Honey and related products

Question 1

Name a plant that produces honey that granulates rapidly

Answer 1

Ivy, OSR

Question 2

(6) What is HONEYDEW and how is this produced

Answer 2

Honeydew can be found in tiny droplets on the plant leaves. When an aphid pierces the phloem with its mouthparts saliva pours into the wound starting digestion process and a second duct transports plant sap up into the insect.
The liquid solution moves through the phloem under pressure and when the insect mouth parts tap into it the liquid is pushed into the insect effortlessly. The insect then takes what it needs from the sap as it passes through the gut and the remainder is discarded via the anus.
During this process at intervals droplets of moisture appear at the insect’s rear end which is flicked away from the body by movement of the abdomen or hind legs. This is the Honeydew. It is reported to be bitter, treacly, malty and toffee like. Mixed reactions

Question 3

(9 )Give an outline account of the differences in the composition and properties of honeydew honey compared with blossom honey.

Answer 3

Honeydew honey is darker in colour almost brown to black.
Its odour is also quite distinctive along with its strong taste compared to the delicate taste of blosson honey.
Honeydew also has a higher viscosity than blosson honey forming hair like threads when glass rod dipped and lifted from the surface.
It also has a higher acidity than blosson honey. (citric acid)
The granulation can be quicker in honeydew.
There is also a higher mineral content (ash) than blossom.
Foraging for honeydew can be problematic to the bees as it is spreadout and no guides to the source unlike many flowers.
Overwintering on Honeydue is unsuitable for the bees due to too much mineral content, better on blosson honey.
Honeydew is most popular in Germany.

Water 16/17% (floral 18%)
Fructose 31.8% (floral 40%)
Glucose 26% (floral 35%)
Other sugars 14% (floral 4%)
Undetermined 10% (floral 0%)
Ash 0.736 (floral 0.17%-0.26%)
Nitrogen 0.13% (floral 0%)
Other - (floral 3%)

Question 4

(4) State briefly the main differences in the composition of nectar and honey.

Answer 4

Composition of Nectar & Honey
• Nectar 30-90% water. 
• Honey <20% water. Honey more viscous.
• Nectar sugar content 5-60%. Honey 80%
• Nectar is colourless.
• Bees add enzymes not present in nectar alone to 
  the nectar to convert it to honey.

Question 5

Source of unpleasant/unpalletable honey

Answer 5

• Privet (Ligustrum spp). Bitter taste. Spoils other honey if it is mixed.
• Common Ragwort (Senecio jacobaea). Bitter taste that is said to improve with time.
• Rhododendron spp. Poisonous nectar though not much visited by honey bees so not
considered a problem.
• Native limes are fine but some imported plants of Tilia spp can knock bees unconscious and
some may die.

Question 6

Source of poisonous honey

Answer 6

Rhodedendron pantiamcricaceae, mountain laurel

Question 7

Source that is poisonous to BEES

Answer 7

Rhodedendron Pasticum, weeping silver lime.

Question 8

Definition of HONEYDEW HONEY and how is it produced.

Answer 8

Honeydew.
• Honeydew is produced by minute sap sucking insects (Hemiptera) known as aphids and not from blossom.
• The aphids pierce into the tubes within the plant that transport dissolved liquids around the plant. The tubes are known as the phloem and the liquid is the sap.
• When an aphid pierces the phloem with its outhparts a duct within the mouthparts
allows saliva to enter the wound thus starting the digestion process. A second duct transports the sap into the insect.
• The sap moves through the plant under pressure so when the insect taps into it the sap is pushed into the insect. Once plugged in the insect stays put and from time to time a droplet of liquid appears at its rear end. This is honeydew.
• Honeydew is not plant sap. In passing through the aphid’s gut various foodstuffs (minerals and vitamins) are absorbed by the aphid. So what comes out is not the same as what went in!

