Good beekeeping practices for optimizing honey quality
This article provides a structured synthesis of current scientific knowledge on the factors influencing honey quality. It is based exclusively on a recent literature review, examining honey composition, quality criteria, the impact of beekeeping and environmental practices, as well as the links between colony management, honey processing, and biological properties.
Modern beekeeping lies at the interface between food production, product quality, and ecological balance. Honey, a complex natural substance produced from floral nectar transformed by bees, displays a wide range of physical, chemical, and biological characteristics that determine its quality, stability, and uses.
1) Diversity and characteristics of honeys
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Honeys exhibit a high degree of diversity linked to their botanical and geographical origin. Unifloral honeys are distinguished by specific sensory profiles, colours, crystallisation rates, and chemical compositions, directly influenced by the plant species foraged by bees. These differences affect not only the appearance and taste of honey but also certain of its physicochemical properties. The variability observed between nectar honeys and honeydew honeys reflects marked differences in sugars, minerals, and bioactive compounds. This diversity is a central component of both perceived and measured honey quality, but it also complicates any generalisation regarding its biological properties. |
2) Chemical composition of honey
Honey is a complex natural product containing several hundred compounds belonging to different chemical classes. Carbohydrates constitute the major fraction, dominated by fructose and glucose, whose proportions influence viscosity, crystallisation, and the energetic value of honey. The fructose/glucose ratio is frequently used as an indicator of botanical origin.
In addition to sugars, honey contains amino acids, mainly derived from pollen, proteins, enzymes, and a wide range of minerals. Proline represents a substantial proportion of free amino acids and can serve as a marker of honey authenticity and origin. Minerals, dominated by potassium, contribute to the nutritional properties and electrical conductivity of honey.
3) Physicochemical parameters and quality indicators
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Several parameters are used to assess honey quality and freshness. Electrical conductivity provides information on the content of mineral salts and organic acids and serves as an indicator of botanical origin. Honey acidity contributes to its microbiological stability and its behaviour during storage. The content of hydroxymethylfurfural (HMF) is recognised as a sensitive indicator of thermal treatments and honey ageing. Enzymes such as diastase and glucose oxidase play a key role in honey’s biochemical transformations but are particularly sensitive to heat and storage conditions. |
4) Influence of beekeeping and environmental practices
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Honey quality is closely dependent on the beekeeping practices implemented and on the environment in which colonies develop. Hive management, site selection, exposure to pesticides, and harvesting methods influence honey composition and stability. Storage and processing conditions, particularly heat exposure and storage duration, may alter certain quality parameters such as enzymatic activity and the formation of undesirable compounds. In addition, bees are sensitive to environmental pollution, which may indirectly affect the quality of the honey produced. |
5) Honey and medicinal uses
Honey has been used for millennia for its perceived biological properties. Experimental and clinical studies have highlighted antibacterial, antioxidant, and anti-inflammatory activities, attributed to a combination of factors such as osmolarity, acidity, hydrogen peroxide production, and the presence of bioactive compounds.
However, the intensity and nature of these properties vary greatly depending on the type of honey, its floral origin, and production conditions. This variability, combined with a limited number of standardised clinical trials, calls for a cautious interpretation of medicinal uses of honey, particularly in the context of human health.
6) Transfer to beekeeping practice
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See also:
- Managing honey moisture content
- Honey crystallisation
- Honey labelling requirements
- 10 rules of good beekeeping practice
Scientific foundations (selection)
Alvarez-Suarez, J. et al., 2013, Honey as a source of dietary antioxidants, Current Medicinal Chemistry.
Bogdanov, S., 2016, Book of Honey – Honey types.
Da Silva, P. M. et al., 2016, Honey: chemical composition, stability and authenticity, Food Chemistry.
Machado De-Melo, A. A. et al., 2018, Composition and properties of Apis mellifera honey, Journal of Apicultural Research.
Pauliuc, D. et al., 2022, Advanced characterization of monofloral honeys, Agriculture.
FAO, 2021, Good beekeeping practices for sustainable apiculture.
