Extracted honey in retail packs sold in New Zealand has been mainly as crystallized (granulated)
or 'creamed' honey. Although the proportion of liquid honey has increased in recent
years, creamed honey still occupies the majority of the market. The technique of producing
fine-grained, creamed honey is often referred to as the 'Dyce method', after a Canadian
scientist who patented this 'new' method in 1933. The royalties paid for use of this method
were assigned to the Ontario government (for Ontario Agricultural College) and Cornell
University for licensees in the USA.

However, the UK patent for the Dyce process was revoked in 1935 after an application
by the New Zealand Honey Control Board, a statutory marketing body. The application
was supported by evidence that the method had been used in New Zealand for many years,
and had been written up in New Zealand publications as long ago as 1882. Other applications
for patents of the Dyce process were denied because of the New Zealand claim
of prior use.

The whole episode is part of New Zealand beekeeping folklore because, as one author put
it: "Dr Dyce had visited New Zealand to see first hand the making of an export product with
the reputation of the 'the best honey in the world'. That his bulletin contained no references
to these techniques may have ruffled more than a few kiwi feathers." 

Andrew Matheson (1991) Beekeeping: Leading Agricultural Change in New Zealand, 
Bee World, 72:2, 60-73, DOI: 10.1080/0005772X.1991.11099080

JOHANSSON, T S K; JOHANSSON, M P (1989) Dyce process patent revocation. 
New Zealand Beekeeper 201: 24-26.

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