Honey the colour of which is light brown, greenish brown, black or intermediate colours produced wholly or mainly from the secretions of insects or found on living parts of plants other than blossoms. (1976 honey regs)

Question 9

How do honey bees convert nectar into honey? Include a chemical equation in your answer. (11)

Answer 9

Check this answer is correct after session 2 on 26/1/21
Foraging bees collect nectar by sucking up the food canal of the proboscis and into their honey sac in the abdomen via the pharynx and oesophagus. Average load 40mg (average bee weight 90mg) so almost half their body weight. Making between 100-1000 visits to flowers on one trip. A bee will make an average of 10 trips per day depending on the weather.
The enzyme INVERTASE from the HYPOPHARYNGEAL gland gets added to the nectar as it transits the pharynx to the oesophagus and the conversion of sucrose to fructose and glucose starts on the flight back to the hive. (from disaccharide to monosaccharides)
Back at the hive the forage bee transfers the load to the house bee usually located below and around the brood nest.
House bee then moves away from the brood nest and manipulates the nectar by regurgitating and swallowing again large droplets of nectar. This takes 5-10 seconds and during which more invertase is added. The process I undertaken about 100 times over a 20 minute period and in the process evaporates around 15% of the water.
The house bee then spreads the manipulated nectar out to dry on the upper surface of empty cells or into partially filled cells above the brood nest.
Fanning by other house bees removes the moist air from the hive to be replaced by dry air entering the hive from outside. When the moisture content of the nectar is reduced to 18% the cells are then sealed with wax cappings. This now Honey and no longer nectar.

C12 H22 O11 (Sucrose) + H2O(Water) & Invertase becomes

C6 H12 O6 (Glucose) + C6 H12 O6 (Fructose)
These have the same equasion but are built in a differnt sequence.

Another enzyme also produced in the hypopharyngeal gland is glucose oxidase. This acts on glucose to convert it into hydrogen peroxide and gluconic acid. The hydrogen peroxide helps preserve the honey by destroying bacteria.

C6 H12 O6 + O2 = C6 H12 O7 + H2 O2
Glucose + Oxygen with glucose oxidase = gluconic acid and hydrogen peroxide.

Question 10

Give an outline of the determination of the floral source(s) and geographic origin of honey by
analysis of its pollen content and the use of the information in the enforcement of regulations
governing the labelling of honey offered for sale.

Answer as per reference Bob Maurer ‘Practical Microscopy for Beekeepers’.

Melissopalynology is the study of pollen contained in honey.

Answer 10

Melissopalynology is the study of pollen contained in honey.

• Mix 10g of honey with 20ml of hot water.
• Place equal amounts into two test tubes. It is important to balance the tubes.
• Place opposite each other in a centrifuge and spin for 5 to 10 minutes at 2,000 to 2,500 rpm. Slower centrifuges will require longer.
• Remove the water from both tubes with a pipette leaving just the sediment in the bottom.
• Tip all the sediment into one test tube. Add equal quantities of water as before to both test tubes (to balance the centrifuge) and run again for 5 to 10 minutes.
• Pour the water out of the test tube containing the water in one gentle movement so that the pollen sediment remains in the base of the tube.
• Warm some slides and cover slips on a warming plate.
• Put some of the pollen sediment in a watch glass. Add a few drops of isopropanol with a plastic
pipette to degrease the pollen. Take care to keep every tool and the process as clean as possible.
• Swirl the watch glass round and allow most of the isopropanol to evaporate. Use kitchen paper
to soak up excess liquid.
• Dip a glass rod into the pollen rich liquid and drip one drop onto a warm slide. Do not touch the slide with the glass rod.
• Put the slide on the arming plate for five minutes or more to evaporate the isopropanol.
• Drip one drop of glycerine with fuchsin onto the slide with a clean glass rod. Knock off the first drop and use the second small drop again taking care not to touch the slide with the rod.
• Place one edge of a warm cover slip on the slide and lower it slowly onto the glycerine with fine forceps.
• Give the slide a temporary label.
• You can now use the slide to identify the pollen content using a compound microscope at x400.
• You will need a pollen reference book such as Rex Sawyer’s Pollen Identification for Beekeepers.
• The slide can be sealed and given a permanent label later.

