What Is The Procedure For Analyying And Rating Honey Quality?

According to some calculations there are dozens of millions of hives and several million bee keepers in the world. Promotion of bee keeping and popularization of bee’s products can be performed in several ways. Large manifestations like fairs and exhibitions, contribute that a wide circle of people are introduced to this activity and its products.

Rating honey is a procedure of grading the quality of honey delivered to the exhibit. Honey is graded in a organoleptic manner after chemical and microscopic analysis of quality and type of honey. These manifestations should be properly organized. The organizer should previously, in cooperation with experts in the field, to create a rule book of rating. After that a concourse is created in which bee keepers are invited and conditions of the contest are determined: types of honey, area from which the honey originate, collection manner and the amount of delivered samples, information about honey, time and place of assessment.

All over the world it is customary that the bee keeper delivers for rating three kilogram packages of honey. One goes to the laboratory for analysis, second one is for rating, and the third is kept for eventual check of accuracy of testing or for analysis due to complaint from the contester.

Laboratory analysis can and should be performed by authorized institution for food control. They do it anyway throughout the year, on the request from the manufacturers, bee keepers themselves, or the samples are delivered to them by veterinary or health inspection. With this analysis immature, artificial and those honeys that has a reduced quality by flaws in processing technology, most often by overheating, and are not clearly visible by sensory check. Microscopic test (melissopalynological analysis) determines the plant origin of pollen and other grain in honey and percentage of individual type of pollen which determines its botanical origin.

With sensory or organoleptic rating the QUALITY OF HONEY is rated that cannot be rated by previous laboratory procedures and analysis. In France, world capital of good taste, since 1978 a organoleptic analysis of honey was created, and methodology of degustation was founded. It is based in on adjusted and upgraded procedure of vine degustation. Decisive role in rating is given to organoleptic analysis results are expressed as numbers and are entered in appropriate forms.

The organization of rating is largely unique. Rating team should have five to nine members, and it should not rate more than 30 samples a day. Jury works in special space, dry, well illuminated and without foreign smells. For each member a separated table with water, spoons, and bread and apples sliced in pieces is provided. Numerated samples in clear, not engraved glass packaging is presented to the jury. Samples of light types of honey are first rated, and then honey with full taste and smell.

First are graded lighter, then honey with richer taste and smell. Honeys with numbers from the same group are put on the table. Between every tasting of honey taste is stopped by a piece of bread or apple. Every individual honey is rated and its form contains grades for appearance, smell and taste. Individual grades are differently valued so that the honey can receive 100 points. After summing the grades in the form a value with which the honey is ranked is then calculated. If the members of the jury want to check certain grade, he can ask during testing to receive a laboratory result.

President of rating court has the right, at the end of rating, based in chemical and pollen analysis, to adjust individual result. When rating is over, number of honey is joined with the name of the bee keeper.

The purpose of such rating is, beside already mentioned promotional purpose, to recognize the qualities of national honey, point out most quality product and to reward the bee’s and bee keeper’s effort.