Fuzzy Sensory Quality Certification in Intensive Organic Beekeeping

Florin Marian Buhociu, Constanta Laura Augustin (Zugravu), Maria Magdalena Turek Rahoveanu, Adrian Turek Rahoveanu and Gheorghe Adrian Zugravu
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Florin Marian Buhociu: Department of Engineering and Management in Agriculture and Rural Development, Doctoral School of Fundamental Sciences and Engineering, “Dunarea de Jos” University of Galaţi, 800008 Galaţi, Romania
Constanta Laura Augustin (Zugravu): Department of Engineering and Management in Agriculture and Rural Development, Doctoral School of Fundamental Sciences and Engineering, “Dunarea de Jos” University of Galaţi, 800008 Galaţi, Romania
Maria Magdalena Turek Rahoveanu: Department of Engineering and Management in Agriculture and Rural Development, Doctoral School of Fundamental Sciences and Engineering, “Dunarea de Jos” University of Galaţi, 800008 Galaţi, Romania
Adrian Turek Rahoveanu: Management and Marketing Department, Faculty of Management, Economic Engineering in Agriculture and Rural Development, University of Agricultural Sciences and Veterinary Medicine of Bucharest, 11464 Bucureşti, Romania
Gheorghe Adrian Zugravu: Department of Engineering and Management in Agriculture and Rural Development, Doctoral School of Fundamental Sciences and Engineering, “Dunarea de Jos” University of Galaţi, 800008 Galaţi, Romania

Agriculture, 2021, vol. 11, issue 7, 1-11

Abstract: The current paper presents a fuzzy sensory quality certification of organic mint honey as a component of the strategy to promote intensive beekeeping. This sensory analysis is based on fuzzy logic that allows the processing of data represented by linguistic terms. For the development of the fuzzy sensory analysis model of bee honey, we develop a MATLAB application, with the help of which we modeled the sensory perceptions in relation to the main quality characteristics of mint honey in relation to the other varieties of honey. The sensory quality index of each honey assortment is obtained by converting qualitative assessments through linguistic terms into a set of three numerical values on a sensory scale of assessment of results with five linguistic values: unsatisfactory, satisfactory, average, good, excellent. Indices of fuzzy sensory quality associated with honey varieties are certified using a blockchain model that is an information technology that offers the opportunity to develop local markets for organic bee products.

Keywords: green business; fuzzy green certification; blockchain model (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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