>        Hello to All:
>
>        I have a question for the group on this subject.
>
>        As with many words the term "raw" seems to have various
>        definitions. In this neck of the woods, any product that
>        is "raw", "natural" or "organic" is highly prized by a
>        large number of people. I would like to advertise to these
>        folks that my honey is, indeed, "raw". I'm not sure I can
>        do that though because I filter my extracted honey twice.
>        The first filter is done when it is drawn from the extractor. The
>        mesh size is small enough to snag the largest bits of flotsum
>        but not so small that it slows down the process. I allow the
>        honey to rest in covered plastic pails for a couple of days
>        and then skim whatever has risen to the top. The second filter
>        is done before bottling. I use a fine mesh nylon bag. This step
>        ensures a very clear jar of honey to begin with.
>
>        Now in my mind, the honey is still "raw" because I have not
>        heat pasturized it. To some folk, who consider themselves
>        expert on "organic" food, I have altered the natural state
>        of the honey and therefore it is no longer raw.
>
>        What is everyone's opinion on this?
>
>        Last year's crop crystallized fairly quick, but in small granules
>        and throughout the jar, so that it resembled creamed honey.
>        As mentioned above, a lot of people think that a crystallized
>        jar of honey means that it is "raw", although this is not
>        necessarily so. Crystallized honey left on the shelf at the
>        grocery store doesn't seem to move, week after week; if the
>        store leaves it on the shelf at all. I think crystallized
>        honey has bad PR and it very difficult to break the uninformed's
>        perceptions. I tried selling my honey after it crystallized,
>        and even though some people bought it, I think it was becuase they
>        were being courteous and polite. I worry that these friends may
>        have tossed it when they got home, thinking they wouldn't like
>        the honey in that state. I ended up heat pasturizing (only to 150 deg)
>        my remaining stock to sell at Christmas. I did sell out and
>        left my customers clamoring for more.
>
>Tim Peters, Kirby VT
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>KirBee Apiary, Bear Bait Honey
>I rather be flying!
>
Hi Tim
 
You have just backed into a subject that has caused an awful lot of
discussion and a some harsh words over the past few year.  There is no
standard for honey labeling.  None!!!!!!!
Some states in the US are starting to write their own since the USDA is so
politically stymied.
 
Here is the problem.  The large packers don't want any standards so they can
continue to label their honey as natural or raw.  They have fought labeling
laws every time they come up and lets face it they have the money to give
the politicians.  Most honey that is on the shelf today is filtered to the
point that it is only a honey flavored sweetener.  Some honeys are sold a
pure "Clover, Sourwood etc." when in face they are only required to have 51%
of the Clover or Sourwood.
 
Most of the beekeepers around here label their honey the way I do.  I label
it as Frank's Natural  Honey.  I also add a statement about crystallization.
I use a bucket filter to catch bits of was and other debris in the honey.  I
then allow the honey to settle for two weeks at room temperature.  I then
bottle the honey down to about 3 inches in the tank.  This last I run
through a stocking and label it as strained.  Occasionally, I have had honey
to crystallize and if I pasteurize it I add that to the label.  All these
add on labels can be printed on the computer printer  or some people use
rubber stamps.
 
Until there are some labeling laws enacted, there are no illegal labeling
but most of us small beekeepers are into a market that will can be ruined by
deceptive labeling.
 
Frank Humphrey
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Frank Humphrey
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