Transcript Honey and Traceability

Honey and Traceability
Measures of Traceability in
Honey Control
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Honey and Traceability
Determination of Botanical and Geographical
Origin
Is possible
• By pollen analysis
• By organoleptic
• By isotope mass spectrometry
• By physical-chemical methodologies
• By….
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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‘
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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 honey
but
• 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.
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Honey and Traceability
Rosmarin/Spain
By courtesy of Katharina von der Ohe, LAVES Celle, Germany
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Robinie/Hungary
By courtesy of Katharina von der Ohe, LAVES Celle, Germany
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Sensory of Honey
Honey is described and evaluated according to:
•
•
•
•
Colour
Smell
Taste
Consistency
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Colours of Honey
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Geruch/Geschmack
„Honey wheel“
Vocabulary for
the description of
honey smell and
taste
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Consistency
• Tendency to crystallization depends on the honey type
• Vocabulary e.g.:
fine crystalline, coarse crystals or gelatinous
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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
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Clover (Trifolium sp./Melilotus sp.)
Pollen%
electr. Cond. mS/cm
F/G
Colour mm
Main range
> 70
< 0,20
< 1,20
< 30
Organoleptic
Colour
Smell
Taste
white to light yellow
mild aromatic
mild aromatic
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Tolerance range
> 60
< 0,4 (because of NZ)
< 1,25
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Honey and Traceability
Acacia (Robinie sp.)
Main range
Tolerance range
Pollen%
> 20
> 10 if F/G > 1.55
elektr. Cond. mS/cm
< 0,20
F/G
> 1,55
> 1,50
Colour mm
< 15
< 20
Others
little enzymes, low Proline level (180-240),
Sucrose max. 10 %
Organoleptic
Colour
Smell
Taste
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waterlight – light yellow
mild, weak aromatic
smooth, light flowery, weak aromatic
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Honey and Traceability
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
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Honey and Traceability
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
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Honey and Traceability
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.
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Geographical Origin, cont.
• The 13C/12C-ratio is affected by the biochemical fixing of CO2 (C3 or C4plant) and only slightly modified by climatic effects.
 proof of identity or adulteration
•
15N/14N
•
2H/1H
and 34S/32S-ratios based on the soil composition, influenced by
fertiliser
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
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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
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Honey and Traceability
Traceability in Organic Honey
Production
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Regulation (EC) No 2092/1991
of 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
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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
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Annex III - General Provisions
7. Packaging and transportation of products
Products 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.
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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)
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Annex III - Specific Provisions
A2. Livestock products
3. Livestock records
to 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
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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 accounts
any 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.
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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
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Recommendations
of 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.
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Honey and Traceability
Recommendations
of 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
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Traceability of Measurements
e.g. Quality Control of Honey
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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.
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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 sample
e.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.
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Traceability of Measurements
means
comparability of
analytical measurements in time and
space
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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)
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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
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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.
…
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Traceability of Chemical Measurements
SI unit for amount of substance
value
value
value
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Reference Standard
Working Standard
amount content of X
compound in solution
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Problems
• absence of (reliable) reference standards
• absence of a common basis
• in appropriate handling of standards
by laboratories
• inappropriate use of uncertainty
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Traceability in
QM-Documentation
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Traceability in QM
•
•
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•
•
•
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
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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
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Honey and Traceability
Example: in process control
Beekeeper
raw
material
supply
Process:
manufacturing
Final
control,
tasting
Delivery
Custo
mer
- meassuring point, collecting of data
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Honey and Traceability
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
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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
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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.
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Guidance of Documents and Data
OLD
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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
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