EXPLORING THE ECONOMIC AND NUTRITIONAL BENEFITS OF PURE HONEY

Abstract

This study evaluated the economic and nutritional values of honey produced and sold in Nasarawa State, Nigeria. Honey, a natural sweetener made by bees from plant nectars, is rich in sugars (mainly fructose and glucose), organic acids, vitamins, enzymes, and other nutrients. A total of 100 honey samples were collected from local bee farmers and open market sellers across 10 locations in different senatorial districts. Pricing data was gathered through questionnaires and on-the-spot assessments. Samples were analyzed at the Chemistry Laboratory, Isa Mustapha Agwai I Polytechnic, for nutritional composition and quality indicators such as carbohydrates, proteins, fats, ash content, moisture, pH, energy, specific gravity, total titratable acidity (TTA), and refractive index.

Findings revealed that honey holds high economic value, with potential earnings ranging from ₦45,312.50 daily to ₦8,820,000 annually. Nutritional analysis showed average pH values between 4.49 and 4.51, with high carbohydrate content (62.07–65.64%) and notable levels of protein and fats. Processed and unprocessed honey showed similar profiles, though some market samples were found to be adulterated—typically diluted with water or sugarcane. In contrast, honey from local farmers remained largely unadulterated, highlighting the need for quality control in open markets