such as coconut oil). Apply to towel-dried hair, leave it on for 20–30 minutes, and rinse thoroughly. Conditioner: Mix the honey with your favorite conditioner, apply to dry ends, and leave it on for 15–30 minutes. Then wash your hair as usual. For your scalp: For a dry or irritated scalp, you can gently massage in diluted honey (approximately 70–90%), leave it on, and rinse it out (https://pubmed.ncbi.nlm.nih.gov/11485891/). Use this once or twice a week for visibly softer, shinier hair. What else does the science say? Although the results are promising, research on honey and hair growth remains limited. Most studies focus on skin repair and scalp health, not directly on hair thickness or growth (https://pubmed.ncbi.nlm.nih.gov/11485891/). Still, the trend clearly points in one direction: natural ingredients work—especially when they are pure and organically produced. In short Raw organic honey is gentler on your hair, richer in antioxidants, and better for the world around you.It nourishes, softens, and protects—while you choose a routine that is truly natural. A small step in your beauty routine, a big difference for your hair and nature. 🌿🐝

Paris Honey Awards 2026 – Gold Quality Award Our honey was awarded a Gold Quality Award at the Paris Honey Awards in 2026. This is an international quality competition in which honey is blind-tasted by a jury of specialized tasters. The assessment is conducted entirely independently of the brand or packaging and focuses on sensory criteria such as taste, aroma, texture, and overall purity. The Gold Quality Award confirms that our honey achieved a very high score within this professional and independent evaluation system. Global Honey Stars Awards 2026 – second place for crystal honey In addition, our crystal honey took second place in its category at the Global Honey Stars Awards 2026. This international competition compares honey products within specific categories, such as crystal honey, and evaluates them based on quality, consistency, and taste experience. Finishing second in this context means that our crystal honey stood out among other high-quality entries. This recognition underlines that this honey variety is also internationally appreciated for its quality and careful processing.

Honey is not just a sweetener. It is a complex natural product full of enzymes, minerals, and antioxidants. But did you know that most commercial honey largely loses these valuable properties before it reaches your cupboard?  What is raw honey (Raw Honey)? Raw honey is honey that comes directly from the beehive (only coarsely filtered) and has not been heated or industrially processed. This preserves all the natural substances: Enzymes (important for digestion) Antioxidants (natural protectors) Pollen (with essential micronutrients) Vitamins and minerals Three ways the industry removes nutrients Most supermarket honey undergoes three processes that seriously reduce its nutritional value: Heating (The culprit) Honey is heated to prevent crystallization and keep the product liquid for longer. Unfortunately, above 40–42 °C, enzymes and antioxidants lose their effectiveness. What remains is a beautiful, liquid, but biologically inferior sweetener. Filtering (The mystery) Honey is heavily filtered to remove pollen and particles. This creates a commercially clear product, but pollen is actually a carrier of valuable vitamins and minerals. This filtering is done purely for aesthetics, not for your health. Blending (The deception) Supermarket honey is often a “blend” or “mixture” of EU and non-EU honey, without transparency about its origin. The quality of this foreign honey can vary greatly. Our honey is 100% of EU origin, harvested exclusively in Bulgaria. No blend, just complete transparency. Why you should choose raw honey Raw honey is more than just a sweetener; it is an unprocessed treasure of nature. Choosing raw honey means choosing pure quality. These are the main reasons to choose the unheated, unprocessed variety: 1. Preserving natural protectors Raw honey is never heated. This is crucial because heating destroys its most valuable properties. That is why our honey retains: Enzymes: These contribute to honey’s natural antibacterial and antifungal action. Antioxidants (polyphenols): These are substances that help protect your body against free radicals, which is beneficial for overall health. Pollen: Pollen is a miniature nutritional powerhouse. It contains proteins, amino acids, and traces of vitamins and minerals. This is completely absent from most filtered honey. 2. The mark of genuine quality Most honey is heated to keep it beautifully liquid. Raw honey shows the opposite: Natural crystallization: The fact that raw honey becomes firm over time is proof of quality. It means the product is unheated and the natural sugars have remained in their original state. Complete traceability: Raw honey often comes from transparent, small-scale sources (such as our Bulgarian honey). This contrasts with the often blended and heavily processed supermarket honey, whose exact origin is unclear. 3. Traditional use and digestion The active, unprocessed components in raw honey support the body in various ways: Soothing effect: It is a proven, traditional remedy for soothing the throat. Prebiotic support: Raw honey naturally contains prebiotic substances that help support the growth of “good” bacteria in your gut flora. Choosing raw honey means choosing a product that is as close to nature as possible, with all its original benefits intact.

