All samples are tested both in the in-house laboratory and in several external specialist laboratories. In addition to the sensory tests of taste, appearance and smell, this generally includes residue analyzes for pesticides (for all products) and antibiotics (also for honey). In the case of honey, there are other parameters that are examined: the water and enzyme content, the hydroxymethylfural value - HMF for short, which tells you how fresh a honey really is, the pollen analysis, which provides information about the botanical and geographical origin, the Fructose-Glucose Ratio and GMO Analysis.
