About greek honey

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Greece has a long history of bee-keeping and there are more beehives per acre in Greece than any other country in Europe, so it comes as no surprise that Greek honey is considered the best in the world. A wide biodiversity of flora combined with the Aegean summer sun is what helps produce this unique golden nectar. Honey is the first traditional sweetener used by Greeks since antiquity. In fact, honey along with olives and grapes formed the beginnings of Greek gastronomy. Greek honey is one of the most nutritional, natural foods, filled with vitamins, minerals and antioxidants. Honey contains anti-bacterial, anti-viral and anti-fungal substances and has also been used for centuries as a treatment for sore throats and coughs, minor burns, cuts and other bacterial infections.

 

Studies show that honey is one of the easiest foods to digest and is known for its cancer-fighting properties (rich in phenolic compounds) and also aids in the prevention of osteoporosis. The honey from Greece is considered to be some of the finest on a global scale due to the unlimited summer sun, the biodiversity of the Greek countryside plus the rich variety of Greek flora, which includes over 850 species found nowhere else in the world.  Scientists and botanists consider Greece a country with the richest flora in the Mediterranean basin, (more than 7,500 different species of herbs, plants, wild flowers and trees).Greek honeys are richer in aromatic substances, compared to other honeys produced in other countries; they have less humidity, which means they are denser and richer. Combine all these facts together and you can start to understand why Greek honey has a top position in the world market.

 

Basic Types Of Greek Honey

 

THYME: Thyme honey is the most revered Greek honey mainly because thyme-fed bees produce less honey, making it rarer and more expensive. Thyme honey is light in colour, with an intense herbal aroma, and tends to crystallise after about 6 to 18 months, depending on storage conditions and temperature. Produced in spring, when thyme flowers, the most famous types are from Crete and Kythera.

 

PINE: About 65% of all Greek honey is pine honey. Its mahogany colour highlights its rich mineral content, which includes potassium, magnesium, phosphorous, iron, and sodium. It does not crystallise easily. Pine honey has the highest percentage of antioxidants of all Greek honey.

 

BLOSSOM: From wild flowers and orange blossoms, it has a delicious aroma that is more delicate than other honeys. It can crystallise more easily.

 

HEATHER: Produced in early autumn, after the first rains, if it is warm enough for heather to blossom. Dark, reddish colour and very thick, almost solid, it has a spreadable texture. It tends to crystallise in about three months.

 

CHESTNUT: Very different type, with a very faint, pleasant bitterness, it is one of the rarest Greek honeys.

 

FIR: The only PDO Greek honey, from Vytina in the Peloponnese. It is considered one of the rarest and best and almost never crystallises.


 

                   
                                         

 

 

 

 

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Royal Jelly

 

Royal jelly is a honey bee secretion that is used in the nutrition of larvae, as well as adult queens. It is secreted from the glands in the hypopharynx of nurse bees, and fed to all larvae in the colony, regardless of sex or caste.

During the process that a hive is creating new queens, the workers construct special queen cells. The larvae in these cells are fed with copious amounts of royal jelly. This type of feeding triggers the development of queen morphology, including the fully developed ovaries needed to lay eggs

Royal jelly is widely marketed as a dietary supplement. It is an alternative medicine that falls under the category of apitherapy.

Studies made since 2010 have found royal jelly likely to enhance collagen production, vasodilation, in reducing premenstrual syndrome effects and as a postmenopausal treatment in humans, and against Alzheimer's disease in animals.


 

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Beeswax

 

Beeswax (cera alba) is a natural wax produced by honey bees of the genus Apis. The wax is formed into scales by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols.

Beeswax has been used since prehistory as the first plastic, as a lubricant and waterproofing agent, in lost wax casting of metals and glass, as a polish for wood and leather and for making candles, as an ingredient in cosmetics and as an artistic medium in encaustic painting.

Beeswax is edible, having similar negligible toxicity to plant waxes, and is approved for food use in most countries and in the European Union under the E number E901.


 

 

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Bee pollen

 

Bee pollen is a ball or pellet of field-gathered flower pollen packed by worker honeybees, and used as the primary food source for the hive. It consists of simple sugars, protein, minerals and vitamins, fatty acids, and a small percentage of other components. Also called bee bread, or ambrosia, it is stored in brood cells, mixed with saliva, and sealed with a drop of honey. Bee pollen is harvested as food for humans, with various health claims, one of them being that the fermentation process makes it much more potent than simple flower pollen.


 

 

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Sources of information : Greekcitytimes & Wikepedia

 

 


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