Honey is one of the most globally recognized hive products, yet there is still much to learn.
Crystallization is a natural modification in all honeys. During extraction, fluid is obtained, but oversaturation of various sugars (over 70%, against 20% or less water) easily forms fine or coarse grains. In summary, higher glucose and fructose lead to greater saturation, while more water reduces crystallization. Color changes from dark to brown or whitish.
Crystallization time varies; some honeys crystallize immediately, while others take years.
Storage temperature and honey handling influence crystallization: below 10°C, crystallization slows, while between 10 and 21°C, crystallization is promoted. Honey provides energy, vitamins, and minerals. It enhances flavors, produced by bees extracting nectar. To yield one kilogram, a bee needs around 200,000 flights.
Honey, the only natural food that doesn’t expire, enriches culinary aromas, improves the taste of pastries, bread, ice cream, and enhances meat, chicken, fish, and vegetables like pumpkins, peppers, and carrots.
For the country’s economy, honey is a major export. In Q1 2018, national production increased by 34%, equivalent to five thousand tons.
While honey is reputedly nutritious, it’s crucial to note its abundance in carbohydrates, mainly fructose and glucose. Sucrose is the primary concern for quality standards, capped at 5% of its weight.
Though honey contains proteins, their quantity is negligible, providing minimal nutritional importance. Vitamins and minerals are present, but their contribution to the recommended daily dose is insignificant.
Honey often contains enzymes, organic acids, pollen, and other solid particles due to the extraction process.
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