Honey Quality as Affected by Handling, Processing and Marketing Channels in Uganda
2008
Nabakabya, D. | Kugonza, DR.
The factors that affect honey quality in Uganda were surveyed in 120 beekeeping households. Honey was sampled from supermarkets, hawkers and stall markets along four transects across Kampala, the capital. Honey quality parameters assessed were diastase number (DN), free acidity (FA), moisture content (MC), hydroxymethylfurfural (HMF), and water insoluble solids (WIS). Honey was mostly harvested from basket and grass hives. Pressing, boiling and straining were popular honey processing methods. Honey quality was mainly compromised by harvesting immature honey, bad extraction methods and contamination by extraneous materials. Constraints to beekeeping were lack of appropriate equipment (52%), inadequate farmer skills, bad weather and vermin. Honey brands differed (P< 0.05) in DN, most failed the Uganda and Codex Alimentarius standards, and 20% met European Union HMF and DN standards. Correlation was observed between HMF vs. DN (r= 0.94); MC vs. FA (r= 0.56). Supermarket honey (4.65) was more superior (P< 0.05) in DN than stall markets (1.93), and hawkers (2.3). Similarly, WIS levels differed (P< 0.05) between honeys from supermarkets (0.08), stall markets (3.0) and hawkers (3.15). All honeys met MC standards, while DN and WIS were major shortcomings. Farmer training and extension in proper honey harvesting, handling and processing should be strengthened. Quality monitoring at all levels should be emphasized.
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