Fake honey and how to know its the real thing?

Following the addition of sugar syrup or water, artificial modification, the claim to have been harvested from a certain source whereas being from another, honey has become the world’s number three most adulterated product. A step called ultrafiltration (developed in China) which heightens honey shelf life, hence destroying the natural benefits is now being added to the procession steps of honey.

As a consequence of impatience to having everything processed in the right way, a global trade in which products are engineered to meet demand has been produced. This makes it almost impossible to track the source of our food. This is the case too, with honey.

Vaughn Bryant (a melissopalynologist) discovered that 75% of the honey in the US supermarket shelves has no pollen in them as a result of the ultrafiltration technique it underwent. Note that pollen, tracking the origin of honey is impossible or as Bryant argues, the product is legally not honey.

 

Fake honey from China

The New York’s First Post Headline of December 2014,  had a caption of adulterated Chinese honey comprising of heavy metals and untraceable antibiotics being illegally imported into India, labeled and then reshipped to America.

A disadvantageous side of ‘laundering’ honey is that it diminishes the reputation of a country’s brand, and also jokes with the consumer’s health.

The world is flooded by counterfeit honey

1.4 times was it discovered in every 10 honey samples tested by the European Joint Research Center (2006), that foreign sugars were found in the US honey.

Consumers should be able to tell good and bad honey apart, the source and its procession history as a matter of necessity.

 

How to be sure you’re purchasing a genuine honey

Be informed about the Honey’s source and its production process.

Inquire from the selling the beekeeper is known to them. We’re always welcoming inquiries from our buyers and encourage them too, to have a taste of our honey here at Honey Connection. We have basic information about our beekeeper and the production process of our honey.

 

Read labels

Pay very close attention while doing this, because labels, unfortunately, can be misleading. Look out for words like “Imported” or “Honey Product”, keeping blank its country source as these are red flags.

 

Understand what raw honey is

To clear the misconception about raw honey, it is a golden light to Amber color; it should be kept at room temperature in the hive and the comb should be put off after harvesting. With time, all honey should crystallize. Be sure not to conflict raw, crystallized honey with artificially enhanced honey as they resemble themselves.

 

Pay more for the real thing

It should be known that real honey is more expensive as it includes the cost of incredible labor in the production process. Beware of cheap honey, even if it is true that being expensive isn’t a guarantee to the real honey.

 

Hone your taste buds

Master the smell and taste of real raw honey. It is difficult, however, to clarify adulterated honey from real one merely by taste buds, even for a skilled honey taster.

 

3 ways to test the rawness of your honey

On mixing your honey with vinegar, if the liquid turns foamy, it’s a sign that you do not have the raw honey. Empty a tablespoon of water into your honey – if the solution dissolves, then it isn’t pure. As an attribute, raw honey doesn’t mix up with water. If you hold the honey up and let it fall from a spoon, and it falls rapidly, then you must have gotten yourself, fake honey. Raw honey of high quality remains glued to the spoon or falls off slowly.

 

Support real honey producers and brands

Have in mind that supporting local, regional, or authentic producers helps you and other consumers of honey. Do not heavy the pockets of honey launderers, thereby stealing away the opportunity to get a fine product from yourself. Going through the extra legwork to find real raw honey is well worth the effort.