The Honey and Pollination Center is committed to researching and understanding the nuances of the varietal honeys of the United States.

Several years ago we staged a preliminary study developing a honey tasting panel and utilizing University resources in the areas of gas chromatography, nuclear magnetic resonance, HPLC, and pollen analysis. We focused on three well-known varietal honeys: Orange Blossom, Clover (white and sweet) and cultivated Buckwheat.

With the onslaught of the pandemic and with it the closing of traditional forms of education, the Honey and Pollination Center found itself trying to understand how best to move forward. Over the course of the year, we have run 3 on-line programs. Each one quite different from the one before. A mead sensory course, a honey sensory training and a program on honey adulteration. With each program we learned more and more about the issues of working online. With our new mead course, Getting Creative, we are putting together some creative concepts that we developed over the past 14 months.

Smoke fills the air. What we here in Davis and Sacramento breathe is considered unhealthy. As fires rage through Northern California and much of the West stripping our land of trees and homes, many have been thinking about the animals some of whom escape danger and others who cannot. Some of you may have thought about the beekeepers and what happens to the honey bees that are sprinkled throughout the countryside collecting nectar and producing wildflower honey.

The Sensory Evaluation of Honey Course, held annually at UC Davis has grown into a three-day event that covers everything in the world of honey. This year’s program will take place November 7-9, 2019 in the Sensory Theater at the Robert Mondavi Institute.

When I think about Sensory Evaluation of Honey coming up November 7-9th, I ponder exactly what I’d like each attendee to take home. As many of you know, I have been involved with honey and honey production for well over 40 years. It’s a long time. And, as many of you know, I have literally hundreds of honeys in my office and have tasted those and so many more.