The Italian National Register of Experts in the Sensory Analysis of Honey
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").
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.
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.
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.
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.
You can read more infos about the Italian National Register here but, alas, everything’s in Italian language only.
Certification
To enroll as a honey sensory expert for the Italian National Register you need to complete the three levels and pass the final exam (the exam is part of the third and last course). You will receive a certificate for each level that you complete, to advance to the next stage. You can choose to repeat any stage how many times you want until you feel confident enough to advance to the next level; each level teaches different skills.
LEVEL 1
The first course, called “Introduction to the Sensory Analysis of Honey – I level” is four days and requires 28 hours of lessons.
It is a very intensive and academic course where theory lessons are alternated with practical exercises in which the students are taught to sharpen their senses and learn to describe and memorize their sensory characteristics of 18 of the most common unifloral Italian honeys. The course teaches a method through which honey is assessed and judged objectively.
LEVEL 2
The second course is called “Honey Sensory Course – II level”. You can attend it 4 or more months after you have completed the introductory course. This course is three days with 7 hours of lessons per day. At this level the main sensory characteristics
of the unifloral honeys are reviewed, there are more practical exercises, particularly in the use of the forms used in judging the products in the Italian style. The course is focused on honey evaluation and it completes the knowledge and skills of the assessors giving them a complete vision on what honey sensory analysis is about. Furthermore, it prepares attendees to face the third and final level in which their capabilities will be tested through a challenging three-day-exam.
LEVEL 3
The “Honey Sensory Course – III level” is basically an exam. You can attend it 3 or more months after you have completed the improvement course (Level 2). After a revision of 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 Level 2) can apply to be registered in the Italian National Register.
MAINTAINING MEMBERSHIP IN THE REGISTER
The American Honey Tasting Society is the premier organization in the United States to offer accredited courses in the
sensory analysis of honey that are recognized by The Italian Register of Experts in the Sensory Analysis of Honey.