Rus Articles Journal

About honey and not only about it is mute

For very short term, literally in 15 years, idea of people of healthy food considerably exchanged, or perhaps indifference to what we eat just grew. It is impossible to tell, of course, that earlier in this area everything was considered ideal, but last century there was no “an advertizing creating healthy associations“ and especially so were not fond of chemistry for taste giving to food. Honey traditionally is considered a healthy natural product, but whether always its quality meets our expectations? The author of article suggests to think of what we eat and where as a result we go once again.

“Just throw a cube in broth“, advertizing advises, and on packing of cubes it is honestly written what fragrances and amplifiers of taste contains this product. But whom concerns now how our relatives will pay for a similar diet?

can find

detailed lists of the food additives resolved and forbidden in Russia with the detailed description In the Internet, for example:“ Å - 110 Yellow „ sunset “ FCF, oranzhevo - yellow S. Very dangerous food additive. Can cause allergic reactions, nausea. It is forbidden in a number of the countries“.

we Will notice

that in Russia the name of substance is often specified, for example “sodium benzoate“, and is not called its code (in this case E - 211) on which it is easy to establish that this additive not only increases taste, but also is both allergen, and carcinogen rolled into one.

Having studied labels of the products brought from shop, you come to conclusion that it is undesirable to eat the majority of them. Popularity of natural products, naturally, increases in such situation. One of such products - honey. However emergence of low-quality honey generates any rumors, it would be desirable to deal with some of them.

Synthetic honey. The worst type of honey. The modern chemical science learned to synthesize substances at which addition in sugar syrup it is possible to receive the taste reminding taste of honey. Sell synthetic honey, masking under natural, at the price is about 1,5 - 2 times lower than usual. In classical option on a jar there is a label with the inscription “Honey“ and very small, almost unreadable addition: “structure - sugar, fragrances identical natural, thickeners... dyes...“ . Synthetic honey is determined by taste rather easily if you sufficient number of times used the real, natural honey. A substitute - tasteless.

bodyazhny Honey. The idea of “business“ lies on a surface: honey is diluted with the welded sugar syrup and is on sale at the price of usual commodity honey. On kilogram of syrup it is necessary less than a kilogram of sugar as there still there is water which gives the weight too. If to dilute “intelligently“, it turns out imperceptibly, and as a result - about 10 - multiple profit on kilogram of the added sugar.

At such approach in the sold product the share of the real honey, of course, decreases though its useful properties remain. If the buyer is frightened by thought refuses to buy the divorced honey and it from - for it from purchase, then it is necessary to be consecutive and to cease to buy the fruit and vegetables which are grown up with use of the last achievements of genetics and chemistry. Very beautiful fruit which are grown up on “intensive“ technology when the share of useful substances and vitamins B them is reduced or hydroponic vegetables are on sale in shops - they have a form and color, and there are no taste and advantage.

“Sugar honey“. Receive as a result of sugar feeding to bees. There are many different techniques of such feeding, beginning from rather harmless podkladyvaniye as spring top dressing of small flat cake of the welded sugar with herbs and finishing with digging of ditches before beehives and filling with their treacle (cheap withdrawal of confectionery production). Treacle from - for a smell cannot be used for direct cultivation of honey, but if to spill it before beehives, bees rather well collect and process it, significantly increasing “productivity“. It is obvious that the amount of pure honey in commodity honey at the same time is reduced, and the income from an apiary grows.

“Chemical“ honey. When bees are ill, beekeepers begin to treat them. Also there are “antiquated“ remedies when through a letok, even without opening a beehive, download 2 - 3 “rolling“ of a medical smoke from natural herbs, and there are methods “modern“, “progressive“ based on chemical preparations which sprinkle both bees and honeycombs. The most part of such preparations is harmful both to the person, and to bees. At the same time their concentration in honey are so small that any yogurts (especially with monthly period of storage) on the maintenance of various E - *** leave it far behind, but they, alas, are.

“Cedar“ honey. Modern marketing invention. There is a honey lime, buckwheat, flower, and now here cedar. Generally, the idea simple - an apiary is in the place where cedars meet, and some scanty percent of pollen of these trees is present at honey. So there is a unique product, an exclusive delicacy which has to cost respectively. However, it is absolutely harmless type of honey, difference only in the price.

Unripe honey. When collecting nectar of a bee gradually honeycombs fill with honey, and in the course of their filling honey “is evaporated“. The nectar collected by bees contains a lot of water - sometimes to 2/3, and it is quite liquid. Bees constantly warm up a beehive (35 ° C - steadily maintained temperature in the place where is rasplod) and actively ventilate it. As a result from honey excess water is removed, it becomes more dense and takes 2 - 3 times less places that is important from the point of view of bee stocks for the winter. The filled cells of a bee seal, and honey ripens in them.

Before downloading honey, the beekeeper at first deletes lids from cells, and already then puts a frame in a myodogonka (the centrifugal device for downloading of honey from honeycombs).

