Global Honey Talks Apimondia 2025
1. Raffaele Dall’Olio, Italy - Raising concerns on possible fall-outs of organic acaricides in honey – affecting quality Raffaele Dall’Olio (BeeSources) is a global beekeeping consultant. PhD in animal biology with a master’s degree in honeybee pathogens diagnosis. Non-permanent researcher for the Italian National Institute for Beekeeping (2003-2015) focusing on genetic conservation and breeding. Member of COLOSS (former EC member) and RNSBB (Research Network for Sustainable Bee Breeding). Certified honey sommelier, he’s running the international Honey Sensory Education program. As a beekeeper himself with international commercial experience,Raffaele is currently managing 100 colonies mainly for research purposes. |
2. Einar Johansen, Norway - Beekeeping in the Arctic region Einar Johansen is a sideline beekeeper based in Lofoten, Northern Norway, at 68° North. He manages 30 colonies in one of the world’s northernmost apiaries, where his bees must survive over seven months of winter confinement. The region is free of Varroa and other bee diseases. Aside from very limited queen imports for new genetics, he is self-sufficient. His Arctic beekeeping is shaped by extreme weather and long winters, requiring careful adaptation and timing to succeed in a very narrow biological window. His honey is primarily derived from willow, dandelion, white clover, lilac, fireweed, and heather |
3. Alexandra de Paoli, France/Sweden – Harvesting beehive products for personal use Alexandra de Paoli is a herbal therapist and expert on beehive products and DIY natural cosmetics. She is the author of several books on beehive products and medicinal plants, as well as a television presenter in the much loved Swedish-Finnish lifestyle magazine Strömsö. She frequently shares her deep knowledge through inspirational talks, workshops and courses. https://alexandradepaoli.com/en/ |
4. Dr Mathias Lundgren – Honey Optimising methods – using chemical profiling and digital sensory as quality guideline in honey processing Mathias Lundgren holds a Ph.D. in chemistry and has more than 20 years of experience in the food and pharmaceutical industries. He is the founder of e-Sense Sweden, a laboratory specializing in quality control of food products and R&D focused on novel analytical methods linking sensory with chemistry. Since its establishment, the company has placed particular focus on honey, developing innovative methods to ensure product quality and authenticity. One of the ongoing projects investigates how the flavor profiles of honey evolve throughout the stages of handling and processing. This is used to optimize the sensory experience of honey from beehive to the end consumer. |
5. Maureen Conquer, New Zealand - Honey Authentication and Quality: The New Zealand Manuka Honey Story, where Science meets Organoleptic Sensory Analysis New Zealander Maureen Conquer has a background in Design, Hospitality, the Wine Industry and was a trained Chef before entering the Honey Industry in 1990’s. Today she is an internationally recognized world authority on honey, sensory analysis and honey marketing. Her work as Apimondia Oceania representative and a founding member of the Honey Adulteration working group, has presented Maureen with many opportunities to globally assess and judge both honey and mead.As an independent consultant to the honey industry, she has taken honey from Bee food and the commodity market, to a premium high value and much sought after product. Maureen is a proudly honey powered Bee advocate and Honey enthusiast. |
6. Dr Orawan Duangphakdee, Thailand - Unveiling the Uniqueness: Stingless Bee Honey Quality and Sensory Profiles Across Species and Landscapes |
7. Dr Gino Jabbar, Scotland – Judging honey: An exploration into different systems of Honey Judging Dr Gino Jabbar is a Physicist, Bee Farmer, and Honey Sensory Analyst based in Edinburgh. Simply Honey produces multi-award winning honey from bees kept in the City of Edinburgh and the surrounding Lothians regions. He is a Scottish Expert Bee Master and a Member of the prestigious Italian National Register of Experts in the Sensory Analysis of Honey.He is an International Honey Judge for several international contests, including The Great Taste Awards. Gino is actively involved with Honey education, and contributes to new science as a member of the International Honey Commission. He serves as a trustee for the The Scottish Beekeepers Association and is also the director with responsibility for Scotland for the Bee Farmers Association. |
8. C. Marina Marchese, USA –The Terroir of Honey C. MARINA MARCHESE is the international best-selling author of The Honey Connoisseur, Honey for Dummies, and Honeybee: Lessons from an Accidental Beekeeper. Her fourth book The World Atlas of Honey was released in 2024. She is a docent for the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training. In 2013, she established the American Honey Tasting Society, an educational organization that teaches the Italian methods of honey sensory analysis. Marina’s website is honeysommelier.com, and she can be found on social media @honeysommelier. |
9. Stefan Mandl, Austria - How to keep quality parameters in large scale honey production Stefan Mandl is the founder of the company Bienenhof Mandl in Austria. The 40 employees are caring for 15.000 bee colonies all over Vienna and Lower Austria since 27 years ago. We have succeeded in setting up an organically run beekeeping operation that is able to ensure widespread pollination. There is close cooperation with farmers whose crops require insect pollination, e.g. B. rapeseed, sunflower, oil pumpkin or seed propagation. During the season, our bees pollinate around four billion flowers a day which has a significant positive impact on our ecosystem. We produce honey, bee pollen, propolis, beeswax and most importantly queens and bee colonies for sale. Recently, we added breeding bumble bee colonies to our list, to give them to interested garden owners. |
10. Lars Fischer, Denmark – How is honey made – a tale of bees and flowers Lars Fischer, Danish beekeeper since 2009 together with beekeeping buddy Zofuz Knudsen, is co-organizer of the Apimondia 2025 congress. Lars holds a Bachelor's degree in Marine Biology. Lars and Zofuz work with the Danish Beekeepers Association and help organize the annual Beekeeping Conference. In 2017, at the Apimondia Congress in Istanbul, they won the WBA honey contests and received the trophy for World’s Best Honey. The winning honey was a creamed Danish spring honey, predominantly based on nectar from rapeseed, hawthorn and stone fruits. It is the first time a granulated honey won this prestigious title. |
