It's pretty obvious that organic honey is fast gaining a strong foothold in the honey market.
When I first saw it on the shelves and its big price tag during my grocery shopping, I always wondered what it was and how different it was from the rest of the honey jars. It was only later that I found out that for honey to be certified organic, manufacturers have to meet a set of organic standards and conditions during the honey production (set by an organic agriculture certification body), which include source of the nectar, honey bees foraging area, bees management, honey extracting process, transportation, processing temperature, and packaging materials.
The most well-known organic certification bodies include:
1. United States Department of Agriculture Organic (USDA Organic)
2. European Union Regulation (EEC)
3. Canadian Food Inspection Agency (CFIA)
4. AB (Agriculture Biologique, France)
5. Das Bio-Siegel (Germany)
6. Australian Certified Organic (ACO)
7. Japanese Agricultural Organic Standard (JAS)
Honey that claims to be organic has to be tested to guarantee that it does not contain any residues of pesticides or environmental pollutants. Farming of organic honey is also supposed to meet rigorous and extensive monitoring and testing criteria of the certification body, for instance, the documentation of, and consultation with every land user within a five kilometer radius of the organic hives to ensure they are free of chemical residue; regular analysis and testing of honey samples; beekeeping practices and and hives have to be proven free of non-organic honey, sugar and antibiotics.
Other than the reason that organic honey is a healthier choice, some ardent consumers of organic foods also feel that honey produced by organic farmers has a more superior taste than conventionally produced honey, and hence are more ready to pay for the extra cost. I personally also consume such honey but so far could not tell any difference in terms of taste superiority.