www.iaard.net IAARD Journals eISSN:2456-009X International Journal of Agriculture And Veterinary Sciences IAARD-International Journal of Agriculture and Veterinary Sciences, 2018, 4(1),1-6 Study on the quality parameters and the knowledge of producers on honey adulteration in selected districts of

Mulualem Ambaw1 and Teklemedhin Teklehaimanot1 Corresponding author’s Email address: [email protected] Co-author’s Email: [email protected] 1Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center ………………………………………………………………………………………………………………………………………….. Abstract: The study was carried out selected districts of Arsi zone to characterize honey quality parameters and to assess the perception and knowledge of honey producers. From seven randomly selected districts a total of 52 respondents were interviewed with structured questionnaire on adulteration of honey and ways of identification of adulterated honey in the study areas. In addition a total of 48 honey samples each weighing 0.5 kg (10.5kg) from different beekeepers and 13.5 kg of honey from local market was collected randomly for physicochemical evaluation. Intentional adulteration of pure honey by different adulterant material like ripened banana, sugar, coca cola, were done in the laboratory as reference frame for the collected samples. According to the respondents response 95.5% of actors on adulteration of honey were retailers. Adulterated honey was locally detected by, visual inspection, testing by tongue, viscosity, and finger test methods. Adulterant materials most frequently used in the study area were sugar, ripened banana, wheat flower, potato, maize flower, pollen, empty combs, melted candy, molasses and hot water according respondents replied. Regarding the laboratory test result, the mean water content, water insoluble solid and PH value of the collected honey samples were 19.98%, 3.6 and 3.9 respectively. Water insoluble solids of honey purchased from beekeepers were not within the acceptable range of world and national standards. In conclusion the some of the quality parameter of honey was deviated from national and international standards. Intervention is needed on processing and post harvest handling.

Keywords: Adulteration, honey quality, Arsi zone ………………………………………………………………………………………………………………………………………….. Introduction Oromian honey in particular for their electrical conductivity, ash content, moisture content, pH value and HMF [8]). Honey bees produce honey from the nectar of plants Nevertheless, there is no sufficient work on quality or from secretions of living parts of plants or excretions of determination as well as effect, extent and materials used for plant sucking insects on the living parts of plants, which the adulteration of locally produced natural honey. Nowadays, bees collect, transform by combining with specific substances adulteration of different natural food items becomes a of their own, deposit, dehydrate, store and leave in the honey common problem in many parts of the world regardless of comb to ripen and mature [1] .It is a natural sweet food economic status of the nation. One of the susceptible food produced by bees from nectar or secretion of flowers. materials for intentional or unintentional adulteration or Honey has a content of 80-85 % carbohydrates, 15-17 % water, contamination is honey. The most common adulterant 0.3 % proteins, 0.2% ashes, and minor quantities of amino- materials mixed with honey are sucrose, corn syrup, acids and vitamins as well as other components in low levels of molasses, banana or other harmless or harmful materials. concentration [2] .It is a complex mixture and presents very The act of honey adulteration is causing severe impact on the great variations in composition and characteristics due to its domestic and international market opportunities of the product geographical and botanical origin and its main features and may result nutritional and health problems on consumers depending on the floral origin or the nectar utilized by bees [3], [9]. Honey is side to be adulterated if debating from the pure [4]. honey parameter wholly or in part. It may also contain some added substances injurious to health and for whatever is the largest honey- producing country in reasons its quality is below the standard. This study was Africa and one of the top ten countries in the world ([5], [6] .Most initiated to assess their quality parameters and the perception parts of the National Regional State in general and the and knowledge of producers and merchants on adulteration of central parts of the region in particular are known for honey and to suggest simple methods of screening adulterated their production of high quantity of honey in Ethiopia. The honey samples from the pure ones. amount of honey produced in the Oromia Region is 111975.58 quintals of honey from 2204137 numbers of hives which Materials and methods accounts about 46% of the total honey production of the country [7]. Some research were conducted to assess the The study was conducted in Arsi Zone, south Eastern physicochemical properties of Ethiopian honey in general and part of Oromia Region. According to Oromia bero of finance,

