Research & 
Development

1 

Development and Microbial Characterization of an Organic African Mead Vinegar

by: Cambray Garth Anton1, Kalinski Jarmo-Charles Julian 2 and Johnston Barbara D

This research paper explores the health benefits of traditional practices from southern African cultures, emphasizing the correlation between the richness of the human microbiome and ancestral traditions. It suggests that developing products derived from biologically diverse forests in Africa, particularly those related to bees and their microbiomes, could improve global health and economic opportunities by providing microbial health to deficient populations worldwide.

2

Zambian Honey Analysis of Two Samples of Polyflora Blossom Honey & Forest Honey Honeydew

by:Dr Jarmo Kalinski 

This research paper describes an analysis of two honey samples, BH and FB, using an untargeted metabolomics approach. This involved chromatographic separation, ionization, and mass determination of components, followed by fragmentation and structural analysis using computational tools. Through this process, various compounds such as abscisic acid, terpenoids, flavonoids, and amino-acid glycosides were tentatively identified within the samples

3

Forest Beekeeping in Zambia:

Analysing the Nexus of Sustainable Forest Management and Commercial Honey Trade

by: Janet Lowore, March 2021

This research focuses on applying social-ecological systems thinking to a miombo forest landscape in northwest Zambia, where forest beekeeping sustains thousands of livelihoods. The study investigates the relationship between trade in forest honey and forest maintenance, filling a gap in understanding.

It finds that the commercialization of honey trade drives an increase in forest beekeeping, contributing to economic well-being and forest protection practices such as negotiating hive sites and early burning to prevent damage from dry season fires.

The study highlights the intricate connection between ecological and human elements in the forest beekeeping livelihood system and emphasizes the need for acknowledgment and support from various stakeholders to sustain this system.

4

Collecting Authentic Zambian Honey

by: Peter Martin C.Chem., M.Chem.A., FRSC.

This paper examines the presence of β-fructofuranosidase and

α-amylase enzymes in honey samples from Zambia, addressing concerns about sugar feeding and syrup addition. It suggests that these enzymes are naturally occurring, possibly sourced from bee forage like cassava and maize, as well as the types of trees used for making hives.

Through sampling, the study aims to identify the origin of these enzymes, whether from forest plants, log hives, honeydew honey, or bees foraging on unconventional materials. Overall, the paper investigates the natural occurrence and source of specific enzymes in Zambian honey samples.

5

Effect of Honey Vinegar Syrup on Blood Sugar & Lipid Profile in Healthy Subjects

The impact of honey or vinegar on several metabolic abnormalities has been studied separately, a mixture of these two ingredients known as honey vinegar syrup (HVS) has not been investigated previously so far. The aim of this study was to assess the impact of HVS consumption (Iranian's traditional syrup) on glycemic parameters and lipid profiles in healthy individuals.