Our Vision is to participate in initiatives that are aimed to provide sustainable livelihoods by promoting products made by NGOs, through an effective Business to Consumer (B2C) and Business to Business (B2B) model.

1. How is honey made naturally?
Honey Bee gets attracted to the nectar produced by a flower, which has small sugar content in it.
Pollination of the flower happens, as the bee carries the pollen grains of previously visited flowers.
A honey bee may visit as many as 1500 flowers before her honey sac gets full.
The nectar is converted to honey by a process of regurgitation and evaporation. It is stored in wax
honeycombs inside the beehive. The unique design of the honeycomb, coupled with constant
fanning by the bees’ wings, causes evaporation to take place, creating the thick, sweet liquid we
know as honey. The color and flavor of honey varies from hive to hive based on the type of flower
nectar collected by the bees.
The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more
than two million flowers to gather enough nectar to make just a pound of honey!
Beekeepers harvest honey by collecting the honeycomb frames and scraping off the wax cap that
bees make to seal off honey in each cell.
Once the caps are removed, the frames are placed in an extractor - a centrifuge that spins the
frames, forcing honey out of the comb. The honey is spun to the sides of the extractor, where
gravity pulls it to the bottom and it can be collected.
After the honey is extracted, it is strained to remove any remaining pieces of wax or other particles.
Some beekeepers and bottlers might heat the honey to make it easier to strain.
What is honey made of?
A typical honey contains
•Fructose : 38.2%
•Glucose : 31.3%
•Maltose 7.1%
•Sucrose : 1.3%
•Water: 17.2%
•Higher Sugars: 1.5%
•Ash : 0.2%
•Other/undetermined: 3.2%
Why honey crystallizes?
There is misconception in consumers that crystallized honey is adulterated. It is natural for honey to
get crystallized as explained below.
The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content
of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose
ranges from 30- 44 % and glucose from 25- 40 %. The balance of these two major sugars is the
main reason that leads to crystallization of honey, and the relative percentage of each determines
whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility.
Fructose is more soluble in water than glucose and will remain fluid. When glucose crystallizes, it
separates from water and takes the form of tiny crystals. As the crystallization progresses and more
glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable
saturated form, and ultimately the honey becomes thick or crystallized.
Hence, as explained above crystallization of honey is natural and is an attribute of pure and natural
honey.

2. Honey has to be stored at room temperature. If it is stored in refrigerator it crystallizes fast. If your
honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve
Benefits of Honey
Following are benefits of consuming Honey regularly.
•Honey has a healthy Glycemic Index (GI), meaning that its sugars can be gradually absorbed
into the bloodstream to result in better digestion.
•Honey contains natural minerals and vitamins which help the metabolizing of undesirable
cholesterol and fatty acid on the organs and tissues into the system, hence preventing obesity
and promoting better health for us.
•The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain
amino acids.
•The minerals found in honey include calcium, copper, iron, magnesium, manganese,
phosphorus, potassium, sodium and zinc.
•Honey is natural sweetener, has antioxidants and is free of fat and cholesterol!
•Having a glass of raw lemon juice with a spoon of honey before sleeping, improves sleep
•Honey can reduce fat deposits found in our cardiovascular system.
•Honey will not ferment in your stomach like refined table sugar or sucrose does. Because of
this it does not subject you to a risk of bacterial infection.
•Honey is the simplest possible molecular form of sugar, which cannot be broken down any
further. This allows it to travel directly from the small intestine to the blood stream while not
causing any problems to the digestive system like sucrose.
•Honey is a top choice as fuel for burning body fat during sleep since it has an equal ratio of
fructose to glucose.
•The combination of honey and cinnamon has unique healing abilities and has long history as a
home remedy. Cinnamon's essential oils and honey's enzyme that produces hydrogen peroxide
qualify the two "anti-microbial" foods with the ability to help stop the growth of bacteria as well
as fungi.
Honey Adulteration
Adulteration of honey is done to make it cheaper to produce or to change its flavor. Sugars, syrups
or compounds might be added to Honey. The most common adulteration ingredient is flavorless
corn syrup.
There is a common perception in the consumers mind that crystallized honey is bad. Hence to avoid
crystallization, some commercial entities heat the Honey to an extent that it does not crystallize.
What is the problem with most available Honey in the Market?
Most commercial honey is heated and pasteurized, eliminating its fragrance and changing the
chemical composition of the honey itself. At these high temperatures, the honey is then ultra-
filtered. Ultra filtering is a high-tech procedure whereby honey is heated, sometimes watered down
with corn syrup or other sweet, non-honey products and then forced at high pressure through
extremely small filters to remove pollen, which is the only foolproof sign identifying the source of
the honey.
It’s during the process of pasteurization that much of the nutritional content of raw honey is
destroyed. Powerful antioxidants, enzymes, and vitamins are destroyed when heat is applied to raw
honey. Raw honey is anti-viral, anti-fungal and antibacterial in nature, but the same cannot be said

3. about most commercial honey because of the heating process that is applied.
How to find Honey’s quality?
Quality of honey can be distinguished by fragrance, taste, and consistency. The less water content
the honey has, the better the quality of honey.
Ripe, freshly collected, high-quality honey at 20°C (68°F) should flow from a knife in a straight
stream, without breaking into separate drops. After falling down, the honey should form a bead.