A Land of Honey: Protecting Malta’s Sweet Heritage

Malta’s reputation as a land of honey is more than a romantic notion, it is a centuries-old tradition that continues to thrive today. The island’s classical name, Melite, is thought to derive from the Greek word meli, meaning honey, highlighting the deep-rooted history of beekeeping in the archipelago. Central to this heritage is għasel tas-sagħtar, Maltese thyme honey, a product made exceptional by the nectar of wild thyme (Thymbra capitata), a protected species. Its complex flavour profile blends aromatic floral notes with subtle savoury hints, creating a honey that is unmistakably Maltese.

Master’s student Matthew Calleja, a Research Support Officer at the Institute of Earth Systems, is at the forefront of research seeking to prove that Maltese thyme honey deserves Protected Geographical Indication (PGI) status. In collaboration with Professor David Mifsud as part of the BEE-OPTECH4Honey project, Calleja is investigating how best to demonstrate the honey’s uniqueness, with the ultimate aim of safeguarding both the product and the endemic Maltese honey bee (Apis mellifera ruttneri).

“It simply tastes like thyme honey, there’s nothing quite like it,” Calleja remarks. His work combines studies on bee parasites with the detailed chemical and botanical analysis needed to establish the honey’s distinctiveness.

The Significance of PGI Status

PGI status is awarded only to products whose qualities or reputation are intrinsically linked to a specific region. In Europe, only a few honeys have achieved this recognition, such as France’s miel d’Alsace (PGI, 2005) and Wales’ mêl grug Cymru (PGI, 2025). Achieving PGI requires empirical evidence demonstrating that a honey is unique, not just in taste but in measurable physicochemical properties. Calleja and Mifsud’s research seeks to determine whether għasel tas-sagħtar meets these stringent criteria.

PGI status carries significant benefits. It protects cultural heritage, prevents imitation, and provides a tangible economic advantage for producers. For Malta, the implications run deeper: protecting thyme honey also safeguards the island’s endemic honey bee, whose unique characteristics have evolved in the Maltese environment. “PGI status would encourage beekeepers to work with our native bees rather than importing foreign subspecies,” Calleja explains. “In doing so, we protect both the bees and the thyme that give our honey its distinctiveness.”

The Science Behind the Sweetness

Honey’s complexity comes from its composition: sugars, acids, enzymes, minerals, antioxidants, and plant-derived compounds. Its flavour, colour, and aroma reflect the flowers the bees forage from, as well as the methods used to harvest and store it. Maltese thyme honey’s fingerprint is further defined by pollen analysis, which identifies the dominant floral sources. For honey to be considered monofloral, thyme pollen generally must constitute around 45% of the total pollen count, although physicochemical properties are equally important.

Calleja’s analyses indicate that most samples of għasel tas-sagħtar are indeed monofloral and of high quality. Organic acid levels are balanced, preventing unwanted fermentation, and amino acid content confirms authenticity. Such findings reinforce the honey’s status as a product both exceptional and deeply tied to Malta’s unique natural environment.

Preserving Malta’s Natural and Cultural Heritage

Securing PGI status for Maltese thyme honey is no small task. France’s and Wales’ honeys succeeded under specific historical and chemical circumstances, with both facing regulatory hurdles. Yet Maltese honey has a distinct advantage: it embodies the symbiosis between endemic bees, native flora, and generations of dedicated beekeepers. Protecting it is about more than flavour—it is about preserving an entire ecosystem and the heritage of Maltese beekeeping.

Ultimately, the story of Malta’s honey is embedded in the very name of the islands: Melite, the land of honey. Through the work of Calleja, Mifsud, and the BEE-OPTECH4Honey project, that legacy may soon be formally recognised, ensuring that the sweetness of Malta remains uniquely Maltese.

Adapted from: Think Magazine, “A Land of Honey”

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