8 Common Myths about natural honey in India

We believe the Myths about honey is the main cause of adulteration practice. Because of these myths, the synthetic honey supplier is flourishing, and genuine honey suppliers are struggling to sell.

Let’s go through the fact-checking.

The myth about honey availability.

Myth: Natural Honey is so rare that It can’t be available in the market​

Fact: production of natural honey in India is more than 70,000 tonnes per year out of which around 25000 tonnes is exported. Though the demand for honey is a lot more than production and there is adulteration practice. But still many small brands like Bharat Honey is packing natural honey.

Myths about honey testing for purity​

Myth: Honey can be easily tested for its purity using old conventional methods.​

Fact: All conventional tests only analyze the physical nature of honey. Most of the new age adulterants pass all these tests. Hence they are misleading.

Only advanced laboratory tests can differentiate between pure & fake honey.

​The myth about the crystallisation of natural honey.​

Myth: Pure honey does not crystallize.​

Fact: Within a few weeks or months after extraction. Most types of natural honey crystallise, especially in a cold atmosphere. The speed of crystallisation mainly depends on the flower source.( Mustard flower honey crystallises within days, whereas acacia and jamun flower honey may take years to crystallise). Proper filtration can slow down the crystallisation process but can’t be stopped, unless high heat is given to honey and chemicals are added. Which is done by many big brands because of a strong myth against crystallisation.

​The myth about the colour of honey​

Myth: Light coloured honey is of superior quality.​

Fact: Colour of the natural honey ranges from light watery colour to dark amber colour. It mainly depends on the source of the flower. Irrespective of colour all types of natural honey have nutritional and medicinal benefits.

​The Myth about thick or non-flowing honey​

Myth: Thick & Non-flowing honey is of superior quality.​

Fact: The only difference between thin and thick honey is its moisture content other nutritional content will be the same. Natural honey contains a moisture level ranging from 18-35%, lesser the moisture thicker will be the honey. Few brands deliberately thicken honey(by processing it) to make honey more appealing in the market.​

​The myth about type of honey bee

Myth: Only small bee honey has medicinal value.​

Fact: There are mainly 5 varieties of honey bee found in India.

  1. Apis Dorsata (Rock bee)
  2. Apis florea (small hives on the tree)
  3. Apis cerena indica (Indian honey bee which can be domesticated)
  4. Apis trigona (smallest bee which has no commercial production of honey)

All the honey bees have almost the same process of making honey. They collect nectar from the flower (except honeydew) and by the process of regurgitation converts them into honey and store them in their hives. Basically, there is no qualitative difference in honey. All types of honey have almost the same nutritional and medicinal value. The only difference is of quality of production.​

​The Myth about the expiry date of honey.

Myth: Honey will not spoil in any condition.​

Fact: Honey will not spoil only if properly harvested, handled and stored (only in glass or steel container) otherwise honey tends to ferment and produce an acidic smell. Honey also darkens with age.

The myth about beekeepers honey and wild honey​

Myth: Apiary honey or beekeepers honey has no medicinal value.​

Fact: Apiary honey is the advanced and hygienic method of honey extraction. Bees boxes are man-made hives or houses of the honey bee which is handled by beekeepers.they migrate their bee boxes to the flower-rich area when the flowering season of one area ends. They migrate around 4-5 places in a year to get natural honey. Contrary to the popular myth apiary honey is more hygienic and as natural as wild bee honey. Though they have to feed sugar syrup when there are no flowers, honey bees will not store sugar as honey. If there is any trace of sugar present in the honey it can easily be determined by a laboratory test called C4 carbon isotope test.

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