The term "100% ORGANIC HONEY" is very specific and implies a rigorous set of standards and conditions that must be adhered to by both the producer (Beekeeper) and the packager. All aspects of the honey production including, source of the nectar, forage area of the bees, management of the bees, extracting process, transportation, 'lot' management, processing temperature, integrity (no mixing with non-organic honey), screening and packaging materials are taken into account in the certification process. 

LIQUID HONEY has been heated to melt the honey crystal, and filtered to remove foreign material and any solid crystals. At this point it wants to go back to the crystalline state. However, the filtering removes the nuclei (centers) around which crystals are likely to start. Although producers are careful not to damage the honey, heating can create a sharper taste, and inadvertently kills the yeast and enzymes.  

CREAMED HONEY is made in the same way as liquid honey, (heated to melting point and filtered) but then it is purposely re-crystallized by adding some previously creamed honey to the batch. Crystals grow and propagate on these nuclei to form a "firm" product. Hardness depends on floral sources, moisture levels and storage temperature.

NATURAL (Non-Processed) honey has not been subjected to the heat of processing, only warmed enough to flow.  At this point only premium honey is selected - honey that is pure, smooth and creamy, with the consistency of soft margarine. It contains live yeast and enzymes because it has not been processed and pollen because it has not been filtered.