Honeybee numbers world-wide are dropping because of habitat loss and fragmentation, infestation of apiaries by parasites like Varroa, widespread use of agricultural chemicals and industrial pollution. Also changes in our ecosystem have created a challenging situation for 'community' farmers and the honeybees they rely on for crop pollination. If changes are not made, further bee losses could prove financially devastating.
As honey use continues to grow in the food industry because it is a 'natural' sweetener and has the status of being 'healthy' for young and old, consumers expect that honey is a pure and natural
product. Ideally, in order to keep honey pure, the use of synthetic and toxic chemicals should be kept to a minimum and it is believed that the best way to keep honey pure is to perform organic and ecological beehive management. Authenticity of honey such as the production and geographical and botanical sources are important to help manufacture a product that meets consumer expectation.
This conference will benefit food safety managers, technical and quality managers, process/product development managers, procurement managers, buyers, food safety auditors, inspectors and beekeepers and honey processors.
This conference will discuss:
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