Posts in category: Honey

God created creatures and endowed them with the ability to adapt and evolve with their surroundings and the environment to ensure their survival and prevent extinction. One of these remarkable creatures is “the bee”, a tiny insect whose importance is often underestimated by most people. In addition to providing us with one of the most essential foods on Earth, “Honey”, bees are also the champion pollinators for plants and trees that supply us with food, fibers, and even medicines!

What many people do not know is that the permanence of the human race on planet Earth is closely connected to the well-being and the preservation of bees!

Today, the world is sounding the alarms, as beekeepers in the United States report in 2022, losing and replacing over 40% of their bees annually. This is happening despite all attempts to mitigate this dangerous phenomenon. Moreover, this issue is not limited to the United States alone; it is now a global concern affecting all countries.

A closer analysis of statistics reveals that the challenges facing beekeeping and honey production go beyond economic factors. Bees themselves face existential threats that could lead to their extinction. This is evident in what is now known as “Colony Collapse Disorder” (CCD)!

When Bees are in danger, the world is in danger!

Save the bees… Save the world!

There is no doubt about the significance of bees to humanity on multiple levels: as a source of food, medicine, and even the survival of human life on the planet.

The world loses approximately 50% of bee colonies each year, witnessing one of the most perilous phenomena known as Colony Collapse Disorder (CCD).

At Barari, we conducted comprehensive research to investigate the factors that may contribute to the spread of this alarming phenomenon.

• Varroa Mites

Varroa mites, also known as Varroa destructors, are small reddish parasitic mites that invade bee colonies, weaken them significantly, and spread numerous viruses that ultimately lead to the complete destruction of the colony. It is well-known that Varroa mites particularly target weak bee colonies that are unable to resist diseases and pests!

• Monoculture Farming and Pesticide Use

Monoculture farming is widely practiced around the world, leading to a reduction in floral diversity and consequently limiting the bee’s sources of nectar. Studies indicate that bees that feed on pollen from multiple plant species have a healthier immune system compared to bees that rely on a single type of diet.

Monoculture farming is closely associated with the use of chemical pesticides. Studies suggest that chemicals like neonicotinoid pesticides, widely used as seed treatments, can end up in plant nectar and pollen, affecting the bees’ growth and behavior. Research also links neonicotinoids, such as Imidacloprid, to harmful effects that align with the symptoms observed in Colony Collapse Disorder (CCD).

• Poor Bee Nutrition

Beekeepers bear the responsibility of ensuring the continuity and development of their bee colonies by allowing bees to feed on their natural food sources. Studies have shown that when bees do not consume their usual natural food sources, they suffer from nutritional stress. “Unusual stress” has been observed in colonies affected by CCD, often attributed to poor nutrition and drought.

The natural diet of bees mainly consists of honey and bee bread (pollen mixed with honey). However, commercial practices involve harvesting all the honey, leaving nothing for the bees. Pollen traps are also used to collect pollen from the bees, which is then sold as a separate commercial product. This deprives bees of their natural food sources. Some beekeepers attempt to compensate for this by feeding bees sugar syrup supplemented with enzymes, thinking it can replace their natural diet. However, poor bee nutrition weakens them, makes them more susceptible to diseases and pests, and damages their immune system, possibly leading to colony collapse.

• Pollution

What harms you, harms the bees!

Bees are the most vital pollinators in agriculture but face significant challenges due to industrial pollution encroaching on their habitats. These pollutants, including chemicals and air pollution, have severe adverse effects on bee health, threatening their survival. The spread of industrial pollutants disrupts the ecological balance, making it difficult for bees to adapt to such unhealthy conditions, potentially leading to their death and colony collapse.

• Forcing Bees to Forage in Cold Weather

Bees are cold-blooded creatures that rely on external warmth for their flight and body temperature regulation. The ideal temperature for bees to forage for food is around 55 to 85 degrees Fahrenheit (12 to 29 degrees Celsius). Bees generally become less active and may not forage for food when temperatures drop below 55 degrees Fahrenheit (12 degrees Celsius). Bees depend on flight muscles to generate heat and maintain their body temperature. In colder temperatures, flight muscles may not warm up adequately, resulting in reduced flying capacity. This limits their ability to search for food and return to the hive.

In extremely cold temperatures, bees may consume a large amount of energy solely for heating purposes, leading to exhaustion of their energy reserves. Bees may linger in cold temperatures for extended periods, making them more susceptible to mortality, as they can become too cold to return to the hive. They might suffer frostbite or freezing, damaging their tissues and resulting in death.

For purely commercial purposes, some agricultural companies and farmers force bees to forage during cold winter seasons, like in the almond farms in California, USA. It’s estimated that nearly 2 million honey bee colonies are brought to California each year to pollinate almond crops, leading to the death of over 20 billion bees annually!

• Type of the Beehive

This is a subject of great debate. Industrial beehives do not serve the bees’ best interests, as they fail to provide all their needs, such as safety, proper moisture levels, and temperature control. We have dedicated a separate section in our research to discuss the differences between modern artificial beehives and traditional natural beehives. Please refer to “Beekeeping throughout time… is it really improving?”

We at “Barari” believe, as do many researchers and experts, that Colony Collapse Disorder (CCD) is a result of multiple factors, not just one direct cause. We have mentioned some of these factors in our research, and further studies may reveal more contributing factors. However, it is certain that all these factors are negative and result from human mismanagement.

Unfortunately, bees are bred primarily for commercial purposes, regardless of their well-being. The collapse of bee colonies will have severe consequences in many vital sectors, including honey production, which directly benefits beekeepers themselves.

We firmly believe that a comprehensive review of all aspects related to beekeeping and honey production is necessary. This review should lead to well-informed decisions that not only save the bees but also save us, humans. An effective implementation mechanism must be established to ensure that these decisions are not just words on paper.

