Such is the importance of bees to humanity that the decline and disappearance of these prolific pollinators is considered one of the most apocalyptic of scenarios. Albert Einstein put it thus: ‘‘Man would have only four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.’’ The prospect of such a catastrophe is clearly not on the horizon, but an investigation by The Age’s Adele Ferguson and ABC 7.30’s Chris Gillett revealing potentially massive fraud in the global market for honey is of immediate concern.

Clandestine dilution of honey by domestic and international producers, particularly in China, is undermining pristine producers’ profitability and is a threat to Australia’s reputation as a supplier of clean, safe food. The flow-on effect of this pernicious undercutting is a decline in bees in nations including Australia. During the past decade, the number of Chinese beehives has increased by about 7 per cent, while exports have soared by 200 per cent – indicating the brazen extent of the dilution of honey with substances including beet syrup and rice syrup.

During that same period, a quarter of Australia’s commercial beekeepers and hives have left the domestic market – indicating the crushing effect of unfair and deceptive competition. Fully two-thirds of agriculture depends on pollination by bees. They are already facing threats from disease, pesticides, pollution, climate change and drought.

It is, of course, also of concern that the investigation clearly shows that Australian consumers are being misled and defrauded. Accreditation and testing are at the heart of the scandal – and are the key to its resolution. Shady operators are making a quick fortune by exploiting a technology lag; they know that some substances are not detected by the long-standing testing method still used in Australia but increasingly abandoned in other places.

Despite some hesitation by local producers who, say, might be involved in diluting honey, the industry’s peak body voted unanimously for the adoption of the newer test, widely believed to be more reliable and comprehensive.

The investigation obtained copies of an evaluation of the tests, which involved collecting 28 blended and imported honey samples from supermarkets around Australia. A dozen of these failed the newer test. All of them passed the test used in Australia.

What should be done? First, the government should review the tests with a view to acceding to the industry’s request that the new measure become the standard. Second, the testing is too random – only 5 per cent of exports are checked. That can be readily fixed. Third, consumers need protecting – not so much from any health dangers in this case, although they could emerge as an issue, but from false advertising.

The Australian Competition and Consumer Commission should investigate the situation and insist on clearer, larger, accurate labelling. Supermarkets, where most mass-produced honey is sold, have a role, too. They need to take responsibility for their supply chains.

This is not simply a classic consumer protection story. It is about protecting our reputation as well as much of our ecosystem. It is about food security and viable agriculture, and the status quo is not an option.

Source: https://www.theage.com.au/national/honey-fraud-a-threat-to-nation-s-reputation-20180903-p501i3.html

 

Greek Honey, just carrying the moniker “Nectar of the Gods”, for over 3,000 years is a pretty good calling card!

Many of you have traveled to Greece and/or perhaps have tasted Greek honey, so you are familiar with it’s colors, variety, and tastes. If not, don’t be left out. If you love honey, then you will want to know about Greek honey.

Greek Honey is special in all of Europe because:

Greek honey from Ikaria* Greece has more bee hives “per acre” than any other place in Europe.

* The best honey in Greece comes from “Thyme” (Thimari in Greek), by far the best honey in the world and a favorite among honey connoisseurs.

* The honey from Greece is considered to be some of the finest honey in the world. Variables such as 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! Earth 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). Thus, with this magnificent array of nature’s blessings, the bees give us multiple types of Greek honey which is its claim to popularity and fame. Now, maybe you are starting to understand the pride in the country’s honey and its top position in the world market.

History and why Honey has been valued by the Greeks:

The history and use of Greek honey is impressive. Since ancient times, honey has been used both as a food and a source of medicinal therapy. Some of the legendary greats of Greece such as the “Father of Medicine”, Hippocrates, wrote, “Honey and pollen cause warmth, clean sores and ulcers, soften hard ulcers of lips, heal carbuncles and running sores.” Aristotle, philosopher and student of Socrates, believed that honey prolonged life. There was “honey therapy” used at the most famed health spa in ancient times , the Asklepieion.

