Abstract
Guinea-Bissau, located on the west coast of Africa, is a country with low human development, where beekeeping and its products can contribute to enrich the nutritional status of population and reduce poverty. The goal of this study was to support the development of beekeeping activities through the quality assessment of local bee products, such as honey, building conditions for commercialization at international markets. This is the first study in Guinean bee products. The botanical origin and chemical composition of honeys produced under traditional and modern beekeeping technologies was evaluated. A clear separation between the two modes of production was found considering the honey quality parameters. Guinean honeys fits the majority of the international standards, allowing its classification as nectar honeys. HMF seems the major handicap, indicating a need to improve processing and storage.
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