Comments on: The Key Relevance Factors for Grading Honey

By: Barb G.

Barb G. — Sat, 11 Apr 2009 01:56:27 +0000

I love honey in tea in the morning. I’ve gotten so sugar just doesn’t taste right. Its got to be honey.

Barb

By: Wm Lawson

Wm Lawson — Fri, 10 Apr 2009 20:55:51 +0000

I just saw an article about different key relevance grades and unique flavors of honey in Hawaii. It was in an Island Travel mag. Apparently, since there are just a few families of bees in Hawaii, one key to their relevance in flavor is the distinct pollens they get from the various tropical flowers there.

By: cindy

cindy — Fri, 13 Feb 2009 06:30:33 +0000

Do you have any recipes using honey? I’m trying to eat more healthy and am looking for honey recipes.

Thanks

By: Jennifer Thompson

Jennifer Thompson — Thu, 29 Jan 2009 03:17:20 +0000

Excellent article. Thanks for explaining the ins and outs of honey.

By: Jim G

Jim G — Mon, 17 Nov 2008 06:19:31 +0000

I want to know if there is any research into the actual biological components of honey. Is honey a legitimate “complex carbohydrate” or just “sugar”? What about enzymes, and antibiotics or whatever other nutritional factors. Is there any protein? If bees live on it, shouldn’t there be protein?
Some honey doesen’t crystalize easily, some does. Some is heavier, more viscous and doesn’t crystalize. Can bees eat crystalized honey? In cold climates is there some kind of antifreeze component in it? What are the nutritional differences between honeys and how much do they vary? Why is honey a good food (or is it?) and not just “sugar”? Where does one go to find out things like this?

By: hari

hari — Sat, 01 Nov 2008 07:53:03 +0000

Hey…. I ned sm information ab grading by pollen count….

By: Clyde Hylton

Clyde Hylton — Wed, 29 Oct 2008 00:36:27 +0000

Could anyone give the shelf life of honey? I just came across a jar from 10-2006, would it be safe for consumption? Thanks,

By: Jorge

Jorge — Wed, 22 Oct 2008 15:53:39 +0000

I’m glad you liked the article. I’ll try to answer the questions you all asked.

The pH of honey is typically 3.2-4.6 (which makes it very acidic. That is why it is shelf-stable and requires no refrigeration.

Local honey has a couple of benefits: first, local producers that sell locally tend to do less processing of their honey, typically only straining out the beeswax and then bottling. If it is only strained, there are still pollen grains present from the floral sources, and many folks believe that it gives them some relief from allergies. A side benefit is that minimally processed honey has more flavor and personality.

Secondly, by eating locally produced honey, you are helping the local farmers. The majority of honey producers are little side-line beekeepers, and having a local market for their honey will help keep them in the business.

As far as getting honey graded, many local beekeeping organizations have a refractometer you could use. The dissolved sugars in the honey cause the light to refract, and the amount of the refraction is used to determine the % of dissolved solids.

The other key relevance factors are more subjective, and requiring actually viewing, smelling, and tasting the honey. Again, your local honey club can be of help. Many have annual honey contests, Volunteer to be on the judging panel and you will quickly learn how to evaluate the many honey factors.

By: Harold Childress

Harold Childress — Wed, 22 Oct 2008 15:12:53 +0000

Dr. Smith, this key fact sheet from the National Honey Board provides the average pH range of honey, and states that it’s generally low in pH — pH of 3.9, in fact:

http://www.honey.com/downloads/ph-acidsinhoney.pdf

The relevance of this factoid may be a complete non-sequitur, but honey’s somewhat acidic makeup probably contributes a lot to its anti-bacterial properties. Apparently, this also contributes significantly to its flavor properties as well.

By: Dr. E. Smith

Dr. E. Smith — Mon, 20 Oct 2008 21:25:17 +0000

Hi, would you happen to know the average pH level of honey?

Thank you!