Search Results (16)

Honey has a long cultural tradition in Italy, valued for its sensory properties and health benefits. However, in recent years, the beekeeping sector has faced various challenges due to climate change, biodiversity loss, and economic pressures. Therefore, growing consumer awareness of sustainability, traceability, and ethical aspects is influencing food choices and putting niche-market products, such as honey, in the spotlight. This research analysed data from an online survey of Italian consumers to examine their attitudes toward honey. The analysis focused on the primary drivers of consumer behaviour, the state of sustainability efforts, and the importance of certifications and traceability in influencing preferences. The results showed that, beyond taste and health considerations, Italian consumers expressed a strong sensitivity and awareness of the beekeeping sector’s needs and their high engagement in ethical issues, food quality, safety and certification standards, and environmental protection. These findings provide useful insights for producers and policymakers to promote sustainable beekeeping and enhance consumer trust by implementing targeted communication strategies and certification schemes. Full article

Honey is a natural bee product with confirmed health-promoting properties, the quality and authenticity of which are of key importance from a consumer’s perspective. However, the demand for honey is affected by the problem of its adulteration. Moreover, despite its numerous taste and health benefits, honey may be an undesirable product for some groups of consumers, such as people with allergies or vegans. This work aimed to develop a sensitive molecular test enabling the unambiguous detection of honey adulteration and the identification of its trace amounts in food products. The test was based on the analysis of a fragment of the cytochrome c oxidase gene subunit I using real-time PCR with SYBR^®Green dye and melting curve analysis. The key parameter of the analysis was the melting temperature, which in the case of natural honey was within a narrow range of 74.34–75.38 °C (for its dilutions, 71.10–77.00 °C). The developed method demonstrated high repeatability and sensitivity, enabling the detection of honey presence even at a level of 0.1%. To products labelled as vegan, Tm analysis effectively distinguished samples containing trace amounts of honey from those that were truly vegan. The procedure used is simple, highly repeatable, and effective even in the case of processed products. The developed method can be successfully used to control the quality and authenticity of honey, meeting the requirements of V-Label certification. Full article

This study reviews the development of the U.S. maple syrup industry, assesses its strengths, weaknesses, opportunities, and threats (SWOT), and derives recommendations for the industry to attain a more sustainable development. While the industry faces the challenges of increasing yield and production volatility, a downward trend in producer prices since 2008, increasing competition from imports, and impacts of trade policies, etc., it needs innovative strategies to turn its weaknesses and threats into strengths and opportunities. Major recommendations, based on a comprehensive review of the industry’s development and trends and a SWOT analysis, include establishing a national or regional producer governance organization, similar to the Quebec Maple Syrup Producers (QMSP) or the American Honey Producers Association, to advocate for maple syrup producers on issues like trade policies, quality standards and certification, environmental regulations, and to enhance maple syrup producers’ market power, increasing the investment and adoption of climate-resilient technologies, developing more value-added maple syrup products according to consumer preferences and demand, and strengthening the marketing and promotion efforts of industrial organizations, government agents and private enterprises through collaboration for the goal of increasing the demand for U.S. maple syrup in the domestic and foreign markets. Full article

In this work, a novel analytical methodology for the extraction and determination of polycyclic aromatic hydrocarbon derivatives, nitrated (NPAH) and oxygenated (OPAH), in bee honey samples was developed. The extraction approach resulted in being straightforward, sustainable, and low-cost. It was based on a salting-out assisted liquid-liquid extraction followed by liquid chromatography-tandem mass spectrometry determination (SALLE-UHPLC-(+)APCI-MS/MS). The following figures of merit were obtained, linearity between 0.8 and 500 ng g⁻¹ for NPAH and between 0.1 and 750 ng g⁻¹ for OPAH compounds, coefficients of determination (r2) from 0.97 to 0.99. Limits of detection (LOD) were from 0.26 to 7.42 ng g⁻¹ for NPAH compounds and from 0.04 to 9.77 ng g⁻¹ for OPAH compounds. Recoveries ranged from 90.6% to 100.1%, and relative standard deviations (RSD) were lower than 8.9%. The green assessment of the method was calculated. Thus, the Green Certificate allowed a classification of 87 points. This methodology was reliable and suitable for application in honey samples. The results demonstrated that the levels of nitro- and oxy-PAHs were higher than those reported for unsubstituted PAHs. In this sense, the production chain sometimes transforms foods as direct carriers of contaminants to consumers, representing a concern and demonstrating the need for routine control. Full article

