How do experts evaluate honey quality? As Carla Marina Marchese explains, sensory analysis helps us “put real words to describe honey,” moving beyond “it’s delicious.” For Raffaele Dall’Olio, this method is “an analytical tool” that supports consumers and producers.

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. Through structured sensory analysis, professionals and enthusiasts are learning to evaluate honey with confidence.

Discover how honey sommelier training is transforming consumer awareness worldwide.

Read the full article here.