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Melissopalinology of Algerian Honeys: From the Plant to the Food

Melissopalinology of Algerian Honeys: From the Plant to the Food
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Author(s): Asma Ghorab (Universidade de Vigo, Spain), Rifka Nakib (Universidade de Vigo, Spain), Melilia Mesbah (University of A. Mira of Bejaia, Algeria), Farid Bekdouche (University of Batna 2, Algeria), Olga Escuredo (Universidade de Vigo, Spain), María Shantal Rodríguez-Flores (Universidade de Vigo, Spain)and Carmen Seijo-Coello (Universidade de Vigo, Spain)
Copyright: 2024
Pages: 28
Source title: Palynology and Human Ecology of Africa
Source Author(s)/Editor(s): Emuobosa Akpor Orijemie (Department of Archaeology and Anthropology, University of Ibadan, Nigeria)and Sylvester Onoriode Obigba (Palynology Laboratory, Department of Archaeology and Anthropology, University of Ibadan, Nigeria)
DOI: 10.4018/978-1-6684-7801-1.ch014

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Abstract

Honey has a long history of use in many cultures as food and medicine. It is a food of animal origin closely linked to the territory, due to honeybees need the flora to obtain the honey. Melissopalynology plays a significant role in the identification of the distinctive food print of honey throughout its pollen content, being essential for guaranteeing origin. Algeria is the largest country in North Africa and possesses a diversified territory with different ecosystems that host wide plant biodiversity. Apiculture relies heavily on the pollination of plant species and the conservation of biodiversity, but also is a good source of economic income in rural areas. In Algeria, knowledge about plant resources for honey bees and the properties of the honey is raising interest. In this context, this chapter aims to provide a comprehensive overview of the different ecosystems of Algeria, the main pollen types found in the pollen spectra of honey and the principal honey types described.

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