Honey adulteration is a common practice that affects food quality and sale prices, and certifying the origin of the honey using non-destructive methods is critical. Guindo Santo and Quillay are fundamental for the honey production of Biobío and the Ñuble region in Chile. Furthermore, Guindo Santo only exists in this area of the world. Therefore, certifying honey of this species is crucial for beekeeper communities—mostly natives—to give them advantages and competitiveness in the global market. To solve this necessity, we present a system for detecting adulterated endemic honey that combines different artificial intelligence networks with a confocal optical microscope and a tunable optical filter for hyperspectral data acquisition. Honey samples artificially adulterated with syrups at concentrations undetectable to the naked eye were used for validating different artificial intelligence models. Comparing Linear discriminant analysis (LDA), Support vector machine (SVM), and Neural Network (NN), we reach the best average accuracy value with SVM of 93% for all classes in both kinds of honey. We hope these results will be the starting point of a method for honey certification in Chile in an automated way and with high precision. Full article

The concept of food safety is still underexplored among consumers, especially in relationship with the perception of food technology. Through an online survey (n = 489), this study explored: I, how perceived safety is related to products obtained with different technological treatments and described with different commercial information; II, the role of food technology neophobia (FTN) in consumers’ safety perception of animal food products. The technological transformation and commercial information significantly affected the perceived safety in all product categories. Milk and eggs were associated with a high number of perceived hazards (with similar patterns), while honey to the lowest. The certification ‘organic’ positively affected the safety perception of eggs and honey. With the increase of the distance in product origin (local/regional vs. Extra-European) the perceived safety consistently decreased. FTN affected the perceived safety of milk and eggs, depending on the degree of familiarity with the technologies of production. Highly FT neophobic people are perceived as less safe than low FT neophobic people with few familiar products with a higher technological degree of transformation. Results expand the knowledge in people’s attitude towards animal products, particularly considering the technology perception. The outputs may interest policy-makers and food companies, in rethinking the communication strategy concerning food safety. Full article

Honeybee pollination plays a significant role in sustaining the balance and biodiversity of sustainable rural development, agricultural production, and environments. However, little research has been carried out on the agricultural and economic benefits of pollination, especially for small farmers. This study investigated the adoption of honeybee pollination and its impact on farmers’ economic value using primary data from 186 kiwifruit farmers in three major producing districts, such as Pujiang, Cangxi, and Dujiangyan, in the Sichuan province of China. This study was conducted in two different steps: first, we used a bivariate probit model to estimate factors influencing honeybee pollination and artificial pollination adoption; second, we further used the Dynamic Research Assessment Management (DREAM) approach to analyze the influence of the adopted honeybee pollination economic impact. The results showed that: (1) growers with higher social capital, proxied by political affiliation, are more aware of quality-oriented products, and older growers tend to choose less labor-intensive pollination technology; (2) with the increase in labor costs, more kiwifruit growers would choose honeybee pollination, and more educated growers, measured by the number of training certificates, are more likely to adopt honeybee pollination; (3) the lack of awareness and access to commercial pollinating swarms hinders the adoption of honeybee pollination; (4) in addition to the economic benefit to producers, honey pollination also brings an even larger consumer surplus. This study suggests some policy recommendations for promoting bee pollination in China: raising farmers’ awareness and understanding of bee pollination through training, promoting supply and demand in the pollination market, and optimizing the external environment through product standardization and certification. Full article

Green honey is exclusively available on the island of Banggi in Sabah, and its uniqueness sees the commodity being sold at a high market price. Therefore, green honey is prone to adulteration by unscrupulous individuals, possibly compromising the health of those consuming this food commodity for its curative properties. Moreover, an established standard for reducing sugar in green honey is unavailable. Ipso facto, the study aimed to profile green honey’s physical and chemical properties, such as its pH, moisture content, free acidity, ash content, electroconductivity, hydroxymethylfurfural (HMF), total phenolic content, total flavonoid content, DPPH, colour, total sugar content, total protein content, and heavy metals as well as volatile organic compounds, the data of which are profoundly valuable in safeguarding consumers’ safety while providing information for its quality certification for local consumption and export. The results revealed that the honey’s physicochemical profile is comparable to other reported kinds of honey. The honey’s naturally green colour is because of the chlorophyll from the nectar from various flowers on the island. The raw honey showed free acidity between 28 and 33 Meq/100 g, lower than the standard’s 50 Meq/100 g. The hydroxymethylfurfural content is the lowest compared to other reported honey samples, with the total phenolic content between 16 and 19 mg GAE/100 g. The honey’s reducing sugar content is lower (~37.9%) than processed ones (56.3%) because of water removal. The protein content ranged from 1 to 2 gm/kg, 4- to 6-fold and 2-fold higher than local and manuka honey, respectively. The exceptionally high content of trans-4-hydroxyproline in raw honey is its source of collagen and other healing agents. Interestingly, low levels of arsenic, lead, nickel, cadmium, copper, and cobalt were detected in the honey samples, presumably due to their subterranean hives. Nevertheless, the honey is fit for general consumption as the concentrations were below the maxima in the Codex Alimentarius Commission of 2001. Full article

