Varieties & Characteristics
Varieties & Characteristics
Honey Varieties
The color and flavor of honey vary depending on the nectar source—flowering plants. In the United States, there are more than 300 varieties of nectar sources.
The widespread distribution of flowering plants makes it possible to produce a crop of honey almost anywhere. Some of these plants include:
The beekeeper may add flavor to the honey after it has been extracted, though this is not recommended. Added flavor must be noted on the bottle of honey if it is for sale.
- Dandelion
- Several species of clover
- Goldenrod
- Aster
- Black locust
- Tulip poplar
- Sumac
- Blackberry
Honey Characteristics
Honey is an easily digestible, high-energy food. It has antibacterial qualities, and eating local honey may fend off allergies.
Generally, light honeys are mild in flavor, and dark honeys are more robust. For example, buckwheat honey is dark and full-bodied and contains more antioxidant compounds than lighter honeys. Alfalfa honey, clover honey, and orange blossom honey are light in color with a pleasing, mild taste. Tupelo honey is a dark premium honey with high sugar content and a distinctive taste.
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Honey Quality and Shelf Life
Honey is at peak quality just after bees seal it in the comb. However, because of its high sugar content, honey has an indefinite shelf life.
Most honey is extracted and bottled before consumption. Much commercially produced honey is strained and heated to delay granulation and prevent fermentation while preserving its original flavor and aroma. It may even be pasteurized, which involves being heated to 145°F to kill yeast cells and prevent fermentation.
If the beekeeper is using his or her own honey, it need not be heated at all but can be bottled right after extracting (and usually settling), as Tom demonstrates in the extraction video in the next section.
Because of its high sugar content, honey has an indefinite shelf life.
Crystallization
Honey is a supersaturated solution, and all honeys will eventually crystallize. Crystallization of honey is a natural process and does not indicate spoilage.
Some honey crystallizes in the comb or within days or weeks of being extracted. How quickly a honey crystallizes depends on its glucose-to-fructose ratio. Honeys higher in glucose crystallize more rapidly than those higher in fructose.
Though crystallized honey is common, the coarse and gritty nature of it is sometimes undesirable to consumers. To re-liquefy honey, place containers of crystallized honey in a hot, dry place or in a hot water bath. Stir the honey constantly and do not let its temperature exceed 145°F.
Fermentation
Although honey has an indefinite shelf life, its yeasts make it susceptible to fermentation if its moisture content becomes too high. To prevent fermentation, moisture content should be 18% or below. If honey forms two layers, one liquid and one crystallized, this can be a precursor to fermentation. Honey that has fermented will have bubbles, white streaks, and leakage around the seal.
Lesson List
- 8.2 What Is Honey? Duration:
- Varieties & Characteristics Duration:
- Honey Forms Duration:
- 8.3 Harvesting Honey Duration:
- How to Extract Honey Duration:
- Cut Comb Honey Duration:
- 8.4 Wax Duration:
- How to Render Wax Duration:
- Make a Solar Extractor Duration:
- 8.5 Pollen Duration:
- How to Harvest Pollen Duration:
- Bee Bread Duration:
- 8.6 Pollination as a Service Duration:
- Commercial Pollination Duration:
- 8.7 Check Your Learning Duration:
Teachers Info
Bee doctor
- Website: http://www.example.com
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