Bulgarian Bee’s Healthy Honey

Bulgarian Bee’s Healthy Honey
October 11, 2016 Boyana Peeva
In Honey Stories
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Sweet and healthy, and tasty, honey is easily called “the liquid gold.” Not all the honey out there, however, contains properties essential to the human’s health.

Only real – or “raw” – honey is worth your money… and taste buds.

What Is Raw Honey?

Most of the commercial honey available in the stores is mainly artificial sugar lacking any health benefits.

Why is that?

Three major stages are responsible for the quality of the honey:

  • Choosing the region to place the hives;
  • The collecting of the honey;
  • The processing and packing of the honey.

In an attempt to lower production time and costs, honey producers often fail in one or all of these stages. They place the hives in polluted regions and collect the honey before it’s matured. When the honey is collected before its due date, it contains high quantity of water, which predisposes the product to start fermenting. To make up for the premature collection, producers heat it to temperatures far higher than the accepted for honey 35 C degrees and pasteurize it to prevent fermentation and to delay crystallization. The honey then loses most if not all of its health properties.

To be real, the honey must be collected from hives located in virgin regions and only when it’s fully matured. Also, its filtration must happen on low temperatures, which is why it’s called “raw”, “non-pasteurized”, or “cold-pressed”. Only then it will:

  • Serve as a replacement for diabetics
  • Energize your liver and brain
  • Treat Upper Repository Infections (URI)
  • Improve your digestion and cure gastrointestinal disorders
  • Promote growth of probiotics
  • Lower your cholesterol
  • Reduce effects of aging
  • Act as an effective antioxidant
  • Speed healing of burns

…and the list goes on.

Why Bulgarian Bee Offers Real, Raw Honey

The Region

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“Bees are strictly organized army of workers that haven’t changed their habits and lifestyle in millions of years,”

says Lubomir Petrov, owner and CEO at Bulgarian Bee.

“Their main goal is self-preservation and surviving the winter months via large reserves of honey (food) and family members (workers).”

The best region for beekeeping is such that provides continuous pasturage for the bees and allows them to collect floral pollen in a natural way. Continuous pasturage comforts the bees to reproduce themselves and increase their number, and produce more pollen nectar as a result.

Needless to say, the more the region has unpolluted air and soil, the healthier the flora will be. The collected pollen nectar then has the potential to turn into true “bio” honey – if processed properly later, of course.

Bulgarian Bee’s (BB) honey is harvested in the virgin forests of Bulgaria – a region in Northeastern Bulgaria, near the town of Dulovo, chosen specifically for beehives ever since Soviet times when Bulgaria was a major exporter of honey, herbs and spices.

Up to this day, the region has preserved its advantages as it is still barely populated and the traffic is extremely light with no factories around. The air is pristine and the flora – rather diverse: trees such as honey acacia, honey linden and honey locust abound around here along with over 600 wild herbs, grasses and bushes. The locals grow spices and essential oil herbs such as thyme, mint, fennel, coriander, lavender, sage tea, and a lot more. All these are responsible for the unique savour of BB’s honey as the location of the hives allows the bees to easily access the whole flora of that region. No wonder then that the pharmaceutical conglomerate Bayer in Germany has been buying all of the above-mentioned herbs from Northeastern Bulgaria from Soviet times until today.

Collecting the Honey

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The perfect time for collecting the honey from the comb is when it’s ready. And by “ready” we mean the bees have fully sealed the honey in the comb. Right before they seal it, they extract most of the water content to prevent fermentation. Only when the water is extracted and the comb sealed, the honey is ready to be stored for an indefinite time and also – ready to be collected.

The European standards for honey allow water content of 20% which is why the honey for mass production is more liquid than the BB’s honey whose water content is barely 16% (acacia water content is 14.7% and forest honey – 15.9%).

If the honey is collected before the bees have sealed it, it will contain a large quantity of water which will predispose the product to ferment. Mass producers of honey do not wait for the nectar to be fully ready – they collect it with the water in it and then heat it to high temperatures to vaporize the water while killing all the honey’s healthy properties. In addition, to save money, many European firms import cheap honey with high percentage of water from other parts of the world, and then mix it with other sorts of honey. The final product is very far from what we call “real honey.”

As we have described above, the region we use for beekeeping is with the most diverse flora and purest air and soil in Bulgaria, which is why we cannot afford to fail at the final stages of the honey production – its collection and processing. We take, therefore, special care for the bees as we provide them with the hives, the location and food during bad weather conditions. We sometimes remove excess quantities of honey which they are unable to use, provide conditions to enlarge their families if they need it, and try to interact with them as little as possible. We do not rush to collect their honey before it’s fully matured. We know the honey is filtered and sealed when the combs are left at the top of the hive and the bees stop delivering pollen. Only then we collect the combs.

Let’s see what happens during the last stage of the honey production – its processing.

Processing and Packing the Honey

In order to unseal the combs and take the honey out of it, we centrifuge them via special machinery. The honey then starts leaking out of the comb and goes through 3 different filters before it reaches the final tray. The unsealing, centrifuging and packing of the honey occurs in cool rooms at a temperature of 10 to 20 C degrees.

We store and pack our honey at a factory. There, a team of experts constantly tests and analyses the air of the room for humidity and for the presence of any antibiotics, pesticides and other pollutants.

We then pack the honey in jars without any further heating or processing.
Independent laboratories analyze the final product only to confirm that our honey is pure and natural.

Bulgarian Bee’s honey is “limited” which means we only sell honey that we collect from our own beehives. Unlike mass producers, we do not buy outside production to mix it with ours in order to increase its quantity and reduce quality.

And, that is why we guarantee that we always deliver the same pure, raw, non-pasteurized, cold-pressed honey to you – with care, love and minimal intervention. We leave the bees and nature do most of the job.

  • afridi477

    good to learn much about honey. thank you admin.