Sustainability in this critical and crucial sector must be considered, taking into account all factors and prioritizing the interests of the bees. Continuing with the current approach has led and will continue to lead to Colony Collapse Disorder. These potential consequences must be avoided.

Save the Bees… Save the World!

We present to you a brief overview of some examples in modern medicine regarding the beneficial uses of honey in treating certain diseases. In our arsenal, we have numerous examples that we will continue to share through updates on our website, demonstrating the remarkable successes honey has achieved in treating various conditions, some of which were previously unimaginable. All of this is based on modern medical experiments conducted by a large group of doctors.

For example:

– “Study on the Relationship between Honey and Brain Health” by doctors Raymond Thomas and Idris Long, which highlights the cognitive neurological benefits of honey supplements and the inherent mechanisms by which honey preserves cognitive functions, protects nerves, and influences brain functions.

– The National Center for Complementary Medicine recognizes the medical value of honey and its use in treating wounds, digestive system issues, and even allergies.

– The American Academy of Pediatrics recommends using honey as a natural cough suppressant for children over one year old one-year-old.

– The Cochrane Collaboration, an independent network of researchers, has published several systematic reviews on the use of honey in modern medicine.

– In 1946, Dr. Smyrnov used honey to treat wounds and injuries resulting from gunshot wounds in 75 cases, proving the effectiveness of honey in accelerating the growth of skin tissues, especially in slow-healing wounds.

– Ukrainian doctor A. Budai used a mixture of honey with Xeroform and other components to treat slow-healing wounds.

– Dr. Kizelstein used honey to treat various respiratory system diseases, especially those related to atrophy of the upper respiratory system. One of his 35-year-old patients had long suffered from inflammation of the mucous membrane, resulting in atrophy in the upper respiratory system. After 15 sessions of “honey inhalation,” the patient experienced significant improvement, and the scales disappeared completely from the nose, pharynx, and vocal cords.

– Another 50-year-old patient with bad breath improved significantly after 19 sessions, with the foul smell becoming very weak and the scales disappearing, while blood circulation in the mucous membrane improved, making it moist.

– A study by researchers from the University of Oxford, led by Dr. Susan M. Michowitz, published in July 2021, found that certain types of honey can inhibit the replication of various viruses, including those closely related to the SARS-CoV-2 virus. The research also suggests that honey can be a helpful adjunctive treatment for COVID-19 patients.

– In a study by Dr. Mohamed Majid, Abdul Khaleq Nafid, and their colleagues, the impact of consuming honey on blood lipids was investigated. The study concluded that honey can reduce blood lipids, lowering triglycerides and bad cholesterol (LDL) while raising good cholesterol (HDL).

– A study published in the Global Journal of Health Science in 2016 found that consuming honey is associated with improving cholesterol and triglyceride levels in the blood of people with diabetes and heart diseases.

– A study conducted in 2018 and published in the Nutrition and Food Science journal indicated that honey consumption can improve heart health by enhancing heart and vascular function.

– A study published in the Food and Agricultural Science Journal in 2019 explained that honey contains antioxidants that help improve heart health indicators.

– The World Health Organization recognizes honey as a wound dressing and recommends it as a natural remedy for cough and throat inflammation.

These examples demonstrate the growing body of evidence supporting the valuable role natural raw honey plays in modern medicine and yet with all the years of studies we still know little about all of honey’s enigmatic nutritional and, therapeutic properties.

We have tried to be concise and avoid lengthy explanations as much as possible, to keep our audience entertained and, well informed at the same time. Visit our website regularly for updates and follow ups on the latest valuable and exciting content. See you soon!

Studies have shown that honey consumption helps in the development of Bifidobacteria, and these bacteria are known to have “prebiotic-like effects” that can support the growth of probiotics, thus giving honey their prebiotic properties. Some research also indicates that honey is linked to preserving the life of probiotics.

For those unfamiliar with probiotics, here are some of their health benefits

1. Improving digestive health: Probiotics help restore a healthy balance of gut bacteria, supporting optimal digestion and nutrient absorption. They may alleviate symptoms of digestive disorders such as diarrhea, irritable bowel syndrome, and inflammatory bowel disease.

2. Boosting immune function: Probiotics play a role in regulating immune responses, strengthening the immune system, reducing the risk and duration of common infections, such as respiratory tract infections, urinary tract infections, and certain types of diarrhea.

3. Managing antibiotic-related issues: Antibiotics can disrupt the natural balance of gut bacteria, leading to problems such as antibiotic-associated diarrhea and infections. Probiotics help restore gut microbiota and alleviate these side effects.

4. Preventing allergies: Some research suggests that certain strains of microorganisms may help reduce the risk of allergies, especially in infants and children. Probiotics can modify the immune system and enhance a healthy immune response, potentially reducing the development of allergies like eczema, asthma, and food allergies.

5. Supporting mental health: Probiotics may have a positive impact on mental health by improving mood, reducing anxiety and depression symptoms, and benefitting certain conditions associated with stress.

6. Maintaining vaginal health: Some strains of microorganisms, such as lactobacilli, support healthy vaginal microbiota. They help maintain a balanced pH level and prevent the growth of harmful microorganisms, reducing the risk of vaginal infections.

The unique properties of honey have intrigued many scientists. While some of these properties have been attributed to specific constituents present in honey, scientists honestly acknowledge that they cannot definitively determine the exact secret behind honey’s remarkable impact on overall health and its specific role in treating certain diseases. Reading books and research about honey reveals that there is still much we don’t know about this miraculous drink

At BARARI, we believe that the therapeutic and nutritional unique characteristics of raw natural honey lie in the unity and synergy of all its constituents. While honey contains active elements, they do not work in isolation from each other but rather harmoniously. Moreover, these constituents are not as efficient when separated from the rest of the components in honey. In conclusion, Honey is an inseparable whole

All types of raw natural honey share general nutritional and therapeutic  characteristics, although the proportions may vary depending on the nectar sources. For example, all types of raw natural honey are antioxidant, immune-boosting, beneficial for the digestive system, anti-aging, and provide the body with quick and easily absorbable energy. However, certain varieties of honey possess more specific therapeutic properties than others. For instance, honey collected from the nectar of thyme flowers has been medically proven to be effective in treating coughs, and some major global companies include it in the production of certain cough medications. Therefore, thyme honey, in this particular aspect, is more beneficial than other types of honey.

