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Artisanal honey usually originates from bees that forage on the nectar of one type of flower (monofloral honey), as opposed to the commercial product that comes from a variety of flowers and is mixed with other honeys. Monofloral honey gives distinctive flavors and aromas associated with the nectar source, and over 300 monofloral types are available in the United States. Studies on artisanal honey show levels of certain aroma-active volatile compounds that are present at lower concentrations in mass-produced honey. A focus in this chapter is on one artisanal producer who keeps their honey temperature low, unlike the large-scale product, to retain the naturally occurring pollen and enzymes. Every local honey is unique, and beekeepers often seek out specific forage areas to collect distinctive varietals for the product. |