Mulualem Ambaw and Teklemedhin Teklehaimanot Page No.1 IAARD-International Journal of Agriculture and Veterinary Sciences, 2018, 4(1),1-6 economic development regional statistics information,Arsi of the two readings were recorded and corresponding value Zone is located 175 km far from Adiss Ababa and situated for moisture content was recorded. between 6˚45'N to 8˚58’N latitude and 38˚32'E to 40˚50'E longitude. The mean annual temperature of the Zone ranges The PH of honey is defined as the free acidity of between 20˚C - 25˚C in the low land and 10˚C -15˚C in the honey. The content of all free acids, were expressed in milli central high land [10].The study zone, districts and respondents equivalents /kg. Ten grams of honey sample was weighed and were selected purposively according to potentiality to dissolved in 75 ml of distilled water in 250 ml beaker. The beekeeping and agreement of participants to participate for this solution was stirred by stirrer and pH electrode was immersed study. Face to face to interview of 52 respondents from seven in the solution and pH reading was recorded. districts by structured questioner were done to assess the The water insoluble solids were determined by knowledge and perception on adulteration of honey and dissolving twenty grams of honey in a suitable quantity of adulterant materials. Data like, adulteration of honey, actors of distilled water at 80 °C and mixed well. The test sample was adulteration, market place, and materials used for adulteration filtered through a previously dried and weighed fine sintered of honey were collected during interview. In addition to a total glass crucible and washed thoroughly with hot water (80 °C) of 48 honey samples, 21 from beekeeper and 27 from local until free from sugar. The crucible was dried for one hour at market were collected by air tit 0.5 kg container for laboratory 130 °C, cooled and weighed to the nearest 0.1 mg. Finally the analysis. Fresh honey samples were collected during the major result was expressed as percent water-insoluble solids. honey flow season from October-December and tagged accordingly. Insoluble solids % by mass =M1-M2/WX100 Where:- Physicochemical properties M1= Mass of the residue and the crucible Physicochemical properties like (Moisture content, M = Mass of the crucible PH, water insoluble solids, match lighting test, water test, W = Mass of the test portion (20gram) thumb test and shelf life test of honey were evaluated according to International Honey Commission [11]. The physical Organoleptic test properties of the collected honey were analyzed in Kulumsa The color and test of the collected honey samples Agricultural Research center, livestock research process in were identified by physical observation of the color, aroma, test collaboration with food and nutrition laboratory. and the sweetness.

The moisture content of honey was estimated by Ash (mineral content) determining the refractive index of the sample with the use of Ten grams of honey were weighed and taken in a digital refracto meter (Abe refract meter) that can be thermo silica crucible and 3-4 drops of olive oil were added to avoid stated at 20°C, regularly calibrated with distilled water from the fluttering and kept in muffle furnace at 600 OC for 3-4 hours. refractive index of the honey by reference to a standard The weight of the ash was determined by deducting the weight table .The sample was directly smeared on the surface of the of empty crucible from the total weight of empty crucible and prism evenly; after two minutes the reading of refractive index ash. The percentage of ash was calculated by using the were recorded. Each sample was measured twice and averages following formula.

______Weight of sample honey

Some other quick tests used to assess the adulterated honey Thumb Test: Put a drop of the honey on the thumb. If the honey spreads around right away or spills, the honey is not Water test: one table spoon of honey samples was added into a pure. If it stays intact, it’s pure. glass of water and observation of the added honey showed Shelf life test: The collected honey samples were stored either dissolved or settled at the bottom of the glass. Pure properly in air tit container for one year and seen the crystal honey was settled at the bottom of the glass whereas formation. adulterated (artificial) honey was started dissolving in water immediately after adding in to the water. Data analysis Data was managed in excel and analyzed in SPSS Light a Fire: when we dip the tip of a matchstick in “honey”, version16. Descriptive statistics was used. strike it to light. Natural honey gives light the match easily and the flame was burnt off the honey. Adulterated (artificial) Result and discussion honey gave smokes instead of burning because of the high From a total of 52 respondents interviewed 5.8% and moisture content it contains. 94.2% were female and male respectively; this shows beekeeping is mostly practiced by male. The study result is

Mulualem Ambaw and Teklemedhin Teklehaimanot Page No.2 IAARD-International Journal of Agriculture and Veterinary Sciences, 2018, 4(1),1-6 similar with Adisse and Malede, [12] result and Hartman ,[13] about adulteration and adulterant materials commonly used in which ,beekeeping activity is mostly practiced by men’s in the study area. Most of them 69.2% replied that actors of Ethiopia. The mean age of the respondents were 46.79 with the adulteration of honey in the study were retailers and the standard deviation of 14.80 and ranged from 25-85 years. remaining 30.8% by beekeepers and wholesalers. Most Regarding beekeepers educational status 37% of them were not common adulterant materials added to honey in the study areas get formal education and the rest 47.37% and15.78% were were, ripened banana, sugar,bules juice coca cola, hot water, educated up to primary and secondary schools respectively. sweet potato maize and wheat flower, melted candy and old empty combs etc--- (Table 1),which were similar to Tadesse Assessment of the respondent’s knowledge and and Gebregziabher [14] report in Adigrat and its surrounding perception on adulteration of honey reviled that 86.5% knows areas in Tigray region.

