{"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\/fra\/uncategorized\/honey-sommelier-training-building-a-global-language-of-honey-quality\/","title":{"rendered":"Formation de sommelier du miel : Construire un langage mondial de la qualit\u00e9 du miel"},"content":{"rendered":"<p>Comment les experts \u00e9valuent-ils la qualit\u00e9 du miel ? En tant que <strong>Carla Marina Marchese <\/strong>explique, l'analyse sensorielle nous aide \u00e0 \u201c<em>mettre des mots r\u00e9els pour d\u00e9crire le miel<\/em>,\u201d aller au-del\u00e0 de \u201c<em>c'est d\u00e9licieux<\/em>.\u201d Pour <strong>Raffaele Dall'Olio<\/strong>, Cette m\u00e9thode est \u201c<em>un outil d'analyse<\/em>\u201dqui soutient les consommateurs et les producteurs. <\/p>\n\n\n\n<p>Lors du congr\u00e8s Apimondia \u00e0 Copenhague en 2025, le Global Honey Bar a soulign\u00e9 le r\u00f4le croissant de la formation des sommeliers du miel dans le renforcement de l'\u00e9valuation de la qualit\u00e9 et de l'engagement des consommateurs dans le monde entier. Gr\u00e2ce \u00e0 une analyse sensorielle structur\u00e9e, les professionnels et les amateurs apprennent \u00e0 \u00e9valuer le miel en toute confiance.<\/p>\n\n\n\n<p>D\u00e9couvrez comment la formation de sommelier en miel transforme la conscience des consommateurs dans le monde entier. <\/p>\n\n\n\n<p>Lire l'article complet <strong><span style=\"text-decoration: underline\"><a href=\"https:\/\/apimondia.org\/wp-content\/uploads\/2026\/02\/Honey-sommelier-article.pdf\" title=\"\">ici<\/a>.<\/span><\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Lors du congr\u00e8s Apimondia \u00e0 Copenhague en 2025, le Global Honey Bar a soulign\u00e9 le r\u00f4le croissant de la formation des sommeliers du miel dans le renforcement de l'\u00e9valuation de la qualit\u00e9 et de l'engagement des consommateurs dans le monde entier. Gr\u00e2ce \u00e0 une analyse sensorielle structur\u00e9e, les professionnels et les amateurs apprennent \u00e0 \u00e9valuer le miel en toute confiance.<\/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":[],"_links":{"self":[{"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/posts\/2697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/comments?post=2697"}],"version-history":[{"count":2,"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/posts\/2697\/revisions"}],"predecessor-version":[{"id":2704,"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/posts\/2697\/revisions\/2704"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/media\/2700"}],"wp:attachment":[{"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/media?parent=2697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/categories?post=2697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/apimondia.org\/fra\/wp-json\/wp\/v2\/tags?post=2697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}