We mentioned that honey is mainly composed of monosaccharides (glucose and fructose) at approximately 75%, with a small percentage of sucrose and a minimal amount of other sugars. It’s important to note that all these sugars are produced by bees from natural sources and are not industrially processed.

Monosaccharides are easily absorbed into the bloodstream, starting from the mouth and continuing through the small intestine via a process called facilitated diffusion. Glucose is especially crucial as it serves as the primary energy source for the brain and muscles, including the heart muscle. Fructose, on the other hand, directly travels to the liver through the portal vein without stimulating insulin secretion. The liver derives energy from fructose and converts the remaining portion into glycogen, which helps replenish glycogen stores and acts as an energy reserve for the body. Later, when blood sugar levels drop or when the body requires more energy, glycogen stored in the liver can be broken down into glucose and released into the bloodstream quickly replenishing energy reserves.

This characteristic of honey provides an immediate boost of energy with minimal digestion. Unlike table sugar, which needs to be digested to break down disaccharides into monosaccharides (glucose and fructose), honey is not processed, refined, or chemically altered. Hence, honey is considered one of the most important and fastest sources of energy for the body, offering safety and numerous benefits. Additionally, honey significantly reduces the sensation of physical fatigue, enabling athletes to endure and excel in competitions with less effort. This is in addition to the other essential constituents found in honey.

Scientists use the term “Inhibin” to describe the antibacterial activity observed in honey. However, the specific antibacterial substance in honey has not been identified. Therefore, the combined antibacterial and inhibitory properties of honey are referred to as “Inhibin.”

Polyphenols in Honey

Polyphenols are abundant in honey and are responsible for some of its antioxidant properties, such as flavonoids, phenolic acids, tannins, and others. These compounds act as scavengers for harmful free radicals that can cause oxidative stress and cell damage. Polyphenols have been associated with various health benefits, including reducing the risk of chronic diseases such as cardiovascular diseases, certain types of cancer, and neurological disorders. Research has shown a strong relationship between the color of honey and its polyphenol content. Generally, darker honey tends to have higher levels of polyphenols compared to lighter honey.

Mineral Salts in Honey

Dark honey has been scientifically proven to contain more minerals than light honey, thus having a higher alkaline value, making it extremely important in determining the nutritional and therapeutic properties of honey. Some minerals in honey have proportions similar to those found in human blood serum, such as, magnesium, potassium, sodium, calcium, and many others, which makes Honey an alkaline implicit food.

Organic Acids in Honey

Honey also contains a variety of organic acids, such as gluconic acid, acetic acid, citric acid, malic acid, formic acid, and others. These acids possess antioxidant and antimicrobial properties, they support digestive health and improve nutrients absorption they may also enhance digestion by promoting the production of digestive enzymes.

Enzymes in Honey

The highest concentration of enzymes is found in natural raw honey compared to any other natural substance. Scientists attribute some of honey’s excellent properties to their presence. One important enzyme is glucose oxidase enzyme, which produces gluconic acid and, a very powerful antimicrobial compound “Hydrogen peroxide” which was credited by scientists for its valuable antiseptic properties in honey against fungi, viruses, and bacteria, as well as its effectiveness in wound healing and sterilization. Another significant enzyme is catalase, which plays a crucial role in regulating hydrogen peroxide levels in cells. Catalase acts as an antioxidant enzyme, breaking down Hydrogen peroxide into water and Oxygen, thereby maintaining a stable and safe level of Hydrogen peroxide in honey. This enzymatic regulation helps prevent toxicity and the excessive accumulation of hydrogen peroxide, which could otherwise harm cells, tissues, and the quality of honey.

Amino Acids in Honey

Amino acids are the building blocks of proteins, and although they are relatively low in quantity compared to protein-rich foods, their presence in honey is of utmost importance. They are essential for tissue growth, repair, and maintenance, as well as for the production of enzymes, hormones, and neurotransmitters. Amino acids also contribute to energy production and immune enhancement. Examples of amino acids found in honey include Proline, which is abundant and crucial for protein synthesis and collagen formation, essential for the health of skin, joints, and connective tissues. Glycine is important for protein and DNA synthesis, as well as neurotransmitters. It has also been associated with promoting sleep and relaxation. Other amino acids like leucine, valine, and isoleucine, which are essential amino acids, play significant roles in muscle growth, repair, and energy production. Honey contains various other amino acids that add to its health benefits.

Vitamins in Honey

While vitamins are present in small quantities in honey, they are of great importance. Like other components of honey, they work together, and their presence is linked to the presence of pollen grains. Vitamins play crucial roles in all vital processes in the living body, from metabolic functions to sensory organ activities, nervous system functions, growth, and reproduction, among others. Some of the vitamins found in honey include:

Vitamin C, an essential element of the immune system, helps the body in preventing infections and diseases, maintains bone health, accelerates the body’s wound healing process, and is a potent and effective antioxidant that helps combat stress. It also helps lower blood pressure by maintaining the elasticity and integrity of blood vessels, preventing their hardening, and reducing harmful cholesterol.

Vitamin E (Biotin), Protects the skin from ultraviolet radiation and early signs of aging, and supports the immune system.

Vitamin A, Responsible for visual health, enhances fertility in both males and females, aids the body in resisting infections, maintains healthy bones and teeth, and acts as a potent antioxidant.

