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This study has needed to investigate the quality, origin, legality, and authenticity of honey imported to Ethiopia and the trends in the importation across the year. For the study three towns (Addis Ababa, Adama and Bishoftu) were selected with purposive sampling method. It was collected from 12 major supermarkets found in Addis, Bishoftu and Adama towns which can represent the potential areas of honey seller super markets in these towns. The entire collected sample weighted 0.5 kg and ten of the honey samples were from local honey and the other two sample were imported honey from India and UAE. The samples were categorized into local honey and imported honey. After categorizing the collected sample the sample taken to Ethiopian Conformity Assessment Laboratory for testing for Moisture content, sugar and HMF test parameters. The collected data’s were analyzed using simple descriptive statistics method and some figures were interpreted using graphs. all the tested sample ranged from 15.6% 22% with the mean value moisture content 18.8%. Sucrose level of the all the collected sample were < 0.1% the values obtained for sucrose contents of the honey samples in this study were all within the limits of national and international standards. However, Out of the twelve tasted samples only three of the sample meets the international and national HMF content standards but nine of the sample fails to meet the standard requirement which is 40 mg/kg mainly due to inappropriate heating of honey in high temperature and prolonged storage. The study concludes that To develop consumers confidence and also to encourage local honey producers and processors the study recommended that the concerned regulatory bodies should to set the regulatory mechanisms and implement integrated with the relevant organizations along at all levels. Processing industries should process honey by adjusting the temperature of the processing Machine when the moisture content is high or, conversely, by decreasing the temperature when the moisture content is low. Because long storage periods lead to high HMF formation in honey shortening the storage period can reduce the formation of HMF. Reduced thermal input can also be achieved by heating honey to a low temperature for a prolonged period.

biomedical journal of scientific and technical research

Investigation of The Quality of Domestically Produced Honey, and the Sources, Trends and Quality of the Imported Honey: with Special Reference to Addis Ababa and Surrounding Markets