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Date: | Thu, 21 Jun 2001 07:18:36 -0600 |
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Hi Lloyd and All:
>Drying is a key component to pollen processing. If pollen is too dry it
>tastes terrible, and has a "mouth feel" like sand! This is because all the
>nectar added by the bee when the pollen was collected has been evaporated.
>"Fresh" pollen, such as that in the bag beside me when I drive home after
>emptying my traps, is as tasty as blueberries or raspberries and I eat it as
>quickly.
>
>However, pollen is full of protein and vitamins and if the moisture is much
>above 20% it will be attacked by bacteria or fungus, or both.
I have dried pollen, and frozen it. For using for making up pollen
supplement my favorite method of preserving it is packing in sugar. For
using for human consumption I like packing it in honey. I have some
customers for that, but the problem is the pollen balls break down in the
honey and the whole thing goes into a paste which is usually an unappealing
brownish shade (depending on source). Any ideas or comments on this method
anyone? I am surprised it is not more common. The flavour is excellent IMHO.
Stan
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