Few truths about honey

 

Honey is a viscous food substance made by honey bees. It obtains its sweetness from the monosaccharides fructose and glucose and has about the same relative sweetness as sucrose(table sugar).

 

1 tablespoon of honey provides around 190 kilojoules( 46 Kilocalories) of food energy that can be obtained from the best pure products in Noida.

 

It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil even after thousands of years.

 

Collection

 

Honey is collected from wild bee colonies or domesticated beehives. On average, a hive is estimated to produce about 29 kilograms of honey per year. Before the invention of removable frames, bee colonies were often sacrificed to conduct the harvest.

 

Since, the invention of removable frames, the principles of husbandry led most beekeepers to ensure that their bees have enough stores to survive the winters, either by leaving some honey in the beehive or by providing the colony with a honey substitute such as sugar water or crystalline sugar.

 

Preservation

 

The chemical properties and composition make honey suitable for long-term storage and are easily assimilated even after long preservation. The key to preservation is limiting access to humidity. Honey, itself has sufficient high sugar content to inhibit fermentation.

 

The long shelf life of honey is attributed to an enzyme found in the stomach of bees. Honey stipulates a pure product that does not allow for the addition of any other substance. In modern times the most common adulterant became clear, almost flavorless corn syrup; the adulterated mixture can be very difficult to distinguish from pure honey.

 

In 2020, global production of honey was 1.8 million tonnes, led by China with 26% of the world total. Other major producers were Argentina, Iran, Turkey, and Ukraine. 

 

Specialty

 

Honey & spice sells mainly sells as crude(raw and no add on’s). The popular brands sell only processed honey which is not honey as beneficial enzymes, pollen, gets destroyed in the processing and the resulting honey is more of a sugar syrup, which is easily available in natural food brands.

 

Raw honey is original honey the way it is in the hive with all the beneficial pollen, and enzymes intact.

 

Crystalised honey

 

It can occur fully or partially in a jar of honey, it is the formation of sugar crystals in a container of honey. It is a natural process and not a sign of adulteration or spoilage.

 

It is a misconception to figure out that a crystallized jar is adulterated. Instead, it might be pure honey. Big brands usually add anti-granulation chemicals to the honey to prevent granulation/crystallization.

 

 

Facts

 

• Honey is 80% sugar and 20% water.
• Honey never spoils(one of the few foods known for eternal shelf life).
• Honey is beneficial for the environment and economy.
• Honey kills internal parasites.
• The only food to include all substances necessary to sustain life (including water).
• Honey doesn’t have an expiry date.

 

Classification

 

ØCrystallized honey.

ØPasteurized honey.

ØRaw honey.

Ø Strained honey.

Ø Filtered honey.

Ø Ultrasonicated honey.

Ø Dried Honey.

Ø Chunk Honey.

Ø Baker’s honey.

 

Nutrition

 

One gram of honey provides 1270 kJ (304 kcal) of energy with no significant amount of essential nutrients. Mainly composed of 17% water and 82% carbohydrates, it has a low content of fat, dietary fiber, and protein.

source: https://lyfepure.com/