Comparative Analysis of Physiochemical and Nutritional Characterstics of Marketed Honey and Natural Honey

This study presents a comparative analysis of the physicochemical and nutritional characteristics of marketed honey and natural honey. The objective was to evaluate quality differences and assess authenticity using standard laboratory parameters. Samples of both types of honey were analyzed for moisture content, pH, viscosity, specific gravity, ash value, reducing sugars, and total sugar content. Nutritional profiling included estimation of carbohydrates and energy value. The results indicated that natural honey exhibited better physicochemical stability, lower moisture content, and higher nutritional value compared to marketed honey. In contrast, some marketed samples showed variations that may be attributed to processing or adulteration. The findings highlight the importance of quality control and proper labelling in commercial honey products. This study concludes that natural honey is superior in terms of purity and nutritional benefits, and routine analytical evaluation is essential to ensure consumer safety and maintain product standards in the honey industry.