Abstract
Assessment of Honeybee production practices and quality assessment were undertaken in Guji district of Ethiopia. Honey samples were collected from farmers’ hives and local honey market for chemical analysis to determine its quality. Physicochemical analysis of honey was carried out at Haramaya University Animal Nutrition and Food Science technology. All physicochemical parameters analyzed lie within limits of local and international standard. Honey laboratory analysis was subjected to one way ANOVA of SAS. Above all, improving the low level of technological input and honey quality defects, address the skill gap on postharvest handling of hive products, processing and packaging need a practical training to local beekeepers. Moreover, facilitating supply of quality apicultural equipment is crucial and further consistent practical training on bee and bee products management for community is recommended.
Highlights
Honey is a natural substance produced by bees and nutritious food of economic importance worldwide
It is a sweet viscous liquid that is composed of sugars, amino acids, proline, minerals, aromatic substances, pigment waxes and grains [1,2] and contains large amount of glucose but low in sucrose (
A half (1/2) kg of honey samples were collected from two types of hives for laboratory analysis
Summary
Honey is a natural substance produced by bees and nutritious food of economic importance worldwide. Honey is digestible and a more palatable which supplies substantial energy with 75 to 85% fructose and glucose. The physicochemical composition, flavour and colour of honey vary due to climate, soil, flora, bee species and production methods. Storage conditions may influence final composition, with the proportion of disaccharides increasing overtime [6]. Careless handling of honey can reduce quality like, high temperature, length of storage and moisture content which lead to fermentation, high levels of Hydroxy-methylfurfural (HMF), loss of enzymatic microbial growth [7]. This study was designed to collect information on production system, productivity, bee flora and post managements of honey and determine its quality
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