Origin is a guarantee of quality!

Follow the honey's journey from flower to table

Bees originally produce honey for themselves, so you can be sure they are striving for the best.

Fortunately, the domestic beekeeping conditions and the diligence of the domestic bee breed mean that bees produce more honey than they need. By keeping the needs of the bees in mind, we can manage this surplus to produce sustainably. We just need to ensure that the honey retains its authenticity.

We can achieve this by ensuring that the product is traceable throughout the food chain, from production, storage, transport, packaging and marketing. An excellent tool for this is the use of a unique serial number, also known as a lot number, which can be issued by the producer, manufacturer or person responsible for packaging.

Based on the LOT number, the following data can be retrieved:

The date of unpacking
The honey barrels assorted for the packing
The identification of the honey barrel(s)
Name of the beekeeper(s)
Number of the beekeeper's National Food Safety Account Number
Date of honey collection
Place of honey collection
Date of combing
Date of arrival at the packing plant
Name of the person responsible for the packaged product

How does honey get on your table?

Here is The Full Process:

1
Malting

From the hive, the so-called worker bees fly up to three kilometres to collect nectar from the flowers and carry it home in their honey combs. The nectar carried home is taken by the worker bees and stored in the wax spleen cells. During the ripening of the stored nectar into honey, the indoor workers inoculate it with their salivary enzymes and condense it by heating and ventilating it with their wing beats. Once the water content of the nectar has been reduced to less than 19% (70%), they cover the wax cells with a thin wax membrane and can store the honey indefinitely.
2
Honey extraction

The full honey frames are taken out of the hive by the beekeeper and transported to the combing house.
3
Covering

The honey is spun out of the frame using a device similar to a centrifuge, but first the thin wax layer covering the honey cells must be removed. A capping fork, capping knife or even a capping machine can be used for this purpose.
4
Peeling

From the capped honey frames, the spinning machine spins out the honey at a speed that does not damage the wax cells but allows the honey to curdle. From the spinning machine, the honey is released into the barrels and stored in them until transport.
5
Sampling

All the barrels from a single spraying period are sampled at full depth and a number of representative average samples are taken, each representative of the other. After sampling, the barrels are sealed with individually numbered security seals.
6
Laboratory analysis of samples

The variety of honey is determined by pollen analysis and measurement of the contents. The laboratory test checks that the honey is free from residues foreign to the honey or harmful to health.
7
Transport to the honey factory

Once the beekeeper has obtained the animal health certificate for the sale of the honey, the honey can be bought by the honey factory. The honey received by the honey factory is compared with the honey samples previously checked.
8
Dispatch

On the basis of the re-checks carried out at the plant, the honey barrels to be matched are selected and the honey is mixed into the downloading container. The mixed, homogeneous honey is downloaded and is marked with a LOT number when the bottle is sealed.
9
What is a LOT number?

The LOT number is the code used by the supplier to identify the production batch. The LOT number on the product is used to trace the origin of the honey from which the product was extracted.

About us

A Team of Beekeepers With a Shared Ambition

Our aim is to promote the consumption of local honey. Through the tracking system of csakméz.hu, we draw the attention of potential domestic honey consumers to the added value of domestic products of known origin, personalised and personalised.