Assessing Honey Quality in the Context of Global Regulatory Standards international rules and standards for honey quality assurance

Abstract

Natural bee honey is a complex biological product whose quality is evaluated through multiple analytical parameters. The article covers five key assessment areas: (1) botanical variety, determined via melissopalynological analysis of pollen grains, (2) Hydroxymethylfurfural (HMF) content, an indicator of freshness and heat exposure, with international standards capping it at 40 mg/kg, (3) sugar composition, measured through HPLC and gas chromatography, with minimum fructose-glucose thresholds and sucrose limits. (4) moisture content, assessed by refractometry and capped at 20 g/100g under EU norms; and (5) insoluble matter and contaminants, arising from processing and limited to 0.1 g/100g. The article highlights ongoing improvements in testing methodologies aimed at reducing analysis time and minimizing the use of hazardous reagents, underscoring the importance of standardized quality control in ensuring honey's safety, nutritional value, and commercial integrity across global markets.