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Transparency Hub

pure natural raw organic honey

Pure natural
raw organic honey

Our honey is harvested without smoke on virgin wax, we allow it to crystalize naturally.

from the habitats of troodos mountains

from the habitats of Troodos mountains

Pure Honey from the Troodos mountain range, incredible biodiversity, endemic plants, natural beekeeping and sustainable practices in balance with the environment.

from flower to jar

from flower
to jar

From flower to jar, we control every step of the process and want to share it with you as we believe in food transparency.

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Key point of interest:

Apianthos honey has 0 chemicals or antibiotics

Chemicals, pollutants & pesticides:
Unfortunately bees and therefore their honey can be contaminated by chemicals and pollutants usually from products used by beekeepers to control pests in hives but also from exterior contaminations.

All our honeys are tested for chemicals and pollutants and none are found.

Antibiotics:
Antibiotics is still widely used in bee-keeping for treatment against bacteria, Honey can also be contaminated when bees drink water next to animal farms, where antibiotics used on animals end up in the nearby water sources.

All our honeys are tested for antibiotics and none are found.

Free acids: should not exceed 50 meq/ kg with the exception of citrus and honeydew honeys
Honeydew and Citrus honey show higher acidity. Acidity also increase with age.
Glucose and fructose content:  Usually superior to 60% for most honey types
These are the natural occurring sugars of honey!
Moisture Content (Humidity): should not exceed 20% for most honeys.
High humidity is mainly due to poor storage and age.. Excess water leads to sourness of the honey.
Electrical Conductivity: should not exceed  0.8 mS/cm
Particularly important parameter for the classification honey, conductivity varies according to types of honey and can help identify fraudulent classification.
Content of non-water-soluble substances: should not exceed 0.1%
Residues and other foreign materials have no place in Honey!
Diastase activity: should be superior to 8 DN
Diastase is an enzyme. The diastase enzyme activity decreases with heating and aging. Their presence in honey varies depending on
Sucrose content:  should never exceed 5%
Sucrose is not a naturally occurring in large quantity in honey and  is found  when bee feed is used  or
HMF content:  should not exceed  40 mg / kg
The main indicator of the quality of the honey HMF is a by-product of the conversion of sucrose to glucose
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Gyroscopic analysis:

The analysis of the different types of Pollens present in honey.

Bees collect Pollens and nectars from Flowers, the analysis of the pollen in honey prove the geographical origin of a honey, it is important to note that it does not always mean that the honey will have the flavor of the plants the pollen come from, Nectar has a greater influence on taste!

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