@ARTICLE{TBA, 

TITLE={[FORTHCOMING] Local-based honeys: from radiance to colorama Creating a beekeeping terroir using imagined colours}, 
  
AUTHOR={Delphine DÉJEAN, }, 
	
JOURNAL={Technology and Innovation}, 
	
VOLUME={}, 

NUMBER={Forthcoming papers}, 
	
YEAR={2024}, 

URL={https://openscience.fr/Local-based-honeys-from-radiance-to-colorama-Creating-a-beekeeping-terroir}, 
	
DOI={TBA}, 
	
ISSN={2399-8571}, 
	
ABSTRACT={There is a gap between diversity of single and multi-flower honeys actually produced in Occitanie -region in which the study was carried out- and that found on French tables. Only a few iconic acacia, chesnut, lavender or “all flower” honeys are promoted by retails outlets, which help to stereotype tastes and colours of honeys. Unlike the wine, olive and more recently brewery industries which are expandind rapidly, consumers identify honeys based on restricted criteria of colour, texture and flavour. This phenomenon of impoverished production is mainly due to a lack of knowledge about qualities of honeys and their geographical environment. The image of the bees as the jewel in the crown of biodiversity and environmental health, along with the symbolism attached to the colour of honey and to the products of the hive, help to build and highlight a territorial image, a collective representation of an identity of the beekeeping terroir shaped by soil, climate, people and imagination. The challenge is therefore to create a beekeeping terroir to promote a unifying sector with an innovative heritage. In this context, colour-design envisions the places of honey, between chromatic collections and imagined colours to draw a new colourama of honey.}}