01
Pass
Purity & certification
Proven. Twice.
Two TÜRKAK-accredited laboratories tested the 2026 harvest. Eleven regulated parameters, eleven passes. The full signed reports are below, together with what each number means.
Official laboratory certification · Harvest 2026
Verified by two accredited laboratories.
Every claim we make about this honey has been examined by laboratories accredited to TS EN ISO/IEC 17025:2017 by TÜRKAK, the Turkish Accreditation Agency, whose test reports are recognised under the EA and ILAC mutual-recognition agreements. Both reports below were issued for the 2026 wildflower harvest. Both returned a pass on every regulated parameter of the Turkish Food Codex Honey Communiqué (No. 2020/7).
02
Pass
RADIX İzmir Private Food Control Laboratory
Download the signed report (PDF)Full pass. Every parameter.
Eleven regulated measurements across two independent laboratories, two cities and two methods. Not one outside the Turkish Food Codex limits for honey. Both reports are electronically signed and verifiable on the laboratories' e-signature portals.
| Parameter | Result | Codex limit | Evaluation | What it establishes |
|---|---|---|---|---|
| Diastase activityIHC Phadebas · spectrophotometric | 44.27 DN | ≥ 8 | Pass | The bee's own enzyme, destroyed by heat. At more than five times the legal minimum, this is the laboratory's proof that the honey is raw, unheated and freshly ripened. |
| HMF (hydroxymethylfurfural)IHC 5.1 (2009) · HPLC-UV | 6.2 mg/kg | ≤ 40 | Pass | HMF accumulates when honey is warmed or stored too long. A value this low is the signature of a honey that has never been heated and reached the jar within weeks of the comb. |
| ProlineTS 13357:2008 · UV | 534.56 mg/kg | ≥ 300 | Pass | The amino acid contributed by the bees themselves during ripening, not by the flower. Nearly twice the threshold: a fully matured honey with nothing diluting it. |
| MoistureTS 13365:2008 · refractometer | 14.0 % | ≤ 20 | Pass | Dense, fully capped honey. Low moisture is why it keeps for years without preservatives and never ferments. |
| Free acidityIHC 2002 · titrimetric | 22.06 mEq/kg | ≤ 50 | Pass | The natural organic acids of honey, well within range. Confirms there has been no fermentation and no spoilage. |
| Electrical conductivityTS 13366 · conductivity meter | 0.45 mS/cm | ≤ 0.8 | Pass | The mineral fingerprint of blossom honey gathered from wild flora, consistent with the meadow origin we declare. |
| C4 plant sugar (adulteration)AOAC 998.12 · isotope-ratio mass spectrometry | 3.62 % | ≤ 7 | Pass | The definitive test for cane and corn syrup. Wild honey diluted with syrup cannot pass it. This one does, comfortably. |
| SucroseILIADe 122:2021 · HPLC-RID | Not detected | LOQ 0.9 g/100 g | Pass | No table sugar, no fed colonies, no unripe honey. The bees converted every trace of sucrose before the comb was capped. |
| MaltoseILIADe 122:2021 · HPLC-RID | Not detected | LOQ 0.9 g/100 g | Pass | Maltose is the fingerprint of starch-syrup adulteration. Its absence closes the last door. |
| Fructose + glucoseILIADe 122:2021 · HPLC-RID | 67.69 g/100 g | ≥ 60 | Pass | The natural sugar body of genuine honey: fructose 35.74 and glucose 31.98 g/100 g. |
| Fructose / glucose ratioCalculated | 1.12 | 0.9 – 1.4 | Pass | A balanced ratio. It is why this honey crystallises slowly and evenly into a fine cream rather than coarse grain. |
Results are reported by the laboratories for the sampled batch; limits are those of the Turkish Food Codex Honey Communiqué (No. 2020/7) unless marked as a reference range. Analyses marked in the reports with an asterisk fall within the laboratories' accredited scope. Expanded uncertainty is stated in the signed reports at a 95 % confidence level.
Diastase · 44.27 DN
The living enzyme.
Diastase is an amylase: the enzyme honeybees secrete to convert nectar into honey, and the same family of enzymes that begins the breakdown of starches. It cannot survive pasteurisation. Regulators set the floor at 8 because heated, aged or blended honey falls below it. A reading above 40 belongs to honey that was ripened in the comb and never warmed afterwards. This is the single number that separates raw honey from the rest.
