Open AccessBEE HONEY: HISTORY, CHARACTERISTICS, PROPERTIES, BENEFITS AND ADULTERATION IN THE BEEKEEPING SECTOR
Author(s) -
Aurica Chirsanova,
Tatiana Capcanari,
Alina Boiştean,
Imen Khanchel
Publication year - 2021
Publication title -
journal of social sciences
Language(s) - English
Resource type - Journals
eISSN - 2587-3504
pISSN - 2587-3490
DOI - 10.52326/jss.utm.2021.4(3).11
Subject(s) - beekeeping , honey bee , population , honey bees , product (mathematics) , quality (philosophy) , toxicology , biology , microbiology and biotechnology , geography , agricultural science , business , ecology , mathematics , environmental health , medicine , philosophy , geometry , epistemology
This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.