BOTANICAL DESCRIPTION OF THE ACACIA
The plant that gives rise to the famous type of honey is a species of acacia robinia pseudoacacia improperly called by the term acacia (in Tuscan dialect is also called "cascia"). In the category of acacia fall many subspecies. One of the most famous is definitely the mimosa (Acacia dealbata).
The flowers appear in clusters of white and give off a characteristic smell sweet and long nauseating.
On the branches, especially the younger ones are the thorns.
PRODUCING ACACIA HONEY
Acacia honey is produced in Tuscany generally in May. Depending on latitude and altitude where there are shrubs acacia plant can bloom from late April until the first days of June (in the mountains).
Bees are attracted by the strong smell of flowers and more from the nectar provided.
Unfortunately, the spring months are subject to rain or late frosts that can ruin the crop. For this reason it is always a good idea to always have a little 'of stocks from previous years.
The years 2012 and 2013 were characterized by a very low production of acacia honey
While collecting nectar from acacia bees are more concerned with the foraging and leave out for some time activities as usual hive brood rearing.
Swarming is seriously compromising the harvest of honey and in these cases the difference is really the beekeeper.
The Italian regions that count most production acacia are: Tuscany, Piedmont, Lombardy, Veneto, Friuli and Lazio.
ACACIA HONEY FEATURESAcacia honey is more fluid and has a light color from shades of pale yellow to white transparent. The flavor is delicate and very intense taste. It is typically used as a sweetener since it does not alter the flavor.
The pure acacia honey is white and resembles "viscous water." No it smells and tastes special and leaves the palate a vanilla aftertaste ..
This honey `one of the most sought after honeys for the tendency to remain liquid for a long time and for its delicate taste.
Acacia honey is poor in minerals and pollen.