Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Holeta bee research center, Ethiopia
Research Article
A Review on Status of Honey Adulteration and Their Detection Techniques in
Ethiopia
Author(s): Teferi Damto*
Food adulteration is a global concern and developing countries are at higher risk associated with it due to lack of monitoring and policies. However, this is one of the most common phenomena that have been overlooked in many countries. Honey is a wholesome nutritious and medicinal bee product and is consumed by a majority of the population world. The high price of the natural honey encourages workers in the honey industry, including beekeepers and merchants to adulterate honey either directly or indirectly with look-alike and low quality substance worldwide, which leads to deterioration of honey quality, but increase honey quantity that is sold at the same price of natural authentic honey. Various instances of adulteration of honey have been reported globally, where in, the most common substances usually added to honey as adulterants are as sugar, ripened banana, water, molasses, suga.. View More»