Qualities of raw honey—consumer bias…

[susan rudnicki]

I am finding the lower storage temps of Winter (60-65 degrees in my storage room) are crystallizing the jarred honey fairly rapidly. Some buyers complain about this— not saying directly, but insinuating— that the honey is degraded or inferior. The thing to understand, which I must do a lot more education on with my buyers, is that raw, unadulterated, un-cooked honey is NOT the stuff on store shelves that is as clear as water—and STAYS that way!
I am re-posting this 7 page analysis of honey crystallization rates, types, explanations of the process, and reforming the consumer prejudice against honey they can’t see through like window glass. Anyone can buy supermarket, co-op “jug” honey, but unfortunately, these impressions set the expectations.

http://www.montcobeekeepers.org/Documents/Honey_Crystallization.pdf

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