What is Honey?

Greek Honey is a gift from the bees of a sweet, thick, sugary solution from the “honeydew” (sweet secretions of insects feeding on the plant sap) or the nectar that a flower, herb, or tree provides. The ingredients are varying proportions of fructose, water, glucose, oil and a special enzyme produced and added by the bees. To make 1 lb. of this sought after delicacy, bees fly to 50-100 flowers “per flight” and actually fly thousands of miles to make the equivalent of 1 lb. of honey. Bees fill their sacs with these juices, then fly back to the “house bees” who then take the nectar, add enzymes from “their” bodies which cause the moisture to evaporate and that turns the nectar into honey. After time, the nectar which is stored in a honeycomb cell becomes the honey we know. So you can have either “nectar” honeys or “honeydew” honeys. In some studies it has been found that the darker honey generated by bees feeding on honeydew have greater antioxidant properties than those produced by bees feeding on nectar.

FUN HONEY FACTS:

~~~ In Greek “Mele” is the word for honey…. And “Melissa” is the word for honey bee.

~~~ It takes the lifetime of 12 bees to make one teaspoon of honey!

~~~ Greece has a plethora of myths starting with a pretty strong case for honey… ‘It was the food of the Gods of Olympus known as “Ambrosia”.

~~~ Greek honey has specific physical and chemical characteristics. Ultimately, the Greek honey produced is unique in color, aroma, taste and thickness.

~~~ Honey has the largest mythological tradition in all the histories in the world.

~~~ Greece is where the art of beekeeping (apiculture) started in early prehistoric times.

~~~Honey and the collection of honey was so prolific in Greece that you can find more than “40 ancient names” for honey containers and innumerable references to honey throughout ancient Greek history.

~~~ In the 5th century BC and later, archaeological evidence shows that bees were kept in ceramic beehives—(large pottery jars) in which the interior had been incised before firing to provide a rough surface for the bees to attach the combs.

~~~ The world’s first cook book comes from Greece. Even today, loukamades (honey puff balls), melamacarano (Xmas honey macaroon cookie), sesame and honey bars are all made with honey and are a staple handed down through the millennia!

~~ Greek mythology tells us that Zeus, was raised on honey.

~~~ Many beekeepers harvest by hand using the ancient traditional methods from late spring until late autumn. The honey is extracted cold and is unfiltered to ensure the many health beneficial properties of the nectar

~~~ Honey was the first sweetener used by the Greeks in their diet for the preparation of sweets and delicacies which made honey very popular in ancient Greece. Honey, grapes, and olives formed the beginning of Greek gastronomy.

~~~ You may see raw, pure Greek unprocessed honey crystallize (become somewhat solid). This is natural with raw unfiltered honey (Simply place the jar in a bowl of warm water and the crystals will melt into the golden liquid you associate with honey).

Health Benefits from Honey:

The unique mixture of ingredients of Greek honey is good for preventing fatigue and enhancing athletic performance. Greek honey in particular boasts high vitamin, enzyme, amino acid and mineral content.

Studies show that honey is one of the easiest foods to digest and is known for its cancer-fighting properties (rich in phenolic compounds), aids in the prevention of osteoporosis and breast cancer (oestrogenic properties), and contains anti-bacterial, anti-viral and anti-fungal substances. It’s the only food in the world that has everything humans need. It will not spoil and never goes bad. Four Thousand (4,000) year old tombs have been found to contain fresh edible honey in sealed containers. Honey also has been used for millennium as a therapeutic solution to health problems. Dr Galen, a physician/proprietor of the ancient worlds largest health-healing spa in Pergamon, and second in history only to Hippocrates in terms of heath, was known to have practiced honey therapy.

Honey is a good source of antioxidants and research shows that consuming more anti-oxidant rich foods may help protect against cellular damage.

Honey has been used for thousands of years as a treatment for sore throats and coughs, and according to recent research may in fact be more effective than some common medicines. Mixed with lemon juice and consumed slowly, honey coats the throat and alleviates discomfort. Honey can also be used as an effective anti-microbial agent to treat minor burns, cuts and other bacterial infections.

