Evaluating Honey Quality with Statistical and Analytical Methods
DOI:
https://doi.org/10.59957/see.v11.i1.2026.13Keywords:
analytical methods, enzymatic activity, honey quality, physico-chemical properties, statistical analyses.Abstract
Evaluating the quality of the honey requires a combination of statistical and analytical methods. These methods include laboratory analyses to determine the physical-chemical properties of honey and statistical analyses to interpret the data and confirm their significance. Bee honey, a dense, liquid, or crystallized food product, is produced by bees of the genus Apis. Various indicators from different samples of bee honey have been studied to establish its authenticity, verify its enzymatic activity, and assess its quality. The studied samples originate from the Blagoevgrad region, Bulgaria.
References
1. BSS 3050:1980 parts 2.3; 2.4; 2.8 - Bee honey. Rules for sampling, testing methods, and veterinary-sanitary examination.
2. Ordinance № 2/27.03.2024 on the conditions and procedure for sampling and laboratory testing of food.
3. Ordinance № 9 of June 22, 2005, on the Conditions and Procedure for the Approval and Registration of Enterprises for Wax Processing and the Production of Wax Foundations, as well as Enterprises for the Production and Trade of Honey and Bee Products.
4. Ordinance on the Requirements for Honey Intended for Human Consumption, in force since January 28, 2023. Adopted by Council of Ministers Decree № 3 of January 6, 2023.
5. I. N. Vuchkov, Statistical Methods for Process Management, Sofia, 2019.
6. I. Vuchkov, St. Stoyanov, N. Kozarev, V. Tsochev, Laboratory Exercises Guide on Statistical Methods, Publisher: "New Knowledge", Sofia, 2002.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Science, Engineering and Education
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.