Is European regulation a guarantee of quality honey production?

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it Agricultural Research Council Honeybee and Silkworm Research Unit FIRST NATIONAL CONFERENCE ON HONEY

1 Is European regulation a guarantee of quality honey production? GIAN LUIGI MARCAZZAN gianluigi.marcazzan@entecra.it Agricultural Research Council Honeybee and Silkworm Research Unit FIRST NATIONAL CONFERENCE ON HONEY QUALITY STRATEGY Hotel Opatija, Opatija, Croatia April 08, 2011 Organizers Department of Environmental Health, Faculty of Medicine, University of Rijeka Teaching Institute of Public Health, Primorsko-goranska County

2 COUNCIL DIRECTIVE 2001/110/EC of 20 December 2001 RELATING TO HONEY PRODUCTION AND MARKET LEGISLATIVE DECREE 21 MAY 2004 N. 179 (G.U. n. 168 del ) IMPLEMENTATION OF THE EC DIRECTIVE 2001/110 IN ITALY

COUNCIL DIRECTIVE 2001/110/EC Article 1 This Directive shall apply to the products defined in Annex I ANNEX I NAMES, PRODUCT DESCRIPTIONS AND DEFINITIONS 1.

3 COUNCIL DIRECTIVE 2001/110/EC Article 1 This Directive shall apply to the products defined in Annex I ANNEX I NAMES, PRODUCT DESCRIPTIONS AND DEFINITIONS 1. Honey is the natural sweet substance produced by Apis mellifera bees from the nectar of plants or from secretions of living parts of plants or excretions of plantsucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in honeycombs to ripen and mature.

4 COUNCIL DIRECTIVE 2001/110/EC Article 1 ANNEX I NAMES, PRODUCT DESCRIPTIONS AND DEFINITIONS 2. The main types of honey are as follows: a) according to origin: 1) blossom honey or nectar honey Honey obtained from the nectar of plants; 2) honeydew honey Honey obtained mainly from excretions of plant sucking insects (Hemiptera) on the living part of plants or secretions of living parts of plants;

5 COUNCIL DIRECTIVE 2001/110/EC b) according to mode of production and/or presentation: 1) comb honey Article 1 ANNEX I NAMES, PRODUCT DESCRIPTIONS AND DEFINITIONS 2) chunk honey or cut comb in honey 3) drained honey 4) extracted honey 5) pressed honey 6) filtered honey

6 COUNCIL DIRECTIVE 2001/110/EC Article 1 ANNEX II COMPOSITION CRITERIA FOR HONEY - When placed on the market as honey or used in any product intended for human consumption, honey shall not have added to it any food ingredient, including food additives, nor shall any other additions be made other than honey. - Honey must, as far as possible, be free from organic or inorganic matters foreign to its composition.

7 COUNCIL DIRECTIVE 2001/110/EC Article 1 - Honey must not: ANNEX II COMPOSITION CRITERIA FOR HONEY a) have a foreign taste or odour, or b) have begun to ferment or have fermented, or c) have been overheated. - The extraction of the pollen grains is not allowed

8 COUNCIL DIRECTIVE 2001/110/EC Article 1 ANNEX II COMPOSITION CRITERIA FOR HONEY 1. Sugar content 1.1. Fructose and glucose content (sum of both) blossom honey not less than 60 g/100 g honeydew honey, blends of honeydew honey with blossom honey not less than 45 g/100 g 1.2. Sucrose content - in general not more than 5 g/100 g 2. Moisture content in general not more than 20 % 3. Water-insoluble content in general not more than 0,1 g/100 g 4. Electrical conductivity honey not listed below, and blends of these honeys not more than 0,8 ms/cm honeydew and chestnut honey and blends of these except with those listed below not more than 0,8 ms/cm 5. Free acid in general not more than 50 milli-equivalents acid per grammes 6. Diastase activity and hydroxymethylfurfural content (HMF) determined after processing and blending (a)diastase activity (Schade scale) in general, except baker's honey not less than 8 honeys with low natural enzyme content (e.g. citrus honeys) and an HMF content of not more than 15 mg/kg not less than 3 (b) HMF in general, except baker's honey not more than 40 mg/kg (subject to the provisions of (a), second indent) honeys of declared origin from regions with tropical climate and blends of these honeys not more than 80 mg/kg

