BEE-L Archives

Informed Discussion of Beekeeping Issues and Bee Biology

BEE-L@COMMUNITY.LSOFT.COM

Options: Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Jim Stein <[log in to unmask]>
Reply To:
Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Date:
Wed, 9 Apr 2003 11:17:17 -0400
Content-Type:
text/plain
Parts/Attachments:
text/plain (48 lines)
In the discussion about honey quality, I thought this excerpt from the
"Wine Spectator", April 30, 2001 entitled "Sweet Thing", has some
interesting comments about honey. The following comments are taken from
this article:

"There are hundreds, if not thousands of varieties of honey in the world.
When doing tastings at retail events and food shows, people say "Oh, we
didn't know honey came in flavors." Unfortunately, these varietal flavors
rarely appear on the dinner tables of most Americans, because most honey
in the United States has been homogenized by large packers or
cooperatives. They blend many honeys, even from several countries, to get
a consistent taste.

Large producers also process honey so that it is brilliantly clear, and
also so it won't crystallize, which it naturally wants to do. These
producers heat treat honey to keep it from crystallizing. Heating honey to
160 °F destroys its natural enzymes, those that give it character and
flavor. Large producers also fine and filter honey, taking out pollen and
other materials that not only have flavor, but nutrients. The result is a
"honeylike syrup", instead of the real thing.  But small artisanal
producers are making honeys that are distinctive, if not idiosyncratic.
Artisanal honey producers and packagers heat their honey to lower
temperatures than do large scale producers, usually between 120 °F and 140
°F, and strain the honey through fine-weave cloth, but do not fine it.
Many of these honeys are unheated and unfiltered.

The presence of solids and the lack of clarity can prevent honey from
qualifying for a Grade A (also called "Fancy") rating. Somewhat
less-refined honey gets a Grade B (or "Choice") rating. But such
designations can be meaningless regarding quality. Many of the most
exciting honeys on the market today are labeled Choice, and many top
honeys are ungraded. Appearance doesn't indicate the quality of honey,
though generally, the darker the honey the deeper its flavor."

Jim Stein
Western PA Beekeeper



--
-----------------------------------------------------------
[log in to unmask]
-----------------------------------------------------------

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
-- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and  other info ---
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

ATOM RSS1 RSS2