The European Commission has approved Bulgaria’s application for registration of Strandzha manna honey as a protected designation of origin (PDO).
The manna honey is an indispensable healing elixir, which is used in the treatment of a number of health problems from influenza to kidney and liver diseases. The unique healing properties and higher nutritional value of manna honey distinguish it from other types of honey.
The complex of biologically active substances – minerals, essential amino acids and vitamins determines its strong antibacterial effect and its ability to strengthen the immune system. Its positive effect in the treatment of colds and flu is due to the property of this honey to stimulate sweating. Its expectorant and laxative properties are known.
In gastritis and ulcers with milder symptoms, manna honey has healing powers. Doctors also recommend it for kidney and bile diseases.
It is recognized as a natural remedy for mumps and measles. It is applicable in the treatment of skin problems such as eczema, wounds, burns. It also has a positive effect on sleep problems. A spoonful of the miraculous manna honey helps you relax and fall asleep faster.
For stress and chronic fatigue syndrome, this elixir is also amazing. The rapid healing effect of manna honey is due to the ability of its beneficial ingredients to reach every cell in the body. (wday.ru)
But how exactly is manna honey made and how is it different from all other types?
Bees collect nectar honey from plant larvae and manna honey from manna on oak and linden leaves. This manna is caused by insects that pierce the leaves of plants. Insects feed on one part of the sweet juice, which flows out, and the rest is released on the leaves in the form of a sticky liquid. When there are no nectar plants around the bees, they collect the manna and turn it into manna honey.
Manna honey has a dark green, brown to black color. Compared to nectar honey, manna honey is almost sugar-free
True honey is also recognized by turning the jar upside down. If a large drop forms at the bottom of the jar (from where the honey flows from the bottom to the cap), it means that the honey is of good quality.
A distinctive feature of manna honey is the high percentage of amino acids – arginine, cystine, glycine, histidine, lysine, methionine, as well as aspartic acid and glutamic acid.
Regarding the taste qualities for the commented manna honey, it was found that there are almost no deviations from the nectar honey in this indicator. The tart and slightly bitter taste is also typical of manna honey
The presence of manna honey in cells is easily detected – the pie is directed to the sunlight. The darker and lighter contents of the pie stand out clearly. The lighter filling is nectar honey and the darker one is manna honey.
The greater hygroscopicity of this type of bee product is the other feature that distinguishes it from nectar honey. The high hygroscopicity determines the rapid absorption of moisture from the environment and the rapid acidification of honey.
Due to the high mineral content, the bee product from manna has not only a higher nutritional value, but also a higher price than nectar honey.
Production, centrifugation, sale and purchase
The best conditions for manna honey production are created by the deciduous massifs in Strandzha. This explains the concentration of bee farms in the area, where favorable conditions are created not only by the abundance of linden oak plantations, but also by the climatic conditions.
Centrifugation of manna honey is a more difficult and time-consuming process due to the density of the product. The thick honey is poured in a thin stream through the centrifuge and this significantly slows down the process.