Vitamin B1 (Thiamine), Responsible for oxidizing sugar to convert it into energy to ensure smooth functioning of vital organs such as the heart, brain, lungs, and kidneys. It helps improve memory, focus, strengthens nerves, and reduces stress.

Vitamin B2 (Riboflavin), Beneficial for the body’s metabolism, essential for producing red blood cells, and helps protect the nervous system. Its deficiency in children can hinder their normal growth.

Vitamin B3 (Niacin), lowers cholesterol levels in the blood and inhibits its accumulation in the liver and arteries. It prevents arteriosclerosis, increases muscle strength, reduces muscle and joint pain, balances hormone levels in the body, and acts as an antidepressant.

Vitamin B5 (Pantothenic Acid), Helps balance sodium and potassium levels in the blood, plays a role in reducing cholesterol levels, and prevents hair from turning gray (graying hair), as well as eluding hair loss. It is widely used in cosmetic treatments, and its benefits are well-known to beauty specialists.

Vitamin B6 (Pyridoxine), Plays a major role in producing antibodies needed to fight various diseases, helps maintain the brain’s healthy functions, and acts as an assistant to enzymes involved in dopamine (happiness hormone) and serotonin (which plays a role in improving mood and sleep) production, ensuring their correct composition and availability in the brain.

Vitamin K, Essential for blood clotting, bone health, and maintaining healthy blood vessels.

“Samor”, Acacia tortilis, is a type of the genus Acacia, a tree with an umbrella-shape, belonging to the family Legumminosae (Fabaceae). It can grow up to 21 meters in height under favorable conditions, while in extremely arid conditions, it may appear as a small wiry shrub. The plant is known to tolerate drought (up to 12 months), high temperatures (above 50°C), sandy and stony soils, strongly sloped rooting surfaces, sandstorms, and prefers alkaline soils and wide valleys. In addition, elder plants (above two years) have been observed to be frost resistant. The ability of this plant to endure harsh conditions and climate variations clearly indicates the potential presence of bioactive metabolites.

The tree bears white thorns that can reach up to 6 cm in length, as well as shorter curved thorns about 1.5 cm, which help the tree to protect its highly nutritious leaves and pods from herbivores.

The flowers are creamy-white, highly aromatic, small, and in the shape of circular inflorescences. The flower nectar is very dense, containing up to 75% sugars, making it appealing to bees and other pollinators.

The seeds are produced in pods that are flush and looped and assembled into a spring-like structure, and may grow up to 15 cm long.

Acacia tortilis tree, is one of the species from which gum arabic is produced. Gum arabic is used in many food, pharmaceutical, cosmetics and other industries due to its unique properties.

These trees are widespread across Yemen, the Arabian Peninsula countries, Africa, and India.

In Yemen, several tree species within the same family share the name “Samor” based on the region where they are found. For example, “Samor” can refer to “Talh” Acacia gerrardii, “Salam” Acacia ehrenbergiana Hayne, Acacia edgeworthii, and “Qarad” Acacia nilotica. Even “Talh” Acacia gerrardii tree share its name as well, and may refers to “Sa’yar” Acacia abyssinica Hochst, “Awal” Acacia albida Del, “Seyal” Acacia seyal Del. This name-sharing phenomenon is unique to Yemeni regions, and it may be useful and justified. However, we do not know whether such a diversity of names for Acacia tortilis exists in other regions of the world! It is important to note that all mentioned species share habitats and climate, their flowering periods are close, and this may be good for the resulting honey!

A study conducted by Professor of Pharmacology, Muhammad bin Fahd Al-Ajmi, and his colleagues investigated the anti-cancer and anti-microbial activities of the aerial parts of several Acacia tree species, including “Samor” Acacia Tortilis.

The study showed the effectiveness of “Samor” against all cancer cells tested, including breast cancer cells (MCF-7). Among the Acacia species tested, “Samor” showed the highest activity against liver cancer cells (HepG2) and kidney cancer cells (HEK-293). While “Qatad” Acacia hamulosa showed the highest activity against breast cancer cells (MCF-7).

Also, in a study conducted by Dr. Burhane El-Din Ziani and his colleagues on extracts of “Samor” Acacia Tortilis tree, showed the presence of 36 phenolic compounds, including Gallic Acid esterified derivatives, galloylquinic derivatives and flavan-3-ols galloyl derivatives. Several biological activities of the extracts were determined, while recording a significant cytotoxic activity against a panel of 4 different tumor cell lines, anti-inflammatory activity in a RAW 264.7 cell model and antimicrobial activity against MDR (Multidrug-Resistant), this indicates that the extracts from “Samor” tree exhibited antimicrobial activity against organisms that are resistant to multiple drugs and antibiotics. The most distinctive types of phenolic compounds in “Samor” trees are flavonoids and tannins.

Moreover, aqueous preparations of various “Samor” Acacia Tortilis parts (leaves, pods, gum exudates and bark) showed valuable pharmacological properties for the treatment of various ailments including allergy, cough, gastric irritation, inflammatory reactions and diarrhea, by forming protective layers on the mucous membranes, due to the presence of tannins. Also, the gum exudate has been shown to have hypotensive and diuretic properties and has been used to treat infectious diseases, colds, pharyngitis, dysentery, pulmonary tuberculosis and scalds of the mouth. The study also showed that a polysaccharide isolated from “Samor” gum exudates had mammalian α-D-glucosidase inhibitory activity by reducing postprandial blood glucose level and the ability to decrease total cholesterol and low density lipoprotein levels. Studies on “Samor” Acacia Tortilis ethanolic extracts showed significant inhibition of inflammatory cyclooxygenase enzymes (COX): COX-1 and COX-2, which was related to rutin and catechin contents in the extracts.

Now, what about “Samor” honey?!

The presence of nutrients in a tree can have an impact on the overall health and development of it, including its flowers. These nutrients are transported throughout the tree through its vascular system.

