Honey, food and wine

Posted on September 14, 2015

The recent epidemic outbreak of American Foulbrood disease in the Western Cape and the subsequent honeybee colony losses is a great cause for concern since the production of almost a third of the food humans consume depends on honeybee pollination. Apart from their importance as pollinators, honeybees produce honey and other hive products.

The fourth year Hospitality Management students of the Department of Consumer Science at the University of Pretoria (UP), hosted a wine and honey pairing dinner on 21 August 2015 to create awareness of the importance of the interaction between man and bees as well as the versatility of honey. Honey with unique flavours and tastes were sourced directly from commercial South African beekeepers and Bayer Southern Africa made a generous financial contribution. The evening was also supported by the Social Insect Research Group (SIRG) that resorts under the Department of Zoology and Entomology at UP.

A buzz was in the air and guests were welcomed with a refreshing ruby red, rosemary and honey cocktail. Professor Robin Crewe, Director of the Centre for the Advancement of Scholarship at UP, addressed the guests on the importance of honey bees and Professor Emeritus Erik Holm, from the Department of Zoology and Entomology, shared his knowledge of honey with the guests. A honey tasting preceded the exquisitely prepared four course dinner. Each course featured a dish with honey as ingredient paired with a honey and alcoholic beverage.

The evening was very enjoyable and guest had the opportunity to celebrate honey in all its glory.


- Author Consumer Science

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