Honey - the sweet side of Halkidiki
Halkidiki could be characterized as the center of beekeeping. There are over 6500 beekeepers and the production of honey reaches the 1910 tones. Honey is well known about its beneficial properties to our health and its high nutritional value. The rich fauna of Kassandra, Sithonia and Northern Halkidiki constitutes the best natural environment for the production of high quality honey.
There are many different kinds of Halkidiki honey, the main of which are the following:
It is produced by various flowers, has an excellent aroma and light sweet taste. Natural flower honey crystallizes after some months. It is tonic for human organism and acts against fatigue. It has antibacterial properties and controls intestinal function.
Of high quality and nutritional value, with characteristic fine aroma and unique taste. Crystallizes in 1-2 months. It is produced from the bush erica manipuliflora. It restores human body, has antiseptic and anti-inflammatory properties mainly in the digestive system. It can help in dropping bad cholesterol levels.
It is produced by chestnut nectar and honey-dew secretions of aphid Mizocallis castanicola. Its crystallization is slow - in 1-2 years. It has a strong taste and aroma. Chestnut honey is highly nutritional, as it is the richest in trace elements (potassium, magnesium, manganese etc) and amino acids. It enhances blood flow and has antioxidant action. Due to its low content in sugar it is recommended for diabetics.
A not too sweet honey, derived from pine trees. It doesn't crystallize easily. It is a honey of high nutritional value, as it is rich in trace elements (calcium, copper, magnesium, zinc, iron), proteins and amino acids. It has less calories than flower honey.