Quality // Analyses

First of all each lot of honey brought to our factory is analyzed by a person who is specialized in this field and has an experience of over 15 years in degusting honey assortments, according to its taste, color, fragrance (characteristic to each assortment),. Secondly the microscopic analysis of pollen follows, which determines the exact combination of flowers specific to each lot.

Our laboratory is equipped with a modern apparatus and therefore a lot of physical-chemical analyses can be done in order to determine the purity of the area where the apiary was placed, the quality of the honey and its floral source:
- identification of the assortment, by a microscopic analysis of the pollen,
- identification of the content of sucrose and fructose;
- identification of the water content (with a refractometer);

For each lot of honey that is going to be processed the HMF is identified (with a spectrophotometer). It indicates the heating degree to which the lot of honey was exposed as well as the existence of any residues of antibiotics and pesticides (using CHARM II method).