Table 1.Most commonly used adulterant materials in the study districts of Arsi Zone No Adultrant No % Ways of adulteration Ways of identification Districts material

1 Sugar 31/52=59.62 Hot water Sticky by palpation , Amigha,,,lodhetos 1litH20+1kg sweety by testing, poor a,, ,Arboye,, sugar+1/2kg honey viscosity during dropping, 1:1:0.5 low price 2 Banana 12/52=23.11 Crashed banana Soily by observation and Robe,Amigha,merti,chole, +honey(1:1) palpation no soft feeling, Jeju, Aseko low price ,cast formation 3 Maize 4/52=7.70 Simply mixing with Observation,testing Merti,lodhetosa,Aseko, flower honey and hot water viscosity, oily appearance, Amigha price 4 Wheat 2/52=3.85 Simply mixing with Observation, testing Chole flower honey and hot viscosity, oily appearance, water(1:1) price 5 Buless juice 1/52=1.92 Buless juice +white Testing by tongue, Robe honey+ empty inspecting the residue after comb(1:1:0.5 chewing 6 Empty 8/52=15.41 Adding the empty Observation of old and Robe, Amigha, Aseko comb comb breaking into empty comb by necked small pieces eyes, cheap price 7 Molasses 5/52=9.62 Mixing with the ratio No specific identification Merti, chole of 1:1 methods 8 Candy 5/52=9.62 No specific method Chole, Aseko, Amigha 9 Sweet 4/52=7.70 Mixing after roasted By testing Lodhetosa, Jeju potato by fire 10 Potato 1/52=1.92 Mixing after roasted By testing Amigha (white) by fire 11 Brood comb 2/52=3.85 Mixing during harvest Observation Robe 12 Pollen 1/52=1.92 Mixing during harvest Observation Aseko 13 Pulse 1/52=1.92 Mixing with honey Testing Amigha flower

Color spoilage by yeast fermentation and mold formation: the higher The color of honey is dependent on bee forage the moisture content the higher the probability of spoilage up (flowering plants), storage length, post harvest handling on storage. Lower moisture content

Mulualem Ambaw and Teklemedhin Teklehaimanot Page No.3 IAARD-International Journal of Agriculture and Veterinary Sciences, 2018, 4(1),1-6 et al [16] who have reported the moisture content of Pakistani commission standard (Table2).The maximum acceptable limit honey to be within the range of 14.3 and 18.6%. According to for moisture content of Ethiopian honey is 21% [19], while the honey standards set by the Ethiopian Quality and Standards maximum acceptable moisture content of honey reported by the Authority[17] , the moisture content of only some of 31.25% International Honey Commission is 20% [11]. The low moisture honey samples collected in the study area’s were felled under content of the examined honey samples is important and grade A’ (17.9-19 ),(16.67% B (19.1-20 ) and 12.5 % c ,(20- positively affects quality. Moulds and yeasts cause 21 ) category which is different from Adgaba and Admasu, [18] deterioration of the quality of honey when the moisture content report most of their honey samples were failed in grade A is high, especially if it is > 19%. The moisture content of category. Our honey samples 19/48 (40%) were failed to meet honey depends on various factors such as the harvesting the standards set by both national and international standards season, the degree of maturity that honey reached in the hive on moisture content. The mean moisture content of most of the and handling of honey. collected honey samples were met international honey

Table.2.Mean quality parameters of honey compared to national and international honey commission standards Parameter Collected honey samples National standard International⃰ Maximum Honey Commission standard acceptable limit Maximum acceptable limit Moisture 20.43 21 20 content% pH value 3.86 - 3.2-4.5 Ash content% 0.18 <0.6 0.25-1.0 Water insoluble 3.61 <0.1 mater g/kg Source: Quality and Standards Authority of Ethiopia (2005)

