An Overview of Honey and Honey Production

Authors

DOI:

https://doi.org/10.5281/zenodo.10442659

Keywords:

Honey, properties of honey, honey production

Abstract

Honey is a precious gift of nature to man. Honey, a natural flavouring and nutritional source, is a miracle that honey bees transform flower nectar and plant extracts into honey at the end of a unique process. The process of honey formation involves a meticulous work carried out by honey bees in co-operation. From an ecological point of view, honey bees play a critical role in the pollination of plants and contribute to the balance of ecosystems. Moreover, the nutritional value of honey, its sweet taste, natural healing properties and its contribution to the sustainability of agriculture make it an indispensable foodstuff. The main objective of this study is to bring together information on honey production by analysing the multifaceted properties of honey and to attract more attention to this subject.

References

Abu-Jdayil, B., Ghzawi, A.A.M., Al-Malah, K.I., Zaitoun, S., 2002. Heat effect on rheology of light-and dark-colored honey. Journal of Food Engineering, 51(1): 33-38.

Allsop, K.A., Miller, J.B., 1996. Honey revisited: a reappraisal of honey in pre-industrial diets. British Journal of Nutrition, 75: 513-520.

Alvarez-Suarez, J.M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., Battino, M., 2010. Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48(8-9): 2490-2499.

Alzahrani, H.A., Alsabehi, R., Boukraâ, L., Abdellah, F., Bellik, Y., Bakhotmah, B.A., 2012. Antibacterial and antioxidant potency of floral honeys from different botanical and geographical origins. Molecules, 17(9): 10540-10549.

Anonim, 2023. Türk Gıda Kodeksi Bal Tebliği 2020/7. 22 Nisan 2020 tarih ve 31107 sayılı Resmî Gazete. (https://www.resmigazete.gov.tr/eskiler/2020/04/20200422-4.pdf), (Erişim tarihi: 15.10.2023).

Bakoğlu, A., Kutlu, M., Bengü, A., 2014. Bingöl ilinde arıların yoğun olarak konakladıkları alanlarda üretilen ballarda bulunan polenlerin tespiti. Türk Tarım ve Doğa Bilimleri Dergisi, 1(3): 348-353.

Brudzynski, K., Kim, L., 2011. Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity. Food Chemistry, 126: 1155–1163.

Cavia, M.M., Fernández-Muino, M.A., Alonso-Torre, S.R., Huidobro, J.F., Sancho, M.T., 2007. Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chemistry, 100(4): 1728-1733.

Chua, L.S., Abdul-Rahaman, N.L., Sarmidi, M.R., Aziz, R., 2012. Multi-elemental composition and physical properties of honey samples from Malaysia. Food Chemistry, 135(3): 880-887.

Crane, E., 1990. Bees and beekeeping: science, practice and world resources. Heinemann Newnes.

Çukur, F., Yücel, B., Demirbaş, N., 2016. AB ve Türkiye'de arıcılık faaliyetine yönelik gıda güvenliği uygulamaları: sorunlar ve öneriler. Tarım Ekonomisi Dergisi, 22(2): 87-95

Delaplane, K.S., Mayer, D.F., 2000. Crop Pollination by Bees: CABI Publishing, University pres, Cambridge, 344p.

FAOSTAT, 2020. Food and agriculture organization of the United Nations (FAO). (http://www. fao. org/faostat/en/-data/QC), (Erişim Tarihi: 01.03.2022).

Genç, F., Dodoloğlu, A., 2011. Arıcılığın Temel Esasları. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi.

Gomes, S., Dias, L.G., Moreira, L.L., Rodrigues, P., Estevinho, L., 2010. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48(2): 544-548.

Jones, R., 2009. Prologue: honey and healing through the ages. Journal of ApiProduct and ApiMedical Science, 1(1): 2-5.

Juan-Borrás, M., Domenech, E., Hellebrandova, M., Escriche, I., 2014. Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys. Food Research International, 60: 86-94.

Kabbani, D., Sepulcre, F., Wedekind, J., 2011. Ultrasound-assisted liquefaction of rosemary honey: Influence on rheology and crystal content. Journal of Food Engineering, 107(2): 173-178.

Kahraman, T., Buyukunal, S.K., Vural, A., Altunatmaz, S.S., 2010. Physico-chemical properties in honey from different regions of Turkey. Food Chemistry, 123(1): 41-44.

Karabagias, I.K., Badeka, A.V., Kontakos, S., Karabournioti, S., Kontominas, M.G., 2014. Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry, 165: 181-190.