9 COUNCIL DIRECTIVE 2001/110/EC of 20 December 2001 relating to honey production and market COMMISSION REGULATION (EU) 37/2010 of 22 December 2009 on pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin Not warranty for a high-quality honey European Regulations = guarantee to consumers a genuine and safe product and a basic level of food quality

10 Physico-chemical limits very wide Quality parameters 2. Moisture content in general not more than 20 % 6. Diastase activity and hydroxymethylfurfural (HMF) content (b) HMF in general, except baker's honey not more than 40 mg/kg

11 Basic quality: essential and guaranteed How can I sell better and add value to my honey?

COUNCIL DIRECTIVE 2001/110/EC Article 2 (b)

floral or vegetable origin, if the product

12 COUNCIL DIRECTIVE 2001/110/EC Article 2 (b) except in the case of filtered honey and baker's honey, the product names may be supplemented by information referring to: floral or vegetable origin, if the product comes wholly or mainly from the indicated source and possesses the organoleptic, physico-chemical and microscopic characteristics of the source,

13 In Europe there are more than 100 plant species that give origin to unifloral honey

14 SENSORY ANALYSIS Sensory evaluation enables us to distinguish the botanical origin of honey, to identify and quantify certain defects and to define the quality.

15 SENSORY ANALYSIS ANALYTICAL TOOL FOR QUALITY CONTROL Botanic origin evaluation of

Twenty two types of honey have been characterized Alfalfa (Medicago

Lavender (Lavandula angustifolia) Lime (Tilia spp.

16 Twenty two types of honey have been characterized Alfalfa (Medicago sativa) Asphodel (Asphodelus microcarpus) False acacia (Robinia pseudoacacia) Citrus (Citrus spp.) Dandelion (Taraxacum officinale) French honeysuckle (Hedysarum coronarium) Gum tree (Eucalyptus spp.) Honeydew honey from Abies alba Honeydew honey from Metcalfa pruinosa Lavender (Lavandula angustifolia) Lime (Tilia spp.) Loquat (Eryobotrya japonica) Rape (Brassica napus) Rhododendron (Rhododendron spp.) Rosemary (Rosmarinus officinalis) Strawberry tree (Arbutus unedo) Sunflower (Helianthus annus) Sweet chestnut (Castanea sativa) Thistle (Galactites tomentosa) Thyme (Thymus capitatus) Tree heath (Erica arborea) Tree of heaven (Ailanthus altissima)

17 SENSORY ANALYSIS ANALYTICAL TOOL FOR QUALITY CONTROL Botanic origin evaluation of Quality (absence of defects) Fermentation Odour of smoke Metallic taste Other characteristics

18 SENSORY ANALYSIS ANALYTICAL TOOL FOR QUALITY CONTROL A WAY TO PROMOTE AND ADD VALUE

19 SENSORY ANALYSIS Quality controlled by the beekeeper Cleanliness Fermentation Off odour and aroma Botanical origin Crystallization Presentation of product

aroma Crystallization Botanical origin Trade fairs

20 SENSORY ANALYSIS Quality controlled by the beekeeper Honey tasting Cleanliness Fermentation Off odour and aroma Crystallization Botanical origin Trade fairs (Exhibition) Markets School Organized meeting Presentation of product

21 SENSORY ANALYSIS Quality controlled by the beekeeper Honey tasting Designations Cleanliness Fermentation Off odour and aroma Crystallization Botanical origin Trade fairs (Exhibition) Markets School Organized meeting PDO PGI STG Private label Presentation of product

SENSORY ANALYSIS Quality controlled by the beekeeper Honey tasting Designations Cleanliness Fermentation Off odour and aroma Crystallization Botanical

22 SENSORY ANALYSIS Quality controlled by the beekeeper Honey tasting Designations Cleanliness Fermentation Off odour and aroma Crystallization Botanical origin Trade fairs (Exhibition) Markets School Organized meeting PDO PGI STG Private label Presentation of product Competition National Regional Local

