The consumer perception and development opportunities of flavoured acacia honeys

Authors

  • Zsófia Janda Hungarian University of Agriculture and Life Sciences, Institute of Animal Sciences, 2100 Hungary, Gödöllő, Páter Karoly 1.
  • Rubina Tünde Szabó Hungarian University of Agriculture and Life Sciences, Institute of Animal Sciences, 2100 Hungary, Gödöllő, Páter Karoly 1.

DOI:

https://doi.org/10.17205/aweth.7328

Keywords:

acacia honey, flavoured honey, consumer preference

Abstract

Flavoured honeys, especially those based on acacia honey, are becoming increasingly popular in both domestic and international markets. The aim of our research was to assess consumer habits, knowledge, and perceptions after tasting. In our organoleptic test, five types of flavouring – lavender, sour cherry, black elderflower (Sambucus nigra L.), water mint, and lemon balm – were evaluated in a blind sensory tasting. The results of a questionnaire survey (308 respondents) showed strong consumer interest in flavoured acacia honeys, with preferences closely linked to natural ingredients, health benefits, harmonious flavours, and reliable, locally sourced products. In the sensory test, lemon balm and lavender honeys were the most favoured across several parameters, whereas elderflower, sour cherry, and water mint varieties catered more to specific niche preferences. The development of flavoured honeys offers new opportunities for Hungarian beekeeping, particularly among young, health-conscious consumers.

Author Biography

  • Rubina Tünde Szabó, Hungarian University of Agriculture and Life Sciences, Institute of Animal Sciences, 2100 Hungary, Gödöllő, Páter Karoly 1.

    corresponding author, email:Szabo.Rubina.Tunde@uni-mate.hu

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Published

2025-12-16

Issue

Vol. 21 No. 2 (2025): AWETH

Section

Articels

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Copyright (c) 2025 Janda Zsófia, Szabó Rubina Tünde

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How to Cite

Janda, Z., & Szabó, R. T. (2025). The consumer perception and development opportunities of flavoured acacia honeys. Animal Welfare, Ethology and Housing Systems (AWETH), 21(2), 143-154. https://doi.org/10.17205/aweth.7328

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