 Just that?! of course not! When it comes to “Samor” honey the bees will secret its significant enzymes and other essential substances in order to transform the nectar into unique raw honey. You can unleash your imagination about the benefits that can be obtained from the aromatic “Samor” honey.

This is evident in its dark color, as it is reddish-black when harvested, then it becomes darker as it ages. This dark color clearly indicates that “Samor” honey contains a high level of polyphenols and mineral salts. In general, scientifically, dark-colored honey tends to have higher polyphenol and mineral salts levels compared to light-colored honey. Therefore, its alkaline value is higher. This is of utmost importance in determining the nutritional and therapeutic properties of honey. This is why the usage of “Samor” honey in folk treatments is very common in many cultures. In Yemen, the treatment of hepatitis with this type of honey is widespread thanks to the impressive results it has achieved in this regard.

Join our passion at BARARI to share with us “THE JOY OF NATURE”Top of Form

The kingdom of bees still arouses curiosity and excitement among people in general, and scientists in particular, as the mystery that no one has been able to decipher all its codes and reveal all its secrets still surrounds this unique kingdom.

The members of this kingdom are social creatures that can only survive within communities known as hives or colonies. They are governed by a unique system in which the queen serves as the head of the colony. The colony consists of a few hundred males and tens of thousands of female workers.

After the winter season, during which the colony removes the males and the number of worker bees decreases significantly, the bee colony prepares for the arrival of spring, which is one of the busiest seasons. The worker bees select one or more fertilized eggs and nourish them with (royal jelly) throughout their brooding period. The chosen larva undergoes a transformation from an ordinary worker bee into a potential new queen for the colony.

During this stage, drones (male bees) also reappear after being expelled from the colony in the autumn, where they meet their fate. Drones, specifically at this time, play a pivotal role in the continuity and development of bee colonies, which is the fertilization of the new virgin queen. A bee colony without fertilized eggs is destined to perish.

When a new virgin queen emerges, the mother queen sometimes voluntarily leaves the colony along with a group of drones and worker bees to establish a new colony. The new virgin queen initially receives no attention from its attendants, and she is not treated as the actual queen of the colony until she is fertilized by one or more mature sexually active drones. The drone becomes sexually mature between the eighth and the fourteenth day after emerging in the colony. The reproductive system of the drone is highly developed, consisting of testes, vas deferens leading to the seminal vesicles, and two accessory glands above them, which open into the ejaculatory duct, followed by the endophallus (copulatory organ). The testes of a drone can accommodate up to 2,000,000 sperm cells! All of this exists in this small creature, which measures about 17 millimeters in length and weighs approximately 250 milligrams.

During the first three days after emerging, the virgin queen embarks on short exploratory flights outside the colony before her anticipated mating. Once she reaches maturity, she secretes sexual pheromones that attract the drones. She then takes flight outside the colony, emitting a distinctive buzzing sound, signaling to the drones to be on high alert. The virgin queen takes off at her maximum speed, soaring through the air with her wings fully extended. The drones immediately pursue her, utilizing their excellent visual abilities to ensure they don’t lose track of her during the chase. This pursuit lasts approximately 30 to 40 minutes, during which weaker drones may drop out, leaving only strong and worthy candidates capable of mating with the virgin queen. Eventually, one drone manages to catch up with the virgin queen, grasping her between his legs and exerting pressure to immobilize her wings, causing them to fall together…! It is possible for multiple drones to successfully mate with the queen.

Upon the queen return to the colony, she is received by the worker bees in a manner befitting her royal status. They clean her, groom her, and feed her with royal jelly, which plays a vital role in the queen fertility and overall vitality. The newly mated queen then begins laying fertilized eggs after two to three days of the mating flight. This becomes her lifelong task, as she lays between 2,000 to 3,000 eggs per day. However, her fertility decreases as she ages, resulting in a decline in egg production. The queen bee produces two types of eggs: fertilized eggs that give rise to female bees, the worker bees, and unfertilized eggs that develop into male bees, the drones.

In addition to her crucial role in egg-laying, the queen bee also plays an essential role in managing and maintaining the cohesion of the colony through communication. She accomplishes this by secreting various pheromones that facilitate communication among the colony members. These pheromones serve as chemical signals that convey important information, such as marking the identity of the queen, maintaining social harmony, regulating the behavior of worker bees, and coordinating the overall functioning of the colony. The queen’s pheromones play a vital role in ensuring the smooth operations and unity of the bee colony.

The different types of Queen Bee pheromones and their function within the hive community.

1. Queen Mandibular Pheromone (QMP) is one of the most important pheromones produced by the queen bee. It is primarily secreted from the mandibular glands of the queen and serves as a signal for her presence and reproductive status. QMP helps prevent the development of worker bee ovaries, suppresses the formation of new queens within the colony, and enhances the overall cohesion of the colony.
2. The Queen Retinue Pheromone (QRP) is emitted by the queen bee when she moves throughout the colony. Worker bees form a retinue around her, attending to her needs. The retinue bees are responsible for grooming the queen and distributing her pheromones to the other members of the colony. This behavior helps maintain the queen’s dominance and influence. The QRP pheromone plays a crucial role in signaling the presence of the queen and ensuring her constant authority over the colony.
3. Queen Dufour’s Gland Pheromones play a significant role in the reproductive behavior of honeybee queens. Located in the abdomen of the queen bee, the Dufour’s gland produces a blend of pheromones, including 9-oxo-2-decenoic acid (9-ODA). This particular pheromone acts as a long-range attractant for male bees during mating flights. The pheromones emitted by the queen help attract males and facilitate mating with her. The presence of Queen Dufour’s Gland Pheromones is vital for the successful reproduction and continuation of the honeybee colony.
4. Nasonov pheromone, also known as the “site location” pheromone, is released by the queen bee to ensure communication between colony members, determine the identity of its members, and to convey the precise location of the colony’s entrance to the worker bees, primarily those bees that are out foraging for food. It helps in guiding and directing the bees to return accurately to the hive location. The queen bee transfers this pheromone to the rest of the colony members through the retinue bees. The worker bees store this pheromone in a gland located at the end of the abdomen on the dorsal side, and they release it by exposing the glands and fanning their wings to spread the scent throughout the hive entrance area. This pheromone is named after the Russian entomologist Ivan Pavlovich Nasonov.
5. Queen Alarm Pheromone is released by queen bees during times of danger or disturbance. It is in the form of a pheromone (scent) that serves to alert other bees in the colony. This pheromone signals the presence of a threat and triggers defensive behavior in the worker bees to protect the hive.
6. Queen Egg-Laying Pheromone is emitted by the queen bee while she is laying eggs, and it helps stimulate the worker bees to perform tasks related to brood care and maintenance. This pheromone plays a role in regulating the behavior and activities of the worker bees, ensuring the proper care and development of the offspring.

