A study was conducted in the mountains (Nyiru, Ndoto and Marsabit)
of northern Kenya to determine the quality of honey processed and
stored by honey processors and traders. Twelve processed and stored
honey samples were randomly collected from processing groups and
honey traders in three honey markets. The samples were analyzed for
moisture content, total reducing sugars, apparent sucrose, acidity and
Hydroxymethylfurfural (HMF) by applying the Harmonized Methods
of the International Honey Commission or the Association of Official
Analytical Chemists. The mean moisture content, reducing sugars,
apparent sucrose, acidity and HMF values of 18.0%, 69.5%, 2.8%,
26.1meq/kg and 3.6 mg/kg, respectively met the Codex Alimentarius
and Kenya national quality standards. However, with storage the
acidity and HMF increased while the moisture content of honey
decreased. In conclusion, honey processed in northern Kenya using
simple straining methods and stored up to fourteen months was of
acceptable quality and qualify for sale in urban and regional markets