Nutrition Research & Information

Comparison of Mineral and Enzyme Levels in Raw and Processed Honey

Ropa Science Research

Research Project Funded by National Honey Board - D. Ropa, 2010

To ascertain just how much honey changes after it has been heated and filtered, the National Honey Board contracted with American Analytical Laboratories to test honey samples taken prior to processing and then after being processed. The goal was to find out the degree to which the minerals, antioxidants and enzymes change after honey is sent through an industrial processing system.

This research shows a great deal of variability between samples from the same supplier as well as samples across suppliers. Because of this level of variation, it is difficult to draw more than general conclusions regarding the changes that occur to honey post-processing. However, processing is not a fully destructive process, as some consumers would have others believe. Heating and filtering honey does not completely eliminate all enzymes, nor does it have a negative effect on honey's mineral and antioxidant levels.

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A Temporal analysis of honey bee colony heath in migratory beekeeping operations.


Pesticide Research Institute & Pollinator

A Temporal analysis of honey bee colony heath in migratory beekeeping operations: Assessment of the relative contributions of agrochemical residues, pathogen incidence and abundance and pest loads to colony declines

Interactive effects of Nosema ssp. infection and chronic pesticide exposure on learning in foraging

Dr. James D. Ellis

University of Florida

The overall objective of this research is to understand how multiple stress factors affect the learning ability of foraging age, adult worker honey bees (Apis mellifera).