Transparency hub

Unfortunately Honey is on the top of the list of the most fraudulent foods in the world. [source]
This creates an unfair market for both artisan producers, like us and for the customers that get cheated.

At Apianthos we believe in full transparency, our honey is of exceptional quality and we are proud to share our laboratory results.
We follow every single batch coming from our apiaries scattered around the Troodos mountains.

Each batch of Apianthos Honey is sent to an independent accredited laboratory for analysis, focusing on quality criteria and to rule out any trace of chemical pollutants or antibiotics. We run pollen analyses to make sure our honey’s appellations are on the mark.

Certificates and Reports

Key point of interest:
Apianthos honey has 0 chemicals or antibiotics

Chemicals, pollutants & pesticides:

Unfortunately bees and therefore their honey can be contaminated by chemicals and pollutants usually from products used by beekeepers to control pests in hives but also from exterior contaminations.

All our honeys are tested for chemicals and pollutants and none are found.

Antibiotics:

Antibiotics is still widely used in bee-keeping for treatment against bacteria, Honey can also be contaminated when bees drink water next to animal farms, where antibiotics used on animals end up in the nearby water sources.

All our honeys are tested for antibiotics and none are found.

We also track our quality criteria markers

1-HMF content: should not exceed 40 mg / kg

The main indicator of the quality of the honey HMF is a by-product of the conversion of sucrose to glucose and fructose. Honeys that have been heated have a high HMF value. Also, high HMF value shows honeys where beekeepers have used feed, while increased but not very high value shows aged honey.

2-Sucrose content: should never exceed 5%

Sucrose is not a naturally occurring in large quantity in honey and is found when bee feed is used or when the honey has been adulterated.

3- Diastase activity: should be superior to 8 DN

Diastase is an enzyme. The diastase enzyme activity decreases with heating and aging. Their presence in honey varies depending on several factors including the nectar composition and concentration.

4-Content of non-water-soluble substances: should not exceed 0.1%

Residues and other foreign materials have no place in Honey!

5-Electrical Conductivity: should not exceed 0.8 mS/cm

Particularly important parameter for the classification honey, conductivity varies according to types of honey and can help identify fraudulent classification.

6-Moisture Content (Humidity): should not exceed 20% for most honeys.

High humidity is mainly due to poor storage and age.. Excess water leads to sourness of the honey.

7-Glucose and fructose content: Usually superior to 60% for most honey types

These are the natural occurring sugars of honey!

8-Free acids: should not exceed 50 meq/ kg with the exception of citrus and honeydew honeys

Honeydew and Citrus honey show higher acidity. Acidity also increase with age.

Gyroscopic analysis:

The analysis of the different types of Pollens present in honey.

Bees collect Pollens and nectars from Flowers, the analysis of the pollen in honey prove the geographical origin of a honey, it is important to note that it does not always mean that the honey will have the flavor of the plants the pollen come from, Nectar has a greater influence on taste!