The study of the molecular characterisation of Maltese honey is a clear example of bringing together research and commercial development, MCST chairman Jeffrey Pullicino Orlando said yesterday, presenting the research team with a cheque for €91,724.

The idea that Malta’s name is a derivative of foreign words for honey, be it the Greek word ‘meli’ or the Roman name ‘Melita’, is one that has been put forward in various guidebooks, and Maltese honey more than lives up to expectations.

This detailed study of the sweet, thick and aromatic fluid aims to develop a database, which among others will help in mapping out the islands’ best bee foraging areas, which must be safeguarded for future honey production.

This database, which will be derived from microscopic pollen analysis, as well as the DNA pyrosequencing of all pollens in seasonal and regional local honeys, was a successful project in the National Research and Innovation programme.

Dr Pullicino Orlando said the management of the National R&I programme seeks to support local research, as far as is possible, and has funded various important projects since it was set up in 2004.

The results of the project to identify the molecular characterisation of Maltese honey will hopefully help to raise the profile of locally produced honey, and perhaps serve to encourage tourists to take a jar home with them, he said.

Dr Pullicino Orlando referred to another headline grabbing project, the HOTER project by Marco Cremona.

Its aim was sustainable water recycling for hotels, large commercial buildings and small communities. This project was also R&I funded and narrowly missed the "Good Entrepreneur" award in the CNBC Business magazine.

The National R&I programme, which is managed by the Malta Council for Science and Technology, awarded five projects to benefit from the 2010 allocation of some €700,000. This year the sum was increased, to €1.1 million.

The team is made up of project coordinator Adrian Bugeja Douglas, from the IES, together with Everaldo Attard, who specialises in physiochemical analysis and Anthony Fenech, a genetics consultant.

The team will also employ a research assistant, who will make the subject the topic of his post-graduate studies. In its entirety, the project is expected to take around three years, the maximum time available for such projects.

The principal aim is to identify from which flower and area the pollen would have been gathered, by studying its molecular characteristics, and to look into the physicochemical characteristics and pyrosequencing.

Mr Bugeja Douglas explained that the first step is to study the physical characteristics of Maltese honey, such as the percentage of water it contains and electrical conductivity.

The innovation in this study is that for the first time in Malta the DNA of the honey is being extracted and pyrosequencing is being carried out, he said. The former reveals from which flowers the pollen was gathered, and what percentage of each the honey contains.

This will help because some types of honey have certain uses, such as thyme honey being ideal for people who suffer from hay fever. However this only holds true if that honey is locally produced.

As it is Maltese producers are restricted when it comes to exportation, but this study will also hopefully go a way towards helping them achieve the necessary certificates to export Maltese honey, a spokesperson for Golden Island said.

Maltese honey is popular abroad, but the production levels are not high. Whereas other countries have some 2,000 hives per beekeeper, in Malta there are some 2,500 in all.

There are some 200 beekeepers, and between them these produce an estimated 15 tonnes of honey a year.

The project is a partnership between Golden Island Ltd and the Institute of Earth Studies at the University of Malta.