Journal of Food: Microbiology, Safety & Hygiene
Open Access

Department of Food Improvement and Productivity, CSIR-Forestry Research, Institute of Ghana, Kumasi, Ghana, West Africa

Publications

• Research Article   
  Aspects of Honey Quality in Ghana: Evaluation of Artisanal and Retail Honey Samples within EU Quality Standards for Improved Markets.
  Author(s): 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 .. View More»
  DOI: 10.35248/2476-2059-22.7.175

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