Tekne beekeeping and mountain honey in Azerbaijan

The mild climatic conditions in the mountainous areas of north-west Azerbaijan have allowed for the development of the beekeeping tradition of tekne. Tekne is a hollowed out wooden log, replicating the natural habitat of honey bees in trees.

Logs are cut in half then carved out to make space for the colony

Images ©Oliver Migliore

The logs are usually carved from soft trees, traditionally alder or linden. They vary in length (1-1.5m) and 40-50cm in diameter. The log is cut in half then carved to create a space for the bees. Both parts are fastened together, and an entrance hole made, before the colony is placed inside to settle. Teknes are placed at an altitude of 600-800m, where the flora allows the bees to collect pollen from apple, chestnut, peach and pear trees. Honey is harvested once a year in the last week of July with a yield of 1-3kg per colony. The honey is dark in colour, dense and with an intense taste.

Apis mellifera caucasica

Images ©Oliver Migliore

Tekne hives have always been home for the Caucasian Mountain Grey honey bee Apis mellifera caucasica. These bees have a longer tongue that enables them to forage from a broader range of flowers, as well as characteristics that allow the bees to overwinter more successfully. Despite these qualities, and the species’ high resistance and docility, more and more Azerbaijani beekeepers are purchasing bees from breeders importing foreign queens.

Tekne hives are home for the Caucasian Mountain grey honey bee Apis mellifera caucasica

Images ©Oliver Migliore

Currently only a few beekeepers in the region are preserving the tekne beekeeping method, with most instead using frame hives. The revival of the tekne method should go hand in hand with the safeguarding of Apis mellifera caucasica. The Slow Food Presidia engages beekeepers who are motivated to produce high quality mountain honey, either with the tekne method, or with the Caucasian Mountain Grey honey bee or, ideally, both. The protocol signed by producers respects the insects and the ecosystem in which they are raised and establishes full adherence to the traditional production techniques of honey harvesting and processing.

Slow Food is working to preserve what remains of local biodiversity in Azerbaijan and is developing sustainable local value chains as a viable alternative to the well-established and powerful supply chains that are wiping out local production. With financial support from the COVCHEG (Community-based Value Chain Enhancement in the Greater Caucasus Mountains Area) funded by the EU and in partnership with the Azerbaijan Tourism Board, Slow Food is developing a project to support smallholder farmers in the Greater Caucasus Mountains region working closely with local authorities, civil society groups and other stakeholders, to share the EU’s best practice and expertise on local identities and gastronomy, favouring the conservation of local biodiversity and cultural heritage.

Slow Food is a worldwide network of local communities founded in 1989 to counteract the disappearance of local food traditions and the spread of fast-food culture. Slow Food is now a global movement that includes millions of people in more than 160 countries, working to ensure access to good, clean and fair food for all.

Fitting into the Biodiversity Strategy for 2030, a core part of the European Green Deal, establishing a larger EU-wide network of protected areas on land and at sea, Slow Food Presidia directly support farmers and assists with the creation of farming communities that protect biodiversity and preserve traditional food production techniques. This helps farmers feel less isolated as they can overcome difficulties together and gain access to markets without third-party involvement. Farmers also receive training from relevant experts and access to an international support network. All products protected by the Presidia are historically and culturally linked to a specific region.

Tekne hives

Images ©Oliver Migliore