Question 11

What is the name given to the study of honey and more specifically the study of pollen contained in honey.

Answer 11

Melissopalynology is the study of pollen contained in honey.

Question 12

Give 2 main chemical compounds produced in the fermentation of Honey

Answer 12

Salomella 2C2 and Ethonol 2c2h5OH ?

Question 13

What is the function of sucrose (invertase) added to nectar by bees?

Answer 13

The function is to assist with the conversion from Nectar to Honey by breaking down the disacchride Sucrose to monosaccahrides glucose and fructose.
The second change is to evaporate the excess water from 80% down to @18%

Question 14

State the chemical equasion of the process from nectar into honey

Answer 14

C12 H22 O11 (Sucrose) + H2O(Water) & Invertase becomes

C6 H12 O6 (Glucose) + C6 H12 O6 (Fructose)

These have the same equasion but are built in a differnt sequence.

Question 15

Name the sugars that are present in honeydue honey that are not normally found in floral honey.

Answer 15

Examples would be melezitose, melibiose, erlose,raffinose

Question 16

Name the main dissacharide present in nectar

Answer 16

Sucrose

Question 17

What type of foundation is used for cut comb

Answer 17

cut comb best on thin wireless comb

Question 18

What is the minimum diastase activity in UK blosssom honey

Answer 18

Must not be less than 8 on the SCHADE scale

Question 19

Give one use of Bee venum for Humans

Answer 19

Bee venum can be used as an anti inflamatory for arthritis or MS

Question 20

What temperature and for how long should a jar of 454g of honey be heated in a water bath to improve the shelf life for a few months.

Answer 20

Heated to 60-62 degrees for 45 minutes

Question 21

Whjat is Royal Jelly used for commercially

Answer 21

Royal jelly is used commercially for slowing down the aging process and as a tonic to improve gereral well being.

Question 22

Name one source of honey that may be used a s a “seed” to produce a fine set honey.

Answer 22

Rape seed or other honey that granulate with a fine grain such as clover or dandylion.

Question 23

What is the average PH of blossom Honey

Answer 23

Blossom Honey PH 3.9

Question 24

what is the maxmum legally permitted level of sucrose in UK blossom honey

Answer 24

No more than 5g/100g

Question 25

List the legal requirements for labelling 454g jars of floral honey sold through a retail
outlet.

Answer 25

• Description of the product, i.e honey, comb honey, chunk honey or honey used with another true or geographical description
• Name and address of the producer. Person needs to be traceable.
• Country of origin. Product of the UK or Product of England
• Best before date. Two years is reasonable.
• Lot number. A batch of sales units produced under similar conditions. Not required if use dd/mm/yyyy in Best Before date. A record must be kept for each batch. Use L plus a code.
• Weight. Any weight is allowed. Weigh in gram designated by g. Size for 454 g jar is
4mm. Imperial units can be added but type no larger (1 lb).

Question 26

Name 5 of the legal requirements to which honey must conform.

Answer 26

• Sugar content
• Moisture content
• Electrical conductivity
• Free acid
• Diastase and HMF content
• Might also include: colour, consistency, flavour and aroma, addition of food ingredients
not permitted and honey free from substances foreign to its composition.

Question 27

What is the maximum legal moisture content of:

Answer 27

1. floral honey Not more than 20%
2. heather (Calluna) honey. Not more than 23%
3. bakers honey in general. Not more than 23%

Question 28

List the factors required to cause fermentation of stored honey.

Answer 28

• Presence of osmophilic yeasts
• C6H12O6 = yeasts = 2C2H6O +2CO2 Glucose or fructose + yeasts = alcohol and
carbon dioxide.
• Temperature 18-20C
• Water content more than 17%, usually more than 19%.

