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 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.
Analyses for quality criteria:
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 not 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.
Diastase is a digestive enzyme that works inside our digestive tract to break down our foods it is particularly helpful to make carbohydrates digestible.
Diastase activity is directly correlated with the health benefits of the Honey
The diastase together with the sucrose value and the HMF value can be a good indicator of fraud.
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 tyes of honey and can help identify fraudulent classification.
6–Moisture Content (Humidity): should not exceed 20% for most honeys.
The 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.
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!