Assessing the quality of post harvested honey in southwestern Uganda (Kigezi region)

Abstract

This study investigates the influence of processing on the key physicochemical parameters of honey, focusing on moisture content, pH, and ash content. The research involved various honey brands, both processed and unprocessed, sampled in Uganda. The findings reveal a significant disparity in moisture content between processed and unprocessed honey, with processing techniques such as heating lowering moisture content to enhance shelf life by inhibiting microbial growth. However, some brands exhibited higher moisture content, particularly Brands A and D, posing a risk of fermentation and spoilage. The pH levels remained consistent between processed and unprocessed honey, falling within the acceptable range set by the Uganda Bureau of Standards, ensuring good taste and stable shelf life. The study also identified a substantial difference in ash content between processed and unprocessed honey, with unprocessed honey generally exhibiting slightly higher values. Exceptional cases of processed honey with elevated ash content, particularly Brand A, indicate possible contamination or adulteration during processing. The research emphasizes the importance of monitoring these parameters to ensure honey quality, stability, and protection against spoilage. Overall, the study contributes valuable insights into the effects of processing on honey composition, offering practical implications for the honey industry and quality control standards.