Opening Ceremony

Half An Hour New Policy Briefing

Bee Journal Keynote Speeches

Bee Products Tracing System in Chile & South America

Mr. Mario Gallardo Pena, Professional Animal Health Department, Beekeeping Area, Division of Protection Pecuaria, Ministry of Agriculture, Chile

In recent years, the implementation of tracing system of apicultural products in Chile and South America has reached high importance as prerequisite to guarantee the safety and origin of honey. Same as other countries in South America, such as Argentina and Uruguay, the biggest part of the Chilean honey produced is addressed for exports.

The objective of this presentation is to show the tracing system, for honey production implemented in Chile, describing the differences with other tracing systems implemented in the countries of South America. The apiculture sector in Chile, is characterized by having a tracing system that is applied to a large part of the honey production chain, composed mainly of small and medium groups of beekeepers. It covers from the apiary, the different processes of extraction and processing, until its commercialization. This has allowed to guarantee to the safety of bee products, and also to help in determining the botanical origin of honey. The quality of Chilean systems has allowed us to participate in the most sophisticated markets in the world and obtain a better value for the honey produced. It is emphasized that the main origin of honey in Chile occurs in natural environments associated with the native or mountain forest.

Advantage of Apiculture Resources in Northwestern China & Development Prospects

Mr. Li Jiuzhou, Vice Chairman of Shaanxi Apiculture Association, Chief Editor of

Brief Bio:

Held various posts including Director of China Apiculture Society and member of the National Eastern Bee Cooperation Committee and is currently Vice President of the Shaanxi Bee Industry Association, Chief Editor of Shaanxi Apiculture and Chief Expert of the Ningxia Guyuan Bee-keeping Industry Experts Station.


China’s Northwestern region covers an area of 3 million square kilometers, about 1/3 of the total in China. There are over 41 families of nectar plants with over 130 species, covering an area of 3.36 million hectares. The potential honey production capacity is above 100,000 tons and could accommodate more than 3 million bee colonies.  Due to its long duration of sunshine, sharp temperature contrast and the continuation of the blossom seasons, this region has a high and stable yield with different varieties of high quality honey. It is not only a large reserve of honey but also a distribution center of bee products. The Northwestern Region is also the starting point of the Silk Road Economic Belt and the way the bee colonies must go through when transferring. Therefore, it has very distinct advantages, and, coupled with the strengthened poverty-alleviation efforts and the improvement in both the government’s and ordinary peoples’ awareness about bee-keeping, the bee industry in this region has ushered into unprecedented development era.

The 3rd Summit on Global Bee Products Purchasing General Managers

New Trends of Bee Products & Relevant Health Food Market Development & Trend in UK

Mr. Cathal Henigan, President, The British Honey Importers & Packers Association, Purchasing Director, Valeo Foods UK


Amongst the larger consumers of honey the UK is in relative terms a very open market in that it is dependent on imports to satisfy consumer demand. It is also a competitive and sophisticated market as judged by it's consumers and retailers and the offering has to be reflective of it's needs. The presentation and it’s subject has been put together with these important aspects in mind to give a view as to where the UK market sits at present and potentially in the future.

Recent Year Health Trend in Japanese Honey Market and The Subject of China-produced Honey

Mr. Masashi Oya, Director, Honey Purchase Division, Kato Brothers Honey Co., Ltd., Japan


Since April 1, 2015, the Japanese food industry, out of their responsibilities as food producers, is making it easier to label health (function) related information. Taking advantage of the rise of health (functional) food, Japan’s honey import in 2016 reached 48,000 tons, which is 35% increase over the previous year and the attribute is the increasing health awareness of consumers to use more honey in their daily lives. Televisions and newspapers also covered more health related contents. In the meantime, I must point out that the use of China-produced honey has also increased. However, there has been incidents of residues of banned drugs found in honey and I am going to report on the quality management method at Kato Brothers Honey.

Healthwill Beekeeping Innovation

European "Slow Honey" in Past, Now and Future

Mr. Walter Haefeker, President, European Professional Beekeepers Association


 The Slow Food movement started in Italy in 1986 as a reaction to the spread of “Fast Food” chain restaurants in Europe. “Slow” refers not just to taking the time to enjoy good food, but also to work with traditional production and preparation methods.

