"Italy’s wide range of high-quality honeys — a happy result of climate, countryside and strong horticulture — has led to the country developing a trained method of tasting. Just as wine experts can taste grape varieties, honey tasters are taught to distinguish and remember different flavours and nectar sources. Does a jar of monofloral honey contain what it says on the label, for example, or is it significantly altered by large quantities of other types of nectar?Há dias eram os vinagres, já foram os azeites, já foram os vinhos e as cervejas, já foi o sal, estão a ser as castanhas, ... agora o mel!!!
“To start with, people tend to know just one or two kinds of honey — just a brown liquid with the same taste,” says Gian Luigi Marcazzan, president of the government-funded register. In contrast to the bland blends of imported industrial honey, Italy has about 50 distinct types of monofloral honey, 22 of them closely studied and analysed. And
every millefiori has its own character. Different honeys will appeal to different tastes. “There is a honey for everyone if you look for it,” he says.
Since each honey is unique to its time and place, it is a product that varies widely. Even in monofloral honeys the bees can fly where they want and gather in other nectars."
Sempre que se abandona o granel, começa-se a subir na escala de valor, precisa-se de marca, de denominação de origem, de marketing, ... trabalhar para Mongo.
O problema é que os produtores estão concentrados em produzir que não trabalham o ecossistema da procura, a marca, o marketing, a relação, a interacção.
Trechos retirados de "Forget wine tasting, Italy is now a prime destination for honey-tasting courses"