Abstract
Honey is a valuable food commodity that is utilised worldwide, as a direct food source or as an ingredient in a large number of manufactured foods. Honey is also of interest due to the antibacterial properties that it exhibits and many honeys are known for their antimicrobial action, some more than others. The honey trade has long been a target for fraudulent practices including the adulteration of honey with cheaper sugars or the passing off of honey from one source ( regional or botanical) as that from a more valued source. This chapter reviews the literature on the use of chemical measures to differentiate honey to determine its botanical source and geographical origin. The chemical techniques applied include trace element analysis, stable isotopes, infrared and NMR spectroscopy.