A here that is done by some beekeepers. They put in beehives “shops“ with a low framework. Bees actively fill them, but do not manage to seal.“ Shops“ take out, from them download honey and put back in a beehive. From the point of view of industrial beekeeping in it it is a little plus. In - the first, there is no manual operation of printing of honeycombs, that is everything occurs quicker that in the presence of several tens beehives significantly. In - the second, in honey there is more water, and honey, as we know, on weight as consider is on sale, an exit of honey increases. In - the third, there is no need “to dry up“ a framework. In - the fourth, such honey is downloaded simply easier. Continuous “pluses“ turn out. Though there is also couple of “minuses“. In - the first if the beekeeper is overzealous and absolutely liquid honey will early pump out, even when transporting in 40 - liter flasks it will begin to wander and foam that does not happen to qualitative honey. In - the second, it is considered that honey has to stay in the cells sealed by wax at least a few weeks then it “reaches“ - in it processes at the level of enzymes successfully come to an end (fermentation), the so-called structure of honey is formed, he becomes impregnated with a pleasant smell of wax and develops a unique taste and aroma. Let`s notice that unripe honey - even more harmless option in comparison with previous.

Comb honey. Is on sale in the sealed honeycombs. The full guarantee is more difficult to collect and transport such honey (honeycombs are in the habit to proceed at the minimum jolting), however here that honey mature and not “bodyazhny“, because such honey and is appreciated much more expensively than ordinary casting. For those who went to prepare a purse at once I will notice that honey in honeycombs does not guarantee that bees were not fed with sugar and that in a product there are no bee drugs.

bees prepare for
From nectar of dandelions dandelion honey zolotisto - yellow color, a dense consistence, with strong aroma and sharp taste. Honey from nectar of the blossoming sunflower zolotisto - yellow color, possesses weak aroma and a little tart taste. Crystallizes fine grains and becomes light-amber. Donnikovy honey of a bee is collected from the blossoming tributary. This honey light-amber or white color, and its aroma reminds a vanilla smell. The honey collected from flowers of a white acacia belongs to the best grades of honey. Akatsiyevy fresh honey is transparent, with delicate aroma, long does not crystallize. Clover honey is among the best. It is transparent, with delicate aroma and gentle taste, at crystallization forms firm white weight. A valuable melliferous herb - flowers of a pustyrnik, or a warm grass. Honey light-golden color, with a light aroma and specific taste. To top-quality honey budyakovy honey belongs. Bees bring together him from crimson flowers of a thistle (budyak). Already ancient Babylonians and Hindus knew about medicinal properties of a barberry and honey from it. Honey zolotisto - yellow, with gentle sweet taste. From pollen and nectar of flowers of a willow-herb (Ivan - tea) bees prepare kipreyny honey - transparent, greenish outflow. After crystallization he becomes white and reminds snow grains.

the “Honey“ situation at the state level

in recent years the average Russian consumes, by different estimates, about 0,25 - 0,3 kilograms of honey a year, that is is about 150 - 200 times less, than one and a half centuries ago. And annual consumption of sugar in Russia - 41 kilograms on the person in a year. That is in any sense average “sladkost“ of life did not change, taste and advantage of this sweet changed. And even on the norms of modern medicine (which are repeatedly reconsidered towards increase) consumption of sugar in all products should not exceed 38 kilograms on the person in a year.

And how the situation in other countries is?

In Germany, for example, average per capita consumption of honey makes 5 kg on the person in a year, that is approximately in 20 times more, than in Russia, on average over the countries of the European Union - 3,5 kg, in Japan - 7 kg, in Saudi Arabia - to 8 kg a year. Generally - we lag behind. More precisely, we good rates catch up with the developed countries on indicators of patients with an allergy per capita, however we lag behind on orders on the easiest and natural ways of improvement. It is known that honey is a good prophylactic. Consuming with honey pollen and enzymes of different plants in scanty quantities, the organism supports healthy reaction to them within a year.

among the reasons explaining lower consumption of honey in Russia, of course, its price. On this indicator we overtook both Europe, and the USA. And it at huge territories from which it is possible to collect honey.


Commodity honey in Russia now is delivered by several regions, including Krasnodar Krai. There it is very often possible to see such picture: the big blossoming field, and on the edge - the trailer with beehives in two - three rows (to 36 beehives on the trailer). So the nomadic beekeeping which not only gives a lot of honey (several tons from the trailer) looks, but also significantly raises harvests. It is known that the cost of the additional production of plant growing received for the account of high-quality pollination by bees by 10 - 12 times exceeds honey cost.

In the rural areas of Germany on one square kilometer can be counted to 70 pchelosemy. And what in Russia? Here we lag behind, and it is essential. The federal law on beekeeping was long discussed by deputies, but was not adopted.

With the traditional question “who is guilty?“ more - understood less. Now we will sort the following question.

