More Bees Are Choosing Sweets
Over Pollen, This Time in Europe
It seems that everyone and their nannies have a theory about bees these days. And while there’s concern about the steady decline of colonies throughout the world, and what it may represent to us, there’s also an alarming trend for making them poster bugs for the apocalypse.
To viruses, cellphone towers and autism, all possibly connected factors to such decline, according to self-appointed experts, add now the bees’ recently-acquired taste for leftovers from the production of sweets and syrups. It’d happened in Brooklyn, and now it’s happening in Alsace.
Then as now, they followed a predictable, if damaging, pattern: instead of heading to flower fields and fruit trees to pollinate them, a function they’ve been fulfilling for ages and that’s vital to our own subsistence on this planet, they’ve been taking detours to local artificial-making sweet factories.
Two years ago, bees cultivated in Brooklyn, New York, by independent apiaries, began producing a red, overly sweet, metallic-tasting type of honey that puzzled producers and consumers. As it turned out, they were raiding the dejects area of a local Maraschino cherries plant, instead of going for the green areas elsewhere in the borough.
In France, their blue and green colored honey was just traced back to a biogas plant processing waste from a M&M chocolate factory in the Alsace region. Even though the honey produced is not toxic, it’s not particularly pleasant tasting nor has any value in the market either.
The solution adopted in Europe mirrored the one taken in 2010 by Brooklyn producers and their neighboring food factories: to make sure that all waste is secured and well insulated from the bees’ now corrupted tasting buds. It also took some effort to ‘reeducate’ them to get back to the natural stuff.
But, naturally, not before some apprehension from those who track bees, for their environmental role and benefits, and hyper-ventilation from those who simply like to see signs of damnation of our species Continue reading