| Sumario: | The purpose of this research is to characterize with the greatest possible precision the microbiological and sensory factors of the honey produced and commercialized by one company in the apiculture chain of the department of Sucre, through the use of analytical tools and data techniques, in addition to the use of free access statistical software, aiming to contribute to the formation of research, scientific and technological competences for strengthening the productive sector in this region. A bibliographic review of the theoretical characteristics of the data analysis was carried out; the information collected in the microbiological and sensory analyzes was coded, tabulated and analyzed to evaluate the composition of the samples of honey; the data obtained for all the quantified variables were subjected to multivariate techniques such as multiple correspondence analysis. In the behavior of the sensory variables of honey samples, it is evident that those that most take advantage of the dimensions of multiple correspondence analysis are color, flavor and texture. In the case of the microbiological factor, the count of spores, yeasts and molds in the samples shows an equal level for all the batches included in the analysis. The samples involved in the study show good performance in terms of the microbiological indicators evaluated.
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