**1.5. Aims of the study**

This research was primarily characterised by two main aims:

(a) To determine the quality of Maltese honey. The main attributes were studied in accordance with the Food Safety Act Honey Regulations [5], the Council Directive 2001/110/EC [6] and the Harmonised Methods of the International Honey Commission [7]. Thus, local honey was valued by colour designation, sugar content, moisture content, water insolubility content, electrical conductivity, free acid, diastase activity, pollen types and HMF (hydroxymethylfurfural) content. Additional analyses included antioxidant activity (by DPPH and FRAP) and antimicrobial activity.

(b) To determine any particular characteristics for honey collected from the three honey seasons. Geographical map of the foraging areas around Malta and Gozo was one of the outputs.
