2. Honey
Sweet fluid produced by honey bees
Derived from flower nectar
According to the US Honey Board and
various national food regulations Honey
stipulates a PURE food product
3. Honey Make-Up
Sweetness comes from monosachrides
fructose and glucose
Has approximately the same sweetness as
granulated sugar
Most micro-organisims don’t grow in
honey due to its low water activity
However it does frequently contain
dormant endospores of bacterium
Clostridium botulinum that can be toxic to
infants
5. Honey Production
Bees produce honey as a food source
In cold weather or when food is scare
bees use excess honey for energy
By contriving for bee swarms to nest in
artificial hives, people have been able to
semi-domesticate bees and harvest excess
honey
6. Inside the Hive
1 Queen bee
Seasonally variable number of drone male
bees
20,000-40,000 female worker bees
They raise the larve and collect the nectar that
becomes honey in the hive
7. Honey Production
After collecting nectar the bees use their
honey stomachs to ingest and regurgitate
the nectar a number of times until it is
partially digested
It is then stored in honeycomb cells
After the final reguritation the honeycomb
is left unsealed
However at this point the nectar is still high in
both water and natural yeast which unchecked
would leave cause the sugars to ferment
8. Honey Production
The process continues as bees inside the
hive fan their wings to create a strong
draft across the honeycomb
This enhances evaporation which raises
the sugar concentration and prevents
fermentation
10. Classifying Honey By Its Floral Source
Classifed by the floral source of the nectar
from which it was made
Honeys can be from specific types of
flower nectars, from indeterminate origins
or blended after collection
11. Blended Honey
Most commercially available honey
Mix of 2 or more honeys differing in floral
source, color, flavor, density or geographic
origin
12. Polyfloral
Wildflower honey
Derived from the nectar of many types of
flowers
Taste may vary year to year
Aroma and flavor can be more or less
intense depending on which bloomings are
prevalent
13. Monofloral
Made primarily from the nectar of one type of
flower
Produced by beekeepers keeping beehives in
areas where the bees have acess to only 1 type
of flower
Typical North America Monofloral honeys are
Clover
Orange blossom
Sage
Eucalyptus
Tupelo
Manuka
Buckwheat
Sourwood
14. Honeydew Honey
Made from the sweet secretions of aphids
or other plant sap-sucking insects
Dark in color with a rich fragrance
Not as sweet as nectar honeys
Popular in some areas (Germany’s Black
Forest and some portions of Bulgaria)
Production is much more complicated and
dangerous
16. Packaging and Processing Honey
Generally bottled in its familiar liquid form
However it is sold in other ways
17. Comb Honey & Chunk Honey
Meant to be consumed still in the wax
comb
Collected by using standard wooden frams
in honey supers
The frames are collected and the comb is
cut out in chunks before packaging
Chunk honey is honey packed in widmouth
containers consisting of one or more
pieces of comb honey immeresed in
extracted liquid
19. Organic Honey
Produced, processed and packaged in
accordance with national regulations and
certified as such by some government
body or an independent organic farming
certification organization
20. Crystallized Honey
Also called granulated honey
Some part of the glucose content has
spontaneously crystallized from solution
as a monohydrate
21. Pasteurized Honey
Reduces mouisture levels, destroys yeast
cells, liquefies crystals
Sterlizes the honey and improves shelflife
Downfalls
Excessive heat exposure results in product
deterioration
Heat also affects appearance, taste and
fragrence
Can darken the natural honey color
22. Raw Honey
Honey as it exsists in the beehive or as
obtained by extraction, settling or
straining without adding heat above 120
degrees F
Contains some pollen
May also contain some small wax particles
Local raw honey is often sought by allergy
sufferers as the pollen impurities are
thought to lessen the sensitivity to hay
fever
23. Strained Honey
Honey that has been passed through a
strain to remove particulate material
without removing pollen, minerals or
valuable enzymes
24. Ultrafiltered Honey
Honey processed by very fine filtration
under high pressure
Removes all extraneous solids and pollen
grains
Very clean
Has a longer shelf life
Preferred by the supermarket trade
Degrades certain qualities of the honey
much like the pasteurization process
25. Ultrasonicated Honey
Processed by ultrasonication
Non-thermal alternative for processing
Destroys most of the yeast cells and those
that are not destroyed generally lose their
ability to grow
Reduces the rate of fermentation
26. Whipped Honey
Aka—creamed honey, spun honey,
churned honey, candied honey, honey
fondant
Processed to control cyrstallization
Also produces a honey with a smooth
spreadable consistancy
28. Honey Powder
The processing of liquid honey into honey
powder is difficult as the high sugar
content contributed to the stickiness of the
dried honey (Canovas et al., 2005).
The honey powder is usually produced by
adding ingredients such honey,
emulsifier, anti caking gent and filler
materials of high molecular weight to
increase glass transition temperature of a
mixture and to minimize the problem
during drying (sticky and difficult to dry)
(Bhandari and Howes, 1999).
29. Honey Powder
The filler materials used are
carbohydrate group such as starch,
carboxy methyl cellulose, Arabic gum,
maltodextrin and protein group such as
gelatin (Canovas et al., 2005).
as the addition of filler to honey could
increase its Tg and also encapsulate the
honey itself.
