Archive
Honey Quality
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How is honey adulteration detected?
By a layered programme, not by one test. Isotope analysis misses C3 syrups, marker chromatography only finds listed markers, and profiling depends…
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Honey Authenticity: Adulteration, Testing Methods and What a Certificate Proves
Honey is one of the most frequently adulterated foods in the EU import stream. This guide explains the two things that get…
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What is honeydew honey?
Honey made from plant sap secretions collected by insects rather than from nectar. Its high electrical conductivity is the standard analytical separator.
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How do you verify honey authenticity?
You verify it with a coherent file of several tests, not with one certificate, because no single method covers every kind of…
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Ukrainian Honey: Varieties, Quality Parameters and the Export Route
A buyer’s guide to Ukrainian honey. The four commercial monoflorals and how they differ, the composition criteria in Directive 2001/110/EC and what…
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Melissopalynology
Melissopalynology is the microscopic examination of pollen grains in honey to determine and verify its botanical and geographical origin, supporting monofloral claims…
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Monofloral Honey
Monofloral honey is honey derived wholly or predominantly from a single plant species, identifiable by its characteristic colour, aroma, flavour and pollen…
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Multifloral Honey
Multifloral honey is honey produced from the nectar of multiple plant species blooming in the same area and season, traded in bulk…
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Pfund Scale
The Pfund scale is a colour grading system for honey that assigns a numerical value in millimetres corresponding to shades from water-white…
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Proline
Proline is the dominant free amino acid in honey, added by bees during nectar ripening, and its concentration serves as an indicator…