By submitting an application and publishing the product specification, the procedure for registering the designation of origin of Romanija honey has been initiated. This is one of the recognizable products of the Romanija region, where the first records of beekeeping production date back 120 years.
In accordance with the product specification prepared by the Beekeepers’ Association “Glasinac” from Sokolac, Romanija honey would be placed on the market as meadow honey and forest honey, whose physicochemical and sensory properties correspond to the specification.
The monograph “Sokolac, from the Illyrians to the Present Day” states that, according to the 1895 census, there were 279 beekeepers and 1,706 beehives in the area of this municipality, the Agency for Food Safety of Bosnia and Herzegovina announced.
The Romanija region is characterized by specific climatic, pedological, and vegetation conditions, varied altitude, moderate climate, and rich flora, which enable the production of high-quality honey.
This area, which includes mountainous terrain and forest complexes, is characterized not only by a moderate climate but also by specific microclimatic influences, contributing to excellent conditions for plant nectar production in the spring and summer periods.
Based on many years of experience and knowledge of local microclimatic conditions, beekeepers adjust the arrangement and location of apiaries, monitor the flowering dynamics of meadow plants and the occurrence of honeydew in forest ecosystems, and timely separate meadow honey from forest honey through separate extraction processes.
This method of work allows the preservation of the characteristic properties of individual types of Romanija honey, prevents the mixing of different nectar sources, and contributes to the stability of product quality.
“The knowledge and experience of beekeepers, passed down through generations, represent a key element in preserving the authenticity and recognizability of Romanija honey,” the Agency emphasized.
The quality and authenticity are reflected in specific physicochemical properties and in the fact that the water content in Romanija honey does not exceed 18 percent, which is significantly below the legally permitted maximum of 20 percent, indicating that it is mature and stable honey with a low risk of fermentation.
Source: Atv