Question 29

List the actions the small scale beekeeper can take to prevent fermentation.

Answer 29

• Kill the yeast - heat honey to 60C for about an hour and cool rapidly
• Store at temperatures below 13C
• Ensure moisture content below 17%
• Ensure container is air tight

Question 30

Describe what fermented honey looks like.

Answer 30

• Wet, dilute honey on the surface and a yeasty smell.

* Dry, lumpy, heaving surface with bubbles as CO2 is given off.

Question 31

List 6 items which must be included on a suitable label for a 454 g jar of honey to be sold from a retail outlet.

Answer 31

• The weight
• Name and address of the producer
• Product of the UK
• Type of honey
• Source of the honey
• Batch number
• Lot number

Question 32

For honey destines to be sold: name two types of extractor that can be used to
process floral honey and a piece of equipment to extract ling heather honey.

Answer 32

• Radial and tangential extractors and a press for ling heather honey (Peebles Press but not many on the market).

Question 33

Compare the two commonly used centrifugal methods of extraction, giving their relative advantages and disadvantages

Answer 33

Tangential
• Good for small number of frames
• More efficient extraction
• Economical on space
• Value for money
Downside:
• Limited number of frames (^)
• Unwired frames can break
under force
• Frames must be turned so time consuming

Radial
• Faster, no need to turn frames
• Frames less likely to break
• More can be processed at one time
• Can be converted to tangential
Downside
• Less efficient in honey extraction unless spun clock and anti-clockwise.

Question 34

Electrical conductivity and Free acids

Answer 34

The conductivity is a good criterion of the botanical origin of honey and thus is very often used in routine honey quality control and purity. Honey contains organic acids and mineral salts, compounds which chemically are called “ionizable” that is when in solution, they have the property to conduct electric current. The electrical conductivity of honey is defined as that of a 20% (w/v) weight in solution at 200C±0.5, where the 20% refers to
anhydrous honey and express in mill Siemens per centimeter (mS.cm-1)[2,3].

The acidity in honey is caused by the organic acid usually existing in all honeys (tartaric, citric, oxalic, acetic, etc.) either from nectar or bees’ secretions. The acidity of honey can be measured by titration against sodium hydroxide equivalents or direct measurement of
pH. The commercial high-quality honey should have the free acidity up to 50mili
equivalents/Kg of honey. Natural acidity of honeys may increase when they grow older, when it is extracted from combs with propolis, and especially when it deteriorates due to fermentation. Moreover, the honey adulterated with sugar syrup has a very low acidity
(less than 1) while that adulterated with inverted sugar has a clearly higher acidity

Question 35

How does Honey Granulate

Answer 35

Honey is ripened in the hive at around 35℃ until the bees can extract no more water.

• Out of the hive the honey cools becoming ‘supersaturated’ when its temperature during
storage reaches around 15℃.

• At these lower temperatures, the average of 17% water content will no longer be able to hold all the sugars in solution so to stabilise the honey will have to crystallise.
• It is the glucose that granulates out in honey, fructose is reluctant to granulate.
• Honey that contains a lot of glucose, i.e. oil seed rape, will crystallise readily.

• Also requires presence of minute suspended particles that serve as nuclei for crystal
growth, e.g. beeswax particles and pollen grains

Question 36

Distinguish between naturally granulated, soft set and seeded types of honey.

Answer 36

Naturally granulated honey is a honey that is likely to granulate quickly, i.e. has a high percentage of glucose. It can be strained and bottled directly from the settling tank. It will set hard. The surface is difficult to penetrate with a spoon

Soft set honey is honey with a fine crystal that has been allowed to set, been warmed, stirred, rebottled and allowed to set. When spooned out the honey should spread easily but the cut shape in the jar should remain firm.

If the crystals of a soft set honey are still too coarse, the honey is heated again and about 10% by weight of a honey with the required crystallisation is warmed, added and blended with the liquified honey. The result should be a soft set, fine grained seeded honey.

