All posts by : bararimena

Terracotta is one of the oldest human discoveries. The term refers primarily to pots made from earthenware clay, which are fired at lower temperatures compared to ceramics. The firing temperature is not high enough to vitrify the clay into true ceramics.

The type of clay used in terracotta can vary, and the pots are often shaped on a potter’s wheel or crafted by hand. After shaping, the terracotta is dried and then fired in a kiln. Terracotta pots have a fragile structure and are highly susceptible to breakage. They are porous and allow liquids to seep through. Honey, for instance, contains about 18% water, and if stored in terracotta pots, it will lose moisture, becoming excessively thick and challenging to consume. Furthermore, terracotta containers cannot provide a tight seal due to their fragility, which means they cannot adequately protect against moisture, air, and some insects.

Over time, terracotta may disintegrate, releasing sandy particles that could mix with the honey, making it undesirable to consume honey contaminated with sand.

Terracotta pots can be coated with a glass layer, but this does not significantly increase their hardness to the required level or fully seal the pores, and the glass coating may degrade rapidly. Often, the glass coating is used for decorative purposes only.

Given all these mentioned factors, it becomes apparent that terracotta pots are not suitable at all for preserving honey.

Wood has a rich history as one of the most renowned materials for food storage containers, dating back to ancient times. It has been used extensively to store various foods and beverages, including honey. Wooden barrels, in particular, were once the primary choice for transporting food from one place to another.

Many traditional wooden containers are crafted from hardwoods, which are less porous and more resistant to moisture absorption compared to softer woods. Common hardwoods like oak, beech, and cherry are celebrated for their durability and tight grain structure.

To make wooden containers suitable for storing food, they undergo specific treatments or are coated with protective materials such as beeswax, natural oils, or food-grade coatings. Proper maintenance is crucial for these containers, including regular cleaning and thorough drying after each use, as well as periodic reapplication of protective coatings. These coatings create a barrier that helps prevent moisture absorption and reduces the risk of interactions between the wood and the food.

However, it’s important to note that some manufacturers may not adhere to food safety standards, potentially coating wooden containers with chemicals like varnish.

Untreated or non-coated wooden containers have the potential to absorb moisture and interact with the food. Wood, being porous, can absorb liquids, causing swelling and making it more susceptible to bacterial and mold growth. The absorbed moisture can also transfer flavors and odors between the wood and the honey, potentially altering the taste and quality of the honey. Additionally, moisture absorption can lead to wood cracking, which accelerates bacterial, fungal, and mold proliferation, ultimately damaging the wood. Most untreated wood types have higher moisture content than honey, which can lead to honey fermentation and spoilage.

While properly treated wooden barrels may be suitable for large-scale honey storage, small-sized wooden containers are not recommended for preserving and storing honey. Honey is known for its strong ability to absorb liquids and odors, as well as its tendency to react with substances used to coat wooden containers. Even if coated with natural oils, wooden containers contain higher moisture levels than honey, causing the honey to absorb moisture, potentially leading to fermentation and spoilage. At the very least, it will affect the taste, color, and overall quality of the honey.

The use of metal containers for food preservation also dates back to ancient times. While they are often airtight and block light and air, most metals are prone to corrosion due to their reactions with elements in the surrounding environment. Corrosion can occur when metals interact with substances like moisture, oxygen, acids, or other corrosive agents. Since honey contains sugars, water, acids, and minerals, storing honey in such metal can cause it to react and combine with some of these elements, resulting in contamination and potential health risks. Consumers may distinctly notice this interaction through the unpleasant metallic taste in honey stored in such containers. For example, iron can combine with honey’s sugars, while zinc reacts with the honey’s acids to produce toxic substances.

Tests were conducted on honey preserved in iron or zinc containers, revealing that the honey contained 19.79% of these metals, while the typical percentage in natural honey is only 0.16%.

As for stainless steel 316, it contains 18% chromium and 10% nickel. It is an improved version of 304 stainless steel, with the addition of 2-3% molybdenum. This addition enhances its corrosion resistance, particularly against chlorides and acidic environments. Stainless steel 316 is often used in more aggressive food processing environments, such as those involving saltwater, acidic sauces, or high-temperature usage. SS316 primarily consists of 60-70% iron (Fe) and also contains small amounts of other elements, such as manganese, silicon, carbon, nitrogen, and traces of other metals like copper or tungsten.

While a passive oxide layer is present on the surface of SS316 due to the presence of chromium, providing some protection against corrosion and largely preventing interactions between the metal and honey, the reaction is still slow but not entirely prevented. Therefore, it is not recommended to store honey in small containers made of this material for extended periods of time

We observed an unpleasant metallic taste in honey after storing it for a relatively short period in a small 1 kg container made of SS316.

