African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

Honey Production and Physiochochemical Properties of Honey Produced in Gozamen District, East Gojjam Zone, and Amhara Region

Sileshi Yeserah, Abebe Jenberie, Desalegn Begna

  •  Received: 06 June 2019
  •  Accepted: 15 July 2019
The study was conducted in Gozamen District, East Gojjam Zone, Amhara Region, Ethiopia to determine honey quality produced in the area.The effects of Agro-ecological Zones (location) and hive type on honey quality in the study area were assessed.Questionnaires for the survey, laboratory analysis for honey quality were employed.The result of this study revealed that honey production in the study area is carried out using traditional, transitional and frame beehives. The honey produced per hive per harvest is highest in frame hives followed by transitional and traditional beehives.The three types of hves provide highest (kg/hive/harvest) at lowland agroecology followed by midland and highland agroecologies The honey quality analysis indicated that the overall mean value of moisture content (17.22±1.56), glucose (17.22±1.56), sucrose (26.96±4.94), pH (4.28±0.26) and acidity (29.322± 0.2) were significantly different among different locations at (P<0.05). Similarly,the mean values glucose ,sucrose ,ash and water-insoluble solids were significantly different at (P<0.05)between the three types of hives.The honey samples collected from honey traders were with high sucrose level(10.18%) confirming the adulteration of honey with sugar syrups which would affect the doestic and export market..As a result; the government and other concerned bodies need to focus on introduction of improved beehives to increase honey production (kg/hive/harvest). Moreover; inspection, control, and regulatory measures are the major requisite tasks to improve the honey quality in the study area.

Keywords: Beehives, Gozamen, Honeybees, Honey, Physicochemical, Quality