|
 Organic honey constitutes the product, which emanates from bees raised with organic way in the mountainous regions of Western Greece.
Honey is one of the most amazing substances. It is the only sweet substance that does not need further handling or treatment, in order to be rendered ready for consumption. Honey is basically a condensed mix of two simply sugars: fructose and glycose and it is absorbed fast by the organism. For this reason it is preferred by the athletes.
|
|
- Becomes choice of durable species in illnesses, such us Apis mellifera
- Beehives should be created via division of older beehives or via the purchase of swarms or beehives from units that fulfill the conditions of the regulation EU 2092/91
- Beehive's place is supposed to ensure enough natural sources of nectar, honeydew and pollen for the bees.
- Beehive's place must be such in order that, in beam 3 km from the place of apiary, the sources of nectar and pollen are constituted basically by organic cultures and/or vegetation.
- 5. In the end of productive period, should be left in the beehives abundant reserves of honey and pollen, capable to cover the needs of wintry period.
- The prevention of illnesses in the apiculture is based on the application of treatments that contributes to powerful resistance in illnesses and to prevention of infections: as regular renewal of kings and systematic inspection of beehives.
|
The medium constitution of our HONEY is:
|
| Humidity: |
17,20 % |
| Fructose: |
38,40 % |
| Glucose: |
30,30 % |
| Maltose: |
7,30 % |
| Polysaccharides: |
1,40 % |
| Free acids: |
0,43 % |
| Total acids: |
0,57 % |
| Ash: |
0,169 % |
| Nitrogen: |
0,041 % |
| Ph: |
3,91 |
| Dimension: |
20,8 |
|
|
 The honey is heated in order to dissolve the crystals and to destroye the yeasts that are presented in it. The most excellent temperature for the destruction of yeasts is 60 °C for 30 minutes.
Follows addition and mixture 5-10% of thincrystalled honey « as yeast ». After 1 or 2 hours from the addition of the yeast, the honey is packed in containers and is ready for consumption.
The honey is stored better in temperatures lower than 10 °C, while should be avoided temperatures higher than 20 °C.
|
|
click to see the organic producers of our network
Analytic information about the places of processing, packing and marketing in Western Greece is presented in Organic Market
|
|
)