Busy as the bees themselves, Canadian beekeepers work hard to provide us with the finest and most delectable honey.
For over 65 years, Bee Maid Honey has been producing the highest quality Canadian honey. Proudly owned by more than 300 Canadian beekeepers, it's the only cooperative-based honey company in Canada.
All BeeMaid honey is produced in Canada, and as a True Source Certified honey packer, its products are ethically sourced and authenticated as 100 percent honey traceable straight from the hives to your home. Buying Canadian honey, supports local agriculture and you can be sure that the product you receive meets or exceeds the highest safety standards. It also means you’re reducing your carbon footprint because the food travels a shorter distance to get to your table, lowering emissions. Plus, it contributes to sustainable development by keeping Canadian farmland viable for future generations.
Bee in the know
• Honey cannot contain any added sugars. Otherwise, it’s considered adulterated and is prohibited from being sold as honey in Canada.
• Honey is graded on a scale from 1 to 3, based on colour, moisture and filtration. Honey labelled “Canadian No. 1” simply confirms that it was graded according to Canadian standards, but does not indicate where it was produced.
• Many honeys are a blend of Canadian and imported products. The best way to ensure that you’re buying Canadian honey is to read the label closely and find the “Product of Canada” notation.
• Consumer honeys come in three colour classes that refer to their particular hue or shade: White, Golden and Amber. White honey has the mildest taste, while golden and amber honeys are increasingly full-flavoured.
• Pasteurized honey is heated very quickly, then rapidly cooled to kill yeast cells without damaging the product. Unpasteurized honey has been warmed just enough to strain and bottle with ease. Both retain all nutrients and are perfectly safe to eat!
• Creamed honey contains no cream, only honey. To make creamed honey, a small amount of “seed honey” (already creamed honey) and liquid honey are churned together and cooled. The honey is then packed into containers and stored in a cool area for a few days. This process creates a velvety smooth honey with an even granulation throughout, giving it a solid or creamed texture. Pass the toast, please!
Hint from the Hive
Pasteurized honey lasts longer in its liquid state than unpasteurized honey. Liquid honey crystallizes and granulates over time, which can change its appearance and consistency, but does not affect its quality. The remedy is simple: warm up the container with the granulated honey in hot water. The crystals will melt and the honey will reliquefy easily (but every time it’s re-heated, it will granulate slightly quicker than it did before).