Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2026-01-29
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Türkiye, consumer information, designation of origin, honey, labelling, product designation, quality control of agricultural products




C_202600700EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/700


29.1.2026






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2026/700)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
The product specification referred to in Article 7 of Regulation (EU) No 1151/2012 is available in the Union register of geographical indications.
SINGLE DOCUMENT


                     ‘MUĞLA ÇAM BALI’
                  


EU No: PDO-TR-03178 – 8.2.2024
                  


PDO (x) PGI ( )

1.   Name(s)


               ‘Muğla Çam Balı’
            
2.   Member State or Third Country

Türkiye
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, etc.)
3.2.   Description of product to which the name in (1) applies


                  ‘Muğla Çam Balı’ is a pine honey that produced with the secretion of ‘pine cotton cochineal’ (Marchalina hellenica) by the basra beetle which lives on the Turkish pine (Pinus brutia).


Table 1


Organoleptic features of ‘Muğla Çam Balı’ (Honey wheel was also utilized)







Visual Evaluation


Color Density: from dark to very dark color
Color Tone: Normal honey color with greenish fluorescence color (greenish dark brown)




Odour Evaluation


Odor Intensity: Middle
Odour Description: Woody, resinous and fresh pine odour




Taste Evaluation


Sweetness: Middle
Acidity: Low
Intensity: Middle
Bitterness: None
Aroma Intensity: Middle
Description of the aroma: Woody, fresh, highly aromatic, and balmy
Taste: Mild and uncertain taste
Fragrance: Resin and Pine scented
Persistence / Aftertaste: Middle




Physical Characteristics


Crystallization Rate: Slow
Other Features: It has a high consistency due to its low water content








Table 2


Physicochemical Features and Aromatic Profile of ‘Muğla Çam Balı’









Physicochemical Parameters




Unit




Quantity





Humidity (maximum)


%


18,0 




Sucrose (maximum)


g/100  g


3,5 




Fructose + Glucose (minimum)


g/100  g


47,0 




Fructose / Glucose


—


1,0 -1,3 




Maltose (maximum)


%


4 




Free acidity (maximum)


meq/kg


36 




pH


—


4,0 -5,55 




Electric conductivity (minimum)


mS/cm


0,9 




Number of diastates (minimum)


—


8,5 




HMF (maximum)


mg/kg


15 




Proline (minimum)


mg/kg


400 




The value of delta C13 in honey


—


–22,5  and more negative




The amount of potassium (minimum)


mg/kg


1 900,00 




The amount of phosphorus (minimum)


mg/kg


50,00 




The amount of magnesium (minimum)


mg/kg


30,00 





Distinctive Aromatic Profile




Unit




Quantity





α-pinene (The minimum amount of aroma components)


%


0,40 




β-pinene (The minimum amount of aroma components)


%


0,15 





                  ‘Muğla Çam Balı’ is put upon to the market in three forms: honeycomb pine honey, karakovan- honeycomb pine honey and filtered pine honey.

                  ‘Muğla Çam Balı’, offered in these three forms, is consistent both in terms of the organoleptic characteristics listed in Table 1 and the physicochemical properties listed in Table 2.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

No feeding is done in the production of ‘Muğla Çam Balı’.
3.4.   Specific steps in production that must take place in the identified geographical area

All the stages of production must take place within the defined geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packaging must take place within the geographical area defined in point 4. This requirement is necessary in order to facilitate the tracing and verification of the origin of the honey, to reduce the risk of mixing with other honeys, and to ensure that the specific rules referred to in paragraph 3.6 are applied.
3.6.   Specific rules concerning labelling of the product the registered name refers to

The below given logo of the ‘Muğla Çam Balı’ must be found on the packaging of the product:





4.   Concise definition of the geographical area

The demarcated geographical area covers Bodrum, Dalaman, Datça, Fethiye, Kavaklıdere, Köyceğiz, Menteşe, Milas, Ortaca, Seydikemer, Ula and Yatağan districts in Muğla province in Southwest Anatolia of Türkiye.
5.   Link with the geographical area


