honey and traceability p-142/2005/traceability©qsi 2005 69 measures of traceability in honey...

P-142/2005/Traceability ©QSI 2005 1

Honey and Traceability

Measures of Traceability in Honey Control

Determination of Botanical and Geographical Origin

Is possible

• By pollen analysis

• By organoleptic

• By isotope mass spectrometry

• By physical-chemical methodologies

• By….

Criteria for the Definition of Monofloral Honey

• In §4 Nr (1) of the German Regulation on honey, three categories of criteria are given, that are enlisted to the assessment of honey. These are:

1. Organoleptic

2. Physical-chemical characteristics

3. Microscopy

• Of these three categories the consumer only perceives smell, colour and taste.

• He judges the honey only according to the ‘organoleptic impression‘

Pollen analysis - Melissopalynology

• Methodology based on: Louveaux et al.harmonized by the International Honey Commission (IHC)

• The analysis of pollen is still the decisive test to determine

monofloral honeybut• Pollen% is not identical to Nectar % • The pollen relation only gives an estimation.

Long time experience and knowledge is necessary for correct evaluation/interpretation of the data.

Rosmarin/Spain

By courtesy of Katharina von der Ohe, LAVES Celle, Germany

Robinie/Hungary

By courtesy of Katharina von der Ohe, LAVES Celle, Germany

Sensory of Honey

Honey is described and evaluated according to:

• Colour

• Smell

• Taste

• Consistency

Colours of Honey

Geruch/Geschmack

„Honey wheel“

Vocabulary for the description of honey smell and taste

Consistency

• Tendency to crystallization depends on the honey type

• Vocabulary e.g.: fine crystalline, coarse crystals or gelatinous

Possible Solution

The German Honey Association (Deutscher Honigverband) has developed proposals for the specification of monofloral honeys:

The specifications are based on a combination of chemical/physical data, organoleptic and pollen analysis

Clover (Trifolium sp./Melilotus sp.)

Main range Tolerance range

Pollen% > 70 > 60

electr. Cond. mS/cm < 0,20 < 0,4 (because of NZ)

F/G < 1,20 < 1,25

Colour mm < 30

Organoleptic

Colour white to light yellow

Smell mild aromatic

Taste mild aromatic

Acacia (Robinie sp.)

Main range Tolerance rangePollen% > 20 > 10 if F/G > 1.55elektr. Cond. mS/cm < 0,20F/G > 1,55 > 1,50Colour mm < 15 < 20Others little enzymes, low Proline level (180-240),

Sucrose max. 10 % OrganolepticColour waterlight – light yellowSmell mild, weak aromaticTaste smooth, light flowery, weak aromatic

Eucalyptus Main range Tolerance range

Pollen% > 85 > 70

elektr. Cond. mS/cm > 0,3

F/G > 1,05

colour mm 20-100

Others nectars and honeydew possible

Organoleptic - broad range, depends on origin and species

Colour light amber to dark

Smell caramel, sometimes „plastic note“, spicy

Taste malty, caramelised, sometimes light salty

Geographical Origin

By pollen analysis:

• The appearance of specific pollen at the same time/ in the same sample gives hints of the origin of the honey sample, e.g.:

• Typical of Europe/Eastern Europe are combinations of e.g.:Brassica napus (Rape), Tilia (Linde), Robinie, Sunflower, Loranthus europaeus, fruit pollen

• Typical for Argentina are combinations of e.g.:Eucalyptus, Clover, Anthrisus types, Jacea types

• Typical for Brasil are combinations of e.g.:Mimosa types, Borreria types, Sapindaceae, Hytis and Zanthxylum types

Geographical Origin. cont.

By stable isotope ratio mass spectrometry (IRMS)

• The ratio of stable isotopes of food, which reflects the isotopic composition in the place of generation, can be regarded as an isotope fingerprint. It describes parameters which can not be changed by chemical additions.

