Contribution to the characterization of artisanal honeys of Fuerteventura

Abstract

This study has been developed with the interest of making known one of the artisan productions in a geographic area whose environmental conditions are extreme for its elaboration, as it is the production of honey in Fuerteventura. There is no bibliographical reference to date on this production on the island, so the data for this study has been based on the collection of information, through interviews, surveys and visits to the hives of the only two honey producers on Fuerteventura. Bearing in mind the difficulties encountered in carrying out this study together with the above, as well as the impossibility of carrying out laboratory analyses (physicalchemical and sensory) due to the COVID-19 pandemic situation, it has been decided to treat this study as a contribution to the characterisation of the honeys, by explaining the methods used and individualised by the producers (from flowering to the extraction of honey) for the subsequent continuation and development of the study. This will also be one of the methods most frequently used by producers for the survival of hives, namely transhumance.