ABSTRACT
This chapter introduces honey as a natural product consumed and traded all over the world. Its chemical composition, its types and the current problem of honey fraud are discussed. After describing the regulatory limits of honey and the different modes of honey adulteration, the need of facilities engaged in honey production, processing and trading to adopt a fraud management system is emphasized. Also, in this chapter all different modern analytical techniques that used for the detection of adulteration and authenticity of honey will be presented. Finally, the different chemometric methods used to provide safe information about the adulteration and authenticity of honey will be discussed.
