Honey Bear, though beloved, is often filled with a bland blend of honeys. Better to cultivate your palate with different varietal honeys from artisanal producers. The Honey Bear™ logo is the registered trademark of the National Honey Board. Photo courtesy of the National Honey Board.
February 2005
Updated January 2009
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Honey Lovers’ Facts & Trivia
Page 3: Honey Production
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Honey Production
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There are up to 212,000 beekeepers in the United States: 95% are hobbyists with less than 25 hives, and an additional 4% are part-timers with 25 to 299 hives. Together, they manage 50% of the nation’s hives and produce 40% of the nation’s honey. An estimated 5% quit beekeeping annually due to the mite epidemic and competition from imports. Commercial beekeepers—with 300+ hives—number approximately 1,600 and produce 60% of the nation’s honey. These are generally family businesses handed down from generation to generation.
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The USDA estimated that there were approximately 2.59 million honey-producing colonies in 2003, based on beekeepers who managed five or more colonies. Since 1980, U.S. honey production has averaged around 200 million pounds per year.
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Every state has honey production. The leading production states are California and North Dakota, with 30 million+ pounds; and Florida and South Dakota, with about half that amount.
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There are approximately 300 varieties of honey in the United States. They vary from water-clear fireweed honey to dark brown buckwheat honey.
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The Buzz About Honey
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Honey has been used in medicine since ancient times. Before bacteria were even known, it was used as an anti-microbial agent for dressing wounds, burns and skin ulcers. It reduces odors, reduces swelling and scarring, and prevents the dressing from sticking to the healing wound.
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Honey has long been used as a moisturizer and a preservative. When Alexander the Great died, he was carried back to Greece in a golden coffin filled with honey.
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Honey is a mixture of sugars—largely fructose and glucose—so it does not spoil. Because of its high sugar concentration (70% to 80%), it kills bacteria through the process of plasmolysis. Natural airborne yeasts cannot become active in it because the moisture content is too low. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey.
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Raw, unprocessed honey contains living enzymes, antioxidants, amino acids and B-complex vitamins. It’s a healthy food, a low glycemic sweetener, and is the easiest sugar for the body to absorb and use.
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Most honeys in supermarkets and restaurants taste the same because it is cheap honey is imported from China and Argentina, bought by large packers and blended, micro-filtered and pasteurized (to prevent crystallization on the shelf). This creates a homogenous taste without any character. Purchasing varietal honey at specialty food stores offers the opportunity to experience the different and complex flavors of fine honey. |
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Trivia sources: ABC to XYZ of Bee Culture (the A.I. Root Company, 1990), National Honey Board.
© Copyright 2005-2010 Lifestyle Direct, Inc. Images are copyright of their respective owners.
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