               ‘Muğla Çam Balı’ is a honeydew honey produced from the excretions of the Marchalina hellenica (pine cotton cochineal), which feeds on the sap of red pine trees (Pinus brutia) located within the demarcated geographical area. Additionally, about 12,03 % of the red pine forests (equivalent to 66 560 hectares) are infested with this insect, ensuring abundant and consistent honeydew availability. Commercial production takes place between September and November, when climatic and environmental conditions are most favorable. The commercial harvest period aligns with the peak secretion window, maximizing yield and quality.
The originality of ‘Muğla Çam Balı’ derives from its physicochemical and organoleptic features result from a unique combination of environmental and human factors in the designated area:






—



Climatic Suitability: The geographical area experiences hot, dry summers (30–50 °C) and mild, rainy winters (0–25 °C) and seasonal rainfall (15-264 mm), along with substantial floristic biodiversity and microclimates shaped by rapid elevation changes. The orographic effects and proximity to the Aegean Sea create high humidity levels essential for the secretion activities of Marchalina hellenica.










—



Slow Crystallization Rate:
                     ‘Muğla Çam Balı’ exhibits a significantly slower crystallization rate due to a fructose/glucose ratio greater than 1. This ratio increases as the production season progresses, especially in the unique autumn conditions of the region, resulting in delayed crystallization and a smoother texture.










—



Higher Electrical Conductivity: With no annual flowering plants present during the production period (September to November), bees collect honeydew exclusively from pine trees. As a result, ‘Muğla Çam Balı’ has an electrical conductivity of at least 0,9 mS/cm, compared to the minimum 0,8 mS/cm found in other honeydew honeys.










—



Distinctive Aromatic Profile:
                     ‘Muğla Pine Honey’ contains aromatic compounds such as α-pinene (average, 3,18 ± 2,08 %) and β-pinene (average, 0,66 ± 0,42 %), which are significantly higher than those found in pine honeys from nearby regions such as northern Aegean (1,97 ± 1,55 % and 0,43 ± 0,25 %) and Antalya (1,49 ± 0,35 % and 0,55 ± 0,40 %). These compounds, derived from dense red pine forests and influenced by the region’s milder climate, impart a characteristic resinous forest aroma.










—



Enhanced Mineral Content:
                     ‘Muğla Çam Balı’ contains high levels of potassium (1 900–4 800 mg/kg), phosphorus (50–180 mg/kg), and magnesium (30–85 mg/kg), attributed to the mineral-rich soils of the region. This high mineral content contributes to the honey’s darker color and richer taste.










—



Sugar and Proline Profile: Compared to the Turkish Food Codex (TGK 2020/7) standards, ‘Muğla Çam Balı’ contains at least 47 g/100 g of fructose + glucose (min. 45 g in TGK), a maximum of 3,5 % sucrose (TGK max. 4 %), and at least 400 mg/kg of proline (TGK min. 300 mg/kg). The demanding terrain and extended foraging distance increase enzymatic activity in bees, resulting in higher quality sugar profiles.










—



Traditional Beekeeping: Skilled beekeepers transport colonies to pine forests between August and November, ensuring honey purity by avoiding floral contamination. Practices are overseen by beekeeping associations and veterinary experts.










—



Cultural Continuity: Beekeeping in Muğla dates back to the Ottoman era. The province established Turkey’s first honey cooperative in 1951 and hosts an annual International Pine Honey Congress, underlining its cultural and economic relevance.




These natural and cultural elements endow Muğla Çam Balı with distinctive characteristics that are inherently tied to its region of origin.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
Official e-Bulletin of Turkish Patent and Trademark Offıce No 35 of 15.8.2018, page 47


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/700/oj
ISSN 1977-091X (electronic edition)