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Honey

Honey
Honey

Fruit of the pollinating activity of bees starting from the flower nectar or insect honeydew, honey can have different organoleptic properties according to the species that have been used, the gathering season, and the climatic and environmental conditions. It mainly contains simple sugars (fructose and glucose) dissolved in water, and for this reason it is preferable to white sugar, because it is immediately assimilated by our body.
Further components of this natural sweet substance are enzymes, vitamins, mineral and low mineralized products, organic acids, proteins and amino acids, hormones, aromatic substances, and pollen grains.
Very clear, with a delicate aroma and a light taste, acacia honey is one of the most widespread kinds of honey and one of the most produced in the Park forests.
A particular honey is obtained from the honeydew, a substance produced by the metabolism of some insects sucking the lymph from the leaves and the young branches of the plants. Bees gather and elaborate it, transforming it into "honeydew honey". Like the nectar, it mainly contains sugars with a higher percentage of sucrose and is very rich in mineral salts. It is dense but does not crystallize, has a less sweet taste than nectar honey, and a dark color, almost black.

The Producers
  Apicoltura Pitarresi Giuseppe
Bee-keeping Activities - Casale Monferrato (AL)

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