Crystallisation

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Organoleptic Properties of Honey

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Crystallisation

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• Crystallisation of honey is a natural phenomenon without any effect whatsoever on its nutritional and biological attributes

• It happens because honey originates from plants and is affected by its composition. This is the reason why not all types of honey crystallize. Crystallised honey can be brought back to its liquid texture by heating it mildly (in bain marie), so as to preserve all its nutritional and biological attributes

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• Bees' contribution to pollination is so priceless that a country deprived of beekeeping is considered doomed both on the agricultural and on the environmental levels.
• The bee’s role in pollination is considered as its main contribution to the preservation of nature and the human being
• The bee contributes in plants’ fertilization by 80%, more than any other insect. Without the bee, the planet would bear less than 60% of its plants.

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Honey

Organoleptic Properties of Honey

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Crystallisation

Additional Information

Did you know that?