The growing concern for environmental issues has underlined the need to promote sustainable consumption and production. Taking into consideration the three pillars of sustainability, honey should be seen as an important food from a sustainability perspective. Among honey varieties, the eucalyptus one is becoming increasingly popular with people for its aroma and the plant’s therapeutic properties. However, the beekeeping sector in Italy does not yet have sufficient knowledge and understanding of consumer needs with a view to increasing earnings. This paper aimed to analyze the drivers that make people pick eucalyptus honey and tries to investigate which extrinsic and intrinsic quality attributes affect consumer behavior. Data came from an online survey of 403 Italian honey consumers. An ordered Probit model was applied. The results show that consumers consider the taste, viscosity, therapeutic properties, brand reputation, variety, geographical indication, Italian origin, and organic certification of honey as the most important factors that drive the consumption of eucalyptus honey. The findings of the study should help the beekeepers and provide them with the right tools of communication, such as quality or sustainability labeling, thereby increasing their competitiveness. Full article

Pollen identification is an important task for the botanical certification of honey. It is performed via thorough microscopic examination of the pollen present in honey; a process called melissopalynology. However, manual examination of the images is hard, time-consuming and subject to inter- and intra-observer variability. In this study, we investigated the applicability of deep learning models for the classification of pollen-grain images into 20 pollen types, based on the Cretan Pollen Dataset. In particular, we applied transfer and ensemble learning methods to achieve an accuracy of 97.5%, a sensitivity of 96.9%, a precision of 97%, an F1 score of 96.89% and an AUC of 0.9995. However, in a preliminary case study, when we applied the best-performing model on honey-based pollen-grain images, we found that it performed poorly; only 0.02 better than random guessing (i.e., an AUC of 0.52). This indicates that the model should be further fine-tuned on honey-based pollen-grain images to increase its effectiveness on such data. Full article

Forty-two samples of Tiaca Honey (Caldcluvia paniculata) obtained from beehives belonging to 14 apiaries (three honey samples per apiary) were collected at the end of January near Osorno (40°34′ S, 73°8′ W), Puyehue (40°40′ S, 72°37′ W) and Frutillar 41°7′ S, 72°59′ W) covering an area of 1240 km². They presented the highest phenol contents (0.36 mg gallic acid equivalent/kg) and antioxidant power (1.27 mM equivalent of Fe⁺²/g of sample), and were among the highest for antiradical activity. Phenol contents and antioxidant power (r = 0.72, p-value < 0.01) and total phenol contents and antiradical activity (r = 0.69; p-value < 0.01) displayed linear correlations. Only two beeswax samples showed residues of the pesticide fenhexamid. The respective sites (Purranque [40°55′ S, 73°10′ W] and Coligual [40°49′ S, 72°54′ W]) were the only areas located near active farms. Additionally, the m/z value 163.1091 was found as an element to identify honeys. Data were used to construct a mapped suitability index ranking for pesticide-free areas with high biological quality. The provided chemical profiles will aid local beekeepers in obtaining international certifications, particularly for the EU market. In turn, the constructed maps indicate suitable areas for apiculture expansion, while differentiated pesticide detection in honey and beeswax requires further comparative research. Full article

The current paper presents a fuzzy sensory quality certification of organic mint honey as a component of the strategy to promote intensive beekeeping. This sensory analysis is based on fuzzy logic that allows the processing of data represented by linguistic terms. For the development of the fuzzy sensory analysis model of bee honey, we develop a MATLAB application, with the help of which we modeled the sensory perceptions in relation to the main quality characteristics of mint honey in relation to the other varieties of honey. The sensory quality index of each honey assortment is obtained by converting qualitative assessments through linguistic terms into a set of three numerical values on a sensory scale of assessment of results with five linguistic values: unsatisfactory, satisfactory, average, good, excellent. Indices of fuzzy sensory quality associated with honey varieties are certified using a blockchain model that is an information technology that offers the opportunity to develop local markets for organic bee products. Full article