Question 37

Describe briefly the preparation of seeded honey

Answer 37

• Liquefy the honey to be seeded by heating to 50℃ and allowed to cool to 35℃
• Honey with the appropriate fine crystal size is heated to 35℃ and 10% by weight, or more if desired, is added to the honey to be seeded and stirred in carefully.
• Allow to settle. Remove scum with clingfilm.
• Bottle into pre-warmed jars
• Store at 14℃

Question 38

List eight constituents, expressed in percentage terms, of a typical sample of UK summer blossom honey. 8

Answer 38

• Carbohydrates
• Fructose & glucose 68-72%
• Sucrose and maltose 8-10%
• Other sugars 1-5%
• Water 17.5%
• Acids 0.5%
• Nitrogen 0.04%
• Ash 0.2%
• Enzymes Trace
• Flavour and aroma constituents Trace
• Breakdown products Trace

Question 39

Identify two enzymes and state their actions on blossom honey 4

Answer 39

• Invertase required to breakdown sucrose into glucose and fructose.
• Glucose oxidase breaks down glucose into gluconic acid and hydrogen peroxide

Question 40

Starting with a 14kg (30lb) bucket of granulated mixed summer flower honey describe
the process to hygienically produce a seeded soft set honey for sale in jars. 15

Answer 40

Starting with a 14kg (30lb) bucket of granulated mixed summer f
• Turn on the warming cabinet and set the thermostat to 35℃.
• Take the bucket of granulated honey and scrape the top surface to remove any foreign or unwanted materials.
• Heat the bucket at around 35℃, which might take 8 to 12 hours, possibly more. The aim is to reach a state where the honey can be poured into another 14kg bucket. It is then left to settle so that air bubbles and any remaining unwanted materials rise to the
surface. This material can then be cleaned with clingfilm and the bucket stored at 14℃.
• In this case the honey still sets with an unsatisfactory granulation. The honey can now be heated to 35℃ and on this occasion it is stirred carefully so as not to break the surface and introduce air bubbles. It should now set as Soft Set honey in that it can be
spread like butter but when a section is taken from the jar, the cut out shape remains firm.
• On this occasion, while soft set, the crystallisation is still too coarse. It is heated to 50℃ then allowed to cool to 35℃. Meanwhile take 1.5kg (approx 10% by weight of the honey to be seeded) of honey that has the desired crystallisation and heat that to 35℃.
• When both honey and the seed are at 35℃ the seed can be added and blended with the liquefied honey, allowed to settle and jarred when it reaches 25℃. The jars having been washed and dried and allowed to warm also to approximately 25℃.
• Activities should take place in the honey room whenever any step in this process requires the honey to be exposed to be exposed to the elements. Those handling the honey should wear clean coats or aprons plus hats/hair nets. The surfaces should be
clean, windows closed and all utensils, buckets, strainers, jars etc of food handling quality.
• The filled jars should be checked for weight then stored at 14℃ in a cool, dark, dry place to allow the honey to set as soft set honey.
• Record the batch details and add a label prior to sale, which contains all the relevant information in line with current labelling regulations.

Question 41

A beekeeper would like to produce and sell chunk honey. Describe the planning process that is required. What are the main considerations when deciding what honey to use and what crops to target to produce this product? 15

Answer 41

To obtain chunk honey it is first necessary for the bees to be able to forage on suitable flowers, i.e. those with less glucose content in the honey. Ling heather honey would be first choice either if it is locally available or the beekeeper is prepared to take some colonies to a suitable stand. If not then borage, Himalayan balsam and pure wildflower honey are slow to crystallise and are good for cut comb honey. With the exception of wildflowers, these sources of forage all appear later in the season so the aim must be to build up strong colonies to make full use of the flow when it starts.
A young queen will help achieve this.