30. Honey Powder
Pure honey powder might be impossible
to produce even through freeze drying
method. Honey powder be produced
by freeze drying methode could not be
stored at ambient temperature because
it can easily becomes sticky and
rubbery.
Hence, mixed honey powder is usually
produced by spray drying and drum drying
method which are more costly.
31. Honey Powder
The honey powder were obtained by the
from spray and vacuum drying method
with filler to honey ratio of 50:50.
The filler materials used were
maltodextrin and arabic gum.
Four treatments approach were carried
out:
1. mixture of spray dried honey and maltodextrin dried
2. mixture spray dried honey and arabic gum
3. mixture of vacuum dried honey and maltodextrin; and
4. mixture of spray dried honey and arabic gum.
5. Honey powder of Plant Lipids (USA) was used as a control
32. Yield
The yield of honey powder is affected by
the dryer type and filler materials used.
The loss of product can occur during
drying due to sticking to the drying
chamber/container, spilled off container
and during grinding
33. Chemical Properties
From Table 2, it can be seen that the liquid honey sample
has higher HMF content than the standard which is 53.6
mg/kg compared to 50 mg/kg (BSN, 2004).
Hydroxyl methyl furfural is a derivative compound of
glucose and fructose as a result of excessive heating of
honey (Chmielewska, 2004).
34. Chemical Properties
Konsentrasi HMF dikenal luas sebagai parameter yang
mempengaruhi kesegaran madu, karena biasanya HMF
tidak terdapat (atau hanya dalam jumlah yang sangat kecil
dalam madu segar), sedangkan konsentrasinya cenderung
meningkat selama pemrosesan dan atau penyimpanan
yang lama.
35. Colour
Properties
Honey powder produced from vacuum drying possessed
strong yellow color, indicating a higher b value (Table 3),
however, we cannot deny the fact that the yellow color
could also be the effects of heating during the drying
process.
The b value of honey powder of spray drying and vacuum
drying are 2.16 – 6.94 and 7.93 – 10.47, respectively.
From the Table 3, the color of honey powder from each
treatment does not differ much when compared to the
control, while for lightness index, their value is a bit higher
than the control
36. Preference
test
The hedonic test result of the honey powder produced from
the addition of maltodextrin and Arabic gum are presented in
Table 5.
For aroma and taste, honey powder produced by vacuum
drying method is more preferred than that of spray drying. The
exception for aroma occurred on honey powder with Arabic
gum addition which showed no significant different of hedonic
score with that produced from vacuum drying. It might be
caused by the characteristic of Arabic gum which has a good
aroma protective barrier (Wiliams and Philips, 2000).
37. Preference
test
The taste of maltodextrin is a bit of sweet which make its
product scores almost the same for both types of dryer. On the
other hand, the color of honey powder produced by Arabic gum
addition and dried by vacuum method was least preferred by
panelist.
39. Storage (start)
Suitable for long term
Recommended to be stored for 2 (max. 3) years
Main goal is to prevent fermentation
Best honey is that in the comb that has been
sealed with wax by the bee
Should not be stored in metal containers, ceramic
or wood are best
Dark, dry place to prevent mouisture absorption
Do not store uncoverd in the frig as it will absorb
odors and flavors from other items
41. Grading Honey
Voluntary
Based on USDA standards
Quality is based on
Soluble solids
Water content
Flavor
Aroma
Clarity
Absence of defects
color
42. Honey Grades
Grade A-Good
Grade B- Reasonably Good
Grade C-Fairly Good
Substandard- Poor, Failing
43. Indicators of Quality
Distinquished by fragrance, tase and consistancy
Ripe, freshly collected high quality honey at 68
degrees F should flow from a knife in a straight
stream with out breaking into separate drops.
After falling it should form a bead
When poured it should form small, temporary
layers that disappear quickly, indicating high
viscosity.
If not it indicated excessive water content (over
20%)
44. Indicators of Quality
In the jar fresh honey should appear pure,
consistent fluid and not settle in layers
Transparent or honey that is reluctant to thicken
may indicate the bees were fed sugar syrup or
sugar which is bad for the bees and the honey
they produce
Fluffy film on the surface of the honey (like white
foam) or marble colored or white-spotted
crystallization on a containers sides is formed by
air bubbles—this is an indication of high quality
honey which was filled without pasteurization
51. Rank & Production
2nd in the nation (2008)
ND is #1
2008 production was 21.38 million pounds
Approx. 200 SD Bee Keepers, 90 of which
maintain their bees on a commercial scale
53. Profits from Honey Sales
2002- $16,065,000
2001- $10,845,000
2000- $16, 492,000
2008-The price paid per pound was $1.34
54. Not Just Honey
Bees are also important pollinators of
agricultural crops in our State!
In a study by Cornell University it was
estimated that honey bee pollination adds
$10.7 billion to the value of the crops they
pollinate
55. Not Just Honey
Many other products are produced from
bees besides honey
Beeswax hand creams
Candles
Soaps
Beeswax Skin Creams
Honey B-B-Q Sauce
ALL MADE IN SD!!!