Europe’s honey market is in turmoil. Recent studies show that almost half of imported honey is adulterated with cheap sugar syrups. The EU is responding with new rules, but consumers can already make a difference. It starts with one word on the label: “blended”. The problem with “Blended EU and non-EU honey” In most supermarkets, honey labels use one of the following vague terms: "Blended EU honey" "Blended non-EU honey" "Blended EU and non-EU honey" These designations, which are permitted under the old EU guidelines, are not transparent. They give consumers no insight into the actual origin or, crucially, the proportions of honey from the different countries. For example, a jar may contain 99% cheap honey from a country with a high risk of fraud and 1% expensive EU honey, yet the vague “blended” designation is legally sufficient. This lack of transparency makes it very easy to market cheap, diluted honey in Europe. Shocking results: Honey adulterated with sugar syrups This lack of transparency has major consequences. Coordinated EU investigations found that a significant proportion of honey imported into Europe did not meet the definition of honey because it had been diluted with cheap sugar syrups, such as rice, wheat, or beet syrup. This is pure fraud that undercuts beekeepers who comply with the rules and deceives consumers. This “fake honey” is cheaper to produce, does not have the same nutritional and medicinal properties as pure honey, and puts the entire beekeeping sector at risk. European Coordinated Investigation (2023): The European Commission’s report on the coordinated action "From the Hives" (carried out in 2021–2022). This investigation revealed that 46% of the tested batches of imported honey were suspected of adulteration with added sugar syrups. European Parliament and Council (2024): The political agreement on the revision of the "Breakfast Directives" (Honey Directive). This confirms that the EU is tightening legislation to address fraud and the lack of transparency regarding countries of origin and their percentages. Type of fraud: News articles and scientific analyses by the Joint Research Centre (JRC) confirm that the adulteration primarily involved the use of cheap sugar syrups, such as rice syrup or beet syrup, to dilute the honey. The organic guarantee and inspection You may wonder how the inspection process works, especially for organic honey. Our honey carries organic certification. This means that inspections in Bulgaria and subsequently in the EU are particularly strict. Organic certification bodies check not only for the absence of pesticides and antibiotics, but also: The bees must collect nectar within a 3-kilometre zone free from pesticides and pollution (no motorways, no industry). Supplementary feeding during periods of scarcity is permitted only with organic honey or organic sugar. Chemical treatments and the use of antibiotics are prohibited to protect the health of the bees. Processing must preserve the honey’s natural composition and nutritional value. The finished product is strictly tested for purity (no added sugar syrups) and for the absence of chemical residues and antibiotics. Complete records are mandatory so that the honey can be traced from the jar back to the original beehive. The future: Clearer labels are on the way The good news is that the European Union has responded to the widespread fraud. A political agreement has recently been reached on the revision of the labelling rules, known as the “Breakfast Directives”. In the future, blended honey will have to: List the countries of origin on the label. State the percentage share for each country, in descending order. This is a major victory for consumers and honest beekeepers. However, these new rules are not yet in force. Make a difference now You do not have to wait for new legislation to be sure of your honey’s quality. The solution is simple: Buy honey with a transparent ingredients list Our honey is 100% organic Bulgarian blossom honey. Not blended, completely transparent, and directly traceable.