11. Stuart Anderson, Australia- From Bee to Bottle: The Impact of Extraction Practices on Honey Qualities Stuart Anderson is the co-inventor of the Flow Hive, developed with his son Cedar after a decade of experimentation. Their innovative honey harvesting system gained global attention in 2015 through a record-breaking crowdfunding campaign. In addition to co-founding BeeInventive, Stuart has a long history in environmental activism. He advocates for sustainable beekeeping and pollinator protection, and Flow Hive’s initiatives, including Billions of Blossoms, have supported global habitat restoration and inspired thousands of new beekeepers. |
12. Etienne Bruneau, Belgium – How to adapt honey production to climate change |
13. Arlette Gómez Ortiz, Mexico – Tasting biodiversity: specialty honey as an ally to ecosystems and beekeepers in Mexico Arlette Gómez, honey sommelier, is the founder of A de abeja, a specialty honey company based in Mexico City. She is a designer and holds a Master’s in Gastronomy: Creativity, Ecology and Education. She is the first person in Latin America to be accepted as a member of Italy’s National Register of Experts in Honey Sensory Analysis. She has shared honey tastings and workshops in Mexico, Spain, Germany and the United Kingdom. In 2021, her work with honey was awarded at the FORK symposium in Lisbon, Portugal. In 2024, she organized the First National Honey Competition in partnership with Mexico’s Ministry of Agriculture. Abstract: In Mexico, the fifth most biodiverse country in the world, specialty honey is much more than a sweetener, it’s a reflection of ecosystems, seasons, and cultures. This talk explores how traceable honey can act as an ally to preserve biodiversity –in Protected Natural Areas and agroecological farms–, strengthen livelihoods of small-scale beekeepers, while offering both a sensory experience and a path toward more sustainable food systems. Through honey tastings and collaborations with chefs who value terroir and sustainability, we uncover stories of place and pollination, and invite audiences to rethink their relationship with nature, food, and the people behind it |
14. Madvee Muthu, Kenya – Sustainable Paths for African Honey Economist turned beekeeper Madvee, originally from Mauritius, combined her passion for development and sustainability through beekeeping. After over a decade in international development, she founded Bees with Stories, a social enterprise that supports African beekeepers while promoting environmental and economic resilience. Her work showcases how beekeeping can create livelihoods, empower communities, and drive positive change. With deep experience, practical insight, and a commitment to doing development differently, Madvee is building a model where bees and people thrive together. |
15. Christina Joy Neumann, USA - Native, Invasive & Naturalized: Exploring urban ecology dynamics through honey sensory analysis Christina is a licensed architect with a focus in sustainable design, inspired by the instinctual nest-building and food-making skills of Apis mellifera, the western honey bee. She is currently managing 80-100 Certified Naturally Grown colonies in Pittsburgh. Since 2023, Christina has been a member of The Italian National Register of Experts in the Sensory Analysis of Honey and participates in honey product review panels with the American Honey Tasting Society in the US. She believes the elemental honey crafting process, from bee colony to beekeeper, is an art form producing unique sensory experiences. Her latest endeavor is CoNectar Flora to Table Education, a pollinator-focused gallery and tasting space in Pittsburgh Pennsylvania US. |
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16. Dr Gino Jabbar, Scotland – Bee-yond Delicious: A Journey through Britain and Ireland’s Honey Varieties |
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17. Lars Fischer, Denmark – Granulated honey: Winner of WBA World’s Best Honey 2017 Brief abstract of Lars presentation: The presentation will give an overview of what happens when honey crystalizes and which tools we have at hand to influence and control this process. We will talk about seeding as a tool to control crystallization. We take a quick look at which factors induce and enhance crystallization, and which factors inhibit and delay crystallization. A finely granulated honey is an exciting niche product for beekeepers in many parts of the world. It is a delicious food source which often stands out from the other types of honey at the shelf or at the market. |
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18. Etienne Bruneau, Belgium – Honey quality focus in legislation -impact on honey processing for commercial beekeepers |
19. Paul Boyle, Ireland – Making beehive products for competition Paul Boyle started beekeeping and also competing in honey shows in 2007. He holds the Irish Beemasters qualification, as well as the Irish, British and Scottish Honey Judge qualifications. Paul has also been an Apimondia Honey Judge. Paul enjoys teaching how to prepare and showcase honey. When not beekeeping he works as a nurse in the operating theatre in his local hospital. |
20. Ragna Ribe Jørgensen, Norway: Diversity in Scandinavian honey varieties Ragna R. Jørgensen is a Norwegian beekeeper and honey sensory expert, passionate about the flavour of Nordic honeys. At Apimondia 2025, she explores the unique tastes of Scandinavian landscapes—how Sweden’s deep forests, Denmark’s fertile farmlands, and Norway’s wild mountains and rugged coasts shape each honey’s distinct flavour. Through scent, texture, and taste, she reveals how landscape becomes flavour. |
21. Tone Bryn: Sustainable Production of Beehive Products - ecofriendly harvesting and production methods. SAT 27TH SEPT AT 12.00
Tone Bryn, a certified beekeeper and pharmacist with a PhD in immunology, melds her scientific expertise and passion for bees into remarkable skincare products. |
22. Peter Sjögren, Denmark: Supplying Michelin star restaurants with beehive products
SAT 27TH SEPT AT 10.00 |