Zeitschrift für Lebensmittel : Mikrobiologie, Sicherheit und Hygiene
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Abstrakt

Aspekte der Honigqualität in Ghana: Bewertung von handwerklich hergestellten und im Einzelhandel hergestellten Honigproben im Rahmen der EU-Qualitätsstandards für verbesserte Märkte.

Courage Besah-Adanu

Honey quality is influenced by a swarm of factors: Production, climate, maturity, processing and storage, the environment and nectar sources. Honey adulteration is global, with significant economic, nutritional and organoleptic consequences. Detecting good or bad honey based on physical and sensorial analysis before purchase is difficult. While sensorial properties are perhaps most important for consumers, chemical qualities are necessary factors for accessing premium markets. 21 honeys samples (16 from artisans and 5 from local processors) were analyzed within EU standards: Water, 5-Hydroxymethylfurfural (5-HMF), pH, diastase activity, acidity and electrical conductivity. However, adulteration was suspected in retail samples designated IH as well as the rejected sample. The result suggests artisanal honeys could be safer compared to retail samples. In conclusion, there is a need for a holistic structuring of the honey subsector along the value chain in order to harness its full potential in Ghana.