Honey from Gran Canaria

The location of this volcanic island in the Atlantic Ocean gives rise to a diverse range of micro-climates, in turn favouring a unique flora comprising a wide variety of endemic plants (over 500 unique species to the Canaries and 500 in all the Macaronesia region), hence making the honey produced in Gran Canaria wholly unique

around the world.

The honey in Gran Canaria is produced by the Black Canary Bee, a local bee species that has adapted to our climate and which is characterised by its extraordinary production and docile nature. The physical, chemical and organoleptic characteristics of the honey are determined by the type of nectar the bees collect, and are distinguished by two different honey types: · Monofloral: the predominance of nectar from a single floral species lends the honey some highly defined sensory characteristics, as is the case of honey made from tajinaste, tedera, pitara, barrilla and orange. · Multifloral: These types of honey come from the nectar of several different plant species and in variable proportions.

In Gran Canaria nearly 11,000 beehives exist, worked by just over 300 beekeepers. Production is closely linked to the climate and differs year on year due to prevailing amounts of rainfall. Annual production on the island totals some 90,000 kilos, yet it represents barely 30% of honey consumed, as local production is on occasions overshadowed by large volumes of imported honey. To this end, the Cabildo de Gran Canaria has stepped in to guarantee local production and its quality, with the Gran Canaria Guarantee of Quality Brand. This brand puts the accent on good practices in the handling of the beehive and the obtaining of honey, as well as the traceability of the product. All this leads to a product of maximum quality and purity. The honey under the protection of the Gran Canaria Quality Brand are subject to a “batch by batch” laboratory control in which they determine the physical, chemical and organoleptic quality and the honey’s floral origins.

Characteristics of Gran Canaria Honey: types of honey

The variety and richness of vascular flora provide the most extraordinary multifloral honey, which on many occasions has a single dominant plant or flower present. Those honeys with touches of tajinaste or tedera plants are highly regarded. Our local honey has traditionally been classified in terms of the altitude at which the beehives are located: Coastal honey: In areas up to 600 metres above sea level, a standout honey comes from the barrilla plant (Mesembryamthemum crystalinum), as it has a striking ivory white colouring and a kind of toffee taste to it with a caustic touch. Other types of honey made at this altitude have orange and avocado touches. On occasions these honeys might also have a presence of pitera plant (Agave americana), providing it with a bitter taste highly sought after by some consumers. Hillside honey: Between 600 metres and 1,000 metres altitude is possibly where we find the most varieties of honey, the highlights being those made with tajinaste, tedera, cardo and relinchón. In the case of the tedera plant (Bituminaria bituminosa) the honey has a distinct coconut flavour to it. Summit honey: Above 1,000 metres altitude the most frequently found honeys are multifloral, with a predominance of retama, eucalyptus and chestnut. These honeys are characterized by their pleasant aroma and damp, woody flavour.

The Official Honey Competition of Gran Canaria

The Official Honey Competition of Gran Canaria is held once every year, and comprises two categories: professional (the beekeeper is required to have a honey packaging room on the health register) and amateur (beekeepers who don’t sell their produce directly). In both cases, the honeys are coded, in order to hide their origin, until the end of the competition. The judging features three phases: 1. Physiochemical analysis: any honey that doesn’t meet quality parametres laid out in the competition rules are disqualified. 2. Sampling Jury: honey samples with any impurities and/or abnormal flavours or odours are also ruled out. 3. Sensorial Analysis: the panel of judges from the Cabildo de Gran Canaria assesses the smell, the aroma (a blend of the smell and the flavour), and the taste of the honey.

The SWEETEST HONEY obtains the GOLD MEDAL

Check out the winners of the Official Honey Competition of Gran Canaria at:

www.grancanaria.com/turismo/es/gastronomia/catas-insulares/

Fishing industry

The fishing industry of Gran Canaria is known mainly for its craftsmanship, as small boats with 2 to 8 crew members fish daily, just off the coast, at depths between 20 and 800m. The fishing days are short, so high quality, fresh fish is brought in every day. Even the largest vessels, for fishing tuna, tend to unload their catches daily.

Traditional fishermen on Gran Canaria catch around 150 species and practically all are edible so everything is sent to the market. There are variety of groups, from those that live closer to the bottom, such as moray eels, groupers, red mullets, salemas, bream, samas and hake, to those closer to the surface, such as sardines, mackerel, and tuna, among others.