In honey production, the market has two extremes, which can be perfectly defined by the time allowed for the bees to turn nectar into honey.

Traditional European production methods aim for very low water content, before the honey is removed from the hive. This has significant consequences for the economics of beekeeping as well as the physical properties of the honey.

Just like the “Slow Food” movement has become a world-wide phenomenon, "Slow Honey" is likely to have a bright future around the globe, as consumers become more aware of traditionally produced local honey as a perfect way to capture the essence of a region and are willing to pay a premium for the experience.

Silence! Waiting for Bees Making Honey Mature!

Mr. Zhang Liangfu, GM, Chengdu Baume Degree 41 Bee Products Co., Ltd.


I like sleeping peacefully near bee hives when flowers are blooming every year, the sounds of making honey like beautiful lullaby for me.

I m patiently waiting for mature honey, not 1~2 days, not 4~5days, in fact we always need more than 10 days. During 3 months honey season we harvest honey only 4~6 times maximum.
People who tasted our honey they said mostly is “This is the best honey I ever tried!”

We were invited to join the famous TV program Day Day Up by Hunan TV, which make more and more people know about our honey.
This is my story, let’s waiting together patiently. Bees are making honey and they need time!

Marketing Innovation

The Successful Marketing Strategy behind New Zealand Mānuka Honey

Mr. John Rawcliffe, Administrator, UMF Honey Association


The marketing strategy behind Mānuka Honey and its parallel with Champagne.

Shifting Mānuka honey from being simply a food to a premium product that has personal significance has been a key focus of the UMF Honey Association. To achieve this has been largely an educational campaign starting with the producer and moving through to the consumer, regulatory authorities and various governments. Today, Mānuka honey represents many intangible qualities from the environment in which it is created through to health and wellbeing, and its historical importance within the Maori language.

Learn more about this unique mono-floral honey and the important marketing journey it represents.

Slow Down to Appreciate The Wealth of The Sweet Cause - FLY BEE BAR's Marketing Model

Mr. Zhai Dafu, President, Healthwill(Beijing)Bees Technology Co., Ltd.


I. Introduction to FLY BEE BAR's Marketing Model
II. Mid and Up Market Positioning
III. Product and Services
VI. Channels
V. Price
VI. Sales
VII. Promotion
VIII. Summary

Chincell-Town Tasting

Zhejiang Willing Testing Innovation

Introduction to the Update Progress of China Bee Standard Samples Database Construction Project

Mr. Fan Chunlin, Professor, Director, Academician Lab, Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine


The China Standard Honey Samples Database Project, which is technically supported by the Academicians Laboratory and coordinated by the Bee Products Council of the China Chamber of Commerce for Foodstuffs and Native Produce and voluntarily participated by all the authentic honey enterprises of the China Natural Honey Endorsement and Recommendation Platform, was officially launched in December of 2016. The update progress so far will be shared.

The Testing Methods of Honey Adulteration

Dr. Martin Linkogel, Vice General Manager, QSI


In recent years, laboratories have come up with a series of methods to detect honey adulteration. They generally all focused on two basic points: authenticate on the markers of the adulterated stuff on one hand and overall characteristics of honey on the other, which generated the marker-oriented methodology and wholistic testing of honey. Our report tries to introduce the targets of those methods and their inherent relationship.

Comprehensive Application of Several SMX-centered Testing Technologies in Honey Adulteration Detecti

Mr. Wu Bin, China Bee Products Testing Alliance, Director of Animal Plant and Food Inspection Center, Jiangsu CIQ


There has been new development in the means of honey adulteration recently. Adulterators mix a variety of syrups in honey instead of single syrup. As a result, every kind of syrups can be detected but with very limited amount. In view of this development, honey adulteration detecting technologies will also apply multi methods and make conclusions. Carbon Isotope Analysis is applies to detect C4 plant syrups. SMX is applied to detect C3 plant syrups. In addition, MR technology based on the database of Chinese honey samples is also used to identify the authenticity of honey. The series of detecting methods using DMX as the core technology constitute the basis of technical standard for detecting adulteration in honey and food safety.