Plastic was first discovered in 1855 by Alexander Parkes. The plastic containers we know today date back to the mid-20th century. Plastic, derived from petroleum, is used in various products such as packaging, clothing fibers, construction materials, medical tools, and more. Its annual production has more than doubled over the past twenty years, reaching 460 million tons, and it may triple by 2060 if no action is taken.

The concerning aspect is that two-thirds of this production ends up as waste after single or multiple uses, with less than 10% of plastic waste being recycled. Large quantities of plastic waste end up in the oceans, ice caps, mountains, and are even found in the blood, breast milk, and placenta of living organisms.

To address this environmental threat, the United Nations Environment Program established an “International Governmental Negotiating Committee” in 2022 in Nairobi to develop a legally binding treaty by 2024. France was the first country to ban single-use plates and cups in restaurants, and in January 2023, the UK’s Ministry of Environment and Agriculture announced that England would ban single-use plastic cutlery, dishes, food containers, trays, and certain types of polystyrene containers starting from October 2023. Penalties will be imposed on companies that violate the ban.

Therefore, there is no need to extensively explain the hazards of plastic to consumers. However, let’s take a quick look at the matter:

Numerous studies have warned against storing food in plastic containers and highlighted the potential dangers of doing so. Plastic containers rely on various petrochemical compounds, including harmful synthetic estrogens. They have been associated with disrupting hormonal systems in both males and females, causing birth defects in newborns, early puberty in girls, increasing the risk of estrogen-dependent cancers such as breast cancer, and affecting male fertility.

Despite these risks, several types of plastic are classified as food-grade:

1. Polyethylene terephthalate (PETE): Commonly used in water bottles, intended for single-use only.

2. High-density polyethylene (HDPE): Usually used for milk and juice containers and in the production of large barrels for honey storage.

3. Low-density polyethylene (LDPE): Typically used for storing condiments like ketchup and mayonnaise.

4. Polypropylene (PP): Known for its durability and used for making ready-to-eat food containers that are microwave-safe.

5. Polycarbonates: Less common due to potential chemical leaking.

While these plastics have different compositions, they share factors that can affect the food they store:

1. They are made from non-natural petrochemical materials.

2. They are highly sensitive to heat, leading to chemical changes that may contaminate the food.

3. Plastics are prone to degradation and are chemically reactive to their environment.

These factors, along with the potential release of harmful compounds like Bisphenol A (BPA) from plastics, make plastic unsuitable for honey preservation. BPA, widely used in plastic and epoxy resins, has been studied for its potential impact on human health, specifically as an endocrine disruptor.

For large-scale honey storage and transportation, plastic barrels made of high-density polyethylene (HDPE) are the standard choice. These barrels are designed to be non-reactive with honey, forming a protective barrier against external contaminants. They undergo thorough sanitation processes to ensure that no foreign substances can trigger interactions between honey and plastic.

While the interaction between honey and plastic is minimal during large-scale storage, it remains crucial to adhere to quality standards and proper storage practices to preserve the honey’s safety and quality. Temperature control is particularly important, as plastic is highly sensitive to high temperatures, which can potentially accelerate chemical reactions with food, including honey. However, it is not recommended to store honey in small containers made of HDPE for extended periods of time. We have observed changes in taste, color, and texture in honey after storing it for a relatively short period in a small 1 kg container made of this material.

Ancient civilizations were familiar with storing both dry foods and liquids in stone containers. While stone vessels were not as common as other materials, they were often carved from solid stone and proved to be effective in protecting the insides from pests and moisture.

Ancient Egyptians, renowned for their mastery of stonework, crafted stone containers from materials such as marble, basalt, and limestone. These jars and stone vessels were used to store precious oils, perfumes, and other liquids in tombs and temples.

Stone containers were evaluated for their durability, as they were not easily broken and exhibited relative resistance to temperature changes and chemical reactions with the stored liquids. However, the process of carving and shaping stone containers made them costlier and less common than other materials. Therefore, they were not often dedicated to daily use.

With advancements in sculpting techniques, some cultures still use stone tools in their kitchens to this day, although not primarily as containers for food preservation but rather as cooking utensils.

Solid stone containers provide light insulation, resist breakage, can be tightly sealed, have low liquid absorption, and some types may not react with honey. They also insulate heat well, making them suitable for small-scale honey storage. However, larger stone containers are impractical due to their weight and difficulty in transportation and cleaning.

Small stone containers used for selling honey may face a challenge similar to their counterparts, as they obstruct the view of the content inside. From a commercial and consumer protection standpoint, a visual evaluation of the product by consumers is necessary.

In ceramic pots specifically, the oldest honey known to humans was discovered in Georgia and Egypt.

