Apimondia 2019: Taste the honey!

Apimondia has honey. There are probably some serious honey trades going on among the world’s buyers and sellers visiting Montreal. The rest of us are getting small tastes of Slovenian acacia, Alberta white alfalfa, Chilean ulmo, Chinese jujube, and Argentine organic Yunga. I once dreamt of taking a self-guided honey-connoisseur tour of the world. I only had to go as far as Montreal – the honeys came to me.

Here are a few pictures:

Brazil – world’s largest organic honey producer. Very lovely. Supermel.

Scandia Honey Company, Alberta, Canada.
Family-run producers of some of the world’s best honey.
This is Tique.
Her parents run thousands of hives.

This is a very classy gift.
A brief-case full of fine honey from the United Arab Emirates.

Chilean honeys, including bacteria-fighting Ulmo.

Mongolian mountain and hill honey. Why not?

The Australian jelly bush is related to manuka. Its honey, produced on the east coast of Oz, has the same antibiotic properties but without as much hype and drama.

Yunga honey, from the northwest mountains of Argentina. I chatted with the brothers who manage thousands of pristine acres, just for organic honey.

About Ron Miksha

Ron Miksha is a geophysicist who also does a bit of science writing and blogging. Ron has worked as a radio broadcaster, a beekeeper, and is based in Calgary, Alberta, Canada. He has written two books, dozens of magazine and journal articles, and complements his first book, Bad Beekeeping, with a popular blog at www.badbeekeepingblog.com. Ron wrote his most recent book, The Mountain Mystery, for everyone who has looked at a mountain and wondered what miracles of nature set it upon the landscape. For more about Ron, including some cool pictures taken when he was a teenager, please check Ron's site: miksha.com.
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4 Responses to Apimondia 2019: Taste the honey!

  1. This event sounds too sweet to bear! Are you buying honey to take home, or to give as gifts? How about a sort of honey library where your friends could come and take a whiff or a taste? I wonder how I would manage to deal with so much aromatic, botanical, cultural stimulation if I were to attend such a festivity.

    I thought most honey was antibacterial in that it is so dense most organisms — except the anaerobic — can’t survive in it. But I guess that’s not the same as antibiotic when eaten…

    Tell me about that UAE case: do you know what the things are in the jars? Pieces of honeycomb, or fruit preserved in honey, or ?? I can’t guess.

    Liked by 1 person

  2. Re ‘special’ healing (antibacterial, anti-fungal, etc, etc) Honey… The Azteca used honey as an after-surgery wound dressing and, perfectly preserved by the desert climate, the honey unearthed in King Tutankhamen’s tomb was still perfectly edible. Honey is, by its very nature of being hydrophilic, a natural germ killer and has always gone on every bandage applied in this house. Why should one type be considered better than the rest when (in its purest state) each carries the special qualities of the plant from which it originates? And bees feeding only from only one type of plant, no matter how Medicinal, will never be as healthy as those with a wide and varied diet. As my Grandmother liked to say: “Variety is the Spice of Life” and “We are what we eat”…
    Glad you could be there Ron and really looking forward to your notes on the lectures attended.

    Liked by 1 person

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