At 11:12 AM 6/22/96 -0500, you wrote:
 
  "Raw" honey
>>has a shorter shelf life, as it will crystallize quicker.
>>
>>
>>Say Dave
>>     Does the statement above mean that crystallized raw honey is bad
>> and should be taken off the shelf.
>>  I hope  not as a pervayor of 100 % RAW Hawaii Honey I sell a
>> lot of crystallized honey to customers who recognize crystallized
>> honey as the only sure way to know that the honey is raw and
>>unprocessed and better for
>>them from a health stand point.
>>Aloha Walter
>>
>I agree that 'raw' honey crystallized faster but this has nothing to do with
>the shelf life unless it is identified as liquid honey.
>
>I have no objection to customers believing that crystallized honey is the
>only way to know that it is raw and unprocessed but lets be clear that this
>is not factual.  Surely it depends upon what is meant by 'processing' but
>given enough time most (and perhaps all) honey will crystalize.
>
 
        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!