Honey Adulteration Testing: Current State-of-The-Art with Focus on NMR

Dr. Klaus Beckmann, , Senior Lab Supervisor ,Intertek Food Services GmbH


The methods to detect admixtures of foreign sugars to honey underwent an extensive development in the last years. Several specific and non-specific marker substances for different sugar types were found, and existing methods were enhanced. The largest step is the progress of the NMR technique, which is not only able to reveal honey blends with foreign carbohydrates, it can even determine geographical and botanical origins in many cases. The foundation for the evaluation of NMR data is a large database which is still growing and actually comprehends of several thousand entries. But on the other hand even this powerful system has limits. In this presentation the focus is turned on advantages, possibilities and limitations of the NMR method, besides the description of other improvements in honey adulteration testing.

False Positive C4 Test Results Found in Manuka Honey Using The AOAC Isotope Ratio Method

Dr. Anatoly Chernyshev and Dr. Terry J. Braggins. Analytica Laboratories Ltd, Ruakura Research Centre, Hamilton, New Zealand


The C4 sugar test is used to detect possible C4 sugar adulteration of honey. Bee keepers also use cane (C4) sugar to feed hives during winter months and to build bee numbers in hives in anticipation of spring nectar flows. Hive feeding management, so that the bees get just enough sugar for their needs and not retain excess sugar in the hive frames, can be a challenge, particularly when unexpected nectar flows occur because of rapid changes in the weather. What is even more challenging for New Zealand beekeepers exporting high-grade Manuka honey, is that during post harvest storage, the levels of C4 appear to increase and rise above the maximum allowable level of 7%. Research to date shows that as the methylglyoxal (the unique active ingredient) in the Manuka honey increases, the delta 13C-protein value, used as an internal standard in the C4 sugar test, shifts to a more negative value.(This results in a calculated false positive C4 sugar result for the honey where no sugar has been added. This presentation will review previous research and describe new research that tries to unravel this phenomenon.

Authenticity Testing of Honey by Novel Analytical Techniques

(Christof Kunert, Lutz Elflein, Kurt-Peter Raezke)
Dr. Christof Kunert, Head of Laboratory & Product Quality Testing, Eurofins Food Integrity Control Services GmbH


Adulteration of honey with low price sugar syrups is still a prevalent topic in an economically driven market with low profit margins. Highly sophisticated analytical methods are absolutely necessary to detect such exogenous sugar additions to honey. According to the current state-of-the-art, targeted methods (e.g. LC-IRMS) and non-targeted screening methods (e.g. NMR) are commonly used to detect both known and yet unknown adulterants. However, these methods may still fail with the most recent sugar syrups which appeared on the market as well as with low level admixtures of syrups to honey below 10%. Consequently, novel techniques are required to improve honey authenticity assessment. In this presentation, a new, simple, rapid and effective method will be described by means of liquid chromatography hyphenated with high resolution orbitrap mass spectrometry (LC-HRMS) that allows the simultaneous detection of multiclass sugar syrups in honey in a single analytical run by means of untargeted profiling and subsequent targeted screening of identified markers. The validity and applicability of this new method have been confirmed by comparisons with established and published methods. In summary, this new technique contributes to a significant improvement of the authenticity control of honey and demonstrates their importance on the elimination of adulterated honeys before entry into the market, thus strengthening the fair honey trade and the consumers’ trust in natural high-quality products.

Keywords: honey adulteration, LC-HRMS, orbitrap, sugar syrup addition, authenticity, marker compounds

Visual Microarray Measurement for Multiple Drug Residues

Dr. Li Zhonghui, General Manager, Xiang Zhong Biotechnology Co., Ltd.


Visual microarray technology is based on high sensitivity of nanoprobes and multiplexed assay of biochips. It has been used in screening measurement for multiple residues of antibiotics by food plants. It possesses the advantages such as high-throughput, multiplex, intelligent and low cost. According to the chemical properties of antibiotics, the several biochip kits such as Nitrofuran metabolites, Chloromycetin/sulfannilamides, Quinolones/Tetracyclines/Streptomycin/ Lincomycin have been used in food plants successfully. In addition, customization of biochip kits could be available.

Chemist, Head of Laboratory, FLORAMO CORPORATION SRL

Dr. Giancarlo Quaglia, Chemist, Head of Laboratory, FLORAMO CORPORATION SRL