International Journal of Agriculture and Food Science

International Journal of Agriculture and Food Science


International Journal of Agriculture and Food Science
International Journal of Agriculture and Food Science
2021, Vol. 3, Issue 2
Assessment of post-harvest handling and quality of honeybee products along the value chain in SNNPR, Ethiopia

Bizuayehu Ayele Abebe, Adissu Tadele Megerssa

This study was conducted with the objective of identify post-harvest handling practice along different value chain actors of honey, major post-harvest handling problems of honey and honey products, evaluate Physical and chemical composition of honey and honey products along different value chain actors and characterize adulterant materials of honey and beeswax. The total of 120 beekeeper respondents were participated to gathered primary data regarding to honey production system, Constraints of honey and honey product handling, processing and marketing, honey harvesting and processing, honey harvesting materials, adulteration, extent of adulteration and adulterant materials of honeybee products and 45 honey samples were collected and analyzed to understand physiochemical characteristics honey were: color, moisture content, reducing sugar, sucrose, glucose, maltose content, acidity, hydroxyl methyl furfural (HMF), mineral content, pH and pollen analysis. All parameters were analyzed following the techniques proposed by the Codex Standard for Honey. A statistical analysis using SPSS 20 descriptive, frequency and Pearson correlation test of physicochemical properties of honey interdependent. Shortage of available bee forages, predators, pests and diseases were major constraints of honey production whereas market linkage problem, low price of honey, skill gap to process honey and beeswax. 67.5% of respondent beekeepers mostly used locally available material bottle gourd/”kill”/ to stored their honey in the study area. Mean moisture content, Ash content, honey acidity, electrical conductivity, pH value, HMF, fructose, glucose, sucrose, maltose, F/G ratio, G/water ratio of honey was 19.75, 0.18, 33.97 meq kg−1, 0.41 mS.cm-1, 3.45, 3.78 mg/kg and 34.61%, 30.91%, 1.96%, 1.36%, 1.13 ± 0.12 and 1.57±0.18 respectively.
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How to cite this article:
Bizuayehu Ayele Abebe, Adissu Tadele Megerssa. Assessment of post-harvest handling and quality of honeybee products along the value chain in SNNPR, Ethiopia. International Journal of Agriculture and Food Science, Volume 3, Issue 2, 2021, Pages 28-35
International Journal of Agriculture and Food Science International Journal of Agriculture and Food Science