Proline · 534.56 mg/kg
The bee's signature.
Proline is the dominant free amino acid in honey and it comes from the bee, not the plant: it is added during ripening and rises as the honey matures. Immature, over-harvested or syrup-extended honey reads low. At nearly double the codex threshold, this value certifies a honey the colony was allowed to finish.
HMF · 6.2 mg/kg
The freshness clock.
Hydroxymethylfurfural is almost absent in fresh honey and climbs with every hour of heat and every month on a warm shelf. The legal ceiling is 40; industrially processed honey commonly arrives at the consumer well above 10. At 6.2 the clock has barely started, which is exactly what harvest-to-jar without heat looks like.
Capped comb · Harvest 2026What is tested
What the laboratory sees.
Every batch is sampled, sealed with its own number and tested before a single jar is offered. For the 2026 harvest, two independent, TÜRKAK-accredited laboratories ran eleven regulated analyses. The results are published above in full.
Adulteration
C4 sugar 3.62 % · limit 7 %
Isotope-ratio mass spectrometry finds no cane or corn syrup. Sucrose and maltose: not detected. Wild honey, undiluted between comb and jar.
Heat
Diastase 44.27 · HMF 6.2
The enzyme is intact at more than five times the legal minimum and HMF is a fraction of the ceiling. This honey has never been warmed.
Maturity
Proline 534.56 mg/kg
Nearly twice the codex threshold. The colony was allowed to finish its work before we took anything.
Body
Moisture 14.0 % · acidity 22.06
Dense, fully capped, unfermented. Stable for years without a single additive.
Every jar carries a batch number. Write to us with yours and we will send the signed laboratory reports for that exact harvest.
Adulteration
The most common fraud in honey is dilution with sugar syrup, from cane or corn. The laboratory detects it by isotope ratio and marker analysis. A clean result means no foreign sugar was found. Our colonies are never fed, so this is the test we worry about least and insist on most.
HMF
Hydroxymethylfurfural forms when honey is heated, or stored too long and too warm. Fresh raw honey has very little. A high figure tells you the honey has been pasteurised, or is old. Because we never warm our honey, the HMF on our reports stays low, and we would rather you checked than took our word for it.
Diastase
An enzyme the bees add while making honey. Heat destroys it. A healthy diastase number is the positive proof that the honey is still alive, in the sense that matters.
Moisture
Honey with too much water ferments. The bees cap the comb only when the honey is dry enough, and we harvest only capped comb, so moisture on our reports sits where nature put it.
Residues
Antibiotics and pesticides are screened for. Wild colonies on a mountain no one farms give a straightforward answer here.
Pollen
Melissopalynology, the counting of pollen grains under a microscope, tells you what the bees visited. It is how we can say that a jar is cave honey from oak country, or meadow honey dominated by thyme, and have it be more than a story.
Asked often
About the certificate.
01Which laboratories, and are they accredited?
NANOLAB Private Food Control Laboratory (İstanbul, TÜRKAK AB-0566-T) and RADIX İzmir Private Food Control Laboratory (TÜRKAK AB-1197-T), both operating under the Ministry of Agriculture and Forestry and accredited to TS EN ISO/IEC 17025:2017. TÜRKAK is a signatory to the EA and ILAC mutual-recognition agreements, so the reports are recognised internationally. Report numbers G26 186183309/0 and G26-8474/00 can be verified on the laboratories' e-signature portals.
02Can I see the report before I buy?
Yes. Write to us naming the harvest you are interested in and we will send the current batch's report before you order.
03Who does the testing?
An independent, accredited laboratory. We do not test in-house, and the report names the laboratory and its accreditation. We would not ask you to trust a certificate we had written ourselves.
04What happens if a batch fails?
It is not sold. It has happened; a batch with moisture above the limit was returned to the harvesters' families rather than offered. The number on your jar is the number of a batch that passed.
Next harvest
Harvests are small and they sell out. Hear first.
One letter when a new batch comes down the mountain, with its origin, altitude and laboratory results. Nothing else.
No offers, no noise · Unsubscribe any time