Methods of food control which enters into the trade, in our country is not a bit lower than European requirements.
For comparison let us have a look at the European Community WTO and all Union State Standard of Russian Federation requirements:
For comparison let us have a look at the European Community WTO and all Union State Standard of Russian Federation requirements:
| ¹ ï./ï |
Index |
ÅÑ |
USS of Russian Federation |
|
1. |
Humidity to: |
20 |
21 |
|
2. |
Diastasis not less: |
8 |
7 |
|
3. |
Sugar content not less: gr./100gr. |
60 |
82 |
|
4. |
Divvy of saccharose not more: gr./100gr. |
5 |
6 |
|
5. |
Content of hydroxymethyl furfural not more: mgr./kilo. |
40 |
25 |
As we see only two indexes differ very much, 3 and 5.
Let us analyze this.
Sugar content means content of fructose and fruit-sugar. These two kinds of sugar as was proved with a large body of research; are the basis of honey plus water. Whatever kinds of honey could be analyzed there is always min. 82gr of sugar for 100 gr of honey. Locust honey can contain min. 76 gr for 100 gr of honey. This is a real honey. In ÅÑ this index can be at about 60 gr. In Russian Federation there is no honey of such quality, but in many other countries with tropical climate is.
The second index is – hydroxymethyl furfural.
It emerges in honey because of the following processes:
If honey was subjected to thermal conditioning;
If sugar syrup was added into honey.
Where can we get sugar syrup?
Bees are fed with sugar syrup but that is no interesting because such honey will never pass any sugar or hydroxymethyl furfural expertise. Wise beekeeper began to feed his bees with inverse sugar syrup with addition of honey.
Doesn’t work also and the bee will “wear out” very quickly so, that it cannot survive through the winter. But the science does not stop in its development. Chemists invented such ferments adding which in inverse sugar syrup one can get not complex di-sugars but mono-sugars. Such honey will pass the test on minimal indexes but hydroxymethyl furfural will vary. So this is 50/50 opportunity.
In Russian Federation the producers of honey do not blend honey and we are proud of it, because ou product is maximum natural – right from the bee garden into a can and that’s all. In one single can there is honey from one single bee family, from one region, form one bee farm, etc. This is what we call organic product – minimal human influence.
In Russia there is no homogenizing at all, because the quality of such product will lose on the market immediately.
Why does EC need it? According to WTO all markets of all countries are equal. And countries which produce honey must have equal access to all countries. Here we should ask about the product quality control. Having checked all possibilities, we got the results which are written above.
They cannot control the production process. They have the following production process: different kinds of honey are put into one container, it is about 10 tones of honey, and the homogenizing process begins. Than it is filtered under pressure. In case the initial product became roped it is heated, it is also made for sterilizing and for liquidating fermentation.
Can we really call “honey” the product which was received in the end, without smell, taste or any vitamins…?
We have got WTO, EC, etc. Honey, so let’s compare “ready” product:
|
¹ ï./ï |
Condition of honey |
ÅÑ-WÒÎ |
Russian Federation |
|
1. |
From one bee family |
no |
yes |
|
2. |
More strict requirements to chemicophysical indexes |
no |
yes |
|
3. |
Presence of pollen-grains |
no |
yes |
|
4. |
Homogenizing |
yes |
no |
|
5. |
Possibility for penetration of low quality honey into the honey content |
yes |
no |
|
6. |
Possibility of adulteration |
yes |
no |
|
7. |
Preserving natural characteristics |
no |
yes |
Do we really need it? Of course no.
But nobody really asks us. But there is a choice. We should leave the USS standards remained for us, inside the country, but for WTO honey we should introduce requirements such as requirements for milk. If we analyze everything we’ll understand that difference between honey from the bee farm and honey which has passed the processing mentioned above is just the same as between the natural milk and the pasteurized milk. Here are some clues how to avoid forgery:
1. Dial the number on the label. Check whether there is mentioned organization or not.
2. Call to the information service of the city where packaging was made, try to know telephone numbers of the organization, local veterinary service and telephone number of certification body.
3. Local veterinary service should confirm that producer has the veterinary certificate.
4. The certification body should confirm the presence of the certificate. The certificate should be given for the whole lot of products.
5. male sure that this organization has permanent address, check whether the telephone number in information service and on the label is the same. If you get positive and whole answers on every question, that means that this organization is good, reliable and they have legal and open for all tests production.
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