Frequently Asked Questions
The world is witnessing a marked shortage of GENUINE honey accompanied by a high demand for it. So, many honey businesses have ended up opting for unhealthy or artificial ways to meet the rising demand. How do they do that? How do we do it differently? Find your answers below! If you still need help then please contact us at firstname.lastname@example.org.
FAQs and Facts:
Basically through mixing sugar or other sweeteners with honey, heating and filtering honey to alter its appeal while destroying its nutritional elements, as well as the use of chemicals or antibiotics that would leave their residues in honey. All this aims at maintaining their presence, mass volume production, and their profit margin at the expense of quality.
False! Genuine raw honey, unlike processed honey, has a higher tendency to granulate or crystallize due to the presence of healthy particulates and natural sugars in it.
Honey granulation is not whatsoever, contrary to common perception, an indication of quality.
Some beekeepers usually heat honey to alter appeal, but this comes with a price! Heating the honey rids it of particles that are necessary for essential crystals to form around it.
Upon heating and/or fine filtering, these healthy particles are destroyed as well as many essential
nutrients such as vitamins and amino acids that are not heat tolerant.
NOT HEATING NOR FILTERING HONEY MAKES IT RAW.
Unfortunately, yes. Adulteration of honey is familiar and is done with cheaper products such as starch syrup, sucrose, corn syrup, etc…
A new way for honey adulteration is to feed bees high fructose corn syrup (HFCS), which has a composition similar to that of honey, making it hard to detect under the prevailing common tests.
The major constituents of “genuine” honey:
- Water 17 – 20% (RAW®: <18%)
- Fructose 40%
- Glucose 30%
- Sucrose up to 5% (RAW®: <1%)
- HMF < 40 ppm
- Other sugars like amylose and maltose
- Minor constituents like acids, amino acids, enzymes, minerals and aroma substances.