These are some of the pheromones produced by the queen honey bee. The complete number and types of pheromones secreted by the queen bee are not yet known, and scientists continue to update us with new information and discoveries.

Worker bees, also known as honeybee workers, are the most important and intelligent members of the colony. They make up the majority of the colony, with tens of thousands of individuals during periods of nectar abundance. They are responsible for most of the colony’s tasks, which are organized and structured according to their age. Due to their busy and strenuous activities, worker bees have the shortest lifespan in the colony, with an average lifespan of about 45 days. Their lifespan ranges from around 30 days in the spring and summer seasons to a few months in the winter season. Physiologically, a winter worker bee, with 60 days of age, is younger than a summer worker bee with 20 days of age.

Worker bees are produced from fertilized eggs and are sterile females. Their reproductive system is not fully developed, making them incapable of mating or laying fertilized eggs. Despite this, they possess some maternal traits that are not present in the queen, such as caring for and warming the brood, as well as feeding them. It is worth noting that some worker bees may lay unfertilized eggs, which give rise to drones only.

Here are some of the tasks performed by worker bees during different stages of their lives:

Driven by their instinct, worker bees begin their work from the very first day of their emergence in the colony. Despite their weakness and inability to feed themselves, they work to incubate the hexagonal eyes that contain the larvae, they provide warmth and maintain the appropriate temperature for the larvae’s development. They continue this task until the third day of their lives. During these three days, their older sisters feed them. It is a remarkable example of cooperation and collaboration among these creatures.

From the third day to the fifth day, the young worker bee is responsible for feeding the mature bee larvae with bee bread, which is composed of honey and pollen grains.

From the sixth day to the eleventh day, as a result of the worker bee’s consuming of abundant protein-rich food, her hypopharyngeal glands become active in producing royal jelly. She then feeds it to the queen bee. This age group of worker bees forms the royal retinue and royal guard. The retinue of bees regulates the queen’s behavior by controlling her feeding rate. They also serve as bee messengers by spreading queen pheromones throughout the colony. Additionally, the young broods that have not yet reached their third day are fed royal jelly. All bee larvae, regardless of their type, are exclusively fed royal jelly from the first day until the third day, except for the queen who continues to be fed with it throughout her lifespan. In just six days, the worker bee visits the broods approximately 7,850 times. Furthermore, worker bees engage in colony cleaning, maintenance, debris removal, and ensuring its cleanliness. Such incredible activity!

From the twelfth day to the twenty-first day, which is the middle-age stage, the tasks of worker bees within the colony become diverse, reaching up to 15 different tasks. When a worker bee reaches the age of 12 days, her hypopharyngeal glands, responsible for producing royal jelly, dry up. At this point, her wax glands, located on the lower sides of the abdomen, mature. The worker bees then start secreting the necessary wax for constructing and repairing wax cells. It’s worth noting that the bees’ ability to produce 1 kilogram of wax is equivalent to producing an average of 15 kilograms of honey! Wax is secreted in the form of scales. The worker bees collect the wax scales with their hind legs and transfer them to the front legs, then to their mandibles, where they excrete saliva containing enzymes that soften and knead the wax. They begin building hexagonal cells, and this group sustains this continuous work for approximately 20 consecutive hours. Then, another group replaces them until the required cells are constructed. From this point onward, the nutritional and therapeutic value of natural beeswax becomes evident! It’s truly remarkable to witness the honeybee’s skill in construction. Their architectural prowess and craftsmanship are showcased in the beauty, structural strength, speed of completion, and efficiency in material usage. The honeybee has designed the cells in a way that allows them to accommodate the maximum amount of bees with minimal wax consumption.

When the wax glands dry up, a group of worker bees takes on the task of guarding the entrance of the colony against attacking enemies such as robber bees, wasps, other insects, as well as lizards and mice.

The guard bees distinguish members of their colony by the specific scent provided by the queen to the colony (Nasonov pheromone). However, guard bees do not attack the males of other colonies if they enter during the mating season! Similarly, they do not attack foreign foraging bees if they calmly attempt to enter the colony.

But they fiercely defend the colony against its enemies, especially when attacked by robber bees, which can be distinguished while flying in front of the hive entrance, extending their legs forward and hesitating from side to side.

In this stage, the worker bees also function as receivers. They move to the entrance of the hive, where they receive their older sisters returning from their visits to flowers, carrying nectar and pollen. Their task is to carry and transform these substances into honey and bee bread.

They also work to keep the air inside the hive clean and constantly refreshed. They maintain a stable temperature within the hive throughout the year, ranging from 32 to 33 degrees Celsius. During hot summer days, the bees stand in lines at the hive entrance, vigorously fanning their wings to bring in cool air currents. Inside the hive, another group is busy expelling hot air to the outside. The fanning motion of the bees can reach up to 26,400 vibrations per minute. In winter, when the weather is cold, the bees gather together on the combs and increase their metabolic activity, raising their body temperature and consequently the temperature inside the hive. This requires them to consume the honey and bee bread they have produced and stored in order to perform this task. This highlights the importance of leaving a sufficient amount of honey and pollen for the bees to feed on, ensuring their survival and the strength of their colony.

