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Propolis is a combination of resinous, gummy, and balsamic substances of slimy consistency, which is collected bybees from different botanical sources and then transported to hives, where their physical and chemical properties aremodified. Propolis contains active pharmacological substances and its demand as a natural drug is increasing in internationalmarkets. The objective of this work was to determine the organoleptic characteristics and physical parametersof propolis samples taken from 14 beehives in northeastern Argentina. In general, propolis came in irregular,opaque and shiny fragments with a hard consistency and contained external impurities. In most cases, the aroma wasaromatic-resinous, attributed to the predominant flora in the geographical zone studied. This could be a positive factorfor its commercialisation. Its flavour was predominantly insipid and it was a chestnut-brown colour. The water andash contents found in different samples were very variable, indicating the presence of mineral elements from additionalsubstances that bees introduce to make the propolis a more solid consistency. This preliminary study with noprecedents in northeastern Argentina suggests that, in spite of the variability found, this natural product meets basicrequirements for its commercialisation, and can be competitive on international markets.

Short communication : organoleptic and pshysical characteristics of propolis from Northeastern Argentina