{"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\/prt\/honey-sommelier-training-building-a-global-language-of-honey-quality\/","title":{"rendered":"Forma\u00e7\u00e3o de Sommelier de Mel: Construir uma linguagem global da qualidade do mel"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Como \u00e9 que os especialistas avaliam a qualidade do mel? Como <strong>Carla Marina Marchese <\/strong>explica, a an\u00e1lise sensorial ajuda-nos a \u201c<em>p\u00f4r palavras reais para descrever o mel<\/em>,\u201d indo para al\u00e9m de \u201c<em>\u00e9 delicioso<\/em>.\u201d Para <strong>Raffaele Dall'Olio<\/strong>, este m\u00e9todo \u00e9 \u201c<em>uma ferramenta anal\u00edtica<\/em>\u201d que apoia os consumidores e os produtores. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No Congresso da Apimondia em Copenhaga 2025, a Global Honey Bar destacou o papel crescente da forma\u00e7\u00e3o de sommelier de mel no refor\u00e7o da avalia\u00e7\u00e3o da qualidade e no envolvimento dos consumidores em todo o mundo. Atrav\u00e9s de uma an\u00e1lise sensorial estruturada, os profissionais e os entusiastas est\u00e3o a aprender a avaliar o mel com confian\u00e7a.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubra como a forma\u00e7\u00e3o de sommelier de mel est\u00e1 a transformar a consci\u00eancia do consumidor em todo o mundo. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ler o artigo completo <strong><span style=\"text-decoration: underline\"><a href=\"https:\/\/apimondia.org\/wp-content\/uploads\/2026\/02\/Honey-sommelier-article.pdf\" title=\"\">aqui<\/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>No Congresso da Apimondia em Copenhaga 2025, a Global Honey Bar destacou o papel crescente da forma\u00e7\u00e3o de sommelier de mel no refor\u00e7o da avalia\u00e7\u00e3o da qualidade e no envolvimento dos consumidores em todo o mundo. Atrav\u00e9s de uma an\u00e1lise sensorial estruturada, os profissionais e os entusiastas est\u00e3o a aprender a avaliar o mel com confian\u00e7a.<\/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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