PERSIAN SIDR HONEY

  •  Dominant nectar-producing plant: Jujube tree, that is scientifically known as Sisyphus Spina-Christi. Iranian Jujube coverage includes more than 500 thousand hectares of semi-dense to scattered forests, which is superior in the world.
  • Key zones for production: The Persian Gulf and Omani vegetation (southern and southwestern Iran) in 10 provinces
  •  Season of harvesting: October and November
  • Color of honey: amber to dark amber
  • Crystallization time: More than two years

 

Plant Introduction and Properties: Jujube tree—which can be up to 6 meters tall—or sometimes found as a shrub, is evergreen. This tree is considered highly valuable—located on the southern and tropical regions of south and southwest in Iran. The alleged honey—collected by bees being fed by the Jujube tree– is known as Persian Sidr honey. Considering the fact that this type of wild jungles (in which this plant is broadly distributed) is the most likely to grow in the south of the country. This is while no other nectars in the meadows can be found during the season of blossoming. It—all by itself—enables individuals to produce Persian Sidr honey where it is recognized—based on medical benefits and availability of essential nutrients—as one of the top sorts of honey of high quality in the world. It is also known in worldwide markets as the Middle East Manuka honey. Desirable taste, subtle aroma, and late crystallization are the customer-friendly features of such a product. Besides, it is high in fructose, rich in minerals and essential amino acids, and low in glycemic index. Important substances of the jujube plant are tannins and plant sterols such as beta-sitosterol, Betasystole glucoside as well as Saponin Ebelin Lactone, which gives rise to foaming of honey. Saponins are precursors of steroid hormones. This step of extraction, which leads to foaming of the honey, where it is considered as one of its properties, is due to the presence of a sort of Saponin, known as Ebelin Lactone. After the breakdown of foam, it will be formed again if stirred and heated. A major contribution to the nutritional value seems to be connected to the presence of glycoside and Saponins. Properties of such honey are as follows:
• Improvement of physical and sexual strength
• Improving physical health
• Antipyretic
• Antineoplastic
• Stomach Tonic
• Diabetes

Grade:A+
Shelf Life:2 Years
Moisture:14
Packaging(Retail & Bulk):Range 20g to 215kg
Additives:NON
Reducing Sugar:74.56
Total Sugar:78.58
Sucrose:3.8
Diastase Activity:8.9
Fructose:36.73
Glucose:37.84
Fructose/Glucose (F/G):1.3
Hydroxy Methyl Furfural (HMF):8.3
Prolin:515.6
Ph:5.1
Free Acidity (milliequivalents per 1000g):13
Ash:0.4
Electrical Conductivity (mS/cm):0.68

* Proline is one of the important factors in identifying natural honey.

Note: The above parameters might be slightly different depending on the order date.

Persian Sidr Honey

Mr Bee Honey