Honey Production Process

Abstract

Honey has been considered as a very important and superior nutrient in human nutrition since ancient times due to its ability to be consumed by humans without processing, easy digestibility, nutritional properties and biological benefits. Although honey contains many desired bioactive and antibacterial substances, which may be sufficient for antimicrobial activity, it cannot be produced in sufficient quantities due to low water activity under normal conditions. This causes various food and bee-borne spores/non-spores pathogens going viral. Hence, it may cause the risk of parasitological and fungal agents to be found. In honey production, “Hazard Analysis Critical Control Point (HACCP)” must be applied meticulously and completely. Current technologies in honey production will be explained in this section.