Pine honey is a topic that has captured the attention and interest of many people over the years. With its lasting impact and its relevance in today's society, Pine honey has generated debate and discussion in different areas. From its beginnings to its evolution, Pine honey has been the subject of study and analysis by experts in the field. In this article, we will explore the different aspects related to Pine honey, from its history to its influence today, with the aim of shedding light on a topic that continues to be exciting and fascinating for many.
Pine honey (Greek: πευκόμελο, romanized: pefkomelo; Turkish: çam balı) is a type of honeydew honey. It is a sweet and spicy honey, with some woody notes, a resinous fragrance and dark amber color. It is a common breakfast dish in Turkey and Greece, where it is drizzled over yoghurt and eaten with bread.
Pine honey is an unusual honey, because it is not produced entirely by honey bees. It is produced by bees that collect honeydew (sugary secretions) from a scale insect species called Marchalina hellenica, which lives on the sap of certain pine trees. The M. hellenica can be found on the Turkish Pine (Pinus brutia), as well as the Aleppo Pine (P. halepensis), Austrian Pine (P. nigra), Scots Pine (P. sylvestris), and Stone Pine (P. pinea).
Pine honey is commonly produced anywhere pine forests are plentiful and conventional honey sources, such as flowers or fruit tree blossoms, are few. It can be found in some heavily forested areas of Germany, Norway, Italy, New Zealand, and the United States but is primarily produced in the pine forests of the eastern Mediterranean. Major production occurs in Turkey, the Middle East, the Balkans, and many Greek mountains and islands. The monastic communities at Mount Athos in Greece are renowned for their pine honey production and throughout Greece pine honey makes up 60–65% of total honey production. Turkey produces 92% of the world’s pine honey. Muğla Province accounts for 80% of Turkish pine honey production.