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How to Source and Select in a Natural and Sustainable Way: Royal Jelly Example
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<p>
Manual harvesting is essential to ensure the best sourcing, while environmental
sustainability and bee-friendly practices are fundamental to securing societal
responsibility and transparency. Not all products on the market offer the same quality
and characteristics and an easy way to determine the best product is its production
method. ISO 12824:2016 specifies both the production and sanitary requirements for
Royal Jelly. It also lays down a series of organoleptic and chemical test methods to
control <a href="http://www.hlapiculture.com/royal-jelly/" target="_self">Royal Jelly
</a>quality.
</p>
<p>
10-hydroxy-2-decenoic acid, best known as 10-HDA, is the most famous and studied
active ingredient of Royal Jelly. According to research, 10-HDA has immunomodulatory
activity and antibacterial action. Nevertheless, 10-HDA content may be different across
products, influenced by several parameters, especially during production, transport and
storage process. Since 2016, ISO 12824 defines a minimum 10-HDA content of 1.4 g for
100 g of fresh Royal Jelly. This minimum content equals the quantity present in
natural Royal Jelly. It is important to respect the nutritional balance of the product
to benefit from its health properties
</p>
<p>
It is important to study test results for contaminants when it comes to choosing a
Royal Jelly. It may be certified as organic if it meets set criteria from the European
Commission—pollen, nectar and honey as a unique source of food for bees are essentials
without pesticides, heavy metals and antibiotics. ISO 12824 distinguishes also two
qualities of Royal Jelly, determined by the feeding practices for the worker bees. If
they were exclusively fed with pollen, nectar or honey, the Royal Jelly is known as
type 1. Using sugar syrups of proteins leads to a type 2 designation. For an organic
product, choose a type 1 Royal Jelly. Determining type 1 is possible by analysing the
data sheet: Royal Jelly type 1 presents a C13/C12 ratio of isotopes between -29 and -
20. It has also regulated rates of sucrose (< 3 percent), erlose (< 0.5 percent),
maltose (< 1.5 percent) and maltotriose (< 0.5 percent).
</p>
<p>
Use certifications as a way to demonstrate to consumers what you are doing. This is
your chance to differentiate yourself with for the best traceability and supply chain
insights.
</p>
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