11 



NATURAL MIXTURES OF ALGEROBA HONEY AXD HO 2s EYDEW HONEY. 



Aside from the typical white algeroba honey and the dark honey- 

 dew honey, there are intermediate natural honeys tending toward 

 either the algeroba or honeydew type in proportion to the relative 

 amounts of the two types collected and stored by the bees, as already 

 explained (p. 8). Much of this honey though possessing the 

 honeydew flavor and dark color resembles the algeroba hone} 7 in 

 its chemical composition, and it departs from the present official 

 standard only in its high ash content. This is explained by the fact 

 that the characteristics of a comparatively small amount of the dark 

 honeydew honey predominate over a larger amount of the white 

 algeroba honey, since the latter lacks color and does not have 

 a strong flavor. As already stated, of the 600 tons of honey pro- 

 duced in 190G, 200 tons were algeroba. A still smaller amount, 

 probably not exceeding 100 tons, could be classed as a typical honey- 

 dew honey. The remaining 250 to 300 tons consisted of natural 

 combinations of the two types, with an admixture in some instances 

 of a dark floral honey derived in a limited amount from other nectar- 

 producing plants. 



With the exception of their crystalline properties, the bulk of the 

 Hawaiian honeys can not be separated by their physical properties. 

 The white algeroba and the dark honeydew are easily detected, but 

 the large bulk of intermediate product can be separated only by 

 chemical analysis. The exception noted is that any tendency toward 

 immediate crystallization on the part of a honey indicates that the 

 larger part of the mixture is algeroba and that the honey is optically 

 levorotatory and. with the exception of the ash content, within the 

 present standard. It can be stated that as a rule the greater the 

 tendency toward crystallization the greater will be the left-handed 

 polarization. However, some honeys with slight polarization to the 

 left do not show indications of immediate crystallization, but do show 

 decided tendencies toward crystallization- after standing for some 

 time. 



MARKETING HAWAIIAN HONEY. 



On account of its wide variation, Hawaiian hone} 7 can not be sold 

 on sample. Polarization is necessary to determine whether or not 

 the product is optically right or left handed. 



The algeroba and other natural honeys produced in Hawaii which 

 polarize to the left essentially come within the standard definition of 

 honey, since they meet all the requirements, with the exception of the 

 ash content. The honeydew honey and other natural Hawaiian 

 honeys which polarize to the right should be designated by a modify- 

 ing term, such as is included in the phrase " honeydew honey." Such 



Bui. 17 



