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Abstract
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The rising worldwide demand for natural food items like honey has heightened focus on its quality, safety, and authenticity. Honey, extensively used for its nutritional, therapeutic, and antioxidant attributes, must adhere to stringent quality standards to guarantee the absence of hazardous chemicals or degradation byproducts. The concentration of Hydroxymethylfurfural (HMF) is a crucial indicator of honey freshness and processing quality, as this compound primarily forms during overheating or extended storage of honey [10]. Elevated concentrations of HMF indicate inferior quality or contamination and may potentially provide possible health hazards to customers. Given that Iran and Iraq major regional producers and exporters of honey, it is essential to ensure the quality and regulatory compliance of their honey products for public health and international trade reputation. This study addresses a significant gap in the literature by examining the HMF level in honey under varying meteorological, botanical, and storage circumstances in these two adjacent nations, since there are few studies that precisely compare these factors [11]. It facilitates national food safety monitoring initiatives, aids in policymaking, and assists in the establishment of region-specific quality standards. This research is essential for consumer safety, sustaining market confidence, and directing beekeepers and processors towards optimal practices in production and storage.
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