{"id":2697,"date":"2026-02-16T15:54:04","date_gmt":"2026-02-16T15:54:04","guid":{"rendered":"https:\/\/apimondia.org\/?p=2697"},"modified":"2026-02-18T08:30:05","modified_gmt":"2026-02-18T08:30:05","slug":"honey-sommelier-training-building-a-global-language-of-honey-quality","status":"publish","type":"post","link":"https:\/\/apimondia.org\/esp\/honey-sommelier-training-building-a-global-language-of-honey-quality\/","title":{"rendered":"Formaci\u00f3n de sumilleres de la miel: Construir un lenguaje global de la calidad de la miel"},"content":{"rendered":"<p class=\"wp-block-paragraph\">\u00bfC\u00f3mo eval\u00faan los expertos la calidad de la miel? En <strong>Carla Marina Marchese <\/strong>explica, el an\u00e1lisis sensorial nos ayuda a \u201c<em>poner palabras reales para describir la miel<\/em>,\u201d, yendo m\u00e1s all\u00e1 de \u201c<em>es delicioso<\/em>.\u201d Para <strong>Raffaele Dall'Olio<\/strong>, este m\u00e9todo es \u201c<em>una herramienta anal\u00edtica<\/em>\u201d que apoya a consumidores y productores. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En el Congreso Apimondia de Copenhague 2025, el Global Honey Bar destac\u00f3 el creciente papel de la formaci\u00f3n de sumilleres de miel en el refuerzo de la evaluaci\u00f3n de la calidad y el compromiso de los consumidores en todo el mundo. Mediante un an\u00e1lisis sensorial estructurado, profesionales y aficionados est\u00e1n aprendiendo a evaluar la miel con confianza.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubra c\u00f3mo la formaci\u00f3n de sumilleres de miel est\u00e1 transformando el conocimiento de los consumidores en todo el mundo. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Leer el art\u00edculo completo <strong><span style=\"text-decoration: underline\"><a href=\"https:\/\/apimondia.org\/wp-content\/uploads\/2026\/02\/Honey-sommelier-article.pdf\" title=\"\">aqu\u00ed<\/a>.<\/span><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>En el Congreso Apimondia de Copenhague 2025, el Global Honey Bar destac\u00f3 el creciente papel de la formaci\u00f3n de sumilleres de miel en el refuerzo de la evaluaci\u00f3n de la calidad y el compromiso de los consumidores en todo el mundo. Mediante un an\u00e1lisis sensorial estructurado, profesionales y aficionados est\u00e1n aprendiendo a evaluar la miel con confianza.<\/p>","protected":false},"author":3,"featured_media":2700,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,6],"tags":[],"class_list":["post-2697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"At the Apimondia Congress in Copenhagen 2025, the Global Honey Bar highlighted the growing role of honey sommelier training in strengthening quality assessment, and consumer engagement worldwide. 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