Fallacies and behaviors of Lebanese consumers towards marketing of honey

Addam, K; Rifai, Fadilah; Naous, H; Matraji, S; Mezher, B

doi:10.22271/manage.2017.v3.i6.39

Cited by 6 publications

(6 citation statements)

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“…In general, respondents indicated that in order to distinguish authentic honey from counterfeit honey they have never used the following methods: napkin test, water cup test or fire test. A different conclusion was reached by Addam et al (2017) who show that some consumers test the purchased honey at home by applying different techniques to make sure that it is pure.…”

Section: Resultsmentioning

confidence: 99%

“…Concurrently, Addam et al (2017) reveal that some consumers test the purchased honey at home by applying different techniques to make sure that it is pure. According to Soares et al (2017) some consumers associate crystalised honey (incorrectly informed) with low quality honey or sugar-adulterated honey.…”

Section: Consumer Perception Of Honey Quality and Adulterationmentioning

confidence: 99%

“…Yet, a large part of consumers is starting to become aware of the health hazards associated with certain toxic substances found in food and favour those labelled as organic (Soares et al, 2017). Although honey labelling comes to the support of consumers to increase their level of trust in the process of purchasing and consuming, there are consumers who are yet wary of these quality guarantees (Addam et al, 2017). A common feature emerges in Certification (organic), family income, presence of a child in the family Blanc et al (2021) Environmental sustainability aspects, ecological footprint the honey assessing behaviour adopted by consumers, namely they prefer buying directly from beekeepers and thus be certain of the purchase quality (Addam et al 2017;Ćirić et al, 2015).…”

Section: Consumer Perception Of Honey Quality and Adulterationmentioning

confidence: 99%

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Traceability issues of honey from the consumers’ perspective in Romania

Pocol

Šedík

Glogovețan

et al. 2022

IFAM

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The Romanian honey market is facing a problem related to traceability, especially when honey is produced in more than one country and its origin is indicated as a blend of EC and non-EC honeys. The increase of honey adulteration has consequences on both consumers and honey producers with considerable negative effects. The aim of the study was to identify the factors that influence honey purchasing behaviour and to evaluate consumers’ awareness related to honey adulteration in Romania among selected age segments. An online survey was conducted between 2020-2021 on a sample of 1,233 respondents. The questionnaire covered aspects related to purchasing behaviour and honey adulteration, complemented with socio-demographic questions. The data were evaluated using descriptive, non-parametric and multivariate statistics. The results showed that the most important factors considered during the purchasing process by Romanian honey consumers were health factor and country of origin followed by producer reputation and ecological aspect, while the least important were discounts, promotion and brand reputation. The older respondents are more aware of honey adulteration and know better that crystallisation is an indicator of quality. This study provides important information for policymakers and the whole beekeeping chain in Romania. Education in terms of honey authenticity and traceability will help consumers to choose local honey of high quality and to avoid adulterated products. This consumption and purchasing behaviour will discourage producers from honey counterfeiting.

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Section: Resultsmentioning

confidence: 99%

Section: Consumer Perception Of Honey Quality and Adulterationmentioning

confidence: 99%

Section: Consumer Perception Of Honey Quality and Adulterationmentioning

confidence: 99%

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Traceability issues of honey from the consumers’ perspective in Romania

Pocol

Šedík

Glogovețan

et al. 2022

IFAM

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“…Additionally, the lower quality of this brand (KHA) was evident during analysis of the oil, where acetonitrile used in the elution appeared to dissolve colorants that adulterated the olive oil [ 12 ]. Another Lebanese study evaluated the gluten contamination in 173 (gluten free) labeled food products and found that 19% of the total samples were found to be mislabeled [ 13 ]. On 22 July 2020, the Minister of Public Health discovered that the Lebanese Poultry Company were supplying supermarkets and restaurants with expired products, some dating back 4 years, and disguising them as chicken nuggets and burger patties as well as changing their expiration dates.…”

Section: Introductionmentioning

confidence: 99%

Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration

Khanafer

Diab-El-Harake

Toufeili

et al. 2022

Foods

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Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food adulteration in Lebanon. The objectives of the present study were to determine the knowledge, attitudes and practices of identifying adulteration in the process of food purchase by Lebanese adult consumers, and to identify factors associated with food adulteration. An online survey (n = 499) was administered among Lebanese adults aged 18 years and above. Results showed that the majority had a low food adulteration knowledge score (73.1%). During shopping, fewer than half of the participants checked the ingredients (42%) and nutrition facts label (33.9%). Regression analyses showed that six predictors were significantly associated with participants’ knowledge scores including gender, age, marital status, education (undergraduate and master degree) and employment status (student). The results of this study show that knowledge and practices of identifying adulteration in the process of food purchase by consumers are lacking among most respondents. Increasing knowledge, awareness and motivation to identify food adulteration products during food shopping will empower consumers to improve buying practices, especially for the public with a lower level of education.

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“…According to Lebanon's Beekeeper's Association, Lebanon produces different types of honey between 18,000 and 20,000 t from 274,390 hives; most of them are intended for Lebanese consumption and partly exported from Lebanon to Arab countries and to Japan. 9 Addam et al 9 reported that 58% of honey consumers in Lebanon check if their honey is adulterated or pure; 75% do not trust honey labels claiming that it is 100% natural; and 40% prefer to purchase honey directly from beekeepers. To the best of our knowledge, there is no previous published work regarding honey authenticity consumed in Lebanon.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of honey authenticity in Lebanon by analysis of carbon stable isotope ratio using elemental analyzer and liquid chromatography coupled to isotope ratio mass spectrometry

Hawari¹,

Iskandarani

Jaber

et al. 2021

J Mass Spectrom

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Honey is one of the most valuable sweeteners consumed by humans all over the world. Consequently, it is often a target for adulteration through the addition of different sugar syrups during or after honey production, resulting in a reduction in its nutritive value. For the first time, this study analyzes honey samples of various botanical species collected from different Lebanese regions using element analyzer (EA) and liquid chromatography (LC) coupled with isotope ratio mass spectrometry (IRMS). The δ 13 C of bulk honey, its protein fraction, and the main individual sugars (glucose, fructose, disaccharides, and trisaccharide) were determined, in order to characterize and evaluate the authenticity of honey consumed in Lebanon. The results showed that the δ 13 C values for bulk honey and its protein range from À26.5‰ to À24.5‰ and from À26.4‰ to À24.7‰, respectively, for authentic samples. δ 13 C values for samples adulterated with sugar syrups range from À11.2‰ to À25.1‰ for bulk honey and from À26.6‰ to À23.7‰ for its proteins, with a difference between bulk and protein values between À1 and À8.7‰. Using LC-C-IRMS techniques, the δ 13 C of individual sugars provides additional information on the presence of undeclared sugars. We found that all authentic samples had Δδ 13 C f-g and Δδ 13 C max values within the naturally occurring range of ±1‰ and ±2.1‰, respectively, while the adulterated samples fall outside the Δδ 13 C ranges. The oligosaccharide peak was detected in most adulterated samples.

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Fallacies and behaviors of Lebanese consumers towards marketing of honey

Cited by 6 publications

References 0 publications

Traceability issues of honey from the consumers’ perspective in Romania

Traceability issues of honey from the consumers’ perspective in Romania

Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration

Evaluation of honey authenticity in Lebanon by analysis of carbon stable isotope ratio using elemental analyzer and liquid chromatography coupled to isotope ratio mass spectrometry

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