In a decent year I can harvest about an average of 150 kg/hive and have never to feed the bees with supplements.
I have to admit that I also eat ketchup... and sometime other bad stuff... fries! The rationale is that because I have relatively healthy life-style AND eat raw, whole, 102% local honey - I create sort of "protection" for not so healthy stuff. I feel, I could eat ketchup from time-to-time without much harm to my body. I used to eat sugar - not anymore - honey, honey, honey... In my opinion, the benefits of the whole honey with all enzymes AND pollen in it compensate for ketchup and other stuff.Originally Posted by Kieck
Wait. Hold on a minute. You eat ketchup, Boris? You worry about pollen counts and preservation of enzymes and possible contamination with HFCS in the honey ......
Sorry, Sergey. I thought maybe you were one of that extremely rare breed who had gone through the organic certification process. I hoped I might get a bit of the details on how the certification process works.It is sort of the joke on the usage the word "organic"... -cerezha
Ironic that I made such a mistake in a thread concerning labeling/mislabeling/incomplete labeling/overuse of generic terms in labeling, I guess.
Make no mistake, I eat ketchup, too. And any number of other foods, processed and otherwise. But I'm not making public statements blasting businesses and individuals who produce and pack those foods. I tend to eat a wide range of things, and, I think, mostly in moderation.I have to admit that I also eat ketchup... -cerezha
I doubt that honey is a general health elixir or a panacea. As far as I know, roughly 80 percent of honey is sugars. Add another 17 percent for water, and sugars+water=~97%.
is also a part of consumer education.
Is it legal in your country to sell honey without mentioning of the floral source of the nectar?
Please see my post #494.
It does allow that if you don't know the nectar source, you can call it "wildflower honey"......when you buy a jar of honey at a retail store that says Pure Clover Honey, it should be pure clover honey.Just because the honey has a light color the producer of that honey should be made to back up that claim.Seen honey on the shelf from a local producer the other day, in clear jars, who was selling clover creamed honey, and wild flower creamed honey. Both honeys were the same white honey colour. It would pass for maybe canola honey, but not wild flower honey. Wild flower honey typically is dark from around here.The idea expressed in some of the posts in this thread that honey from undetermined floral sources should be labeled "wildflower honey" has been nagging at the back of my mind for a bit. I see this as really rendering the modifier "wildflower" meaningless. If "wildflower honey" could come from any undetermined floral source, how is the term any more accurate or truthful in labeling than simply calling it "honey?"But many years ago I did not see "unknown" Honey in my local stores.
And a truthful solution is very simple. For example, ... honey labeled as Wild Flower Honey.
How about labeling "stuff shook out of a bee hive?"
Why not just "honey?"
So, if someone does try to offer single source floral honey ( which for sure cannot be always 100% uni/single-source but could be close enough)...just call it honey?
OK, why don't they?
Orange Blossom Honey...Carrot Blossom Honey...Blueberry Honey...Blackberry Honey... and on and on for all the varieties so intensely marketed out there. They are all honey no doubt. But clearly, they look different, taste different...are different. Or not?
I see no reason why they couldn't just label them all "honey." However, I expect they get a premium price for varietal honeys that appeal to certain portions of the market, which would encourage identification if and when possible.
How about Raw unheated,strained, not filtered honey from local nectar and pollen sources. From the bees to the beekeeper to you.
Sure. To my way of thinking, honey packers can use labeling to differentiate their product from the rest of the market. As long as what you use to describe it is accurate, I don't see any harm in it.
I might leave off the "pollen" in that list. Honey is not made from pollen. And "local" is relative. If you ship a case of honey 200 miles, is it still "local?" I'd opt for putting the location where the honey was collected on the label instead. Let the consumers determine if it's "local" to them. But those are just my biases.
Labeling, in a broad way...makes sense. People like to believe that if it says one thing on the label, it must be true...It used to be in this country, where one's word was enough. Trust is a very fine thing...in very limited supply nowadays.
Sadly, in many circumstances...one's word...written or not...has become an illusion. A fake... Of course none of us here would fake it...from the honey we sell...to what we say on the labels on those beautiful jars. Of course not.
But since US is consuming approx 400 mil lbs...but only produces 150 mil lbs...there lies a great opportunity...and why not...a great temptation.
It's not just with honey...look at the food in general...horse meat or donkey meat anyone? Nothing wrong with either one...as long as the label will call it what it is.
And like you said in a previous post about maple syrup...If you read on the label that it was maple syrup, and you liked it, you never assumed it was not maple syrup...because the label said so. And it should ALWAYS be like that. Sadly it is not the case.
Deception, misdirection, misinformation, disinformation and fraud...is something we did not invent today...it has been out there forever.
Get informed as the saying goes...Right?
But here we are, beekeepers, and after +500 posts, still have a hard time agreeing on what honey is or what is not. USDA, FDA, EU-Codex...all kinds of definitions, all kinds of descriptions...sure enough.
Get informed. Yeah...Good luck on that.
Proverbs 16:24 ESV
Gracious words are like a honeycomb, sweetness to the soul and health to the body.