Saudi honey has long been celebrated for its purity, authenticity, and rich regional varieties. Yet, when it comes to exporting this golden nectar to Europe and the U.S., producers face unexpected roadblocks. According to Dr. Hamid Al-Ghamdi, head of the Bee Research Center at King Khalid University, many Saudi honeys, especially acacia honey, fail to meet international honey standards, making global access a persistent challenge.

Despite being 100% natural, Saudi honey’s high acidity and low enzyme activity have raised regulatory red flags—issues that are largely misunderstood and not indicative of poor quality.

🔬 Enzyme Activity: A Natural Trait, Not a Quality Issue

One of the key hurdles for Saudi acacia honey export challenges lies in its low glucose oxidase levels. This enzyme contributes to hydrogen peroxide production, a key antibacterial property valued in global quality standards.

International benchmarks require enzyme activity between 3% and 8%. However, many Saudi honeys test below 2%. According to Dr. Mohammed Emad, a biochemistry professor and consultant at the Bee Research Center, this is not a flaw, but rather a natural result of Saudi Arabia’s arid climate and floral sources.

A recent paper published in Nature compares this trait to the well-regarded Manuka honey of New Zealand, which also exhibits enzyme activity outside standard ranges. This strengthens the argument that Saudi honey deserves a re-evaluation by global regulators.

🌿 High Acidity: A Misunderstood Feature of Acacia Honey

Another issue that blocks export access is the high acidity found in acacia honey from Saudi Arabia. While the international standard allows up to 50 milliliters of acid per kilogram, some Saudi honeys reach as high as 200 ml/kg. This has raised concerns among importers—but experts argue the acidity is a botanical characteristic, not a sign of fermentation or spoilage.

The natural ecology of Saudi Arabia, particularly the abundance of Senegalia and Acacia tortilis, shapes the unique acidity profile of local honeys. It’s time for global honey standards to better reflect regional biodiversity and accept such naturally occurring traits.

🤝 Research & Regulation: Paving the Way Forward

To overcome these export barriers, Saudi researchers are taking proactive steps. Dr. Al-Ghamdi’s team is working on developing regional-specific honey standards, allowing producers to better categorize and certify their honey based on origin and botanical profile.

The Bee Research Center is also engaging with international organizations, publishing research, and collaborating with the Saudi Food and Drug Authority (SFDA). Although the process is slow, the direction is promising. The aim is to align local specifications with international expectations without compromising authenticity.

The call for stronger inter-agency cooperation and alignment with bodies like the International Honey Commission is louder than ever. Regulatory reform—rooted in science—could be the key to unlocking Saudi honey’s full export potential.

🌍 A Global Product Deserving a Global Audience

Saudi Arabia has all the ingredients to become a leading global supplier of high-quality, traceable honey. From the wild highlands of Abha to the vast deserts of Najd, its diverse floral ecosystems produce some of the world’s most distinctive honeys.

But for Saudi honey to truly shine on the international stage, recognition of its unique chemical and botanical profile must be institutionalized. By promoting scientific understanding, adjusting global standards, and encouraging international cooperation, the path to premium markets can finally be cleared.