Impact of Adulteration and Thermal Treatment on the Quality of Ethiopian Honey

By comparing honey collected from local markets and commercially recognized honey samples from supermarkets to national and international standards, this study aimed to determine the quality and degree of adulteration. A total of eight samples were acquired, consisting of one supplemented sample from a grocery store, six supplements from the neighborhood market, and one supplement from the beekeeper. In evaluating the quantity and grade of adulteration in these samples, thirteen criteria were applied. Ash (0.05–0.74), diastase activity (0.31– 18.7DN), HMF (25.5–1036mg/kg), proline content (19.3- 580.9mg/kg), moisture content (18.7–25 percent), conductivity (0.2–0.8ms/cm), Ph (3.77–4.09), free acidity (28–72meq/Kg), reducing sugar (55–68.9 percent), sucrose content (2.35–17.3 percent), TSS (74.5–79.6 0Brix), and TS (75-81.3 percent) were the parameters that were measured within the specified ranges. Copper, zinc, and iron were all found in every sample, with concentrations ranging from 0.02-0.1 ppm, 0.02-0.16 ppm, and 0.031-0.12 ppm, respectively, among the six trace and heavy elements examined. In contrast to the other samples, the one taken straight from a beekeeper is of high enough quality to pass both national and international honey quality tests.