The sensory analysis of honey is an evolved discipline as much as that applied to wine, oil or cheese and represents one of the key points of the research activity in the study of characterization and promotion of honey. Italy is the country where this science has developed and the only one in the world where there is also an official list of experts in this discipline: the National Register of Experts in the Sensory Analysis of Honey (hereinafter referred to as "Register").
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The Italian National Register of Experts in the Sensory Analysis of Honey is the body that ensures the validity of qualitative assessment and opinion on the botanical origin of honey provided through sensory analysis. The Register guarantees an adequate and uniform professional base for the members and their qualification to be part of official tasting groups.
In order to be recognized (certified) by the National Register the honey sensory courses must match specific requisites that are established by and reported in the Register’s regulation. Teachers should belong to the “teacher body” of the register.
The international classes we provide in English are officially validated by the Register. In these classes, we also taste honey from all over the world that is brought by the attendees. The American Honey Tasting Society is offers courses taught by C. Marina Marchese, that are recognized by The Register.
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The Register, established with Ministerial Decree no. 21547 of 28 May 1999 (previously managed by the National Institute of Apiculture, now integrated into the Council for the Research in Agriculture and Economy (CREA)), has the specific task of defining and enhancing the figure of the honey taster and the honey itself through in-depth knowledge of the product.
The priority purposes of the Register are therefore the training of tasters and the recognition of the role and professionalism of the experts in sensory analysis of honey, through courses, experiments and application of new methodologies, qualifying them to be part of tasting panels.
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Maintaining the acquired professionalism are also important objectives in order to guarantee an adequate and uniform professional base of the members over time. This objective is pursued through the information and updating activities, carried out through meetings intended to strengthen and refine knowledge on honey. These activities are carried out by teachers trained and recognized by the Register and by experts in various aspects of sensory analysis.
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In Italy there is a long tradition of honey sensory analysis. The first honey sensory analysis course was held in 1979. In 1988 an Italian National Register of Experts in the Sensory Analysis of Honey was founded and it was officially recognized by the Italian Ministry of Agriculture in 1999.
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You can read more infos about the Italian National Register here but, alas, everything’s in Italian language only.
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Certification
To enrol as a honey sensory expert for the Italian National Register, you need to complete the three stages and pass the final exam (the exam is part of the third and last course). You will receive a certificate for each Stage you complete to advance to the next stage. You can repeat any stage as many times as you want until you feel confident enough to advance to the next Stage; each level teaches different skills.
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Stage 1
The first course, called “Honey Sensory Course – Level 1″, lasts four days and contains 28 hours of lessons. It is a very intensive course and theory lessons are alternated with practical lessons in which the future assessor is taught to improve their focus when using the senses and learn to describe and memorise their sensory perceptions of the most common unifloral Italian honeys. The course teaches a method through which honey is assessed and judged objectively.
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Stage 2
The second course is called “Honey Sensory Course – Level 2″. You can attend it four or more months after you have completed the introductory course. This course lasts three days and has seven hours of lessons per day. At this level, the main sensory characteristics of the unifloral honeys are revised, and numerous practical exercises are done, particularly in the use of the forms used in judging the products. The course is focused on honey evaluation, and it completes the knowledge and skills of the assessors, giving them a complete vision of what honey sensory analysis is about. Furthermore, it prepares attendees to face the third and final stage in which their capabilities will be tested through a challenging three-day exam.
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Stage 3
The “Honey Sensory Course – Level 3” is essentially an exam organised solely by the Register at CREA in Bologna (https://www.crea.gov.it/en/web/agricoltura-e-ambiente/-/albo-nazionale-degli-esperti-in-analisi-sensoriale-del-miele). You can attend it three or more months after you have completed the Honey Sensory Course – Level 2. After revising the most significant sensory characteristics of the unifloral honeys, the practical and written exams begin and are held over three days. All tests are then evaluated. Everyone who reaches satisfactory results (the scoring system is explained during Stage 2) can ask to be registered on the Italian National Register. Usually, the course is in Italian, but from time to time, the Register may organise a course in English. In recent years, it has been organised in December. The maximum number of participants is 20.