9.1

The candidate will be able to give an in-depth account of:

9.1.1

the sugars which occur in honey.

9.1.2

the inversion of sucrose to its component monosaccharides.

9.1.3

the composition of honey, and the variations which occur.

9.1.4

the physical properties of honey and their variation.

9.1.5

the process of crystallization of honey and variations which can occur in rate of crystallization, crystal size and final texture.

9.1.6

the change in Hydroxymethylfurfuraldehyde (HMF) level and diastase activity in honey during storage and heating.

9.1.7

the extent to which honey is sterile and of the production and level control of peroxide in honey.

9.1.8

the fermentation of honey.

9.1.9

the composition of beeswax and its physical properties.

9.2

The candidate will be able to give in respect of both large and small scale enterprises in the British Isles a detailed account of:

9.2.1

methods and equipment used to decap honey comb and to separate the cappings from the honey.

9.2.2

the methods and equipment used to extract honey (including heather honey) from honey comb.

9.2.3

the methods and equipment used to strain or settle honey.

9.2.4

the methods of storing honey, the underlying principles of storage and the buildings required.

9.2.5

the preparation of honey for small scale bottling, and the equipment used.

9.2.6

the preparation of honey and the flow path of honey, bottles, caps, labels in a large scale packing line.

9.2.7

the preparation of all types of comb honey for sale.

9.3

The candidate will be able to give an in-depth account of:

9.3.1

the world honey market.

9.3.2

the different types of honey imported into the British Isles.

9.3.3

the methods of recovery of beeswax from cappings and comb, and the types of equipment used.

9.3.4

the uses of beeswax and products in which it is used.

9.3.5

the importation of beeswax into the British Isles.

9.3.6

the preparation of honey bee products for the show bench.

9.3.7

methods of judging honey bee products.

9.4

The candidate will be able to give an in-depth account of:

9.4.1

common contaminants of honey and their implications for honey trading.

9.4.2

the legislation in the United Kingdom appertaining to the composition, packing and sale of honey bee products.