PH value of collected honey samples other contaminations such as particles of wax, dead bees, Mostly honey is acidic in nature and has low PH splinters of wood, and dust certainly does make it look value. The collected honey samples contained a pH from 3.39- unappetizing and unappealing for anyone to buy and consume, 4.2 with an average of 4.07 which is within the acceptable and hence it appears as if it's of very low value. Some of the range between 3.2 and 4.5 set by Bogdanov, [11].The low pH of water insoluble solids seen in the collected honey samples were honey inhibits the presence and growth of micro-organisms and dead bees, sum and pollen, old honey comb and particle debris makes honey compatible with many food products in terms of which were high in proportion. The water-insoluble solids pH and acidity. This parameter is of great importance during content of honey samples analyzed in the present study ranges the extraction and storage of honey as it influences the texture, from 0.32-0.41g/kg with the mean value of 0.36.Thise mean stability and shelf life of honey. Present result is similar with water insoluble solid obtained from beekeepers were that of Jose et al[20] who have reported the pH value of 3.47 to significantly higher p<0.05 than purchased from market This 4.24, with an average of 3.91, chala et al [21] report of the pH result indicates that water insoluble content of honey at farmer value 3.45 to 4.18, with an average of 3.81 and Adiss and level is probably increasing due to unhygienic harvesting of un malede, [12] report which was ranged from 3.52 to 4.46 with a ripened honey. It could be because of intentionally addition of mean value of 4.02. old combs and poor post harvest handling, and processing which is prone to contamination. The high water-insoluble Ash (mineral) content solids content of honey obtained from beekeepers suggests the Ash content was determined after the sample was poor hygienic and harvesting conditions of honey in the study burnt in an electric muffle furnace. Certain nitrogen area and since all most all of beekeepers practice traditional compounds, minerals, vitamins, pigments and aromatic have which is difficult to harvest pure honey mixing up of substances contribute to the ash content of honey. The ash brood and pollen in one honey comb during harvesting with no content of honey samples obtained from the study area ranged processing equipment .Water-insoluble matter of honey is used from 0.04-0.41g with a mean value of 0.19. Codex as a criterion of honey’s cleanliness. The maximum acceptable Alimentarius Commission Standards [1] for honey, proposed amount of water-insoluble matter in honey is set as 0.1% ash content not more than 0.6% for normal honey and reported by Adgaba and Admasu[18]. According Ethiopian Ethiopian standards. These results are in line with those of Quality standard authority, [17] even 0.1% of water-insoluble Nuru [15],Adiss and Malede [12] 0.17 ,chala et al[21],0.23 matter in honey is considered high, all the tested samples were Gebregziabher et al [22], who reported ash content of 0.2. not met both the international and national standards.

Water insoluble solids Other quick test used to identify adulteration by physical Natural and good quality honey is expected to be properties visually free of defect, clean and clear. Honey which has a very The physical characteristics of pure honey is different high pollen content appears cloudy, and the presence of many

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from adulterated honey particularly in color, consistency, distinguished by necked eye. Some pictures of the intentionally water content, ash content, water insoluble materials. The color adulterated honey color in reference to known (pure) honey are difference between pure and adulterated honey could be seen in Fig1-4.

Figure1.Known honey Figure2. Honey+cocacola(1:1ratio)

Figure3. Sugar+honey(1:1ratio) Figure 4.Honey+banana(1:1ratio )

All the collected honey samples and known pure stable in crystal formation. On the other hand artificial honey and adulterated with common adulterant material were (adulterated) honey gives smoke during match-lighting test and tested by those water, thumb, match-lighting and shelf life test spread on thumb test .this is similar with Tadesse and to identify the status of the collected samples in reference to the Gebregziabher [14] report in Adigrat and its surrounding areas controls. The Natural honey in water test steeled at the bottom in Tigray region. A mixture of honey with banana shows some of the glass where as adulterated (artificial honey) dissolved in fibers and stay in a liquid state for longer time. The test result is the water. Natural honey gives light up on match lighting test listed under (Table4) and intact on thumb test. Natural honey has long shelf life and

Table4.Simple preliminary tests to identify adulterated honey Test type Honey sample Purchased Knownpure honey Intentionally adulterated from farmer Honeyfrom market honey beekeeper Glass filled water 26.32% 24.14% 100%settled 100% dissolved test settled Thumb test 26.32%ini 21.10% 100%intact 100% spread ntact Match-lighting test 26.32% 24.14% 100% give light 100% smokes give light give light Shelf life (1year) 36.84% 31.03% 100%crystalize Bana+honey=liqud crystallize crystallize Sugar+honey=dry Coca+honey=liqud

