Assessment of consumers' knowledge of the composition, properties and adulteration of honey

Dorota Skrajnowska; Magda Matysek; Barbara Bobrowska-Korczak

doi:10.56782/pps.981

Published : 2026-09-08

Vol. 24 No. 3 (2026)

Assessment of consumers' knowledge of the composition, properties and adulteration of honey

Dorota Skrajnowska

Magda Matysek

Barbara Bobrowska-Korczak

DOI: https://doi.org/10.56782/pps.981

Abstract

Background/Objectives: Honey is one of the most valuable natural products known to man. The promotion of honey consumption should be based, first of all, on consumer education concerning not only its taste and medicinal values, but also its quality and possible contamination. The aim of this study was to assess the level of consumer knowledge on the composition, properties and adulteration of honey. Methods: The research was conducted using an online survey questionnaire. The 203 respondents surveyed included 117 women and 86 men. Results: The main factors motivating respondents to purchase honey were flavour values, and health-promoting properties. Among the respondents – 48% did not know what the composition of typical honey was, while 44% knew it correctly. The majority of respondents (56.5%) did not know the origin of Manuka honey. 46% of respondents were unaware that honey and honey-containing products should not be consumed by children under 1 year of age. The information that 5-hydroxymethylfurfural (5-HMF) analysis is used to detect honey adulteration was known to 18% of respondents. Conclusions: Almost all the people interviewed declared that they consumed honey. However, knowledge of honey composition, properties and adulteration was insufficient. It is necessary to conduct educational initiatives in this field and this article can help set the direction.

Keywords:

properties of honey, composition, consumer knowledge

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Skrajnowska, D., Matysek, M., & Bobrowska-Korczak, B. (2026). Assessment of consumers’ knowledge of the composition, properties and adulteration of honey. Prospects in Pharmaceutical Sciences, 24(3), 64–72. https://doi.org/10.56782/pps.981

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