Ticino black locust honey (acacia): the sweetest flavour of sunny Ticino

Delicious Ticino black locust honey, also known as acacia honey: the light sweetness of nature, from the heart of Ticino to your table. Discover the refined taste that wins everyone over!

Black locust (Robinia pseudoacacia), commonly known as acacia, is a tree native to North America but widely distributed in Europe, appreciated for its white, fragrant flowers. These nectar-rich flowers attract bees, which produce a light, delicate honey with a refined flavour. Black locust often grows in uncontaminated environments, contributing to the production of pure, high-quality honey.

Our Ticino black locust honey, also known as acacia honey, is a natural and prized product certified by alpinavera under the Ticino regio.garantie label, which comes from the unspoilt valleys and hills of Ticino. Here, bees collect nectar from the white flowers of the black locust tree, giving you a light, pure honey with a unique taste.

Ticino black locust honey: the light sweetness of nature, straight from the heart of Ticino to your table. Discover the refined taste that wins everyone over!

Use of black locust honey

Mix with drinks or yogurt. Also perfect for sweetening foods.

Processing

This honey has been delicately collected from the hives with a strict adherence to natural processes.

• Direct Harvest
• Centrifugal Extraction
• No excessive filtration
• No significant processing
• No heat treatment for preservation
• Any crystallization phenomena are natural

Any manipulation by the beekeeper is limited to preserving the original characteristics and maintaining all the properties of natural honey, preserving freshness, nutrients, and authenticity.

Ingredients

100% honey (CH, Ticino).

Nutritional Information

Average values per 100 g of product:

*) The monosaccharides fructose and glucose account for nearly all sugars in nectar honeys and about 70% in honeydew honeys (Source: Wikipedia).

Images: Black locust tree in bloom by Lidine Mia via Wikimedia Commons.

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Product data sheet and analysis

The documents available in this section are updated regularly – in particular, the analyses are updated annually – and reflect the characteristics of the honey currently available for supply; we therefore encourage you to consult them from time to time to ensure they are up to date.

2025, Acacia honey, Mercoli Rinaldo

Melissopalynological and organoleptic analysis
Institut für Bienenkunde (LAVES)
23.12.2025 – 05.02.2026

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Allergy Info

Unless specifically indicated in the description, this product does not contain any substances that could cause allergies or other adverse reactions based on Annex 6 of the Ordinance of the FDHA on Food Information (OFI).

Allergies related to bee products

Although scientific evidence is still insufficient to confirm it, recent observations have noted that certain types of honey, particularly local ones, might help alleviate allergy symptoms. Honey itself does not cause allergic reactions, but it can carry triggers such as pollen, bee venom, or fructose. Although statistically rare, allergic reactions to honey consumption do occur in a small portion of the population. The higher the quality of the honey, the less likely it is to trigger allergic reactions.

In case of doubts about the possibility of triggering an allergic reaction with honey, it is advisable to start with a small amount, gradually increasing it in the absence of reactions.

The symptoms of a possible allergy after taking honey occur almost instantly and are: generalized itching, unpleasant sensation in the mouth, sore throat, swelling, abdominal pain, cough, vomiting and diarrhea (nausea), angioedema, asthma.

In the presence of one or more of these symptoms related to the intake of honey, we invite you to immediately stop taking the product and contact your doctor for any anti-histamine therapy.

For more information, we recommend reading the information from the aha! Swiss Allergy Center:

• Food allergy
• Food intolerance
• Pollen allergy
• Insect venom allergy

Last update: 20.09.2024/IB

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Diabetes Info

Honey is very similar to sugar in quantity of simple sugars, calories and glycemic index. This similarity makes it difficult to control blood sugar in a similar way to white sugar. Compared to the sucrose of cooking sugar, honey brings a greater variety of sugars such as maltose, sucrose, glucose, fructose and dextrose together with vitamins and minerals. The latter are very useful substances for the person's organism.

All in all honey is preferable to sugar. It consists mainly of fructose, which has a higher sweetening power. This allows to obtain the same degree of sweetness with a smaller quantity of sweetener. This is a significant advantage for those who suffer from diabetes and have to deal with blood sugar.

For the diabetic, honey is a food to be used in moderation by calculating the overall glycemic load of the meal in which it is taken. Compared to sugar that has a glycemic index of 61, that of honey is 55. Before consuming it, it is advisable to correctly calculate your glycemic load (ingestible quantity). Although lower than that of sugar, the glycemic index of honey is all in all still quite high. For this reason, it is recommended to add it very sparingly in the diet of someone who is diabetic.

In conclusion, both honey and sugar have a high glycemic index. This means that neither is suitable for habitual consumption by those with diabetes. Honey can be consumed within certain limits by a diabetic, but always and in any case occasionally.

For more information, we recommend reading the information of the Swiss Diabetes Association.

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