Caracterización físico-química y organoléptica de miel de Melipona beecheii obtenida en sistemas agroforestales.

The research was conducted at the Pastures and Forages Research Station “Indio Hatuey" in order to determine the organoleptic, physical and chemical characteristics of the honey produced by Melipona beecheii. For the extraction and packaging of the honey; sterile syringes and dry sterilized flasks, properly labeled, were used. After that, in the samples, where the presence of pollen grains from Gliricidia sepium was detected, a sensorial, physical and chemical analysis was conducted based on the following indicators: aspect, color, smell, taste, texture, humidity (g/100 g), free acidity (meq/100 g), pH and soluble solids (g/100 g = %). Moreover, the content of different sugars in the honey was determined through a HPLC analysis. The pH values were around 3,6, the free acidity was 35,0 meq/100 g, and humidity, 24 %. On the other hand, the sensorial analysis was in agreement with the quality specifications recommended in the Cuban Quality Norm, because the honey did not show any unpleasant taste, smell or color. It is concluded that the M. beecheii honey showed excellent quality, because it did not undergo any apparent degradation process; that is why it can be considered as fresh honey, which constitutes a key requisite for any feedstuff destined to human consumption. [ABSTRACT FROM AUTHOR]