Physico-Chemical and Labeling Control of Imported Honeys in Burkina Faso

Abstract

Burkina Faso is situated in the centre of Western Africa with a high illiteracy rate, despite efforts of the governments to improve education. This is not without consequences on the choice of foodstuffs bought and consumed by the people and the consequent effect on their health. Honey is one of the foodstuffs consumed by people. However local production falls short of demand, and so most supermarkets in Burkina Faso sell imported honey. Do these imported honeys conform to the international standards regarding labeling of foodstuffs, and specifically do they possess physicochemical characteristics that conform to international norms of Codex Alimentarus and European honey Commission? The study investigated certain characteristics established by standards of the European Commission and Codex Alimentarius. The labels on packaged honey were analyzed according to the standard of Journal Officiel. Results show that the physic-chemical plan, the hydroxyl-methyl-furfural (HMF) content were high whereas the diastase index was low indicating lack of freshness of imported honeys. For the stability, honey samples conformed to the standard of the European Commission and Codex Alimentarius. Only two honey samples fulfill the Codex Alimentarius and the European commission norms. Storage temperatures degrade honey considerably and it suggested that under tropical conditions the deadline for optimal use (DLUO) of honeys is reduced to one year.

Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique

“…These values are similar to those found in honey samples from Central and South of Mozambique (1.2 to 15.3 meq/kg) (Zandamela, 2008) as well as in honey from other African countries such as Algeria (2.0 to 5.1 meq/kg) (Nair & Maghraoui, 2017); Morocco (0.5 to 18.5 meq/kg) (Terrab et al, 2002). Ethiopia (Belay, Solomon, Bultossa, Adgaba, & Melaku, 2013), Tanzania (Gidamis, Chove, Shayo, Nnko, & Bangu, 2004); and from Burkina Faso (Paul, et al, 2013).…”

“…For this reason, there is a large number of global research studies about the characteristics of honey; however, there are very few focused on properties of African honeys. Among these, it is worth mentioning those papers of different African countries: Ethiopia (Sime, Atlabachew, Redi-Abshiroand, & Zewde, 2015); Burkina Faso (Meda, Lamien, Romito, Millogo, & Nacoulma, 2005;Nombré, Schweitzer, Boussim, & Rasolodimby, 2010;Paul, Issa, Kwamé, & Joseph, 2013;Escriche, Oroian, Visquert, Gras, & Vidal, 2016); South Africa (Serem & Bester, 2012); Sudan (Makawi, Gadkariem, & Ayoub, 2009); Tunisia (Martos, Cossentini, Ferreres, & Tomas-Barbera, 1997); Morroco (Malika, Mohamed, & Chakib, 2005) and Mozambique (Escriche, Tanleque-Alberto, Visquert, & Oroian, 2017). Generally, those papers are focused on physicochemical and rheological properties.…”

Características diferenciadoras de mieles y ceras de abeja del Norte y Centro de Mozambique

“…These values are similar to those found in honey samples from Central and South of Mozambique (1.2 to 15.3 meq/kg) as well as in honey from other African countries such as Algeria (2.0 to 5.1 meq/kg) (Nair & Maghraoui, 2017); Morocco (0.5 to 18.5 meq/kg) (Terrab et al, 2002). Ethiopia (Belay, Solomon, Bultossa, Adgaba, & Melaku, 2013), Tanzania (Gidamis, Chove, Shayo, Nnko, & Bangu, 2004); and from Burkina Faso (Paul, et al, 2013).…”