• IRMS of the main bio-elements (2H, 13C, 15N, 18O, 34S) allows reliable statements on the geographical origin as well as on the authenticity of food and food products.

Geographical Origin, cont.

• The 13C/12C-ratio is affected by the biochemical fixing of CO2 (C3 or C4-plant) and only slightly modified by climatic effects. proof of identity or adulteration

• 15N/14N and 34S/32S-ratios based on the soil composition, influenced by fertiliser

• 2H/1H and 18O/16O-ratio pattern of water is world-wide unambiguous in most cases suitable for the determination of geographical origin.

• However:The allocation to unknown origin is only possible by the combination of several independent data as provided by the multielement stable isotope ratio analysis

Isotope Ratio Monitoring of Honey

In quality control of honey isotope ratio monitoring is made for:

the detection of added C4 sugar like HFCS (high fructose corn syrup) and

the determination of authenticity or regional origin of honey by multielement stable isotope ratio analysis

Traceability in Organic Honey Production

Regulation (EC) No 2092/1991of 28. January 1991

on organic production on agricultural products and indications referring thereto on argricultural products and foodstuff

• Requirements of §18 of EC/178/2002 are fulfilled by this Regulation.Documentation is laid down in Annex III

Annex III - General Provisions

6. Documentary accounts To be kept are stock and financial records to trace:

– the supplier, the seller or the exporter– the nature and the quantities of agricultural products delivered to

the (beekeeping) unit and, where relevant all materials brought and the use of such materials, e.g. bees, queens, wax, feedingstuff....

– the nature, the quantities and the consignees and/or the buyers of any product which have left the (beekeeping) unit/apiary

beehive index

The accounts must demonstrate the balance between the input and the output

Annex III - General Provisions

7. Packaging and transportation of productsProducts transported to other units....are provided with a label stating:– the name and the address of the operator, owner or seller of the

product– the name of the product accompanied by a reference to the organic

production method– the name and/or code number of the inspection body to which the

operator is subject– the lot identification mark either approved at national level or

agree with the inspection body which permits link to the lot with the account.

Annex III - Specific Provisions A2. Livestock products

2. Identification of livestock

The livestock must be identified permanently coding of the beehives

geographical place of beehives (identified by GPS)

Annex III - Specific Provisions A2. Livestock products

3. Livestock recordsto be compiled in the form of a register - flock management system must contain the following information– livestock (bee, queen, swarm...) arriving: origin and date of arrival,

conversion period, identification mark and veterinary record– livestock (bee, queen, swarm...) leaving: age, number of heads,

identification mark and destination– details of any animal lost and reason– feed: type, periods, sitting of apiaries– disease prevention and treatment and veterinary care: date of treatment,

diagnosis, type of treatment product, method of treatment, withdrawal periods

Annex III - Specific Provisions C. Import from third countries

any operator involved as importer and/or first consignee in the import and /or reception

2. Documentary accountsany details on the transport arrangements from the exporter in the third country to the first consignee and from the first consignee to other consignees within the Community.

Annex III - Specific Provisions C. Import from third countries

3. Information on imported consignments

the importer shall inform the inspection body of each consignment to be imported into the community, giving:– the name an the address of the first consignee

– a copy of the inspection certificate for the importation of products from organic farming

6. Reception of products from a third country

products imported from third country shall be provided with:– identification of the exporter

– marks serving to identify the lot with the certificate of inspection

Recommendationsof the German organic food association

1. Traceability is part of quality policy

2. The enterprise has arrangements with suppliers and customers concerning the basis of traceabilty and origin safety

3. The enterprise has installed systems for coding to identify reasons for defects

4. The enterprise keep retain samples of every charge supplied with or delivered

5. The enterprise has installed procedures to control the charges by coding

6. The enterprise installs procedures that allow to get all information need within one day.

Recommendationsof the German organic food association

• It is necessary that from every step of the value creation chain the identity of a product or raw material is possible

• Pre-Requirements are:

– Traceability include the verification of organic origin

– connected system for data transfer (data bank)

– minimal standards and normalized interface has to be developed

– development and implementation of a suited IT-system on EU-level

Traceability of Measurements

e.g. Quality Control of Honey

Types of Traceability

• Traceability can be considered in different contexts and in each it has a slightly different application.besides for products:

• for data - e.g. linked to the requirements of quality

• in calibration - relates measuring equipment to national, international or primary standards, to physical constants or properties or to reference materials

• in IT and programming - it relates design and implementation processes back to the requirements for a system.

