Honey Classification

Honey is mainly made up of sugars, namely fructose and glucose, and other substances such as organic acids and enzymes. The colour of honey varies from almost colourless to very dark brown, almost black. Honey can be liquid, cream or fully set (crystallised). The taste and aroma varies, as both depend on the botanical and geographical source of the honey.

If you are looking for a honey with a specific origin, source or viscosity, click here.

Classification according to viscosity

Set honey (cream) or liquid

All honey that is removed from the comb is liquid, and will crystallise over time. There are types of honey that crystallise after a few weeks, some after a few months and others after a year or even longer. The glucose content determines the viscosity of every type of honey. The difference between cream and liquid honey is mostly of importance when it comes to use (e.g. in hot beverages or on bread), though the taste and colour are also influenced.

Classification according to origin

Monofloral honey: the honey mainly originates from the nectar of one specific botanic source. Bees have an innate instinct to stay within a 4km radius of the beehive because they cannot survive on their own. The apiarist will place the beehives in such a way that his or her bees have access to only one kind of flower or plant. Of course, it is impossible to completely steer this process, so every monofloral honey will contain nectar from other plants as well. When at least 50% of the nectar in the honey comes from one botanic source, we speak of a monofloral honey.
Polyfloral honey: the honey is prepared by bees from nectar of a wide range of flowers and plants. Polyfloral honey is very common, and is often referred to as ‘wild honey’.

Classification according to source

Nectar honey or floral honey: honey which has been obtained from plant nectar.
Honeydew honey: This honey has been obtained from the secretion of pant dwelling insects (Hemiptera), usually found on evergreen plants, but also on deciduous trees. Some examples of honeydew honey are forest honey and pine honey. Honeydew honey usually has a dark colour and a strong, bitter taste.

Classification according to apiary methodology

Organic honey is honey with a warranty label granted by an independent organisation.

To obtain the organic certificate, the honey must meet the following requirements:

Organic honey must come from a region where there is no industry, no non-organic agriculture and no highways or motorways within a 5 to 7km radius. The bees gather nectar from nature reserves and from GMO-free crops and plants.
Bees hibernate on their own honey, rather than on water with refined sugar.
Organic beekeepers remove harmful varroa mites by hand, rather than with synthetic antibiotics.

Both our organic honey as well as our conventional honey are completely natural, without any additives!