The national infrastructure FoodOmicsGR_RI coordinates research efforts from eight Greek Universities and Research Centers in a network aiming to support research and development (R&D) in the agri-food sector. The goals of FoodOmicsGR_RI are the comprehensive in-depth characterization of foods using cutting-edge omics technologies and the support of dietary/nutrition studies. The network combines strong omics expertise with expert field/application scientists (food/nutrition sciences, plant protection/plant growth, animal husbandry, apiculture and 10 other fields). Human resources involve more than 60 staff scientists and more than 30 recruits. State-of-the-art technologies and instrumentation is available for the comprehensive mapping of the food composition and available genetic resources, the assessment of the distinct value of foods, and the effect of nutritional intervention on the metabolic profile of biological samples of consumers and animal models. The consortium has the know-how and expertise that covers the breadth of the Greek agri-food sector. Metabolomics teams have developed and implemented a variety of methods for profiling and quantitative analysis. The implementation plan includes the following research axes: development of a detailed database of Greek food constituents; exploitation of “omics” technologies to assess domestic agricultural biodiversity aiding authenticity-traceability control/certification of geographical/genetic origin; highlighting unique characteristics of Greek products with an emphasis on quality, sustainability and food safety; assessment of diet’s effect on health and well-being; creating added value from agri-food waste. FoodOmicsGR_RI develops new tools to evaluate the nutritional value of Greek foods, study the role of traditional foods and Greek functional foods in the prevention of chronic diseases and support health claims of Greek traditional products. FoodOmicsGR_RI provides access to state-of-the-art facilities, unique, well-characterised sample sets, obtained from precision/experimental farming/breeding (milk, honey, meat, olive oil and so forth) along with more than 20 complementary scientific disciplines. FoodOmicsGR_RI is open for collaboration with national and international stakeholders. Full article

The global trade of honey bee hive products has raised concern about pathogen transmission. However, the efficacy of hive products as virus vehicles is poorly understood. Here, we investigated the transmission capacity of hive products for Deformed wing virus genotype A (DWV-A) in a fully-crossed hoarding cage experiment and estimated the transmission risk by screening commercial products. Western honey bee workers were provided with honey, pollen and wax either contaminated with high (~2 × 10⁹), medium (~1.7 × 10⁸), low (~8 × 10⁶) or zero (control) DWV-A genome copies. For 10 days, mortality was monitored. Then, virus titers were quantified in bee heads and 38 commercial products using RT-qPCR. For honey and pollen, a positive association between DWV-A concentration and mortality was observed. High concentrations always resulted in infections, medium ones in 47% of cases and low ones in 20% of cases. No significant difference was observed between the tested products. In commercial honey and pollen, 7.7 × 10²–1.8 × 10⁵ and 1.4 × 10³–1.3 × 10⁴ DWV-A copies per gram were found, respectively. The results show that DWV-A transmission via hive products is feasible. The risk of introducing novel viruses and/or strains should be considered in trade regulations by including virus analyses for health certificates of hive products Full article

The market for organic products is growing rapidly, probably attributable to the general customer perception that they are healthier foods, with a better nutritional profile than conventional ones. Despite this, the available studies show limited differences in the nutrient profile of organically and conventionally primary food products. Apart from this literature, no studies have focused on the nutrition profile of commercially prepacked foods. Thus, the aim of the present survey was to compare the nutritional quality intended as nutrition facts of organic and conventional prepacked foods sold in Italy. A total of 569 pairs of prepacked products (organic and their conventional counterparts) were selected from nine food categories sold by online retailers. By comparing organic and conventional products in the “pasta, rice and other cereals” category, the former were lower in energy, protein, and higher in saturates compared to the latter. Organic “jams, chocolate spreads and honey” products were lower in energy, carbohydrates, sugars and higher in protein than their regular counterparts. No differences were found for energy, macronutrients and salt for other categories. Therefore, based on the mandatory information printed on their packaging, prepacked organic products are not of a superior nutritional quality than conventional ones, with just a few exceptions. Consequently, the present study suggests that organic certification cannot be considered an indication of better overall nutritional quality. Further studies examining the nutritional quality of organic foods, taking into account the ingredients used, might better explain the results obtained. Full article