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Defects and Crystallization of Honey - 1 hour - TBA

Defects and Crystallization of Honey - 1 hour - TBA



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 a sign of quality however, only if the crystal structure is homogenius.

This talk is a power point presentation with Q&A to follow.

Please remember to choose "course - no shipping" at checkout so you are not charged for shipping.

Presenter: C. Marina Marchese

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