Khalil, M.I., Moniruzzaman, M., Boukraâ, L., Benhanifia, M., Islam, M.A., Islam, M.N, Sulaiman, S.A., Gan, S.H., 2012. Physicochemical and antioxidant properties of Algerian honey. Molecules, 17(9): 11199-11215.

Klein, A.M., Vaissiere, B.E., Cane, J.H., Steffan-Dewenter, I., Cunningham, S.A., Kremen, C., Tscharntke, T., 2007. Importance of pollinators in changing landscapes for world crops. Proceeding of the Royal Society, 274:303-313.

Moritz, R.F.A, Miranda, J.D., Fries, I., Conte, Y.L., Neumann, P., Paxton, R.J., 2010. Research Strategies to Improve Honeybee Health in Europe. Apidologie.

Nombré, I., Schweitzer, P., Boussim, J.I., Rasolodimby, J.M., 2010. Impacts of storage conditions on physicochemical characteristics of honey samples from Burkina Faso. African Journal of Food Science, 4(7): 458-463.

Oroian, M., 2013. Measurement, prediction and correlation of density, viscosity, surface tension and ultrasonic velocity of different honey types at different temperatures. Journal of Food Engineering, 119(1): 167-172.

Pirim, L., Çan, M.F., Sönmez, M.M., 2011. Bingöl arıcılık raporu. Sektörel Araştırmalar Serisi–4, Fırat Kalkınma Ajansı, Malatya.

Pohorecka, K., Bober, A., Skubida, M., Zdańska, D., Torój, K., 2014. A Comparative study of environmental conditions, bee management and the epidemıological situation in apiaries varying in the level of colony losse. Journal of Apicultural Science, 58(2): 107-132

Rice-Evans, C.A., Miller, N.J., Papanga, G., 1997. Antioxidant Properties of Phenolic Compounds. Trends Plant Science, 2(4): 152-159.

Ríos, A.M., Novoa, M.L., Vit, P., 2001. Effects of extraction, storage conditions and heating treatment on antibacterial activity of Zanthoxylum fagara honey from Cojedes, Venezuela. Revısta Cıentıfıca-Unıversıdad Del Zulıa Facultad De Cıencıas Veterınarıas Dıvısıon De Investıgacıon, 11(5): 397-402.

Sak-Bosnar, M., Sakač, N., 2012. Direct potentiometric determination of diastase activity in honey. Food Chemistry 135(2): 827-831.

Sarıkaya, A., 2009. Kestane bal ve propolisinin fenolik asit kompozisyonu ve antioksidan özelliğinin belirlenmesi. Yüksek Lisans Tezi, Karadeniz Teknik Üniversitesi Fen Bilimleri Enstitüsü, Trabzon.

Sezer, Ç., 2008. Kars’ta satışa sunulan süzme balların kalite niteliklerinin araştırılması. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 14(1).

Shafiq, H., Iftikhar, F., Ahmad, A., Kaleem, M., Sair, A.T., 2012. Effect of crystallization on the water activity of honey. International Journal of Food and Nutritional Sciences, 3(3): 1-6.

TKDK, 2016. Arıcılık Sektör Toplantısı Sonuç Raporu 2016. Tarım ve Kırsal Kalkınmayı Destekleme Kurumu (https://www.tkdk.gov.tr /Content/File/Yayin/Rapor/Aricilikv2.pdf,), (Erişim Tarihi: 01.06.2023).

Tosi, E.A., Ré, E., Lucero, H., Bulacio, L., 2004. Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition. LWT-Food Science and Technology, 37(6): 669-678.

Turkmen, N., Sari, F., Poyrazoglu, E.S., Velioglu, Y.S., 2006. Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95(4): 653-657.

TÜİK, 2022. 2022 Yılı Türkiye Bal Üretimi İstatistikleri. (https://data.tuik.gov.tr/Bulten/Index?p=Hayvansal-Uretim-Istatistikleri-2022-49682), (Erişim Tarihi: 15.10.2023).

White, J.W., 1994. The role of HMF and diastase assays in honey quality evaluation. Bee World, 75(3): 104-117

Published

2023-12-31

How to Cite

YÜCEL, B. (2023). An Overview of Honey and Honey Production. ISPEC JOURNAL OF SCIENCE INSTITUTE, 2(1), 1–8. https://doi.org/10.5281/zenodo.10442659

Issue

Section

Articles