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Study on the Quality Parameters and the Knowledge of Producers on Honey Adulteration in Selected Districts of Arsi Zone

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Study on the Quality Parameters and the Knowledge of Producers on Honey Adulteration in Selected Districts of Arsi Zone 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 Arsi Zone 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 Ethiopia 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 Oromia 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.
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