Good honey is free from strange odors and physical impurities, remains fresh, unfermented, and crystallizes in a particular way. Its physical-chemical parameters are as follows: Maturity: The nectar stored in the panels undergoes a maturation process until reaching honey which consists of the loss of water and the cleavage of the sucrose in fructose and glucose. It is measured by the content of water and sugar (sucrose: sum of glucose and fructose) and there is a maximum and minimum content according to the types of honey. Freshness: Measured by diastase index and hydroxymethylfurfural content. Both are influenced by the heating and storage time of honey. Cleaning: Measured by the content of water-insoluble solids. Purity: To detect frauds like offering honey for another or incorporating products so that it is not granulated: one of the possible measures is the thermal conductivity. As a saturated sugar solution it is, honey crystallizes very easily, although this does not occur in many industrially produced honeys, which are liquefied by pasteurization, losing many of its original properties, aromas and attributes. Pollen content, a particularly relevant service, is also analyzed, given the preferences of the current consumer, with a growing demand in the monofloral honey market. Laboratory analysis make it possible to determine the concentration of pollen from specified plants present in the honey to be expressed as a percentage. The minimum established levels of these parameters must be met in order for a honey to be classified within a specific variety. The classification of honey by origin and plant helps us to produce a genuine and distinctive product, which offers consumers a wider offer. Thus, you can choose from a wide range of varieties, all of which have particular characteristics that are determined by the base nectar, your official seal guarantees that you are receiving genuine article. Laboratories such as the Agricultural Center of Marchamalo in (to the service of DOP Miel de La Alcarria) and its equivalent in Apinevada (which serves DOP Miel de Granada) carry out physical-chemical tests before certifying the honey with their respective quality seals . The honey that carries its seal meets the standards required in the aspects mentioned above.
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Montse Gonzalez