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Conclusions and recommendations 9. Gary F .O and P. Nichols,.“Impact of Economic Adultera- Evidence of a large proportion of moisture content tion on the US Honey Industry” Paper presented at the from some of the honey samples could suggest harvesting of un WAEA meeting, Vancouver, British, Columbia, 2000 ripen honey or may be honey adulterated with water which 10. The National Regional Government of Oromia, Bureau of did not comply with the national and international finance and Economic Development—Regional Statistics, requirements. In addition water insoluble solids of the collected 2012. http://www.oromiabofed.org honey were high above the standards set by nationally and 11. Bogdanov, S., Harmonised Methods of the International internationally. Sugar and banana are most commonly used Honey Commission, 2009. adulterant materials in the study areas. Locally adulterated 12. Addis ,G and Malede B.,Chemical Analysis of Honey and honey is identified by testing, observation smelling. Major Honey Production, 2010 Intervention is needed on processing and post harvest handling 13. Hartmann, I., The management of resources and and awareness creation on the effect of adulteration on national marginalization in beekeeping Societies of SouthWest and international market. Ethiopia. Paper submitted to the conference: Bridge Scales and Epistemologies. Alexandria. 2004. Acknowledgment 14. Tadesse, G,and Gebregziabher, B., International Journal of The author acknowledged kulumsa Agricultural Technology Enhancements and emerging engineering Research Center for the financial support. Agricultural office in research, 2347-4289 . 2(10 ), 2014 Arsi zone and, beekeepers are also acknowledged for their 15. Nuru Adigaba, 1999 .Quality State and Grading of cooperation during data and sample collection Ethiopian Honey. In Proceedings of First National Conference of the Ethiopian Beekeepers Association. 74- Commuting interest 82, Addis Ababa, Ethiopia Quality Standard Authority of No any computing interest Ethiopia 2005 Honey Specification. Addis Ababa, Ethiopia. 16. Latif A. H, A .Quyyum, and Haq M. U., Pakistan Journal References of Science Research, 57-60 , 8 (4).1956. 1. CAC.,Codex Alimentarius Commission “Adopting the 17. Quality Standard Authority of Ethiopia,. Ethiopian standard Draft Re-vised Standard for Honey” Alinorm 01/25, specifications for bees wax (ES 1203:2005), honey (ES Appendix II: 22 – 24. 2001. 1202:2005) and bee hives (ES 1204:2005 2. Cantarelli M.A, Pellerano R. G, Marchevsky, E.J and 18. Adgaba, N. and A. Admasu, Effect of honeybee pollination Camiña, J. M., Journal of the Argentine Chemical on seed yield and oil content of Niger (Guizotia Society , 33-41. 96 (1-2).2008. abyssinica): Proceedings of the first National Conference of 3. Saxena, S, Gautam, A., Sharma Food Chem. 118, Ethiopian Beekeepers Association, June 7-8, 1999, Addis 391.2010 Ababa, Ethiopia, pp: 67-73. 2002 4. Kebede N, P. A Subramanian, and M .Gebrekidan,, “Phy- 19. Tessega, Belie, Honeybee Production and Marketing sicochemical Analysis of Tigray Honey: An Attempt to De- Systems, Constraints and Opportunities in Burie District of termine Major Quality Markers of Honey”. Bull. Amahara Region, A Thesis Submitted to the Department of Chem. Soc. Ethiopia, 127-133. 26(1). 2012 Animal Science and Technology, School of Graduate 5. FAOSTAT.FoodandAgriculturalCommoditieseProductionO Studies Bahir Dar University, Ethiopia. 2009 nline.http://faostat.fao.org/site/339/default.aspx (Accessed 20. Jose,Pires, María,Letícia,Estevinho,Xesús ,Feás,Jesús September 28, 2012). 2012 ,Cantalapiedra and Antonio, Iglesias,. Journal of the 6. MoARD, Ministry of Agriculture and Rural Development Science of Food and Agriculture,1862-1870. 86(11). 2009 of Ethiopia Livestock Development Master Plan Study 21. Chala K, Taye T,and Kebede D., Livestock Research for Phase I Report - Data Collection and Analysis, Volume N Rural Development 23 (9) .2011. apicul-ture, Ministry of Agriculture and Rural 22. Gebreegziabher, G. Gebrehiwot, T. and Etsay, K., Development, Addis, Ababa, Ethiopia. ,2007 Ethiopian Journal of Science (MEJS),115-128. V5(1). 7. BoARD (Bureau of Agriculture and Rural 2013. Development), Annual report of Oromia region Ethiopia.2005 8. Holeta Bee Research Center,. Honey quality around holeta in oromia region, 2005

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