“Ceramic” is a broad term that includes all objects made from clay and fired at high temperatures to achieve hardness. It can be made from various types of clay, such as earthenware, porcelain (kaolin clay), stoneware, and others.

Numerous scientific studies have indicated that ceramics, in general, do not react with food and provide good heat insulation.

Earthenware, when clay is exposed to higher temperatures and for longer periods, it transforms into ceramics. During firing, clay particles vitrify and fuse together, forming a solid and compact structure. However, earthenware clay has a lower tolerance for high temperatures and longer firing times compared to stoneware and porcelain. While it is sufficiently sturdy, it is less durable than the latter two.

Porcelain, mainly consists of kaolin, a type of white clay known for its high plasticity and low impurity. Porcelain is fired at extremely high temperatures, resulting in a dense and glassy structure that gives it its characteristic transparency and high durability. It appears smooth, white, and delicate, and it can become translucent when thin, allowing light to pass through. Due to its high glazing level, it is less porous, making it exceptionally resistant to absorption.

Stoneware, has an earthy and rustic appearance and is formed from stoneware clay, a mix of clay with additional minerals like quartz and feldspar, and a higher percentage of kaolin compared to other clays (except for porcelain). Stoneware’s high kaolin content provides it with unique strength, durability, and the ability to withstand high temperatures, as it is fired at temperatures comparable to porcelain, making it less porous and more robust than earthenware. It is denser and less transparent than porcelain, thus not easily absorbing liquids. Due to its durability and suitability for daily usage, it is commonly used in tile manufacturing, tableware, cooking utensils, and decorative objects, among other utilitarian ceramic products.

Some ceramic vessels are coated with a glass-like substance, a mixture of clay, minerals such as aluminum and silica, and other elements. During high-temperature firing, this coating undergoes chemical reactions to form the glassy glaze. Some types of glazes are deemed safe for food safety standards, but unfortunately, some manufacturers do not adhere to these standards, resulting in ceramic containers coated with glazes containing harmful substances that can leach into food or beverages, especially heavy metals like lead, cadmium, or other heavy metals.

When it comes to preserving honey, ceramic pots are often regarded as one of the best choices. They do not react with honey, provide good heat insulation, can be tightly sealed, and protect from light as well. However, one downside of these containers is that they are entirely opaque, which means that the texture and color of the honey inside cannot be observed, making it difficult for the consumer to visually assess the honey, which is believed to be a right for every customer. This could also have an impact on the commercial side of the product.

Glass is also one of the oldest food containers known to humanity, with the first glass container discovered around 1500 BCE, and ancient Egyptians were among the first to discover this type of material. The ancient city of Amarna in Egypt, dating back to the 14th century BCE, is notable for containing some of the earliest examples of glass vessels. Colored glass containers was found 500 years later after the discovery of transparent ones.

Glass is a non-crystalline solid material primarily made from silica (sand) with other substances. It is formed by heating raw materials until they melt and then cooling them to solidify. Glass can be transparent or opaque depending on its composition.

Dark glass jars outperform all other types of containers, including porcelain, when it comes to preserving food and honey

However, they are less durable than stoneware and relatively less durable than porcelain regarding resistance to impact from falling. As for thermal shock resistance, glass outperforms porcelain.

Transparent glass possesses the same properties as opaque glass except for light blocking.

In general, glass has excellent heat retention capabilities. While porcelain also has suitable heat retention capabilities, it may not retain heat as effectively as glass. Porcelain, in general, has lower thermal conductivity than glass, meaning it takes a longer time to absorb and distribute heat. However, porcelain still has a certain level of thermal insulation, allowing it to retain heat to a certain extent.

Glass is non-porous and non-reactive, meaning it does not interact with or alter the taste, flavor, or odor of food. It is a neutral material for food storage and does not release any harmful substances, making it superior to all types of containers. Additionally, most glass food containers come with an airtight lid that allows for air release, preserving the food for a longer period and protecting it from oxidation. An important additional advantage of glass containers is that they are generally affordable and accessible to all consumers.

However, the issue of transparent glass remains a concern as its transparency allows light to pass through, accelerating the oxidation of food. This is a negative aspect, but it also serves as an essential aesthetic and commercial feature and is related to consumer protection.

Therefore, at BARARI, we recommend that each glass jar of honey be placed inside an eco-friendly cardboard box, leaving one sample outside the box for visual evaluation by the consumer. After all, “the eye eats before the mouth”

At BARARI, we have innovated glass containers that provide maximum insulation. They consist of two layers of glass with a semi-vacuum space in between. They also have a tightly sealed lid and a sturdy glass base to resist breakage in case of falls and to insulate honey from cold surfaces that may accelerate the crystallization process in honey.

We invite you to experience THE JOY OF NATURE through our products