Tasmanian honey study could help to boost its value

A long-term study at the Tasmanian Institute of Agriculture (TIA) has identified 12 previously unknown natural compounds of Tasmania’s leatherwood honey — which highlights the honey’s unique health benefits and could also help to protect the product from brand imitation.

Started back in 2019 by TIA PhD graduate Dr Katharina Schmidt, the study aimed to prove the unique characteristics of Tasmania’s leatherwood honey by investigating its make-up in fine detail — including the honey’s distinctive aroma, flavour and health-related properties.

“We’ve identified 12 new compounds that haven’t been reported in leatherwood honey before. These special compounds are very useful for authentication of leatherwood honey which is a major issue for the industry,” Schmidt said.

Several of the compounds identified are known for their antioxidant, antimicrobial and anti-inflammatory properties. 

The study discovered that vanillic acid, lumichrome and lumiflavin were present in the honey, which could assist in establishing a chemical footprint for authentication of leatherwood honey, protecting it from imitation product.

“The risk of falsifying leatherwood honey in the future would be harder because the unique characteristics could be detected,” Schmidt said. “It could also boost the honey’s value for industry.”

Schmidt’s research is part of the nationwide Cooperative Research Centre for Honey Bee Products and initiated and part-funded by the Tasmanian Beekeepers Association.

President of the Tasmanian Beekeepers Association Lindsay Bourke said: “This new research adds real scientific weight to what we’ve been telling the world — that our honey is not only rare, but it’s packed with natural benefits.

“The findings will support market development, branding and future functional food innovation.”

Image credit: iStock.com/Liudmila Chernetska