Asian Journal of Food Research and Nutrition

Evaluation of the Effect of Handling, Processing, and Storage Practices on the Quality of Honey Products from Selected Honey-producing Villages in Central Tanzania

Kachinde, Jumanne Lucas *

The Open University of Tanzania, P. O. Box-2924, 40000, Dodoma, Tanzania.

Leonard W. T. Fweja

The Open University of Tanzania, P. O. Box-23409, Dar es Salaam, Tanzania.

Matobola Joel Mihale

The Open University of Tanzania, P. O. Box-23409, Dar es Salaam, Tanzania.

*Author to whom correspondence should be addressed.

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Abstract

Aim: The objective of this study was to assess the effect of handling, processing, and storage practices on the quality of selected honey from selected honey-producing villages in Central Tanzania.

Material and Methods: A mixed methods approach was adopted for this study. Purposive and random sampling techniques were used to select a total of 106 participants. Both primary and secondary data were collected: primary data were collected through focus group discussions, interviews, questionnaires observation as well as actual honey sampling, while secondary data were collected through desk reviews. Multiple linear regression was performed to evaluate the effect of each practice (handling, processing and storage) on the quality of honey. The data were analysed using IBM Statistical Package for Social Sciences (SPSS) version 26 where descriptive and inferential statistics were used.

Results: A total of 109 respondents participated in the study, of which 49% (n = 52) were females. Age distribution of respondents was mainly dominated by age group 31 - 50 years, which occupied 66% (n = 67) followed by age group 51 - 60 years (25%, n = 29). Majority of respondents were primary school leavers (65% (n = 67) and only 5% (n = 7) were illiterate. Analysis of honey samples from the study location revealed that moisture content in honey varied from 19.5% in Aghondi, Manyoni to 19.9% in Kisaki, Singida (with a mean ± STD of 19.6 ± 0.2%). The moisture contents in the honey were similar to moisture content in honey from Egypt (19.7%). The pH varied from 3.5 in Aghondi, Amnyoni to 4.2 in Sajalanda, Itigi (with a mean ± STD of 3.9 ± 0.3). The pH values of honey in the study locations were relatively low compared to the pH of honey from Egypt (pH 4.3). HMF ranged from 9.6 mg/kg in Getruu, Itigi to 17.6 mg/kg in Kisaki, Singida (with a mean ± STD of 13.7 ± 3.3 mg/kg). The HMF in honey from all the locations were lower than the one from Egypt, which had 107.13 mg/kg, probably due to the difference in the geographical locations (tropical versus desert). Reducing sugars varied from 64.5% to 68.9% (with a mean ± STD of 66.4 ± 1.9%). The values were similar to the amount of reducing sugars in honey from Egypt. Multiple linear regression analysis has shown that moisture content, pH, HMF, and reducing sugars were dependent on the handling, processing and storage procedures of honey.

Contribution to Policy Implication: This study recommends interventions among farmers and beekeepers to ensure good hygienic handling, and storage practices. The findings demonstrates how the quality of honey is assured by adhering to technology, training, and skilful management of honey. This calls on policymakers to properly engage beekeepers and other stakeholders about a model that could be used to enhance pesticide regulation in Tanzania. This study calls for further research that would focus on findings ways for sustaining quality. Technically, farms hardly comply with government regulations, and the government lacks the know-how in terms of influencing beekeepers to stay away from the application of non-approved insecticides which has long-term implications for sustainability.

Keywords: Quality honey, handling procedures, processing procedures and storage procedures

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