For the most part our honey is a combination of clover, alfalfa and depending on the year, canola…all plant sources producing a water-white (top grade in our part of the world) honey. We do get an early spring flow from willow and dandelion that is slightly darker…but not much. Packers often buy this light colored honey to blend with dark, stronger flavored honeys…but the light honey is the retail preference for most folk.
At the Apimondia conference 2019 Montreal, Canada a honey judge from Ireland suggested it was made from sugar syrup!
My personal preference is for stronger flavored honeys…from other parts of the world.
Photo above…they seem to like it also in Japan…
To help keep it light colored, we continually recycle dark comb. In the photo below is shown such a frame…dark comb is scraped off the plastic foundation and replaced with new white comb by the bees. A strip of dark comb in the center of the frame has been left untouched for comparison’s sake.
Our two honey types…spring dandelion/willow on top…clover/alfalfa/canola on bottom…both types granulate eventually.
