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Journal of Apicultural Science

The Journal of Research Institute of Horticulture and Apicultural Research Association

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Physicochemical Properties of Honey Produced in the Homesha District of Western Ethiopia

Sisay Gobessa
  • Department of Animal and Fish Resource Development, Bureau of Agriculture and Rural Development, Benishangul Gumuz Regional State, P.O. Box 30, Assosa, Ethiopia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Eyassu Seifu / Amsalu Bezabih
  • Honeybee Research Program, Holetta Agricultural Research Center, P.O. Box 22, Holetta, Ethiopia
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Published Online: 2012-06-19 | DOI: https://doi.org/10.2478/v10289-012-0004-z

Physicochemical Properties of Honey Produced in the Homesha District of Western Ethiopia

This study was conducted to characterize honey produced in the Homesha district in Western Ethiopia. The effects of location and hive type on the quality of honey produced in the area were assessed. A total of 20 honey samples were collected from four locations in the district. The overall mean (±SD) contents of reducing sugars, sucrose, pH, moisture, ash, hydroxymethylfurfural, acidity and water-insoluble solids of the honey samples analyzed were 65 ± 3.02%, 6.1 ± 3.4%, 4.02 ± 0.26, 16.4 ± 1.07%, 0.17 ± 0.07%, 1.8 ± 0.24 mg/kg, 23.9 ± 7.4 meq/kg and 0.09 ± 0.14%, respectively. The sucrose content of honey samples purchased from the market was significantly higher (p<0.05) than the sucrose contents of honey samples collected from other locations. Hive type significantly (p<0.05) influenced the contents of moisture, HMF and water-insoluble solids of honey samples. It can be concluded that honey produced in the Homesha district is of good quality and can meet the national and international market demands.

Właściwości Fizykochemiczne Miodu Produkowanego w Rejonie Homesia, Zachodnia Etiopia

Celem badań była charakterystyka fizykochemiczna miodu produkowanego w rejonie Homesia, zachodniej Etiopii oraz ocena wpływu lokalizacji pasieki jak i typu ula na jakość miodu pozyskiwanego na tym obszarze. Zebrano łącznie 20 próbek miodu z czterech pasiek rejonu. Ogólna średnia (±SD) zawartość cukrów redukujących, sacharozy, pH, wody, popiołu, hydroksymetylofurfuralu, kwasowości oraz substancji stałych nierozpuszczalnych w wodzie w analizowanych próbach miodu były odpowiednio 65 ± 3,02%, 6,1 ± 3,4%, 4,02 ± 0,26, 16,4 ± 1,07%, 0,17 ± 0,07%, 1,8 ± 0,24 mg/kg, 23,9 ± 7,4 meq/kg oraz 0,09 ± 0,14%. Zawartość sacharozy w próbach miodu zakupionego była znacznie wyższa (p<0,05) niż zawartość sacharozy w próbach miodu zebranego w innych miejscach. Typ ula istotnie wpływał (p<0,05) na zawartość wody, HMF i zawartość substancji stałych nierozpuszczalnych w miodzie. Można stwierdzić, że miód produkowany w rejonie Homesia jest dobrej jakości i może sprostać wymaganiom rynku krajowego i międzynarodowego.

Keywords: honey; chemical composition; physical property; quality; Homesha; Ethiopia

Keywords: miód; skład chemiczny; właściwości fizyczne; jakość; Homesia; Etiopia

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About the article

Published Online: 2012-06-19

Published in Print: 2012-06-01

Citation Information: Journal of Apicultural Science, Volume 56, Issue 1, Pages 33–40, ISSN (Print) 1643-4439, DOI: https://doi.org/10.2478/v10289-012-0004-z.

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