Defects and Crystallization of Honey - Spring 2025

DATE: TBA, Spring 2025, 1 hour
The natural enemy of honey is time, temperature, moisture and sunlight but it also can be an uninformed beekeeper.
There are factors directly related to the beekeeper’s management of their colonies, from the method they harvest, extract, bottle and store their honey careless practices can result in off odors and flavors that honey sensory experts define as defects. Many of these defects cannot be detected through laboratory testing and for this reason the skills of a trained honey taster become necessary. Crystallized honey may be the most misunderstood state of honey, it is a sign of quality however, only if the crystal structure is homogenius. Learn constitutes good crystal structure.
This talk is a power point presentation with Q&A to follow.
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Presenter: C. Marina Marchese