Honey classics

Honey is clear and viscous when the beekeeper extracts it from the combs. And all honey forms crystals at some point, which cause it to solidify. Depending on the composition of the honey, this transition (crystallization) from liquid to solid happens within a few days to a few months. The ratio of the two types of sugar, glucose and fructose, plays a decisive role in this process. The more glucose a honey contains, the faster crystals form. The more fructose, i.e. fruit sugar, it contains, the longer the honey remains liquid. A ratio of approx. 1:1, as is the case with rapeseed honey, for example, means very rapid crystallization within a few days. With a predominant ratio of fructose of around 1.5:1 (e.g. acacia honey), on the other hand, the honey remains liquid for months or even years.

Honey has an almost unlimited shelf life thanks to its high sugar content and natural antibiotic agents. Nevertheless, a few basic rules should be observed with regard to enzymes and taste, among other things:

• Best stored in the dark
• Avoid direct sunlight at all costs
• Store at temperatures between 10° and 20°
• Always store in a dry place and tightly closed

Depending on the dextrose content, liquid honey can start to crystallize after a long period of time. To liquefy the solidified honey again, it is sufficient to heat it slowly in a water bath at a maximum temperature of 40°.

With an average of 1.0 kg per capita per year, Germans are among the world leaders in honey consumption. Domestic production is not sufficient to meet the high demand for this sweet treat due to climatic conditions. In Germany, only around 15,000 - 20,000 tons of honey are harvested each year, while around 80 percent of the honey consumed is imported from regions of the world where climatic and botanical conditions are ideal for several harvests per year. Many honeys come to Germany from warmer European countries and from Central and South America.

We owe it to the different climatic conditions and the associated flora that honey can be "harvested" anywhere in the world all year round. This means that there is not only a year-round supply of honey, but above all an unrivaled variety. Honey can be compared to wine in this respect: the decisive factor for the taste, color and consistency of this natural product is its origin - both botanically and geographically.