Thacker Mountain Lodge Land and Property Division offers honey acreage, honey farms, Mississippi honey farms, Delta honey farms, Mississippi honey farms for sale and Mississippi Delta honey farms for Sale. honey Information.

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Thacker Mountain Lodge Land and Property Division offers honey acreage, honey farms, Mississippi honey farms, Delta honey farms, Mississippi honey farms for sale and Mississippi Delta honey farms for sale. Thacker Mountain Lodge also offers, for sale Premium Mississippi, Delta, and Mid-South, land, ranches, farms, investment, recreational, timberland, and commercial property located in the river delta. This area is referred to as the Mississippi River honey Delta area. Most micro-organisms do not grow in honey because of its low water activity of 0.6. However, honey frequently contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death

Honey Quality

High quality honey can be distinguished by, fragrance, taste, and consistency. Ripe, freshly collected, high quality honey at 20°C (68°F) should flow from a knife in a straight stream, without breaking into separate drops.After falling down the honey should form a bead. The honey when poured should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%)of the product. Honey with excessive water content is not suitable for long term preservation. In jars, fresh honey should appear as a pure, consistent fluid and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-coloured solid. Some varieties of honey, including tuepelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 104-120°F to delay or inhibit crystallization without degrading the honey. Although, lack of crystallization is not proof of excessive heating or pasteurization. If transparent and reluctant to thicken, this may indicate that the bees were fed with sugar syrup or even sugar itself, which is bad for the bees and leads to inferior honey. A fluffy film on the surface of the honey (like a white foam), or marble-coloured or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process. This is a characteristic of unpasteurized honey.

Honey Producing Countries

In 2005, China, Turkey, and the U.S. were the top producers of natural honey, reports the Food and Agriculture Organization of the United Nations (FAO).Mexico is also an important producer of honey, providing about ten percent of the world's supply. Much of this (about one-third) comes from the Yucatán Peninsula. Honey production began there when the Apis mellifera and the A. mellifer ligustica were introduced there early in the 20th century. Most of Mexico's Yucatán producers are small, family operations who use original traditional techniques, moving hives to take advantage of the various tropical and sub-tropical flowers. The honey-producing cycle depends on the rainy season. The first and best harvest takes place in the dry season between February and May. Many species flower at this time. After the rainy season begins, there are still plenty of flowers but the bees have a difficult time traveling for nectar and producing the honey because of the weather conditions. Bees may not make enough for sale and what may be produced is of lower-quality.

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Honey is a sweet aliment produced by honey bees (and some other species) and derived from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "honey stipulates a pure product that does not allow for the addition of any other substance…this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the honey produced by honey bees (the genus Apis); honey produced by other bees or other insects has very different properties.

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Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as that of granulated sugar (97% of the sweetness of sucrose, a disaccharide). Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. Thacker Mountain Lodge Land and Property Division offers honey acreage, honey farms, Mississippi honey farms, Delta honey farms, Mississippi honey farms for sale and Mississippi Delta honey farms for sale.

Honey Farms

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Honey Formation

Honey is created by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy.By contriving for bee swarms to nest in artificial hives, people have been able to semi-domesticate the insects, and harvest excess honey. In the hive there are three types of bee: a single female queen bee, a seasonally variable number of male drone bees to fertilize new queens, and some 20,000 to 40,000 female worker bees.The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return. In the process, they release Nasonov pheromones. These pheromones lead other bees to rich nectar sites by "smell".Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive.

In the hive the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment.The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb which enhances evaporation of much of the water from the nectar.This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life and will not ferment if properly sealed.

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Honeydew Honey

Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects. Honeydew honey is very dark brown in color, with a rich fragrance of stewed fruit or fig jam and is not as sweet as nectar honeys.[28] Germany's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria. Honeydew honey is popular in some areas, but in other areas beekeepers have difficulty selling the stronger flavored product.

The production of honeydew honey has some complications and dangers. The honey has a much larger proportion of indigestibles than light floral honeys, which can cause dysentery to the bees, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Bees collecting this resource also have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.

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Honey Preservation

Because of its unique composition and the complex processing of nectar by the bees which changes its chemical properties, honey is suitable for long term storage and is easily assimilated even after long preservation. History knows examples of honey preservation for decades, and even centuries. The main goal is to prevent the fermentation of the honey. Honey should also be protected from oxidation. The ideal example is the natural process of bees sealing of the honey in honeycomb cells with wax caps. The best honey is in the uncut honey combs. After being removed from the comb, honey is very vulnerable, and the main losses of quality take place during preservation and distribution.

A number of special prerequisites are, however, necessary to achieve the conservation. These include sealing the product in vessels of chosen material, kept in a favorable environment of specific humidity, temperature, etc. Honey should not be preserved in metal containers, because the acids in the honey may promote oxidation of the vessel. This leads to increased content of heavy metals in honey, decreases the amount of nutrients, and may lead to stomach discomfort or even poisoning.Traditionally honey was stored in ceramic or wooden containers, however glass is now the favored material. While ceramic vessels are still a viable option, honey stored in wooden containers may be discolored or take on flavors imparted from the vessel.

Traditionally honey was preserved in deep cellars, but not together with wine or other products.As honey has a strong tendency to absorb outside smells and moisture, it is advisable to keep it in clean, hermetically sealed vessels. For the same reasons, it is not advisable to preserve honey uncovered in a refrigerator, especially together with other foods and products.

It is also advisable to keep it in opaque vessels, or stored in a dark place. Optimal preservation temperature is 4 to 10 °C (39 to 50 °F). Honey should be stored in a dark, dry place, preventing it from absorbing any moisture. If excessive moisture is absorbed by the honey, it can ferment.When conventional preservation methods are applied, it is not recommended to preserve the honey for longer than 2 (maximum 3) years.

Excessive heat can have detrimental effects on the nutritional value of honey.Heating up to 37°C causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°C destroys invertase, an important enzyme. Heating up to 50°C turns the honey into caramel (the most valuable honey sugars become analogous to sugar). Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.

Acacia honey is known to be more resistant to crystallization.

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