Natural honey can be partially checked before purchasing it. A technician and beekeeper, Mykola Maliarchuk, told UNN journalist in more detail how to distinguish a natural product from honey containing additives by its outward characteristics.
The beekeeper notes that the first feature to pay attention to is the honey’s density; natural honey is also distinguished by its tendency to crystallize quickly.
First and foremost, natural honey should gradually crystallize and thicken. Different varieties do this at different rates: for example, sunflower honey may thicken in approximately 10–12 days. To check the consistency of fresh honey, you can scoop it into a spoon, raise it to a height of about 30–40 centimeters, and pour it slowly: natural honey should run in a continuous thin stream rather than in drops
According to the beekeeper, this test is primarily suitable for fresh, still-liquid honey. However, if the product remains excessively runny or begins to drip when being poured, this may indicate a change in its consistency. According to Mykola Maliarchuk, one possible reason may be the addition of sugar syrup.
If it starts dripping, this means that sugar syrup may have been added. In that case, the honey no longer has the same viscosity. And if the honey is purchased already crystallized, it should have a completely thick consistency
Crystallized honey also has its own characteristics, and its firmness depends on the variety, the expert explains. He emphasizes that in high-quality, natural honey, the density should be present not only at the top but throughout the entire container. At the same time, different varieties may have different structures.
It all depends on the variety. There are softer types, for example, rapeseed and wildflower honey. Sunflower honey is firmer. From top to bottom, such a product should be thick and firm
Another feature that Mykola Maliarchuk advises paying attention to is the top layer of the honey. According to him, a light, thick foam may form near the lid of a natural product. However, the beekeeper himself advises against drawing conclusions based on just one characteristic.
A light layer resembling foam may form on the surface of the honey. It should be thick and dense. By the way, if the foam is specifically white, this also indicates that the honey is natural
The specialist separately explained that the graininess of honey does not necessarily mean that it contains sugar. In particular, buckwheat honey may have this structure after crystallization. It can be either fine-grained or coarse-grained.
Buckwheat honey after crystallization may have either a fine-grained or coarse-grained structure. Fine-grained honey resembles butter in consistency, while visible grains form in coarse-grained honey. This structure does not mean that sugar was added to the honey. It is a natural crystallization process of buckwheat honey, through which large crystals form in it
Speaking about honey varieties that can be purchased, Mykola Maliarchuk singled out pure acacia honey in particular.
Pure acacia honey is considered the best. To obtain precisely such a product, bees need to be specially transported to a honey-gathering site where acacia predominates. If acacia is mixed with wildflowers, it becomes spring honey, which contains nectar from acacia, meadow grasses, and other nectar-bearing plants
The beekeeper describes pure acacia honey as very light in color, with a slight greenish tint. According to him, this product can remain liquid for several months.
Fresh acacia honey has a very light, pale greenish tint. If you scoop it into a spoon, this color is clearly visible. Pure acacia honey can retain a liquid consistency for up to six months because it crystallizes much more slowly than many other honey varieties
At the same time, according to the expert, if acacia honey begins to thicken significantly sooner, this may indicate that it is not pure acacia honey. Its consistency may be affected by wildflowers, rapeseed, and other nectar-bearing plants. Therefore, when choosing honey, it is important to consider not only its appearance but also its variety.
If acacia honey is not pure, it may begin to thicken after approximately 10–14 days. This indicates that nectar from other honey plants, including wildflowers, rapeseed, and garden crops, has entered it along with the acacia nectar. These impurities affect the consistency of the honey and accelerate its crystallization