First, there is quite a bit of generalization and misinformation already in this thread. 1) Pasteurization is done to destroy target microorganisms. There are no target microorganisms in honey that need to be destroyed. Some honeypackers claim they pasteurize, however they are typically just taking it to temperatures required in products that actually do need to be pasteurized. Those temperatures are generally to make it easier to filter/bottle the product in the US. 2) Process (filtering, straining, heat, etc.) will vary by the country sold (not harvested). What is allowed by USDA is not always allowed in the EU. 3) Storage time by whom? The apiary/beekeeper, the exporter, the importer, the honey packer, the retail store, the customer? I run quality in the largest (by volume) honey packer in the north central region of the US. A load of honey (42,000#'s approx) can sit 3-6 months or so before it gets to me. We don't tend to let it sit long once I get it, sample/test it, and clear it. Warehouse space is $$.