Traceability for Data

• Samples have to be labelled or coded in such a way, that at every time the data generated through quality control process can easily be linked to the corresponding samplee.g. via a Laboratory Information Management System (LIMS).

• Retained samples have to be kept for a defined time.

• Documents e.g. measuring records have to be kept for at least 2 years.

Traceability of Measurements

meanscomparability ofanalytical measurements in time and space

Traceability in Calibaration

Traceability in metrology is defined as the property of the result of a measurement or the value of a standard whereby it can be related to stated references, usually national or international standards, through an unbroken chain of comparisons all having stated uncertainties.

International Vocabulary of Basic and General Terms in Metrology (ISO, 1993)

Traceability of chemical measurements is further defined in:

ISO/IEC 17025:2005“General requirements for the competence of testing and calibration laboratories”Chapter 5.6 Measurement Traceability

ISO 17025: 5.6 Measurement Traceability

• All equipment used for tests and/or calibration having a significant effect on the accuracy or validity to the results shall be calibrated before being put into service.

• The laboratory shall have an established programme and procedure for the calibration of its equipment.

• Such a programme should include a system for selecting, using, calibrating, checking, controlling and maintaining measurement standards, reference materials used as measurement standards, and measuring and test equipment used to perform tests and calibrations. …

Traceability of Chemical Measurements

SI unit for amount of substance

amount content of Xcompound in solution

Working Standard

Reference Standard

Problems

• absence of (reliable) reference standards

• absence of a common basis

• in appropriate handling of standardsby laboratories

• inappropriate use of uncertainty

Traceability in QM-Documentation

Traceability in QM

Important points are i.a.:

• Clear sample labelling from start to finish of the process

• In process control at several (critical) control points

• Documentation of results, documentation of machine data (calibration, maintenance etc.)

• Certificate issue/checking plausibility/clearance

• Safekeeping of personnel records and data back-up

• Incoming sample safekeeping during a defined time frame/Retain samples

Traceability in QM, cont.

• Organigram containing responsible persons, e.g. business management, laboratory head, Responsibility for partitions

• Signing all noticed documents resp. all written results by specific initials and date.

• Effective accountancy, accurate project planning

Example: in process control

Bee-keeper

raw material supply

Process:manu-facturing

Final control, tasting

Delivery Customer

- meassuring point, collecting of data

Documentation

• Enables communication of intent and consistency of action.

• Is a necessary element within the quality management system

• contributes to:- achievements of product quality and quality improvement- provision of appropriate training- ensured repeatability and traceability- provision of objective evidence- evaluation of the effectiveness of the system

Documents of QMS

• Directed Documentation:- quality manual- quality plans- procedure instructions, work instructions

• Recording Documents (records)- inspection record- reports (e.g. calibration report, audit report)- forms- data

Guidance of Documents

Objective:

• ensuring that only qualified instructions are given and that they are considered together with given data in the respective actual version.

• all valid documents containing data relevant to quality have to be check for rightness and released.

Guidance of Documents and Data

Labelling and Traceability

Objective:• Ensuring that the product life is documented. Check the

whereabouts of faulty products damage limitation, elimination of causes

Task• Fulfilment of laws• Fulfilment of customer contracts• Planning, realization and maintaining of internal

traceability (Lot number)• Identification of final products

honey and traceability p-142/2005/traceability©qsi 2005 69 measures of traceability in honey...

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