honey, honey! 3 
The very best quality honey is characterized by the following features::
It must be mature, that means, the honeycomb must be taken long enough after the end of collecting this species and mostly be capped
The honey must have a high enzyme activity ("natural"), ie, the obtained honey must not have any heat damage
The pollen test and the other measured values must correspond to the declaration's sort
The honey must be free of residues and must not have any impurities
The honey must have a low water content between 16-18%
The smell and taste of the honey must be typical of the variety
The consistency must be either thick or fine creamy, soft crystallized, depending on the variety.
Even the harvesting conditions can affect the quality positively:
Harvests only in dry, warm weather (keep away moisture)
Use as little as possible smoke (soot, bad odor)
Waiting patiently after the flowering time and then the harvest will begin (at the earliest after 3 days)
Harvesting should be from fresh honeycomb or maximum twice incubated honeycomb
Store the honey immediately into a clean, bees dense, well-closable box or magazine
If possible, harvest the species separated by variety
The law protects consumers: "Greek honey" is exclusively Greek origin. If only the word "honey" is written on the label then it can be imported honey or mixed honey.
So callesd »bakery honey« means honey that has lost its natural nutritional properties, or large quantities of
glucose syrup contains and serves only as a tasty substitute.
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