Beekeeping and honey production in Russia

This study aimed to investigate the physicochemical, rheological, and microbiological attributes of drinkable yogurts prepared with three distinct types of honey (flower, pine, and thyme) in amounts of 10 and 20% and probiotic cultures (Lactobacillus acidophilus and Bifidobacterium spp.). The control sample was brighter while the yogurt containing 20% pine honey was more yellow during storage (21 days). The samples’ serum separation quantities rose together with the honey ratio. All the honey-fortified drinkable yogurts were found to be non-Newtonian pseudoplastic liquids that are thixotropic. However, as the honey ratio increased, the apparent viscosity and consistency coefficients increased, too. After 21 days of storage, L. acidophilus and Bifidobacterium spp. counts rose to more than 5.0 log CFU/mL in the experimental yogurts containing honey (except for the sample with 20% flower honey). The panelists preferred the 10% honey-fortified drinkable yogurts over the others. The yogurts with flower honey were mostly favored, followed by pine and thyme honeys. Although honey contributed to the properties of drinkable yogurt, adding more than 10% of honey degraded the product’s quality and acceptability. In conclusion, 10% is an optimal amount for flower and pine honey, with a smaller amount recommended for thyme honey. More research is needed on honey-fortified drinkable yogurt for its commercial production.

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A Consumer-Centric Approach for a Sustainable Honey Supply Chain: The Case of Strawberry Tree Honey

Papachristos,

Anastasiadis,

Kontopanou

et al. 2024

Sustainability

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The consumption of honey has gained significant attention in recent years due to its numerous health benefits. It is important to understand the role of consumers in the honey supply chain, as their preferences have a substantial impact on industry practices. Consumer demand for high-quality, safe, and sustainable honey encourages producers to improve transparency and sustainability in their operations. This consumer-centric approach is essential for creating strong connections between supply chain stakeholders and end-users, promoting a more sustainable food system. This study centres on strawberry tree honey, which is rich in antioxidants, anti-inflammatory properties, and antimicrobial activities. It explores the key factors driving consumer choices in strawberry tree honey and evaluates their impact across the entire supply chain. A survey examined consumer preferences for conventional honey and organic strawberry tree honey, revealing a clear trend toward sustainable options. The findings highlighted the significant impact of consumer behaviour on driving sustainable practices within the honey supply chain. This study also shed light on consumers’ perceptions of organic strawberry tree honey and their connection to the entire supply chain. These findings support previous studies on organic products, demonstrating the crucial link between consumer choices for organic honey and the sustainability of the supply chain.

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Beekeeping and honey production in Russia

Cited by 3 publications

References 19 publications

A Review of the Major Challenges in the Honey Supply Chain

A Review of the Major Challenges in the Honey Supply Chain

Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt

A Consumer-Centric Approach for a Sustainable Honey Supply Chain: The Case of Strawberry Tree Honey

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