Article by Robyn Whatley.
Website: https://www.unique-ikaria.com/

Source: https://www.greecefoods.com/honey/

Ikaria, unique geographical and topographical attributes

The honey produced by the bees on Ikaria, a Greek island in the northeastern Aegean Sea, is of particularly high quality due to the unique geographical and topographical attributes found on the island. Since ancient times Ikaria has been known as the “healing island”. Ikaria is even mentioned in Homer’s “Iliad”. Ikaria is a place that in many ways, time has forgotten. The native Ikarians do many things the same way their ancestors have done for 7,000 years. Archaeologists get all excited when they excavate a 5th century BC and later, ceramic large pottery jar used for beehives, in which the interior had been incised before firing to provide a rough surface for the bees to attach the combs. You can see these still in use in Ikaria. Ikaria has no large flat areas to speak of for cultivation purposes and thus possesses few fields or plantations designed for food production. In consequence, the indigenous bees of the island feed off of plants, bushes, and trees that have evolved naturally without any input from man. Because of this, the pollen and nectar collected by the bees of Ikaria is 100% pure and free from any chemicals or pesticides/herbicides normally found in commercial or private farming.

The self-sown plants are found all over Ikaria which is approximately 30 miles long and 6 miles wide.  Trees and bushes blossom both in spring and fall, and thus, offer sustenance for the bees throughout the year.  Again, no assistance is needed by man in order for the bees to survive throughout the winter months.

In addition to the pristine natural setting, there is “no” industrialisation or large commercial enterprise that normally produces pollutants that despoil both water and air.  Because of all this, the honey gathering by the bees is undertaken in almost perfect conditions. The beekeepers Unique sources for the pollen and nectar to be gathered.

The favourable environment of the island is not limited to only the factors mentioned above. There also exist a variety of unique sources for the pollen and nectar to be gathered.

Spring White Heather Tree: Among these is the Spring White Heather tree.  These trees are found everywhere on the island from the seaside up to the highest mountain tops (approximately 3500 foot altitude). The pollen drawn from the flowers of this tree is grey and the nectar is darker coloured than that found in most honeys.  The Spring White Heather is also quite hardy and grows back easily from burning fires or other adverse conditions.

Greek Strawberry Tree: A second tree found on the island that contributes significantly to the honey process is the Greek  Strawberry Tree.  In actuality, this is a bush that grows so tall that it has erroneously been labeled as a tree and is the most rare “tree” honey.  This plant produces white pollen and mostly nectar.  It, too, is very strong, blooms for a short time in the fall, and can survive in a harsh environment. People come to Ikaria in search of this strawberry-tree honey, which has the most antioxidants, after learning of these findings from a study from the Univ. of Cagliari, Italy.  It has a different thicker consistency and is not as sweet.

Wild Lavender: A third source of food for the bees in the springtime is wild lavender.  In addition to an enchanting aroma, it produces no pollen but only nectar.

Fall White Heather Tree, Akoniza, pine trees, Thyme and Wild Oregano: In the fall, other sources abound for the bees to do their gathering. First, there is the Fall White Heather Tree.  This differs from its spring time cousin in that it has a very strong taste and is abundant in protein.  Also, it has been used for centuries to enhance fertility.

Found on the island, too, is a small bush named Akoniza. It is a rich source of pollen but gives very little nectar.

In the Raches area of Ikaria, Pine trees also flourish and are a constant producer of food for the bees.  Numerous other wild bushes and plants abound that contribute to the special quality inherent in the honey produced on Ikaria.  Amongst these are Thyme and Wild Oregano which are natural and unspoiled ground coverings that flourish amidst the landscape of the island. The taste of Thyme honey is light, delicate, sweet and tangy, usually a favour of honey lovers.

