The motto of the 47th Apimondia International Beekeeping Congress, which will be held in Istanbul Congress Center on August 24-28 this year, is “Bees unite the world”. World beekeepers, honey industry experts, scientists, honey merchants, public institutions and organizations, including specialists in apitherapy, bee biology and beekeeping economics will come together at the congress and discuss a wide range of topics such as beekeeping and beekeeping for the development of rural areas. health, pollination and bee flora, beekeeping technology and quality.
In the Turkish language, there is an expression “Arı gibi ışışım”, which literally means “to work like a bee”, and it means to work extremely hard, almost non-stop, to achieve a goal. Bees actually build a comb, fill the comb with honey, ventilate the comb to evaporate the excess water in the honey, then seal the combs, etc. they work endlessly in their efforts. Hive life is very busy, with bees coming in and out and working non-stop. We also have a statement on this. When we talk about a store or place that is doing very well, a place that is very busy and crowded, we say “Beehive-like”, that is, busy like a beehive. In Turkish culture, bees, unlike other insects, are considered pure and respected animals because they produce honey, the main source of sweetness that makes up the life cycle and gives strength and energy. Honey is always considered a healthy food; Many people believe that drinking a spoonful in the morning will give you health and longevity. When you ask a very old person the secret of their age, the secret often comes as a spoonful of local honey every morning. As the bee goes to all the flowers to gather nectar, nature’s elixir, honey is believed to have almost supernatural powers, secrets that we can never discover. This is why honey is the main ingredient in many folk remedies.
Honey is not the only magical element in the world of bees. The task of the bee is not limited to making honey. Each bee works to support the pollination of many plant species by collecting as much pollen as possible for the growth of their hives, but this generally helps to increase the productivity of plants. For many dishes that come to our table; we should be grateful to the bees. 80 percent of flowering plants and trees reproduce thanks to pollen carried by bees. Thanks to pollination, the productivity and taste of vegetables and fruits increases. “If there were no bees, there would be no plants, no animals, and no people!” Apimodia is the motto of Balparmak, a leading honey producer/trading company, which is the Platinum sponsor of the congress. Özen Altıparmak, chairman of Balparmak’s management board, said, “We are proud to have Apimondia in Istanbul.” “Our biggest wish for Turkish honey is to see the value it deserves in the world markets,” he said, drawing attention to the importance of International Beekeeping. Congress for the development of industry in our country. In recent years, honey production has been affected by climate change, disease and natural disasters such as fires and floods, and has faced major setbacks that threaten the future of honey, bees and the beekeeping profession. The future of sustainable beekeeping and protection of bees as one of the most important elements of the ecosystem, scientific and technological developments in the sector will be discussed at the congress. Altiparmak says: “We care about our bees and beekeepers, who are the most important elements that ensure the sustainability of the ecosystem. Climate change, pesticide residues and pesticide use pose serious risks to bees. Beekeepers have important duties such as placing bees in the right place at the right time, protecting them from diseases, preparing them for nectar time by growing strong, keeping bees away from places where pesticides are applied, preventing bee diseases, and preventing bees from feeding. hygienic environment. All this constitutes the content of technical training. We also work to attract young people and women to the beekeeping profession with our training on modern beekeeping techniques at the Balparmak Beekeeping Academy.
All is not so sweet in the honey world. As well as having such valuable value in human health, honey also has considerable commercial value. Inevitably, honey fraud is one of the stickiest topics in the world of honey and beekeeping. It is difficult to stop the growth of counterfeiting in the honey business because it is difficult to detect counterfeiting even with sophisticated tests. It is becoming difficult for consumers to get natural and pure honey. Balparmak R&D Center has implemented a new method for determining the presence of brown rice syrup in honey. Imitation honey is usually made with corn syrup, beet syrup, and white rice syrup, but in the past, certain methods and tests have been developed to detect the addition of plant-based syrups to identify adulterated honey. But there was no way to prove the existence of brown rice syrup, which is closer to honey in color and is widely used in the market. As a result of intensive R&D research, Balparmak was able to identify the component in honey that is an indicator of brown rice syrup, and for this, they filed a patent application for the first method in the world. The method was published in one of the world’s most prestigious scientific journals, “LWT Food Science & Technology”, and entered the world literature. All the details of the method will be shared with the participants at the Apimondia congress. Finally, another topic to be discussed will be the future of pine honey, the world’s main producer, Turkey, which produces almost 90 percent of the world’s pine honey and has been severely affected by recent forest fires. year Bees are our future, so everyone who is interested in beekeeping and loves honey, pay attention to the bee and Apimondia!
Fungus of the Week: Kalecik was a sleepy, almost forgotten settlement located about 70 kilometers northeast of Ankara’s city center. The history of the city dates back to the Hittites, and even earlier to about 4000 BC, and although it remained an active trading city during the Ottoman period, the city later lost its luster due to the decline of viticulture due to the phylloxera disease. Back in the 1970s, the viticulture scientist of Ankara University’s Faculty of Agriculture, Professor Dr. That’s when Sabit Agaoglu began research to preserve the city’s blackish red grape known as Kalecik Karasi, or Kalecik Black. the legendary grape took off and became one of the most important local grapes of the Turkish wine industry, now grown not only in Kalecik, but also in the main vineyards from the Southern region of Denizli to Cappadocia. Those in Ankara are lucky! On August 27, the Kalecik Karası event will be held, with around 70 wines from sparkling whites, blushes and rosés to monosepage reds made with the Methode Traditonelle. Aagaoglu will be there and the master classes will be held by Professor Dr. Ertan Anlı (in Turkish) and Serhat Narsap (in English, London-based wine expert, founder of TWC, Turkish Wine Challenge) will be held. In one day, you can walk and sip all the KK available in the market and meet the producers. A great opportunity to learn all about the grape, a light medium-bodied ruby red flavor. The event is held at Litai Hotel, from 11:00 to 17:00 and tickets are 550 Turkish lira, https://kkankara.com/