Drawn comb in the supers will enable the bees to devote their energy to collecting and processing the nectar. Thin foundation is a must. This can be used during an oil seed rape flow early in the season when it will be drawn out by the bees. It needs to be extracted very carefully and then given back to the bees to clean. If the cleaning is not done thoroughly then the OSR residue could lead to the honey crystallising quicker when it’s wanted for cut comb.

Back in the honey room, clean all the surfaces and wash and dry all the utensils. Place the frame on a flat dry surface and cut round the edges of the frame to it separates from the woodwork. or cutting the comb use a template that is half the size of the one used for cut comb as the ‘chunk’ needs to pass through the neck of the jar. Remember it needs to be long enough to fill the jar from top to bottom with no gap at either end. It should not be able to float, usually 1” x 1.5” x 3”. Place the chunk in the jar and top up with run honey from the same source.

Label the jar ready for sale in accordance with the current labelling regulations..

Question 42

Starting with a super of capped frames of liquid honey, which have been brought straight from the hive, describe how a small scale beekeeper produces jars of clear honey for sale. State the precautions to be taken at each stage of the process

Answer 42

Before the supers are brought into the honey processing room, make sure the room is scrupulously clean. Clear, clean surfaces and sink. Clean floor preferably covered in paper to catch any drips, which saves cleaning up later so much easier. Windows and doors closed. If it’s high summer and very hot a fan be needed to keep you cool. All honey handlers should wear appropriate clean protective clothing.

Check the water content of the honey with a refractometer. 17% is ideal. 20% is the legal
upper limit.

Set up the uncapping tray on a firm level surface and sharpen the uncapping knife. If using a heated uncapping tray it will need to be on a slight slope and have the spout over the sink so that the liquid honey can run into a container.

Set up the extractor on a level surface.

Bring in one or more supers and set them down on the floor. Alternatively transfer the frames to a lidded plastic box which will help keep the floor free of drips and discourage interest from roaming insects.

Uncap the frames over the uncapping tray. Have the frame end on and leaning slightly over. Work the knife from the bottom up so that the wax falls away from the frame. Take care not to cut the hand holding the frame as you near the top. Place the uncapped frame
in the extractor. Continue the uncapping process. If using a radial extractor take care to balance the frames as much as possible.

Start the extractor. If using an electric model start slowly. Be prepared to stop and adjust the frames if it seems horribly out of balance. There should be no need to reverse the spin. If using a tangential extractor the frames will have to be turned half way through.
Return the frames to the box. Never leave the room with the extractor running. Preferably stay in control of the extractor at all times. Frames can break unexpectedly and the extractor must then be stopped immediately.

Run the extracted honey through a set of plastic or stainless steel strainers into a 14kg (30lb) food quality plastic bucket. Straining will remove most of the wax particles and any unwanted matter. Close the bucket with its air tight lid and store in a dry, dark, vermin
proof room at 10-15℃. Label the bucket with the date and source of the honey. The buckets will cool gradually and slowly granulate. After about three months it can be assessed to see if it is best suited to run or soft set honey.

Taking a bucket that has been assessed for run honey heat it to about 52℃. When it is completely runny some particles will float to the surface. These can be scooped off with a spoon and the last elements removed with clingfilm. Pour the warm honey into a settling tank and allow to settle overnight. Air bubbles will float to the top and heavier debris sink to the bottom.

The honey can then be jarred the following day. The debris should be below the spout and the process can be stopped before the bubbles reach the spout or they can be removed earlier. Jars can be heated in a water bath at 60℃ for 45 - 60 minutes then cooled as quickly as possible. This breaks down remaining yeasts and gives clear honey a longer shelf-life.
Jars can be labelled ready for sale in accordance with the honey labelling regulations.

Question 43

What are the factors affecting the granulation of honey?

