Why choose Lari honeys ?

Lari honey is both raw, organic and monofloral. These three criteria place it in the ranking of exceptional honeys. His constant taste is very appreciated at the culinary level and gives confidence through his various certificates.

The whole range of Laribees honeys is composed mainly of mono floral honeys.

Why are they different from others?

Monofloral

To see more clearly, a monofloral honey comes from a single variety of flowers. It is difficult to verify where a bee is foraging, which usually does not move more than 8 kilometers from its hive (more for lack of flowers, because it would burn too much energy for its return). As a result, an area of ​​100 KM2 is needed. The honey will be checked later in a specialized laboratory to certify this name.

Ther are currently very few countries in the world where bees could benefit from this vast chemical-free expanse, giving it the title of organic and mono floral honey both in India, Canada, New Zealand, Brazil, in Australia, Africa and Madagascar where we put our hives.

Raw

Honey is said to be raw when it undergoes no pasteurization and filtration. Laribees emphasizes the respect of the product and leaves it naturally at rest between 5 to 10 days so that the impurities go back naturally to the surface of themselves. This process is called ripening.

Organic

The regions of Madagascar where Laribees operates are recognized organic zones and accredited by the European Union through codex NM 060-01-01. The honeys of our beehives are then repatriated to our honey house for maturation and potting, all under the supervision and hygiene of the HCCP MS 133 certification which allows a true traceability of the product from the hive to the customer.

Do you know the difference between artisanal honey and industrial honey?

The bee is considered in the world as an animal and not an insect. The hive therefore has a pedigree, followed closely by an international sanitary protocol, under the veterinary responsibility of the respective countries.

If I tell you to post a steak of fish or meat to a friend. Could you do it?!! No, of course.

Well, it’s the same for honey, a true honey must as much as a meat go through the same obligations.
Industrialists have understood this well.
Yes, their honeys are real honeys.
Yes, their honeys can come from so-called organic regions.
Except that to avoid complications and red tape, just cook and pasteurize it to get out of this register.

Another interesting point, take 5 or 6 different types of honeys from different regions, certified organic and mix them to make volume and thus lower the cost with a name “organic honey”.
In the end, the honey does not crystallize anymore and it loses all its properties and its taste remains neutral.

The beekeepers at Laribees follow the chain to the customers; from the village to the owners themselves, and promote sustainable production. We do not practice mass production and we refuse this craze for certification at all costs. We only position ourselves to the obligation imposed by the country where we deliver our products in order to preserve a reasonable tariff.

We respect the consumer by being transparent. You will find the necessary information and documentation on our new website very soon.

Why honey crystallizes

Some people think that honey that crystallizes is not good quality or that substances have been added. Forget your prior, 70% of the honey is sugar, except that we forget that the family of sugars is large. Fructose and glucose dominate and water accounts for less than 20%.

In the hive, the temperature is 37 degrees, to allow eggs to incubate. Honey is therefore liquid. At its extraction, to defend itself honey crystallizes. Some crystallize faster such as rapeseed honey in Europe or litchi honey in Africa. Others are slower like Acacia honey in Europe or Niaouli in Africa. It is simply a natural phenomenon that depends on the outside temperature and its glucose level. And it’s the same for all respectable honeys around the world.

Its crystallization does not alter their tastes or their nutritional or therapeutic qualities. In the tropics, we need to “heat” some honeys at low temperatures (below 37 degrees as in the hive) for ripening and filling pots. On the other hand, we place them in our warehouses at a temperature less than 17 degrees to force them to accelerate its crystallization. The expiry date of a honey is set at two years legally in the world. But we, Laribees beekeepers and all the other respectable beekeepers, when the honey is crystallized, we guarantee it for life!!

Good to know, according to the international codex to preserve your honey.

Honey Ageing

The beekeeper maintains the liquid honey only during its maturation and to facilitate filling / production
Honey after this step will resume its crystallization phase.

In order to help speed up this process, it is important to keep it in a dry and especially cool environment. Beyond 30 degrees the honey will remain liquid and moreover will continue to mature in its contents which with the time will alternate its taste. This phenomenon is called ageing.

Temperature (˚ C ) Duration for the formation of 40 mg HMF / Kg
4 20 – 80 years
20 2 – 4 years
30 0,5 – 1 years
40 1 – 2 months
50 5 – 10 days
60 1 – 2 days
70 6 – 20 hours

The price of honey does not reflect its quality but the difficulty in obtaining it.
Your beekeeper.
Lari