Re: GMO Sourced Honey
I do not know what causes canola honey to crystalize quite quickly. Once extracted mine was crystalized within two weeks in glass jars. Canola was developed from rapeseed and it became a commercial crop in Alberta back in the 1960s. It was not GMO in those days and rapeseed honey was known to crystalize fairly quickly back then as it does today.
Just doing some research on history of rapeseed in Canada, and rapeseed growing in Canada was started back in about 1943 and the oil was used for lubricants in steam engines of WWII marine vessels.
So back too crystalizing, this leads me to believe that it is more so the fructose-glucose ratio that is causing the early on set of crystallization and nothing to do with GMO.
I was pulling frames every week and inserting extracted comb to keep ahead of my concern for swarming, but understand larger producers pull canola honey every two to three weeks to avoid crystallization in the frames. Producers also want to get the canola honey off the hives and want a fall flow and feed syrup so as to avoid wintering bees on canola honey which is likely crystalized.
I have a test jar of canola honey that I heated to 140F on Sept 9 and it is perfectly liquid yet. I know this is a higher temp than many recommend on BS. I suspect there is little foreign particles in it from GMO pollen, as it should of re-crystalized by now.
Last edited by mgolden; 12-15-2013 at 11:39 AM.
If you always do what you always did, you'll always get what you always got!