Crystallization is the natural process by which glucose in honey precipitates into crystals, turning liquid honey solid or semi-solid, and is a normal physical change rather than a quality defect.
In trade practice
The rate of crystallization depends mainly on the glucose-to-fructose ratio, water content, storage temperature and the presence of seed crystals. Rapeseed honey may crystallise within weeks of extraction, while acacia honey can remain liquid for an extended period due to its high fructose content. Buyers sourcing honey for liquid retail formats must specify storage conditions and maximum acceptable crystal content at point of delivery. Suppliers should communicate expected crystallization behaviour for each variety to avoid disputes on arrival.
In a specification
Where liquid state is required, specifications state maximum permissible crystal content at delivery and the storage temperature range the supplier must maintain throughout the supply chain.