[Fwd: [Crock_Lakhovsky] Raw Honey article]

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--- [Crock_Lakhovsky] Raw Honey article

Date: Thu, 8 Oct 2009 11:24:31 -0400

Reply-To: Crock_Lakhovsky

To: <Crock_Lakhovsky >

This article came from a local bee-grower here in

Southeastern North

Carolina. It cleared up some misconceptions for me.

What is " Raw Honey? "

Definition

There is no legal definition or honey industry definition

for " raw honey. "

Most unofficial definitions focus on the issues of heating

and straining,

even though there are other factors within the control of

the beekeeper that

arguably have a greater impact on the natural state of

honey. We will limit

our discussion in this article to the issues of heating and

straining honey

and address the other issues in future articles.

The Only Truly Raw Honey

It is worth noting that virtually all " raw honey "

definitions focus on

extracted honey. It can be argued that the very act of

extracting the honey

from the comb is processing and renders the honey no longer

raw. Honey in

the original comb is the most natural state in which honey

can be purchased.

In the case of the comb honey our apiary sells, the bees

actually produce

the comb and honey in the packaging container. We only put a

lid on the

container and label it. Honey produced and packaged in this

manner is the

only truly " raw honey " .

Why Do Honey Producers and Processors Heat Honey?

Why is it advantageous for honey producers and processors to

heat honey?

First, honey becomes less viscous when heated, making it

easier to extract,

strain, and jar. Second, heating honey can prevent

fermentation. Third,

heating honey can kill hive beetle and wax moth eggs, preventing

contamination of the honey by beetle or moth larvae.

At one extreme there is honey that is super heated and

pressure filtered.

Without question this has a negative impact on the natural

state of the

honey. At the other extreme there is honey that is filled

with insect parts,

wax bits, scum, and other debris, and is in imminent danger

of fermentation.

There is, however, a middle ground that offers an extremely

palatable honey

that retains virtually all of its natural properties.

The Legendary 118 Degree Hive

One common component of a frequently used definition of raw

honey is honey

that has not been heated above 118 degrees Fahrenheit. This

definition

component is based on the notion that the highest operating

temperature ever

measured in a healthy bee hive was 118 degrees Fahrenheit so

it's okay for

honey to be heated to that temperature. I can not find any

specific

information as to where, when, or how this study was made.

However, I can

definitively say that a hive in our geographic area can not

actively operate

at a consistent internal temperature of 118 degrees

Fahrenheit. The average

life span of a worker bee during the active season is 42

days. In order to

survive, the colony must perpetually produce new worker bees

during the

active season. The worker bees are produced on a 21 day

cycle from egg to

adult. During this entire cycle, the hive must be maintained

within one

degree of 95 degrees Fahrenheit. All the brood in the

theoretical hive would

have expired if exposed to 118 degrees Fahrenheit for very

long, likely

leading to colony failure. Additionally, a consistent hive

temperature of

118 degrees would rapidly drop the enzyme levels of honey

stored in the

hive.

Facts About Honey and Temperature

.. Honey is ruined when heated above 150 degrees.

.. Honey can be effectively extracted, gravity strained, and

jarred at

95 degrees Fahrenheit, which is the working temperature of a

beehive.

.. Heating honey in the proper processing equipment to 130

degrees for

170 minutes, 135 degrees for 60 minutes, or 140 degrees for

22 minutes, will

kill harmful yeast and insect eggs without reducing the

enzyme levels to

their half life.

.. Honey is best stored at or slightly below 50 degrees

Fahrenheit.

The second best range is at or slightly above 60 degrees

Fahrenheit. The

range from 51 degrees to 59 degrees Fahrenheit should be

avoided because

this is the ideal temperature range for crystallization to

take place.

Storage temperatures above 81 degrees should be avoided

because the honey

degrades rapidly at those temperatures.

Effects of Straining on Honey

Relative to straining honey, gravity straining honey removes

virtually none

of the active ingredients of the honey. You are not gaining

significant

health benefits by picking insect parts, wax bits, scum and

debris out of

your teeth.

Take Away Lesson

The take away lesson from this article should be that

moderate heating and

light straining can be advantageous to the safety and

palatability of honey.

As with most things, the truth lies in the middle. Let

common sense

prevail.

About the Author

Barry E. - known locally as " the bee man " and " the

bee guy, " is a

North Carolina Master Beekeeper and earns his living in the

honey bee

industry along with his wife Jill. Their honey products are

sold at Tidal

Creek Coop under the Silver Spoon Apiaries label. All Silver

Spoon Apiaries

honey products are produced through natural beekeeping

practices. The

' also provide Tidal Creek Coop with the Tidal Creek

Coop brand local

honey and the Tidal Creek Coop bulk local honey through

Coastal Plains

Apiaries, another honey bee operation. All Coastal

Plains Apiaries

honey products exceed the standards set by the state of

North Carolina. The

' motto is " We love our bees so you'll love our

honey. " Barry can be

reached at (910)352-7868 if you have honey or honey bee

related questions.

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