Spring is a busy time for beekeepers. When the blossoms come out, their little workers are busy pollinating trees and making honey.

But while that local honey is sweet and tasty, some emerging research is showing that it may have some health and nutritional benefits, as well. And local honey producers who have been in the business for years are saying they're not surprised one bit.

In January 2008, researchers, doctors and honey producers from around the world attended a symposium in Sacramento, Calif. and presented studies involving nature's sweetener. Presenters pointed out that raw, unprocessed honey is associated with a number of health benefits not found with sugar or other similar foods.

Raw honey has been shown to help improve the immune system. It helps with high blood pressure and weight control.

It is filled with antioxidants and has been used as an antiseptic for many years.

It's also healthier for you than sugar, as a serving size of honey only contains 64 calories, 17 grams of carbohydrates and no sodium or fat.

When honey is processed, it is pasteurized and strained. Sometimes, corn syrup or other sweeteners are added. But raw honey, which producers say has become increasingly popular in recent years, is unprocessed. While there may be some straining or slight heating, local raw honey is almost straight from the honeycomb.

According to the latest national agricultural statistics, there were 50,000 honey-producing colonies during 2008 in New York state. Those colonies yielded about 70 pounds of honey each, according to the USDA.

Mary Downes was one of the producers who contributed those numbers. Morse Mill Honey in Moravia, which she helps run, has produced honey locally for about 30 years.

Downes said she is not surprised by some of the health information that has been circulating about raw honey. She said she has seen and talked to many customers who purchase it specifically for health reasons. It has just taken a little longer for those in health and nutrition to catch up, she said.

Sometimes it takes them a while, Downes said.

Regional honey producer Duane Waid said he has noticed a rise in interest over raw honey in recent years. Waid, who sells raw honey and other products at local farmers markets, said people are constantly asking him whether his local honey is processed.

Waid said he heats his just enough to liquefy it, but not enough to change the nutritional value. Many people, he said, prefer the honey to be so raw, it is crystallized.

Waid said he also had a feeling in his early days of beekeeping that there was something more than a sweet flavor in his honey.

“I guess I was convinced early that it had a lot of nutritional value,” he said.

It doesn't hurt that the product is so tasty. Downes said she likes honey on just about everything.

“I bake with it, I cook with it,” Downes said. “I don't use sugar unless I am going someplace where I need it.”

Staff writer Christopher Caskey can be reached at 253-5311 ext. 282 or christopher.caskey@lee.net.