Genuine Slovak honey from the Lesser Carpathians area

ZAMED SK, s. r. o. is a manufacturer of a high quality honey and it is authorized to use the trademark of slovak beekeepers union number 214 649 – slovak honey, registered under the number 1029/214 649. Welcome!

Honey Quality certificate

Pravý slovenský med z Malých Karpát

ZAMED SK, s. r. o. je výrobca kvalitného medu oprávnený používať ochrannú známku Slovenského zväzu včelárov číslo 214 649 – Slovenský med, registrovaný pod číslom 1029/214 649. Vitajte!

osvedčenie o akosti medu

The story

My Name Is Libor Dohnálek, I come from Jablonice in the Záhorie region and I am the owner and the executive manager of ZAMED SK, s. r. o.My relation towards nature has been built since I was a kid (despite my family prerequisite – my father is a car mechanic) and I have sealed that relation by graduation at the Secondary school of Forestry in Liptovský Hrádok and with another five years of studies at the Faculty of Forestry of The Technical University in Zvolen.

My beekeeping had begun immediately after my graduation at the university in 2001. My first five years of beekeeping was actually another school for me. At first, I have watched and helped Ing. Gabika Sládková when she had been working with bees and through this experience I started to learn this noble craft. Only then, when I have accumulated sufficient knowledge and skills, I have founded my first eight bee colonies. Recently, I have nothing but one hundred families in the hives made in my own workshop. I am using low-frame hive system and the Langstroth frames system.

As my journey towards bee-keeping itself started as a lone ride, so it remained a lone ride. However, on the other hand, it is the best way of relaxing to leave house for a moment and run away from everyday worries and just come into the nature and to „talk“ with my bees.

My nickname „Srdco“, „Srdénko“ (means Heart) have emerged during my university studies and my friends are still calling me that way.

Products

I am committed only to the production of the nectar Honey, I am not offering honeydew honey or any other beekeeping products.

in the Lesser Carpathians area, in which I am placing my hives, allows me and my bees to produce Rapeseed, Black Locust, Lime and very popular Forest Honey.

Oilseed rape is the firts melliferous plant in the beekeeper´s year. It begins to blossom approximately in the middle of April and it blossoms for three weeks. Rapeseed honey is light-yellow and it crystallizes very quickly. It is diuretic and it is attributed to anti-cancer effects.
Beginning of the blossoming of Black Locust overlaps with the end of blossoming of the Rapeseed Oil, therefore it is very important to harvest all the Rapeseed honey and make up som space for the locust honey batch. Black Locust flower is both, very sensitive to weather conditions, for this particular reason we can not be completely relied on the locust honey batch. Black locust honey is light-yellow and it has a characteristic scent. It takes longer period of time before it crystallises. It has reinforcing effects.
Lime-trees blossom in June, more reliable source for the beekeepers is The Lime-tree. Color of the Lime honey varies from greenish-yellow to light amber. It remains in the liquid state for a relatively long periods of time. Some people may not be comfortable with its intense scent and a kind of mild burning or scraping in the throat during its consumption. It is, however, an excellent to fight colds, tonsillitis, flu and respiratory diseases. It strengthens the activity of heart.
The nectar forest flowers, some of which are in blossom until late autumn, bees taking an interest in upon the period flower main honey oilseed, false acacia and lime trees. In the my včelárenia is Forest honey mixture with dominant part of raspberries, zlatobyle and clovers. It has rich dark amber color.

All kinds of honey used in the right amount support the Nervous System, the Blood Circulation, the Immune System and it is beneficiary for the Digestive Tract.

About the Honey

From the chemical viewpoint, honey is concentrated aqueous solution of the sugars. Bees are sucking in the sweet juices of plants (nectar from the flowers or honeydew from the leaves and needles) to the honey pouches and they are enriching it with the enzymes from their glands in pharynx. Enzyme invertase splits saccharose (beet sugar) to glucose (grape-sugar) and fructose (fruit sugar). This way bees produce liquid called „slatina“ which is stored in the honeycombs of a hive and it must be concentrated. Bees constantly transfer the slatina from cell to cell, and with constant fanning of their wings they spur the warm air which causes remaining water to evaporate. Slatina is constantly in motion until it thickens to the necessary – i.e. 20% of water. The major part of excess water must be evaporated in just one day. Maturation of the Honey in cells – the evaporation and enrichment of enzymes – takes from 3 to 5 days. Mature honey is then sealed in cells by the bees with a thin layer of wax.

  • Crystallizing

    Crystallizing of the honey is a natural process which depends on several factors. Crystallizing starts when the honey – as a solution of sugars – is saturated with a specific sugar. The Saturation level of particular sugars is different with each sugar so honey differs according to the proportion and the concentration of various sugars which it contains.

  • The Microwave

    Microwaving of the crystallised Honey is not recommended – it is not possible to control the temperature of heating. Melted honey is accumulated in the upper parts of the volume and it can be caramelised, while in the middle of the heated amount it is still solid. Such heating destroys all enzymes and honey becomes worthless sweet fluid.

  • Hot tea

    Current habit of Slovak households – to sweeten just infused hot tea with the honey makes no sense. High temperatureof the water destroys all valuable components of the honey and it (similar to microwave heating) becomes merely an artificial sweetener. In order to preserve all the work of bees and the bee-keeper, let the tea cool down to 35 – 40°C before sweetening.

  • Storage

    Honey must be stored in a cool (less than 15°C) dry and dark environment without access of major odours, in hermetically sealed containers which will prevent water absorption from the surrounding area.

Composition of Honey

Sugars (about 80 – 85%)
Fructose, glucose, saccharose, melecitose, dextrins
Representation of individual sugars is amended according to the type of Honey.

Water (max. 20%)

Minerals (about 0.5%)
Boron, vanadium, potassium, calcium, magnesium, manganese, molybdenum, nickel, titan, zinc
The Honey is quickly and nearly 100% absorbed into the blood and thus increases contents of minerals in it.

Enzymes
Invertase, diastase, catalase

Free organic acids

Vitamins
hlavne vitamíny skupiny B

Inhibin
Thanks to the Inhibin the Honey never become moldy and any pathogenic organisms are reproduced in it, it is Anti-bacterial.

Contact

  • Address

    192 Jablonica 906 32

  • Phone

    +421 948 188 908

  • E-mail

    dohnalek@zamedsk.sk

Map

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