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dc.contributor.authorLesenne, Anne
dc.date.accessioned2024-03-11T22:37:03Z
dc.date.available2024-03-11T22:37:03Z
dc.date.issued2023-05
dc.identifier.urihttp://hdl.handle.net/10150/671152
dc.description.abstractAccording to the National Honey Board, most of the $920 million of honey purchased last year in the U.S. was from a grocery store in a 12 oz. plastic bottle.ⅰ This honey is usually processed (not raw) Wildflower, Clover or a blend of honeys to achieve a consistent light amber color and mild flavor. Most people don’t know that there are over 300 different plants that honey can be produced from here in the United States. Since each plant is different, the nectar they produce is also different, and will produce a honey with a unique flavor profile. These honey flavors can be categorized according to the sensations they trigger in our taste buds: Sweet, Spicy, Sour, Bitter, Savory. Since taste is closely related to our sense of smell, flavors of honey will also remind us of other tastes and smells we’ve experienced.
dc.language.isoen
dc.publisherCollege of Agriculture, Life & Environmental Sciences, University of Arizona (Tucson, AZ)
dc.relation.ispartofseriesUniversity of Arizona Cooperative Extension Publication AZ2046
dc.relation.urlhttps://extension.arizona.edu/pubs
dc.rightsCopyright © Arizona Board of Regents. Licensed under a CC BY-NC-SA 4.0 license (https://creativecommons.org/licenses/by-nc-sa/4.0/).
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceCALES Cooperative Extension Publications. The University of Arizona.
dc.subjectbees
dc.titleMonofloral Honeys
dc.typePamphlet
dc.typetext
refterms.dateFOA2024-03-11T22:37:03Z


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Copyright © Arizona Board of Regents. Licensed under a CC BY-NC-SA 4.0 license (https://creativecommons.org/licenses/by-nc-sa/4.0/).
Except where otherwise noted, this item's license is described as Copyright © Arizona Board of Regents. Licensed under a CC BY-NC-SA 4.0 license (https://creativecommons.org/licenses/by-nc-sa/4.0/).