Raw forest honey is Extracted by setting up beeboxes in the area of abundant spring wildflowers that carpet the hillsides so its called as raw forest honey.
It has lower glucose levels and a higher mineral content.
Crystallisation- It has slower crystallisation property than other type of honey.
Taste- It has pleasant taste.
Colour- Dark brown and as time passes colour changes from brown to black.
Antibiotic free honey.
our open challenge to the consumers. Should you find 0.1% of artificialness in our honey, we will reward you cash price of 1 lakh.
Honey crystallisation :-
Raw Honey always crystal which people called as sugar. If you see our honey crystallised then put the honey bottle in warm water for 4/5 times which will make the honey liquid again.
About Beekeeper Dinkar Patil’s achievements :
1) No.1 Beekeeper of Maharashtra with 800+ beeboxes who started beekeeping first in Maharashtra state.
2)Interviewed by many national news channel to explain beekeeping in India.
3) Highlighted by Indian express newspaper for the pollination work.
4) Trained more than 50+ beekeeper.
5) Supplier to Indian honey board
Beekeepers ? honey only pure honey
About Pure Raw Honey:
#Pure Raw Honey produces and serves #Natural #Unprocessed honey ?? at affordable prices compared to other commercial brands of honey. We also help farmers by providing bee boxes for pollination which yields in higher production of farms.
Usually, honey-making companies buy honey from beekeepers and sell at a higher rate. Pure Raw Honey sells different types of honey (Extracted from own beehives) at affordable prices to help others lead a healthy life.
How Do Bees Make Honey?
Nectar — a sugary liquid — is extracted from flowers using a bee’s long, tube-shaped tongue and stored in its extra stomach, or “crop.” While sloshing around in the crop, the nectar mixes with enzymes that transform its chemical composition and pH, making it more suitable for long-term storage.
When a honeybee returns to the hive, it passes the nectar to another bee by regurgitating the liquid into the other bee’s mouth. This regurgitation process is repeated until the partially digested nectar is finally deposited into a honeycomb.
Once in the comb, nectar is still a viscous liquid — nothing like the thick honey you use at the breakfast table. To get all that extra water out of their honey, bees set to work fanning the honeycomb with their wings in an effort to speed up the process of evaporation.
When most of the water has evaporated from the honeycomb, the bee seals the comb with a secretion of liquid from its abdomen, which eventually hardens into beeswax. Away from air and water, honey can be stored indefinitely, providing bees with the perfect food source for cold winter months.
But bees aren’t the only ones with a sweet tooth. Humans, bears, badgers and other animals have long been raiding the winter stores of their winged friends to harvest honey.
In fact, until sugar became widely available in the sixteenth century, honey was the world’s principal sweetener, with ancient Greece and Sicily among the best-known historical centers of honey production.
Know more about our beekeeping on https://purerawhoney.co.in/about/