More about "creamed honey"

Any unprejudiced judge of honey knows that the same honey in liquid, finely granulated and coarsely granulated form carries different flavors for each condition. The reasons for these differences lies partly in the physiology of taste and partly in our psychology, and the student of honey does not concern himself with these problems. It is necessary only to know that a finely granulated honey is unquestionably the best of the three. But since by ordinary methods of handling, this condition has not been readily attainable, packers have been satisfied to supply the market with less desirable liquid honey.

These statements are adequate to indicate that one of the things most needed is accurate information and suitable methods to control the physical condition of honey. The immediate economic value of such studies is indicated by the work to be reported later in this meeting by Mr. Dyce. It has been found to be a simple matter to control crystal formation, once the theory is understood, and this has been done not by the devising of entirely new methods but by the application to honey of methods long ago worked out for the crystallization of other products. Since by this process, fermentation is entirely controlled, the method assumes a double Importance.\

An outstanding difficulty in beekeeping work is that the investigator finds himself constantly confronted with new lines of scientific work which demand attack. Usually trained along some line of biological work, he is assumed to know how to do scientific work in chemistry, physics or biology, and some even have the temerity to attack economic problems. This is the greatest weakness in apicultural investigations in this country, and all that can be done is to make the best of a most difficult situation and get what help is possible.

THE PRESENT STATUS OF HONEY INVESTIGATIONS
By E. F. PHILLIPS, Cornell University, Ithaca, New York
JOURNAL OF ECONOMIC ENTOMOLOGY
VOL. 24 JUNE, 1931 No.3

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