My Dad was a commercial apiarist and I have kept bees myself as a
sideline hobby.
I do not know where your info about honey being crystallized "within
hours" after packing came from, But I know this is not true for most
honey.
That was on off-hand remark, and most decidedly out from left field.
However...
The ambient temperature (80 to 120 summer) in Yuma AZ allowed me to
de-cap, extract and bottle my honey without heating it. My 6-frame
extractor machine would hold about 20 gallons of fluid honey and I
did not bottle that often waiting for the 'foreign material' to
settle out. Maybe weeks would go by before that task was done. I had
jars of my honey that were years old and still 'fluid'.
Understood - but my remark about ours was meant for honey that was
sitting AT ROOM TEMPERATURE - ie, INDOORS. Most people do not keep their
indoor temp at much above 70 degrees, much less 80+...
I do not understand the chemical process that crystallizes honey but
do know it is caused from evaporation of the water content allowing
the multiple sugars and enzymes to change to a solid state. The
clearest, least viscous, most expensive honey I produced was from
citrus tree nectars. These would not crystallize for over a year in
jars at home being used almost daily. Commercial honey still in the
comb is not heated either because the comb would melt. I have also
seen very old capped comb honey crystallized.
There are two types of honet that I know of that do not crystallize at
all - Tupelo, and - something that starts with an 'S' - Sage, maybe?
Organic honey, to me is a conundrum and is probably a false
statement.
I'm assuming you are talking about the one from YS Organics - and you
may or may not be right, but all I know is, they have the best tasting
honey I've ever had - and hey, even if only a certain percentage of the
pollen the bees use is from certified organic plants/fields, thats
better than none...
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