The Ministry of Rural Development & Food announces that in 2024, it will proceed in the financial support for beekeepers in Greece. The purpose of the support is the protection of bee colonies and improvement of biodiversity.
Depending on the number of hives owned, the financial aid is: Read more
In recent years, numerous honey awards competitions have been held both in Greece and internationally. Some of these contests are exclusively for honey, while others include various food and beverage categories. Every year, dozens of beekeepers and packaging companies participate with the aim of achieving top honors and winning the coveted awards.
This raises some important questions: which are these competitions, who are the judges, how are the evaluations and comparisons conducted, and how can the award be leveraged for communication and converted into increased sales to justify participation?
We aim to shed light on these and other issues by analyzing the awards system and providing details on each competition.
What’s the best Greek honey? Why does honey crystallize? Why is oak honey so dark? How do I liquefy the “sugared” honey at home? How can I tell different honey varieties apart? These and a bunch of other buzzing questions sparked a lively discussion at our recent honey tasting workshop in eastern Attica, just next to Athens International Airport.
On a splendid, sun-kissed Sunday morning, we found ourselves in honey heaven, ready to embark on a buzz-worthy adventure in beekeeping! Welcoming twelve guests from every corner of Athens, we were all ready uncover the sweet secrets of nature’s golden nectar.
A fasting-friendly and nutritious idea for breakfast, Greek Pine honey spread on raw tahini, bee pollen added.
Greek Pine Honey harmoniously pairs with tahini and bee pollen (especially from the very sweet Cistus wild blossom), creating a unique culinary combination
We know Greek honey and we want to share our expertise with you.
Sweetly stuck with us!
