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< 0.05) than market (1.68%) although both were within the acceptable limits. Generally, the moisture, ash, acidity, diastase, sucrose, and pH contents of the honey were within the limits set for honey quality standards. However, in HMF and reducing sugars, it had not met the European standard. To make the honey exportable to international market, HMF and reducing sugars should be improved to the required level.
Abera et al. (Wed,) studied this question.