What to do?

Today, despite the high price of honey, exists enough beekeepers who do not like to give cheap honey to dealers, but also do not trade. As a result they form honey, often remarkable quality, and they are ready to give it, well, maybe, is slightly more expensive, than to the dealer, but is 2 - 3 times cheaper than retail price, especially if there is a sufficient volume of sale.

the Exit in cooperating several families, to find such beekeepers and to buy from them good honey.

Where such beekeepers to look for

? It is obvious that in all places where announcements hang “I will sell honey“, they are hung up at all not by such beekeepers. Good option of search - through beekeeping shops, and in towns and villages.

also simpler ways - for example Exist, I somehow happened to meet the farmer who grows up many different cultures without fertilizers. It has also an apiary. Till fall, having phoned, considerable number of his regular customers come for the weekend and leave with full luggage carriers of products including honey.

At last, today are beekeepers who, without leaving from apiaries, not only went on-line, but also the websites of the apiaries created. To them often register in autumn honey in turn since January, though the prices there considerable - are much more expensive than store retail. But if the person of bees does not heal and does not feed with sugar, it is worth it.

I, at last, the most difficult, but also most pleasant way - to get bees most. Time for it will leave, of course, much, but if there is the site with a garden and a kitchen garden - there will be an advantage and to a site and a family. Big part of apiaries of Russia - to 10 pchelosemy.

generally, a situation simple - once honey was on a table of Russians constantly, it was eaten with tea, pancakes, Easter cakes, filled in from above in jam and in banks at conservation, did of it a large number of honey drinks. People were treated by honey with milk, honey lotions, used honey as antiseptics. Now natural products from a diet are actively forced out by any chemistry, and honey remains as a delicacy yes occasionally as medicine.

only the small part of residents of Russia continues to eat with

I tasty dishes without chemistry, with honey for a dessert.

to Find

the good beekeeper and qualitative honey absolutely really therefore the choice for you, but also responsibility for the health, and also for health of those who nearby, too lie on you.

School of practical knowledge

How to taste honey?

Put 30 - 35 g of honey in a glass and cover. Define its color at a daylight. Distinguish honey light, average and dark.

Open a glass and stir the plastic pallet or a spoon honey. Then slowly begin to inhale its aroma. It is much easier to define aroma of honey after its preliminary heating on a water bath within 10 minutes. Try to define the strongest aroma in the beginning. Having got used to it, you will be able to feel also weaker “notes“. Valuable grades of honey differ in gentle, pleasant aroma. At honey low-quality - a smell alien to honey and weak aroma.


the pallet a little honey Now, heat to 30 ° C and taste. Almost all grades of honey have strong sweet taste and only some, for example chestnut, willow, - bitterish smack, and heather - also tartness.

At honey low-quality emergence of sour taste is possible

that it is connected with fermentation of a product.

the Important sign of a maturity of honey - its consistence (viscosity). For determination of viscosity heat a honey tablespoon to temperature not lower than 20 ° C and fast roundabouts turn a spoon several times. Mature viscous honey does not flow down large rare drops, and navyortyvatsya on it. However it is necessary to remember that akatsiyevy and clover Meda on the viscosity belong to very liquid honey; kipreyny, lime and buckwheat - to liquid; podsolnechnikovy, dandelion and padevy - to dense; heather - to gelatinous.

the Honey tests available to everyone

Dissolve honey in water in the ratio 1:2. Solution will turn out rather turbid with iridescent modulations. Loss of a deposit will show that in honey there are insoluble foreign impurity. Add several drops of vinegar to a deposit. If at the same time foaming (carbon dioxide is emitted) is observed, in honey there is a chalk impurity. Now drip in solution several drops of tincture of iodine. Emergence of blue color indicates presence of starch or flour. Try to add to solution a little 5 - 10% solution of a lyapis. Loss of a deposit will indicate impurity of sugar syrup.

Bole authentically it is possible to determine naturalness of honey by activity of the diastase enzyme which is contained in honey. Activity of a diastase in reaction of decomposition of starch is expressed in units to Gotha (by last name the researcher who developed one of the first methods of its definition). The Diastazny number fluctuates over a wide range - from 0 to 50 units to Gotha. The diastazny number not less than 5 units to Gotha is normal.

the Maintenance of a diastase in honey depends on its botanical origin, soil and climatic conditions in which melliferous herbs, conditions of weather grow during collecting at bees of nectar, a way of receiving honey and some other the reasons.

For definition of a diastase pour 10 ml of water solution of the honey prepared in the ratio 1:2 in a test tube add a little 1% solution of starch and put the received mix for 1 hour on a water bath with a temperature of 45 ° C, then cool and drip one - two drops of tincture of iodine. Coloring of solution in blue color indicates lack in it of a diastase and consequently, honey not natural.

the Diastase partially or completely collapses when heating honey higher than 50 ° C.