Organic Agriculture is a production system that sustains the health of foods, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic Agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.” Organic food is the product of a farming system which avoids the use of man-made fertilisers, pesticides; growth regulators and livestock feed additives. A product which its origin is completely natural and never use any chemical or process that changes the natural features of the ingredients in its production process is called an organic product. In order to produce an organic honey, producer should not use any toxic and chemical and antibiotic materials during all stages of production
What is the Sucrose ?
In the physical structure of honey, there are a number of sugars, one of them is sucrose which is a disaccharide sugar, meaning it is made up of two monosaccharide sugar units. In the case of sucrose, the two units are glucose and fructose. The name sucrose comes from the French word for sugar. Sucrose is a naturally occurring carbohydrate found in many fruits, vegetables and grains, but it’s also added to many processed foods, such as candy, ice cream, breakfast cereals, canned foods, soda and other sweetened beverages. The sucrose found in processed foods are commonly extracted from sugar cane or sugar beets. Excessive sugar can have an adverse effect on the strength of the immune system and the cardiovascular system, causing many problems, including diabetes and heart disease. In Iran, the maximum acceptable amount of sucrose for honey is 5%. Increasing the temperature and heating will reduce the percentage of sucrose in honey. The low sucrose content in unheated honey indicates that the honey is healthy with high quality.