Pine honey is the star of Greek honey production, as almost 65% comes from this gifted tree, which covers large areas of our country's fertile land. The starting point of every production is the honey secretions of Machalina Hellenica, an insect that has lived in Greek forests since at least the 18th century. Indeed, it was classified under the characteristic genus name (hellenica) in 1883, while the "pine worker"—as the most important honey-bearing insect of Greek beekeeping is also called—is further divided into four parasitic species: Pinus brutia (trachea), the parasites Pinus halepenesis, Pinus silvestris, and Pinus pine.
Unlike other honeydew insects, which feed by sucking sap from leaves, young shoots, and fruit, Machalina Hellenica—like the insects that feed on spruce trees—pierces the hard bark of the trunk.
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The insect begins secreting honeydew, which consists of 90–95% sugars such as sucrose and fructose, from mid-August until spring of the following year. Then, from August to October, the bees collect the honey secretions, enrich them, process them, and produce the special honey that Greek beekeeping is proud of. The value of honeydew also depends on the stage of development of the honeydew insect at which it is produced, as well as on weather conditions.
Special Properties of Pine Honey
Nutritional Value of Pine Honey: Thanks to the large number of minerals and trace elements it contains in high concentrations – calcium, magnesium, zinc, iron, copper, potassium, and sodium – pine honey is a honey with high nutritional value. When the honeydew passes through the body of the pine worker, it is enriched not only with sugars but also with vitamins, nitrogenous substances, proteins, and amino acids, in higher concentrations than in nectar.


Crystallization
Pine honey has a low glucose content, which is why crystallization takes a long time. In fact, pure pine honey remains liquid for more than a year and a half, which is very different from honey blended with other types of honey – heather, poplar, sunflower, or polynode honey – which crystallize over a period of two to five months.


Pine Honey Color
The color of pine honey varies depending on the season of its production. Specifically, spring pine honey is lighter and clearer than autumn honey, which has a darker color.
Taste and Aroma of Pine Honey
The taste of pine honey is woody with a strong caramel note. Pine honey is also slightly sweet due to its low sugar concentration.
Aromatically, pine honey is characterized by its spicy, iodine-like scent.

Other Beneficial Properties of Pine Honey
According to official studies, pine honey is an excellent source of antioxidants. In particular, based on studies of various honey varieties, it was found in 2007 that honeys made from honeydew secretions, such as pine honey, have more antioxidant properties than honeys produced by bees feeding on flower nectar. This is why Greek pine honey is the best honey.

The superiority of Greek pine honey is confirmed by another study (2012) that compared the antibacterial activity of 18 types of honey, including the famous Manuka honey: the results of this comparative study showed that pine honey is effective against 5 different bacteria: Escherichia coli, Serratia marcescens, Bacillus sphaericus, Staphylococcus epidermidis, and Bacillus subtilis.