**2. Regulation of honey in Brazil and in the world**

the absence of adulteration, deterioration, and environmental pollution and geographical area. Finally, we will present the market scenario nowadays with future perspectives and

**Keywords:** Brazilian honey, regulation affairs, pollen analysis, physicochemical and

Honey is a natural product produced by bees from the nectar of flowers which can be modified by their digestive enzymes (floral honey) or from living plant fluids and/or excre-

Floral honey can be monofloral or polyfloral, depending on whether their production is derived from a single species or various species of plants, respectively. Polyfloral honey is universal, but monofloral honey can be produced by establishing hives where flowers of a particular plant species are dominant. Therefore, based on their peculiarity, unique flavors, and sometimes unique medicinal properties, monofloral honey has a higher commercial value. Manuka honey is an example of such type, which derives from two species of Leptospermum, and retail prices start at about \$100/kg [2] due to its demonstrated health benefits [3]. In addition from the plant source, the commercial value and characteristics of the honey can also be based on insect source, as honey from stingless bees (e.g. Melipona beecheii) or honey from Apis mellifera, etc. exhibits different characteristics. Additionally, the absence of residues of contaminants may also play an important role in the international market, as in the case of

In this scenario, a variety of honey samples with different characteristics, biological effects, and commercial values are found worldwide. Because of the value of different types of honey could vary more than 100‐fold, it is target for fraud. Reports have suggested the dilution of

Biological honey activities are derived from compounds that are present in this natural food. In general, honey is composed of approximately 200 substances, particularly with those belonging to the classes of sugars, amino acids, proteins, organic acids, flavonoids, phenolic acids, vitamins, minerals, and volatile compounds. The chemical composition of honey is intrinsically related to factors such as the geographic region of origin, present flowers in this region, species of bee that produced it, climatic conditions, processing conditions, handling and storage, and the storage time [4]. Thus, honey chemical composition from different botan-

Several efforts have been made worldwide to develop protocols aiming the identification and evaluation honey quality. The literature presents many methodologies that are used to determine honey identification and quality control, and they are complementary. Among them, it could be named ascertain the entomological sources of honey by pollen identification with checking of the morphological pollen of flowers present in each honey sample

valued kinds of honey, such as from stingless bees, with low‐value honey.

ical areas can vary, also leading to differences to their biological properties.

some recognition obtained for Brazilian bee products in international events.

microbiological analysis, contaminants, potential market, awards

tions of plant‐sucking insects (honeydew honey) [1].

Brazilian honey, which receives Organic Certification.

**1. Introduction**

140 Honey Analysis

The standard for honey was established in 1981 by CODEX Alimentarius organized by the World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) by delivering CODEX STAN 12‐19811 to contribute to the safety, quality, and fairness of the international honey trade (see the parameters in **Table 1**) [8].

In general, each region of the world may also adopt regulations with parameters that will be committed to their market requirements, as well as, local environment. A summary of some important regulations with parameters and limits around the world is also demonstrated in **Table 1**.

Each parameter will be further explored in next section. In this section, however, it is important to demonstrate that Brazil is a country that has its own characteristics of climate, flora, and great biodiversity. This characteristic combined with the presence of Africanized bees allows the production of honey with its own characteristics of taste, purity, quality, and originality.

In Brazil, honey is a product regulated and supervised by the Ministry of Agriculture of Brazil, through the Federal Inspection Service (Serviço de Inspeção Federal—S.I.F) in accordance with Instruction No. 11, of October 20, 2000 [7, 9]. Because of the rustic characteristics of Africanized bees and richness of its flora, Brazilian honey has no residues of contaminants and is considered a high quality and pure honey which may be a product with Organic Certification.

Thus, one can observe that each country may establish its own quality parameters and there is still much to be aligned regarding the parameters and methodologies of analysis as they have many differences. With differences in parameters and methodologies, different results for the same honey sample may apply, leading to difficult negotiations between companies.



**Parameter** Reducing sugars (fructose/

Not less than 60/100 g. Honeydew

Floral honey: minimum

65/100 g. Honeydew honey or

mix of honeydew with floral

honey: minimum 60/100 g

Maximum 20/100 g

Maximum 20/100 g

Maximum 20/100 g

honey, blends of honeydew honey

with blossom honey: not less than

45/100 g

Not more than 20%. Heather

honey (*Calluna*)—not more than

23%

Apparent sucrose

not more than 5 g/100 g. Alfalfa

floral honey: Maximum 6/100 g/

Maximum 5/100 g. *Robinia* 

Maximum 5/100 g

*pseudoacacia*, Medicago sativa,

*Banksia menziesii*, *Hedysarum*,

*Eucalyptus camaldulensis*,

*Eucryphia lucida*, *Eucryphia* 

*milliganii*, *Citrus* spp.: Maximum

10/100 g

*Lavandula* spp., *Borago officinalis*:

Maximum 15/100 g

Maximum 0.1/100 g

–

Solid insoluble in water

Not more than 0.1/100 g

Maximum 0.1/100 g, except

pressed honey, which is

tolerated up to 0.5 g/100 g, only

on products packaged for its

direct sale to the public

–

Maximum 0.6/100 g. Honeydew

Not declared

–

or mix of honeydew with

floral honey is tolerated up to

1.2/100 g

Honey must necessarily present

Not declared

pollen grain

Maximum of 50 mEq/kg

Maximum of 50 mEq/kg

Maximum of 50 mEq/kg

Maximum 0.8 mS/cm

Maximum 0.8 mS/cm

Pressed honey —not more than

0.5/100 g

Electrical Conductivity

Minerals (ash):

Pollen Acidity

Not mentioned

Not mentioned

–

Not mentioned

Honeydew or mix of honeydew

with floral honey: maximum

15/100 g

(*Medicago sativa*), *Citrus* spp., False

*Acacia* (*Robinia pseudoacacia*), and

others: not more than 10/100 g

glucose)

Moisture

**CODEX Alimentarius [8]**

**Brazil (Instruction No. 11, of** 

**Europe (COUNCIL Directive** 

**Japan [11]**

142 Honey Analysis

**2001/110/EC of 20 December** 

**2001) [10]**

At least 60/100 g. Honeydew

Maximum 60/100 g

and honeydew mixes with

nectar honey at least 45/100 g

**October 20, 2000) [7]**

**Table 1.** Parameters assessed in different regions of the world.
