SA’s first internationally trained honey sommelier reveals how to spot authentic honey

Lyon, like many others, finds joy in life's sweeter moments.

With a passion for bees and their protection, her aim is to leverage her certification to encourage beekeepers and small-scale producers to share their narratives and botanical impact with consumers, elevating South African honeys on the global stage.

As the first person in South Africa to be listed in the Italian register for Experts in Honey Sensory Analysis, Lyon joins a select group of only five individuals out of twelve from various countries who passed the exam to earn the prestigious "Golden Pin."

However, Lyon also acknowledges the darker aspects of the industry, such as fraudulent practices where honey-flavoured syrup is sold as genuine honey, with misinformation about its origin.

South African beekeepers can only fulfill half of the country's honey demand, leading to imports primarily from China due to its low cost.

However, reports suggest that China lacks sufficient bee colonies to account for its extensive honey exports.

To discern authentic honey from adulterated versions, Lyon recommends specific inquiries.

First, ask whether the honey has been heated, and if so, inquire about the temperature it was heated to; ideally, it should not exceed 40 degrees Celsius.

Secondly, inquire about the geographical origin of the honey to ensure transparency and authenticity."