National List of Experts in Sensory Analyses of Honey ALBO NAZIONALE DEGLI ESPERTI IN ANALISI SENSORIALE DEL MIELE History 1979 1st course in Italy 1984 Institution of the Improvement course in

23 National List of Experts in Sensory Analyses of Honey ALBO NAZIONALE DEGLI ESPERTI IN ANALISI SENSORIALE DEL MIELE History st course in Italy 1984 Institution of the Improvement course in sensory analysis of honey 1988 Start of the National List of Experts in Sensory Analysis of Honey 1999 Ministerial Decree n of 28 th May 1999 modified with M.D. n of 5 th December Institution of the Improvement course in sensory analysis of honey 2nd level

24 How do you become expert in honey sensory analysis? Introduction course to the sensory analysis of honey ( Four days long 7 hours per day) Improvement course in sensory analysis of honey 1st level ( Three days long 7 hours per day) Improvement course in sensory analysis of honey 2nd level (Three days long 7 hours per day)

25 PROGRAM Introduction course to the sensory analysis of honey 1st DAY morning - Sensory Analysis: general principles, essentials of sensory physiology, test room, materials and equipment, individual variation * Four taste tests: investigation of the sensitivity of the primary tastes (individual recognition of the primary tastes threshold) * Discrimination test: the sweet taste * Perception tests of taste, aroma and other mouth perception afternoon * Olfactory test: recognition of standard odours * Perception, recognition and memorisation of the olfactory characteristics of some unifloral honeys - The honey: origin, composition, physical and food properties 2nd DAY morning - The technique of tasting * Perception, recognition and memorisation of the olfactory, gustatory and aromatic characteristics of unifloral honeys * Discrimination test: triangle tests afternoon * Blind test: olfactory recognition of unifloral honey * Testing of honeys with different textural structures. - Crystallization: cause, technology, defects 3rd DAY morning * Second tasting of unifloral honeys * Discrimination test: triangle tests afternoon * Blind test: olfactory-gustatory recognition of unifloral honey - Honey legislation - Honey analyses 4th DAY morning * Discrimination test: triangle tests * Recognition test of unifloral honey blends * Tasting of honey with different kinds of defects - The honey defects: identification, cause, remedy and linked technology Possible uses of the sensory analysis technique -Evaluation of honey: filling out the form * Guide to honey evaluation by the use of the forms * Evaluation of participants honeys -afternoon - Nutritional properties of honey -Possible uses of honey in the kitchen * Combining tests honey-cheese - Examination of the results, comments and final discussion - Closing of the course and giving out of certificates

26 Ethical and Environmental Certification Institute Honeybee and Silkworm Research Unit (CRA-API) National List of Experts in Sensory Analysis of Honey Italian Consortium for Organic Products

Muhsin Dogaroglu (Turkey) Giancarlo Bruzzichini (Italy) Giuseppe Rosini Irene Raimondo

27 The composition of the international jury Antonio Bentabol (Spain) Drazen Lusic (Croatia) Laura Gurini (Argentina) Mojca Jamnik (Slovenia) Nikos Kontolaimos (Greece) Muhsin Dogaroglu (Turkey) Giancarlo Bruzzichini (Italy) Giuseppe Rosini Irene Raimondo Marco Valentini Maria Paola Uccello Raffaele Denami Raffaele Dall'olio Raimondo Floridia Sergio Massi

28 Conclusions The law gives important directions on honey production but only the minimal quality is guaranteed. The beekeeper has the opportunity to add value and promote his product by: differentiating honey products using specific designations (PDO, organic, etc.) making the consumers aware of the product and letting them appreciate a higher quality

29 Thank you for your kind attention For any further question write to

COUNCIL DIRECTIVE 2001/110/EC of 20 December 2001 relating to honey

12.1.2002 EN Official Journal of the European Communities L 10/47 COUNCIL DIRECTIVE 2001/110/EC of 20 December 2001 relating to honey THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty establishing