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The Importance of Pollination in Honey Production and Potential Benefits of Honey Consumption

The Importance of Pollination in Honey Production and Potential Benefits of Honey Consumption. By Katie Foley. Abstract.

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The Importance of Pollination in Honey Production and Potential Benefits of Honey Consumption

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  1. The Importance of Pollination in Honey Production and Potential Benefits of Honey Consumption By Katie Foley

  2. Abstract • Honey is a syrup-like food produced by the honeybees from the nectars of many different types of florals. The composition of all honey is varied due to the influence of many different environmental and climatic conditions. There are many kinds of uses and benefits of honey that make it an overall beneficial product not only nutritionally but economically as well. Honeybee and pollination are essential aspects the production of honey and the overall honey composition. Honey composition is tested for quality and is required to meet specific safety standards before importation or exportation. The beneficial aspects of honey have been proven whereas the research for negative impacts of honey on the body has been thin.

  3. Honey • Naturally sweet product produced by bees using flower nectar • All honey has the same general composition but are different based on environmental and climatic conditions • Composed of ↑ Levels of Fructose (~38.5% and Glucose (~31.0%) • Similar to inverted sugar

  4. Figure 1 – Honey Composition http://www.healthyfellow.com/528/chewing-gum-honey-and-vitamin-d/

  5. Use and Benefits of Honey • Sweetener in diets since ancient times • Bioactive compounds such as phenolics, Vit. C and amino acids → good source of antioxidants • Medical home remedies (wounds and ailments) • Antiseptic and Antibacterial Qualities • Major Economic Contributor

  6. Pollination • Carried out by Honeybees and other animals as well • Pollination is a vital aspect to honey production and multiple other crops • Thought to benefit ~35% of human diet

  7. Honeybee’s • Most common honeybee– ApisMelliferaL • Not the most efficient pollinators but are “Generalists” • Hives contain 10,000-40,000 bees • Recently a steady demand has met a ↓ in honey-producing bee colonies • Difficult to collect accurate data on populations

  8. Figure 2-Decline in Honeybee Population VanEngelsdorp, D., & Meixner, M. D. (2010). Number of Managed Honey Bee Colonies. [image].

  9. Quality of Honey • Based on fragrance, taste and consistency • Voluntarily performed based on USDA standards • Consider soluble solids, water content, flavors, aroma, clarity, absence of defects and color • Recent Economic Adulteration - “imitation honey” • Increased safety standards • Affects economic status of imports and exports • China : leading producer of honey → decreased exports after new safety standards

  10. Properties of Honey Composition • Affected by botanical region, environmental factors and bee species • Chemical profiles differentiate artificial from floral honey • Contains antioxidants and anti-inflammatory properties • Does not affect Glucose-serum levels but does increase fructose-serum levels • Understudied topic

  11. Discussion • Honey contains beneficial bioactive compounds • Research on negative impact of honey is thin • Pollination is essential to honey production • Safety standards have been increased to provide quality product • Honey is ultimately beneficial to the both human diet and agricultural/socioeconomic needs

  12. References • Babarinde, G. O., Babarinde, S. A., Adegbola, D. O., & Ajayeoba, S. I. (2011). Effects of Harvesting methods on physicochemical and microbial quaities of honey. Journal of Food Science Technology, 628-634. • Chukwu, O., Aturu, B. O., & Chukwu, N. (2012). Sensory Evaluation of Honey Sold in Different Locations in Nigeria. Academic Research International, 99-102. • Jaganathan, S. K., & Mandal, M. (2009). Antiproliferative Effects of Honey and of its Polyphenols: A Review. Journal of Biomedicine and Biotechnology, 13. • Munstedt, K., Bohme, M., Hauenschild, A., & Hrgovic, I. (2011). Consumption of rapeseed honey leads to higher serum fructose levels compared with analogue glucose/fructose solutions. European Journal of Clinical Nutrition, 77-80. • Sant'Ana, L. D., Sousa, J. P., Salgueiro, F. B., Lorenzon, M. C., & Castro, R. N. (2011). Characterization of Monofloral Honeys with Multivariate Analysis of Their Chemical Profile and Antioxidant Activity. Journal of Food Science, 135-140. • Saric, G., Markovic, K., Major, N., Krpan, M., & Ursulin-Trstenjak, N. (2012). Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage. Journal of Food Technology and Biotechnology, 434-441. • VanEngelsdorp, D., & Meixner, M. D. (2010). A historical review of managed honey bee populations in Europe and the United States and the Factors that may affect them. Journal of Invertebrate Pathology, 580-595. • Vanyi, G. A., Csapo, Z., & Karpati, L. (2010). Honey Production Business Opportunities and Its Externality Effect. The business Review, Cambridge, 329-333. • Wei, G.-x., Huang, J.-k., & Yang, J. (2012). Honey Safety Standards and Its Impacts on China's Honey Export. Journal of Integrative Agriculture, 684-693.

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