Pitera honey. Preliminary study for its characterization and quality distinction

Abstract

In the interest of protecting a traditional product on the island of Gran Canaria, such as Pitera honey, which has not been officially recognised until now, it is proposed to obtain a designation of origin certification for the advantages it represents for both producers and consumers, recognizing it as food of proven quality with added value. For this reason, a study was done on the particular characteristics of these honeys from Gran Canaria, which should be reflected as a preliminary document. It is a unique product that will be marked by the native flora and especially by the presence of pollen or traces of pitera (Agave americana), which provide the honey with very special organoleptic properties. For this purpose, analyses of physical-chemical (electrical conductivity, colour, insoluble solids, HMF, diastatic activity, pH, free acidity and humidity), melisopalinological and organoleptic parameters (smell, olfactory sensation and texture) were carried out on 15 honeys obtained in a traditional manner from different municipalities of Gran Canaria: Tejeda, Gáldar, Agaete, Valsequillo, Guía, Las Palmas de G.C., Santa Brígida, Teror and Telde. All the samples presented physical-chemical values that complied with the quality regulations for honey, except for the electrical conductivity of some of them, which may be an indicator of their characteristic floral origin. Similarly, the evaluation of the other parameters analysed (melisopalinological and organoleptic) gave results that were in line with those considered typical of pitera honey, in which the intense fermented smell and particular aroma stand out.