Answer 43

• All good honey will eventually granulate unless flash heated to 70℃ pasteurised and passed under pressure through a filter that removes much of the pollen and other fine material and then rapidly cooled. Really only possible on a commercial scale.
• The ratio between glucose and fructose in the nectar. Glucose will granulate more readily, so the higher the glucose content as in OSR, the more rapid the crystallisation. Honeys with less than 30% glucose seldom granulate.
• Honeys with less than 17% water are more likely to granulate than those with 18%. Those with more than 19% are in danger of fermentation.
• The honey is supersaturated when it leaves the hive at 35℃. As it cools the glucose molecules arrange themselves around a ‘seed’. This could be a pollen grain, grain of dust or a tiny piece of wax.
• If the honey is stirred it will expose the surface to the air, which increase the speed of evaporation and hence of granulation.
• Stirring will break down the size of crystals and produce a soft set honey.
• Heating the honey to 60℃ for 45-60 minutes will break down the yeast in the honey and leave it clear for longer.
• Between 14-18℃ will see honey crystallise in the best way.

Question 44

Describe one method of accurately determining the water content of honey 5

Answer 44

• Take a Honey Refractometer that has been factory set to measure water content.
• Ensure that the test window is clean and perfectly dry.
• Take a tiny sample of honey from the comb and smear it on the test window. Close the
flap.
• View the reading through the eyepiece. The readout is given as a percentage of the
water content.

Question 45

In what ay can honey with a high water content spoil?

Answer 45

• It is more likely to ferment.

Question 46

Under what environmental conditions should honey be stored to prevent spoiling by fermentation?

Answer 46

• In a dry vermin free location at 10℃ or less with an air tight lid to either a jar or food
standard plastic tub.

Question 47

Honey can be spoiled through over heating. Give two measures and their permitted
values that are defined in The Honey Regulations that are used to determine if a honey
has been overheated.

Answer 47

Diastase level should be not less than 8 on the Schade scale.
Hydroxymethylfurfural (HMF) level should be not more than 40mg/kg.

Question 48

How might a beekeeper recognise that honey has been overheated? 4

Answer 48

1. Honey darkens when overheated.
2. Unpleasant aroma.
3. Change in taste
4. Higher viscosity and takes longer to granulate

Question 49

Give one one benefit from warming honey when processing? 1

Answer 49

One from list below:
• It becomes more viscous and easier to process.
• If heated to 60℃ for 45 minutes the yeasts in the honey are reduced/destroyed and the
honey will stay clear for several months.
• Heated to 32-35C and it is pourable. Also a good temperature to seed honey

Question 50

Name factors that can affect nectar secretion

Answer 50

temp, time of day, wind, humidity, soil type, age of plant, topography, direction of plant to the sun

Question 51

What is the Schade scale for?

Answer 51

To measure the Diastase activity levels.

Question 52

Discuss the criteria that show judge uses to evaluate the following class:
Six 454g Jars of Light Honey labelled as offered for sale. Explain why each of these criteria also need to be considered when preparing a batch of light liquid honey to be sold via a retail outlet. 30

Answer 52

Honey for show General point
Jars – selection of the jars and the lids. No cracks in the glass.
Jars have 2 seams down the sides of the jar. Labels ½ inch off the bottom and between the seams

BBKA judges guide details what they are looking for
Cleanliness
clarity
aroma
brightness
taste
granulate?
Fermentation
viscosity
test with refractometer
frosting under the shoulder of the jar
The label – key points along with tamper label for retail

Honey for retail outlet

Before the supers are brought into the honey processing room, make sure the room is scrupulously clean. Clear, clean surfaces and sink. Clean floor preferably covered in paper to catch any drips, which saves cleaning up later so much easier. Windows and doors closed. If it’s high summer and very hot a fan be needed to keep you cool. All honey handlers should wear appropriate clean protective clothing.

Check the water content of the honey with a refractometer. 17% is ideal. 20% is the legal
upper limit.

Set up the uncapping tray on a firm level surface and sharpen the uncapping knife. If using a heated uncapping tray it will need to be on a slight slope and have the spout over the sink so that the liquid honey can run into a container.

Set up the extractor on a level surface.

