Turkish Food Codex Honey Communiqué (Communiqué no: 2012 / 2012) was issued by the Ministry of Food, Agriculture and Livestock in 58. This Communiqué was issued with the aim of determining the properties required to ensure that honey is produced, prepared, processed, stored, stored, transported and placed on the market with appropriate techniques and hygienic conditions.

The communiqué covers flower honey, secretory honey, flower and secretory honey mixture and bakery honey, and in the table given in the annex, the maximum moisture content, the highest sucrose content, the lowest fructose and glucose content, the lowest fructose and glucose content. , the maximum amount of water-insoluble matter, the highest amount of free acidity, electrical conductivity, the lowest number of diastases and the lowest Besides the amount of proline, the following two parameters:

• Difference between protein and raw honey delta C13 values
• The ratio of C4 sugars calculated over this difference

In modern beehives, honey is produced by bees together with honeycomb without using basic honeycomb. However, producers use natural honeycombs made by bees as well as basic honeycombs made from pure wax. The basic honeycomb should not contain organic substances such as paraffin, resin and oxalic acid or inorganic substances, such as bleaching agents, which are not present in the natural content of wax. Furthermore, in honeycomb honeys, at least the 80 of the honeycomb must be glazed.

Among the analyzes performed in the authorized laboratories within the scope of physical analyzes are the determination of the thickness of the basic honeycomb plate used in honey production. During these studies, the standards published by domestic and foreign organizations and the world-wide test methods are followed. The standards on this subject are as follows:

• TS 6972 Honeycomb Making

This standard covers waxes made of wax in accordance with TS 2906 standard.

• TS 2906 Wax