Honey Production - Preservation and Labeling

In collaboration with Dr. Eleonora Roncarati

storage

In terms of conservation, honey is a stable product: this is true as it is not attacked by normal microorganisms responsible for food alterations (bacteria and molds).

However, it can be subject to fermentation sustained by osmophilic yeasts, when its water content is higher than 18%. The most commonly used techniques to prevent fermentation are based, as we have already said, on the inactivation of yeasts with heat ( pasteurization) or on the concentration of the product by evaporation below the fermentability limit. Alternatively, storage at cold temperatures (5 ° C) can be used; this technique, given the energy costs required, is not widely used, but it is the optimal solution in some particular situations (for example for precious honeys waiting for a "further transformation or processing). Even honeys that are not attackable by osmophilic yeasts however, they are subject to progressive alterations of chemical and enzymatic origin. These transformations determine a change in the organoleptic characteristics of the product (increase in color, loss and transformation of the volatile substances responsible for the aroma, formation of compounds with a bitter taste), a loss of activity of biologically active substances (inactivation of enzymes), a substantial change in the sugar composition (increase in disaccharides and other complex sugars at the expense of simple sugars) and other transformations of the initial composition (increase in acidity, formation of hydroxymethylfurfural). occur in all honeys, but av different speeds according to their initial composition (a higher water content and a lower pH determine a higher transformation speed) and storage temperatures (higher, faster). The same alterations take place even more rapidly as a result of heat treatments applied for technological purposes. Even very degraded honey never becomes harmful to human health, but it is undoubtedly a product of lesser food value. European legislation places limits on the degree of aging of honeys for direct food use, using as measurement parameters the content of an enzyme (diastase or amylase) that is lost over time, and the content of hydroxymethylfurfural (HMF), a product of degradation of fructose which instead increases. Although it is not possible to indicate precisely a single limit of conservation of honey, due to the numerous variables that overlap in determining it, useful indications can be obtained from the relationship between temperature (storage or treatment) and one of the aging parameters (diastasis ). The ideal storage temperature for honey for conservation aspects is the lowest possible. Considering the normal times of disposal of the productions, a temperature of the storage warehouses around 20 ° C and in any case below 25 ° C is sufficient to ensure a satisfactory duration. In hot climates it is therefore necessary that the warehouses are sufficiently insulated (for example underground) and possibly conditioned at the indicated temperatures. It is also essential to ensure that during the stages of production and transport the honey does not overheat excessively, avoiding long stays outdoors in full sun.Considering also the aspects of presentation of the product, we must remember that for honeys to be liquid, crystallization is inhibited below 5 ° or above 25 ° C, while for honeys in the process of crystallization or ready for the market the temperatures are 14. ° - 20 ° C are the most suitable for rapid crystallization and stable storage. We can therefore indicate as ideal temperatures for the storage of honeys waiting to be processed or already jars in the crystallized state those of 14 - 20 ° C; for liquid honeys after potting, the refrigerator temperature, 0 - 5 ° C, would be the best or, as a second alternative and only for short periods, storage at 25 ° C can be suggested. negative transformations on honey, especially on the enzyme which is responsible for the antibiotic activity (glucose oxidase). Exposure to the sun must therefore be limited, especially due to the effect on the temperature increase which it also causes on non-transparent containers. Packaging in non-transparent containers is generally not necessary and would also run counter to commercial needs. Particular importance must be given to protection from environmental humidity by means of an adequate hermetic packaging and keeping the humidity of the storage warehouses below 60% relative humidity. Otherwise the honey can rehydrate itself to allow the development of osmophilic yeasts and ferment. With regard to the containers for wholesale storage, it can be suggested that they must obviously be made of materials suitable for contact with food, generally in metal coated with enamels or plastic materials, they must not have metal parts in contact with honey, they must not they must give off odors and must have a sealed opening system that allows the complete emptying of even crystallized honeys.

Labeling

The sales denomination "honey" does not apply to products filtered, in comb, with pieces of honeycomb and for industrial use, for which the specific wording must be used. The labeling of honey for industrial use must show next to the sales denomination, the words "intended only for the preparation of cooked foods". When used as an ingredient, although designated with the term "honey" in the sales denomination, it must be fully indicated in the list of ingredients with the percentage next to it. With the exception of filtered honey and honey for industrial use, the sales denominations can be supplemented by indications referring to:

Of floral or vegetable origin, if the product is wholly or mainly obtained from the indicated plant and possesses its organoleptic, chemical-physical and microscopic characteristics (the "admissibility of the" millefiori "indication for honeys from from multiple plant species).
Of territorial, regional or topographical origin, if the product comes entirely from the indicated origin (the indications "mountain honey", "meadow", "wood" are not allowed);
To specific quality criteria (provided for by Community legislation). At the moment, the only Italian product with Community recognition of Protected Designation of Origin is Lunigiana honey.

It is also possible to market honey products from organic farming; the labeling must also indicate the country or countries of origin where the honey was collected; the term "Italian honey" is therefore permitted. If the honey originates from more than one member states or third countries, the indication may be replaced by one of the following:

"blend of honeys of EC origin"
"blend of non-EC honeys"
"mixture of honeys originating and not originating in the EC"

Honey, marketed as such or intended for human consumption, cannot be added to any other product such as additives, sugary syrups and any other addition except honey. It must not have an anomalous taste and smell, it must not have started a fermentation process, it must not have an artificially modified degree of acidity; it must not have been heated in such a way as to destroy or significantly inactivate the natural enzymes; it must not have undergone filtration procedures to extract pollen or other specific components, thus making it impossible to determine the origin. In this sense, filtered honey represents a rather equivocal term.
As regards the denomination "millefiori", it can be used only when the honey in the jar corresponds to a collection by the bees "assembled" with a natural process; on the contrary, when it comes to a mixture of honeys coming from different botanical and / or territorial origins made by "man, it will be defined as a" blend ".