Then, from day twenty-one until the end of her life, the worker bee begins to carry out field tasks outside the hive, and these worker bees are called forager bees.

After day twenty-one, the worker bee begins its first venture outside the hive by embarking on short exploratory flights. It flies in a circular pattern around the colony in order to orient it, identify landmarks, and survey the surrounding area. Then, it sets out on its journeys to collect nectar, pollen, propolis, and water until the final day of its short life.

Some individuals from this age group participate in guarding the entrance of the hive, while others are involved in receiving the food brought by the forager bees.

It is noticeable that there can be significant overlap between the age groups of worker bees participating in different tasks. When the age groups are not in a natural balance, bees of any age can perform the necessary work, but not with the efficiency that would be expected in their specific age stage.

Save The Bees… Save The Planet

BARARI… The Joy of Nature

In reality, those who delve into a degree of knowledge about the domain of Honeybees, and the intricate processes carried out by worker bees in the production of the extraordinary substance known as honey, would discover that existing and endorsed definitions fail to comprehensively encapsulate the essence of this natural elixir. Nevertheless, it remains imperative to establish a definition.

According to Codex, “Honey is a natural sweet substance produced by honey bees “Apis mellifera” from the nectar of plants or from secretions of living parts of plants or excretions of insects feeding on the living parts of plants.”

The bees collect it, and combine it with specific substances and enzymes of their own then they transform it by dehydrating it and, storing it in the honey comb to ripen and mature. Its precise compositional profile varies depending on the natural sources foraged by bees and it must be free of any natural or synthetic additives or it will be considered as a subject of adulteration.

Honey’s color varies from nearly colorless to deep reddish-black, its final physical texture may be either liquid or crystallized. It must be free of pollutants and pesticide residues as it contains a complex mixture of sugars, water, enzymes, organic acids, minerals, mineral salts, vitamins, amino acids, and various compounds that have yet to be characterized.

We recognize two types of Honey:

• Blossom Honey: or Nectar Honey, is the honey which comes from nectars of plants.
• Honeydew Honey: is the honey which comes mainly from excretions of plant sucking insects (Hemiptera) on the living parts of plants or secretions of living parts of plants.

We at BARARI, cannot consider pasteurized honey to be 100% natural, even if it passes laboratory tests. This stance is rooted in the recognition that exposing honey to elevated temperatures, even for brief durations, results in alterations in its fundamental chemical composition such as degradation of enzymatic activity, the deterioration of vitamins, and the degradation of other bioactive constituents. This compromises the therapeutic and nutritional attributes of honey.

It is imperative to underscore a vital point, when we assert that honey consists mainly of sugars such as glucose and fructose, with a minor proportion of sucrose and other sugars, it is essential to comprehend that these sugars are produced by worker bees from the mentioned natural sources.

These natural sugars are laden with minerals, mineral salts, vitamins, and possess the highest concentration of enzymes relative to any other natural substance. They are fundamentally distinct from industrial glucose or fructose, as well as refined table sugar. There exists no valid basis for comparison. Likewise, the water content in honey differs from regular water, while it primarily comes from the water content in nectar, which the bees collect from flowers and then partially evaporate as they transform it into honey. Nectar typically contains a high water content, and honeybees reduce this moisture content during the honey-making process. Honey’s moisture level is essential for its preservation because lower moisture levels inhibit the growth of microorganisms and prevent fermentation. Such an inequitable analogy should be firmly dismissed when contemplating this extraordinary elixir.

To understand the real meaning of honey, you need to visit “Let’s Fly With The Bee”, “KINGDOM OF BEES”

Quality of Honey

There are several factors that primarily determine the quality of honey:

• The environment in which the bees forage. Honey is of higher quality when the environment is mountainous and far from pollutants. Naturally, low level moisture content, this is evident in arid mountainous regions.
• The bee species. Bees come in various species and subspecies, including native and hybrid varieties, strong and weak colonies. The most common Bees to produce honey are known as “Apis millifera”, like other organisms, they are influenced by their surroundings. The production of honey by strong and healthy bees is undoubtedly far better than that produced by weak and sickly colonies. This impacts the quality of enzymes and other crucial substances that bees secret in order to transform nectar into mature honey. It also affects the bees’ ability to fly longer distances and thus obtain natural food sources more effectively, among other important factors that weaker and diseased bee populations lack. Native bees are better adapted to their original environment. In some hot countries that import bees for honey production, imported bees often perish entirely after harvesting season, which significantly impacts the quality of honey produced. This is an unhealthy phenomenon. For more information, you can look into the reasons for the decline of bee numbers in “Beekeeping Through Time… Is It Really Improving”
• The color of honey. Scientifically, it is established that honey with a darker color tends to have a higher concentration of organic mineral salts compared to lighter-colored honey, making it rich in alkaline value, and thus of utmost importance in determining the nutritional and therapeutic properties of honey. Nevertheless, all natural raw honey is beneficial. Some light honey types from specific floral sources may have therapeutic properties not found in dark honeys, but in general, dark honey is considered superior to light honey.
• The type of beehive is a matter of utmost importance. You can refer to the comparison we conducted between natural beehives and artificial beehives to understand the significance of this point specifically. “Beekeeping Through Time… Is It Really Improving”
• The floral source that bees forage. Some plants have therapeutic properties that are unique. However, there are common therapeutic and nutritional properties shared among all types of raw natural honey.
• Pollen content, it has been proven that vitamins in honey are associated with pollen grains naturally present in it. Therefore, ultra-filtration of honey depletes its vitamin content. This can be observed in clear honeys; the more naturally cloudy the honey is, the more it indicates its abundance with pollen grains.
• Honey container type, should be durable, capable for heat retention, thermal insulation, light insulation, tightly sealed, non-reactive with food, prevent leakage. In conclusion, honey is best stored in a dark place, at room temperature. For full details, kindly visit the featured research done by BARARI, “Jars and Food Containers”

BARARI operates through a network of specialized supervisors under its umbrella, who have been present in Yemen for over 25 years, ensuring the provision of the finest types of raw honey from its pristine and distinctive mountain pastures and clean sources.