Bring in one or more supers and set them down on the floor. Alternatively transfer the frames to a lidded plastic box which will help keep the floor free of drips and discourage interest from roaming insects.

Uncap the frames over the uncapping tray. Have the frame end on and leaning slightly over. Work the knife from the bottom up so that the wax falls away from the frame. Take care not to cut the hand holding the frame as you near the top. Place the uncapped frame
in the extractor. Continue the uncapping process. If using a radial extractor take care to balance the frames as much as possible.

Start the extractor. If using an electric model start slowly. Be prepared to stop and adjust the frames if it seems horribly out of balance. There should be no need to reverse the spin. If using a tangential extractor the frames will have to be turned half way through.
Return the frames to the box. Never leave the room with the extractor running. Preferably stay in control of the extractor at all times. Frames can break unexpectedly and the extractor must then be stopped immediately.

Run the extracted honey through a set of plastic or stainless steel strainers into a 14kg (30lb) food quality plastic bucket. Straining will remove most of the wax particles and any unwanted matter. Close the bucket with its air tight lid and store in a dry, dark, vermin proof room at 10-15℃. Label the bucket with the date and source of the honey. The buckets will cool gradually and slowly granulate. After about three months it can be assessed to see if it is best suited to run or soft set honey.

Taking a bucket that has been assessed for run honey heat it to about 52℃. When it is completely runny some particles will float to the surface. These can be scooped off with a spoon and the last elements removed with cling film. Pour the warm honey into a settling tank and allow to settle overnight. Air bubbles will float to the top and heavier debris sink to the bottom.

The honey can then be jarred the following day. The debris should be below the spout and the process can be stopped before the bubbles reach the spout or they can be removed earlier. Jars can be heated in a water bath at 60℃ for 45 - 60 minutes then cooled as quickly as possible. This breaks down remaining yeasts and gives clear honey a longer shelf-life. Jars can be labelled ready for sale in accordance with the honey labelling regulations.

Jarring the product
• Description of the product, i.e honey, comb honey, chunk honey or honey used with another true or geographical description
• Name and address of the producer. Person needs to be traceable.
• Country of origin. Product of the UK or Product of England
• Best before date. Two years is reasonable.
• Lot number. A batch of sales units produced under similar conditions. Not required if use dd/mm/yyyy in Best Before date. A record must be kept for each batch. Use L plus a code.
• Weight in gram designated by g. Size for 454 g jar is 4mm. Imperial units can be added but type no larger (1 lb).

Question 53

Other than honey and wax, list four other products which beekeepers can harvest from a hive. 4

Answer 53

Propolis, Pollen, Royal Jelly, Bee venom

Question 54

Give two uses for each of the products that can be obtained from the hive 4

Answer 54

Propolis – polish and used in medicine for sore throat or chewing gum.

Pollen – Used for building resistance to allergies and identifying likely source of the honey by pollen 	identification or to aid to bees in spring build up.

Royal Jelly – used in a drink for general well-being and in cosmetic creams to reduce signs of ageing. 

Bee Venom – used to treat arthritis and to build up resistance to bee stings

Question 55

In the Honey Regulations the sucrose content allowed of most honeys is up to 5g/ 100g. Honey from some plants may have a higher sucrose content. Name four such plants and state what level of sucrose is permissible. 8

Answer 55

False Acacia may have not more than 10g/100g and French Honeysuckle may have 10g/100g

Lavender may have not more than 15g/100g and Borage may also have not more than 15g/100g

Question 56

Electrical conductivity of most honeys must be no more than 0.8mS/cm. Name four honeys where a higher value is permitted. 4

Answer 56

1. Honeydew Honey
   
   2. Chestnut Honey
   3. Ling and Bell Honey
   4. Lime

Question 57

What is the specified amount of fructose/glucose in: 1. blossom honey and 2. honeydew honey? 1

Answer 57

In blossom honey the combined total of fructose and glucose must be not less than 60g/100g

In honeydew honey the combined fructose and glucose must not be less than 45g/100g