Honey in Vases / Photo: Shutterstock
The honey is one of the Greek products exported by our country and is in great demand because of its high quality, excellent taste and excellent aroma.
That is why the Single Food Control Authority continues to monitor the market in order to prevent the occurrence of honey and to protect consumers in cooperation with the competent authorities.
Honey is a natural product containing about 180 different substances (sugars, organic acids, water, proteins, amino acids, vitamins, minerals, trace elements, enzymes, flavonoids) that give it unique properties. Greek honey has a special place in the Mediterranean diet and has gained international recognition due to its special qualities, as it is dense and rich in flavorings and nutrients, compared to honey imported from countries with dense vegetation. This contributes to climate-favorable conditions for beekeeping, as well as the rich and quality bee-keeping flora of Greece.
In Greece, honey is collected by 90% of wild ecosystems and not monotonic crops (as is the case with honey from other countries) and there are no crops of genetically modified plants. Two-thirds of the Greek honey produced is honey honey (pine 55% – 60%, spruce 5% – 10%) and 1/3 is honey of flowers (thyme 10%, orange 10%). “Honey Honeys Vanilla Minalou” and “Pseokothyameromelo Crete” are Protected Designation of Origin (PDO) products, while the physicochemical and microscopic features of 8 categories of Greek honey (pine, fir, chestnut, heather, thyme, orange, cotton, sunflower ).
The European Commission classifies honey as the sixth largest food product that is vulnerable to fraud – fraud practices. Honey fraud is an economic fraud and a misleading consumer because the adulterated product lacks the beneficial properties of real honey. The most common misleading practices are the false declaration of botanical origin (they have flower-like thyme) or the geographical origin (they have imported honey as Greek), while the most common falsification is the addition of exogenous sugars (eg isoglucose).
What the consumer should watch when buying honey
Honey is packaged and labeled with the following information:
Name of product (eg flower honey).
Country of harvest (for honey packaged is available in Greece, the country of origin or, in the case of honey mixtures, the country of origin must be indicated).
Name or business name and registered office of the manufacturer or packager or distributor.
Data on net weight, date of minimum durability (including day and month, batch number) and particular storage and use conditions (eg dry and shady storage).
We must be very careful when we buy honey
– Proper maintenance and storage of honey contribute to its long-lasting preservation. The product maintains its nutritional value when it is in a closed package, in a cool, dark, dry, non-odorous environment (it has the capacity to absorb moisture from the environment and is affected by direct exposure to sunlight).
– Crystallization of honey is a natural process that is observed mainly in the flower and does not change the nutritional value of the product. Honey with a high glucose content crystallizes very quickly (eg honey) while honey with a lower glucose content crystallizes later or not at all (eg pine honey). If we want to liquidate crystallized honey, we will need to place the jar of honey in a container of water – which is heated – stirring constantly to heat it evenly. The temperature of the honey should not exceed 45 ° C, as the high temperature can affect its color, aroma and taste.
– The color of honey is related to its botanical origin and all honey species have the typical coloration of their plant origin. However, the majority of Greek consumers show a preference for light honey, not taking into account that several pure categories (eg pine, fir, chestnut) are dark in color with reduced clarity.
– Avoid buying honey from itinerant vendors, who are recommended as beekeepers but do not have a toll-trade license or beekeeping booklet.
Source – iefimerida.gr