Honey crystallization debunked by expert

Expert Paweł Migdał from the Institute of Animal Breeding has addressed common misconceptions regarding honey, specifically the myth that liquid honey is superior to crystallized honey. He clarifies that crystallization is a natural process and does not indicate a loss of product value or quality. The speed of this process varies by type; for instance, rapeseed honey can become thick and light within just a few days.

While honey is a highly durable food product due to its high sugar content and natural antimicrobial properties, it can undergo fermentation if harvested too early, stored in high temperatures, or kept in high humidity.

Additionally, the naming of honey should reflect its primary nectar source, such as linden or rapeseed. Terms like ‘forest honey’ are often used for marketing purposes and do not necessarily define the honey's botanical origin. Beyond honey, other bee products like pollen, wax, and propolis are also gaining interest for their nutritional benefits.