Summary

All of the above gifts of nature that are found among the rugged rocks and sloping hill sides that coexist in highly forested terrain, complete with oak trees and many ancient other species that are up to 1,000 years of age, combine to make an extremely unique environment in which the bees of Ikaria live and prosper. The honey produced by the bees in this fortuitous situation is subsequently a mixture of pollens and nectars gathered from many different and rich sources. Consequently, the end result contains numerous and varied minerals and ingredients not normally found in most honey.

Adding this to the “untouched by man” aspects of the honey-making process, one can easily understand why the honey made in Ikaria is of a unique and extra-special quality.

Article by Robyn Whatley.
Website: https://www.unique-ikaria.com/

Source: https://www.greektravel.com/greekislands/ikaria/honey.htm

The Greek Island of Ikaria lies between Samos and Mykonos in the Eastern Aegean Sea. With an area of 255 sq. km and 102 km of coastline, the island’s highest peak, Atheras (1,037 meters) divides the island into two parts; the north is characterized by sloping, fertile plains while the south decends sharply to the sea.

The Island’s name is connected with the legend of Icarus, son of Daedalus, who fell into the sea near the island when the sun melted his wings. The island was colonized by Miltos and was conquered by the Pe

rsians during the Persian Wars. It later became a member of the Athenian Confederacy. The ancient cities on the island were Oinoe, Thermae and Drakanos.

Today Ikaria is characterized by wild beauty. Visitors to the Island find high mountains with clean mountain air,

hot springs, beautiful beaches with clear water and simple friendly people.

Agios Kirikos, the capital and harbor of Ikaria, is a picturesque town spreading around the head of the bay, amidst lush vegetation. Lined with mulberry trees, c

afes, taverns and shops, the main square is on the coastal road facing the sea. Therma, 1 km north of the capital, has been famous for the healing power of its springs for over three thousand years.

 

The coastal road continues on to Karavostamo, a beautiful village with houses reaching to the sea. A short distance away are beautiful inland villages with superb views and lush vegetation. This road then connects to Evdilos, the second largest harbor on

the island, set amidst greenery, with traditional houses, narrow streets, and fine bays.

On the north coast of the island is Gialiskari, a small seaside settlement where pine trees extend all the way to the sea. Further on is the coastal settlement of

Armenistis where the remains of the ancient temple of Artemis Tauropolos are preserved.

Finally, one will find Christos Rachon, blessed with abundant water and foliage and Karkinagri, a village on the seaside that remains warm throughout the year. These are two of the most traditional villages on the island.

There are many festivals on Ikaria at which traditional food and local wine is offered, followed by great celebrations with music and local dances. These festivities include the festival of Profitis Elias, the Panagia, the Analipsis, Agia Paraskevi, the Saviour and others. In mid-July, the festival of the Ikarian Eleftheria is an annual celebration of the liberation of the island from the Turks.

Source: http://www.ikariahoney.com/theisland.php

Bayer’s just announced it’s trying to overturn a historic ban on bee-killing pesticides in court.

If it wins, it’ll be game over for the bees.

Hundreds of thousands of SumOfUs members just helped win a landmark EU-wide ban on toxic neonics. We can’t sit back and let the pesticide industry destroy all that we’ve achieved for the bees.

Bees are vital to our food supply — providing one of every three bites of food we eat. But bees and other pollinators are declining at catastrophic rates and neonic pesticides are a key culprit. That’s why maintaining the EU’s ban on neonics is so important.

In May this year, the European Court of Justice ruled in favour of a partial ban on three neonics — and we hoped the case was finally settled for the bees.

But now, Bayer announced it wants to drag the EU back into court again and appeal. If it wins, it would wreck the recent almost complete ban too!

But people power is Bayer’s biggest threat.

Thousands of SumOfUs members have already chipped in to send the Bee Defender Alliance — a small group of independent scientists and beekeepers — and their kick-ass lawyers back into the European Court of Justice to take on Bayer. A huge petition will show Bayer, decision makers, and the media that people across Europe still support the bees — and we won’t back down until Bayer stops its bullying tactics.

Source: https://actions.sumofus.org/a/bayer-is-trying-to-kill-the-bee-saving-pesticides-ban?source=campaigns