Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review

Abstract

Natural honey is one of the most significant foods produced and consumed globally, it has pleasing sensory characteristics such a light colour, as well as a recognizable flavor and aroma. In addition, natural honey has been associated with potential biological properties since it contains organic acids, sugars, minerals, enzymes, phenolic, volatile compounds, methylglyoxal, amino acids, and vitamins. All of these features make this viscous substance extremely desirable by consumers for health and wellness purposes and likewise by manufacturing industries for production purposes thus increasing its market value. Since honey plays a vital role in balancing human nutrition being a better alternative to sugar, and further serves as a natural raw material in most industrial products the world over, its socio-economic importance to human development and industrial output cannot be overemphasized. The income generating and job creating capacity of the honey industry has been beneficial both to corporate organizations and various governments of the world. It is therefore the aim of this study to provide information on the quality, composition, health effects and economics of this high value viscous liquid.