Evaluation of health benefits from different value-added products of honey prepared at Bee Research Centre, Targod, Sirsi taluk of Uttara Kannada

Abstract

Honey, revered for its nutritional and therapeutic properties since ancient times, continues to offer vast potential through value addition. Honey exhibits efficacy in addressing liver, cardiovascular, and gastrointestinal issues. Approximately 80% of honey production is directly consumed, with 10% utilized in traditional medicine or ayurvedic preparations, and a mere 10% used in food products. The study was conducted at the Bee Research Centre in Targod, Sirsi, Uttara Kannada District, Karnataka, systematically evaluated the health benefits of various value-added honey products including Amla Ashwagandha Honey Mix, Honey Jam, Lemon Ginger Honey, and Bee Pollen Soap. The research involved surveys, interviews, and health assessments among local beekeepers, researchers, and community members engaged in apiculture. Nutritional analysis revealed rich contents of Vitamin C, minerals, and enzymatic activity in the products. Participants reported significant improvements in health attributes such as enhanced memory, reduced skin issues, controlled obesity, and relief from common colds and allergies. The findings highlight the medicinal potential and market viability of these honey-based formulations, supporting their role as natural health supplements. The study confirms the potential of honey-based formulations as natural health supplements with neurotherapeutic, anti-inflammatory, and dermatological benefits. Integrating traditional Ayurvedic ingredients such as Amla and Ashwagandha with honey augments its medicinal value. These findings advocate for promoting value-added honey products as functional foods in both rural and urban wellness markets.