Hi all
The question of the optimal storage of honey comes up often enough. Here is a new report on this topic

In this study, the effects of processing and storage on
honey quality were used to optimize the conditions of
natural honey production in an apiary. Both changes in
physico-chemical parameters and effects on honey texture
were determined over 2 years and were correlated
with processing conditions, package size, and
storage temperatures. The homogenization of the honey
from the beginning of crystallization to a creamy consistency
and the storage of honey in a cold room were
evaluated as optimal conditions. These honeys showed
optimal organoleptic properties such as fine granulation
and no crystallization defects. Honeys, which were produced
under these conditions, can be stored for a minimum
of 2 years and still meet the strict quality criteria
for HMF and invertase activity set by the German
Beekeeping Association and some organic honey producing
organizations for naturally produced honey.

Under suboptimal conditions, undesired coarse crystals
or phase separation occurred. In addition, the HMF
content increased and the activity of the enzyme invertase
decreased, so that the critical limits of these quality
parameters for “natural” or “premium” honey were no
longer met. Furthermore, it was shown that the storage
at room temperatures had a more negative effect on
honey quality than seasonally fluctuating temperatures.

At the local honey market, honey naturally produced
by local beekeepers competes with honey imported by
global producers. The presumed high quality of naturally
produced honey is the most important argument of
beekeepers to strengthen their market position. Hence,
any suggestions, which increase honey quality and the
market value of the honey, will ultimately increase the
profitability of beekeeping.

Jens Radtke & Birgit Lichtenberg-Kraag
Long-term changes in naturally produced honey depending on processing and temperature
Journal of Apicultural Research

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