1. Honey Production & Processing Ag Processing Technology

2. Honey  Sweet fluid produced by honey bees  Derived from flower nectar  According to the US Honey Board and various national food regulations Honey stipulates a PURE food product

3. Honey Make-Up  Sweetness comes from monosachrides fructose and glucose  Has approximately the same sweetness as granulated sugar  Most micro-organisims don’t grow in honey due to its low water activity  However it does frequently contain dormant endospores of bacterium Clostridium botulinum that can be toxic to infants

4. Honey Production

5.  Bees produce honey as a food source  In cold weather or when food is scare bees use excess honey for energy  By contriving for bee swarms to nest in artificial hives, people have been able to semi-domesticate bees and harvest excess honey

6. Inside the Hive  1 Queen bee  Seasonally variable number of drone male bees  20,000-40,000 female worker bees They raise the larve and collect the nectar that becomes honey in the hive

7. Honey Production  After collecting nectar the bees use their honey stomachs to ingest and regurgitate the nectar a number of times until it is partially digested  It is then stored in honeycomb cells  After the final reguritation the honeycomb is left unsealed However at this point the nectar is still high in both water and natural yeast which unchecked would leave cause the sugars to ferment

8. Honey Production  The process continues as bees inside the hive fan their wings to create a strong draft across the honeycomb  This enhances evaporation which raises the sugar concentration and prevents fermentation

9. Classifying Honey By Its Floral Source

10.  Classifed by the floral source of the nectar from which it was made  Honeys can be from specific types of flower nectars, from indeterminate origins or blended after collection

11. Blended Honey  Most commercially available honey  Mix of 2 or more honeys differing in floral source, color, flavor, density or geographic origin

12. Polyfloral  Wildflower honey  Derived from the nectar of many types of flowers  Taste may vary year to year  Aroma and flavor can be more or less intense depending on which bloomings are prevalent

13. Monofloral  Made primarily from the nectar of one type of flower  Produced by beekeepers keeping beehives in areas where the bees have acess to only 1 type of flower  Typical North America Monofloral honeys are Clover Orange blossom Sage Eucalyptus Tupelo Manuka Buckwheat Sourwood

14. Honeydew Honey  Made from the sweet secretions of aphids or other plant sap-sucking insects  Dark in color with a rich fragrance  Not as sweet as nectar honeys  Popular in some areas (Germany’s Black Forest and some portions of Bulgaria)  Production is much more complicated and dangerous

15. Packaging and Processing Honey

16.  Generally bottled in its familiar liquid form  However it is sold in other ways

17. Comb Honey & Chunk Honey  Meant to be consumed still in the wax comb  Collected by using standard wooden frams in honey supers  The frames are collected and the comb is cut out in chunks before packaging  Chunk honey is honey packed in widmouth containers consisting of one or more pieces of comb honey immeresed in extracted liquid

18. Comb Honey

19. Organic Honey  Produced, processed and packaged in accordance with national regulations and certified as such by some government body or an independent organic farming certification organization

20. Crystallized Honey  Also called granulated honey  Some part of the glucose content has spontaneously crystallized from solution as a monohydrate

21. Pasteurized Honey  Reduces mouisture levels, destroys yeast cells, liquefies crystals  Sterlizes the honey and improves shelflife  Downfalls Excessive heat exposure results in product deterioration Heat also affects appearance, taste and fragrence Can darken the natural honey color

22. Raw Honey  Honey as it exsists in the beehive or as obtained by extraction, settling or straining without adding heat above 120 degrees F  Contains some pollen  May also contain some small wax particles  Local raw honey is often sought by allergy sufferers as the pollen impurities are thought to lessen the sensitivity to hay fever

23. Strained Honey  Honey that has been passed through a strain to remove particulate material without removing pollen, minerals or valuable enzymes

24. Ultrafiltered Honey  Honey processed by very fine filtration under high pressure  Removes all extraneous solids and pollen grains  Very clean  Has a longer shelf life  Preferred by the supermarket trade  Degrades certain qualities of the honey much like the pasteurization process

25. Ultrasonicated Honey  Processed by ultrasonication  Non-thermal alternative for processing  Destroys most of the yeast cells and those that are not destroyed generally lose their ability to grow  Reduces the rate of fermentation

26. Whipped Honey  Aka—creamed honey, spun honey, churned honey, candied honey, honey fondant  Processed to control cyrstallization  Also produces a honey with a smooth spreadable consistancy

27. Preservation

28. Storage (start)  Suitable for long term  Recommended to be stored for 2 (max. 3) years  Main goal is to prevent fermentation  Best honey is that in the comb that has been sealed with wax by the bee  Should not be stored in metal containers, ceramic or wood are best  Dark, dry place to prevent mouisture absorption  Do not store uncoverd in the frig as it will absorb odors and flavors from other items

29. Honey Grading

30. Grading Honey  Voluntary  Based on USDA standards  Quality is based on Soluble solids Water content Flavor Aroma Clarity Absence of defects color

31. Honey Grades  Grade A-Good  Grade B- Reasonably Good  Grade C-Fairly Good  Substandard- Poor, Failing

32. Indicators of Quality  Distinquished by fragrance, tase and consistancy  Ripe, freshly collected high quality honey at 68 degrees F should flow from a knife in a straight stream with out breaking into separate drops. After falling it should form a bead  When poured it should form small, temporary layers that disappear quickly, indicating high viscosity.  If not it indicated excessive water content (over 20%)

33. Indicators of Quality  In the jar fresh honey should appear pure, consistent fluid and not settle in layers  Transparent or honey that is reluctant to thicken may indicate the bees were fed sugar syrup or sugar which is bad for the bees and the honey they produce  Fluffy film on the surface of the honey (like white foam) or marble colored or white-spotted crystallization on a containers sides is formed by air bubbles—this is an indication of high quality honey which was filled without pasteurization

34. Uses (start)

35. Food and Cooking  Main uses are cooking, baking and as a spread on breads  Also used as an addition to tea  Sweetener in commercial beverages

36. Vegans and Honey  Vegans do not use honey as it is considered an animal product

37. Honey Producing Countries

38. Top Producers  2005 China Turkey United States Spain is also an important producer

39. Honey Production In South Dakota

40. Rank & Production  2 nd in the nation (2008)  ND is #1  2008 production was 21.38 million pounds  Approx. 200 SD Bee Keepers, 90 of which maintain their bees on a commercial scale

41. SD Honey  Highly desirable  Mild flavored  Light colored  Alfalfa/sweetclover blend

42. Profits from Honey Sales  2002- $16,065,000  2001- $10,845,000  2000- $16, 492,000  2008-The price paid per pound was $1.34

43. Not Just Honey  Bees are also important pollinators of agricultural crops in our State!  In a study by Cornell University it was estimated that honey bee pollination adds $10.7 billion to the value of the crops they pollinate

44. Not Just Honey  Many other products are produced from bees besides honey Beeswax hand creams Candles Soaps Beeswax Skin Creams Honey B-B-Q Sauce  ALL MADE IN SD!!!

45. Sources  Wikipedia—www.wikipedia.org  Argus Leader— www.argusleader.com/apps/pbcs.dll/articl e?AID=20090323/BJUPDATES/90323038  http://www.state.sd.us/doa/das/valu_bee. htm http://www.state.sd.us/doa/das/valu_bee. htm  http://www.madeinsouthdakota.com/Catal og/Category.cfm?catId=587