In addition to what BARARI offers in terms of raw mountain honey, which has not been pasteurized or micro-filtered, allowing consumers to obtain the maximum nutritional health benefits of honey, it also brings the unique pleasurable taste of honey for those with refined palates.

 To uncover the secrets of the quality of Yemeni honey from BARARI, we must first get to know some of the distinguishing features of The Yemen.

• Yemen covers an area of approximately 555,000 square kilometers, with the majority of this area consisting of mountainous regions and deserts.
• The majority of the biodiversity in Yemen is wild flora, with over 75% of the total plants more than 1,000 plant species are visited by bees for the collection of nectar and pollen, being wild plants (including trees, shrubs, flowers and herbs). These plants are the primary source of nectar and pollen.
• The Yemeni people have worked for thousands of years to care for wild trees visited by bees, preserving these trees due to their connection to their way of life and livelihood.
• Mountain pastures in Yemen are characterized by their Biodiversity and wide distribution, with varying flowering times throughout the year.
• Yemen is characterized by the phenomenon of alternating highlands, plains, and valleys, resulting in a wide variety of climatic conditions. Furthermore, the type of soil, under similar climatic conditions, differs based on its location, whether it’s on steep slopes or in flat basins. This clear climate variation from one region to another, along with the substantial diversity in soil types, has contributed to the unique vegetation covering different areas of the country. This exceptionality has been one of the primary reasons for the high quality of Yemeni honey. The mountainous environments are considered ideal for the thriving of bee colonies, and they have a significantly positive impact on the health and strength of bees, consequently enhancing the quality of their production.
• Environmental pollutants in the mountainous bee prairies in Yemen are virtually non-existent. There is no presence of factory smoke and its byproducts, no emissions from vehicles, and no pesticides or other pollutants.
• In the Yemeni mountainous regions, wildflowers with medicinal properties are abundant.
• In Yemen, one of the most famous types of honey in the world, and the highest in quality, is montane Wild Sidr honey. This is due to the abundant presence of Wild Sidr trees, which is the highest in the world. Various types of Sidr trees are widely distributed throughout this land.
• At BARARI, we harvest honey from natural tree trunk hives, which is of utmost importance in terms of the bees’ strength and the quality of honey. Refer to the comparison we’ve conducted between natural hives and artificial hives to understand the difference and appreciate the significance of this point specifically. to Beekeeping Through Time… Is It Really Improving
• The bee species in Yemen are native and strong, possessing a unique kind of memory. Producing honey from healthy and strong bees is undoubtedly far better than producing it from weak and sick bees. This has an impact on the quality of the enzymes and secretions produced by the bees for converting nectar into honey. It also affects the bees’ ability to fly longer distances, thus obtaining natural food sources more effectively. Weak and sick bee species lack these important qualities. Native bees have the ability to adapt to their original environment. In some countries with extremely hot summer climates that import bees for honey production, it’s observed that the imported bees often perish and die completely after the season, which is an entirely unhealthy phenomenon.
• The traditional sector in honey production in Yemen accounts for over 80%, where natural beehives are used, made from carved tree trunks, allowing the bees to carry out their tasks just as they would in their natural environment.
• The beeswax is natural, produced by the bees themselves, and we do not use synthetic wax made from petroleum derivatives (paraffin).
• At BARARI, we make sure not to separate pollen grains from honey and avoid micro-filtering of honey. It is well-established that the vitamins contained in honey are linked to the presence of pollen grains. It has been demonstrated that filtering honey to remove pollen grains can result in the loss of its vitamins content.
• To achieve the highest quality for honey, at BARARI, we’ve innovated premium and distinctive glass containers, which are considered the best means of preserving and storing honey. These containers consist of two layers of glass with a semi-vacuum air gap in between. They feature a tight-sealing lid to ensure the highest level of honey insulation and protection against factors that can affect its quality. The sturdy glass base is designed to resist breakage and insulate the honey from cold surfaces, which could accelerate the crystallization process in honey.

This is why Yemeni honey, specifically from BARARI is the best.

The pristine mountainous environment is ideal for obtaining the best quality honey for several reasons:

• Oxygen levels decreases at high altitudes, and thus the growth of many types of microbes decreases.

• Various wild flowers with therapeutic properties abound in mountainous areas, which have a significant positive impact on the health and strength of bees and thus on the quality of their production. It is also known that the therapeutic properties of honey are closely related to the type of flowers on which the bees forage.

• In mountainous areas, water sources are usually cleaner and less polluted. Mountainous environments often contain pure, natural water sources, such as rivers and streams. This is crucial, as clean water sources in mountainous areas play a crucial role in maintaining the health of bee colonies, which in turn affects the quality of honey production. In contrast to low-lying areas, especially in cities, where water is exposed to many types of pollutants.

• Environmental pollutants in mountainous areas are greatly reduced and may even be non-existent. Such as factories smoke and waste, car exhausts, and pesticides and other pollutants used in farms.

• Temperature plays a vital role in the availability and quality of flowers and in the activity of bees in the colonies, and in search of food. Temperatures in mountainous areas during the most important foraging seasons (spring and summer) are very appropriate. In contrast, low-lying regions which have high temperatures where heat stress can cause flowers to wilt and dry out, reducing nectar production and making them less appealing to bees. The lack of suitable food sources can reduce the activity of bees in searching for food, and they tend to search for water instead to relieve the heat stress they are experiencing, and to cool the colony in a process known as evaporative cooling.

In general, these are the main reasons that make montane honey is the best

Do you know more?!