Iniya life Pure honey

🌲 1. Geographic & Ecological Context

Hasanur is a village located inside and around the Sathyamangalam Tiger Reserve, part of the Western and Eastern Ghats’ wide forested zone in Erode district, Tamil Nadu. This area is rich in biodiversity and forest ecosystems, with abundant wild flora that supports diverse bee populations.

The forests here include undisturbed woodland patches and native flowering trees — ideal conditions for wild honey production.

🐝 2. How Honey Is Harvested Locally

Local tribal communities, especially from traditional groups like the Soligas and Irulas, have long histories of honey hunting and forest-based beekeeping.

Honey is often collected from wild hives of forest bees (including Apis dorsata and Apis cerana), which build nests in trees or rock crevices in deep forest areas.

Traditional methods rely on smoke and skillful extraction to minimize harm to bees and preserve the hive’s sustainability.

🍯 3. Characteristics of Hasanur Honey

🧪 Nature & Purity

Forest-harvested honey from this region tends to be raw, unprocessed, and unfiltered, meaning it retains much of its natural enzymes, pollen, and micronutrients.

Because it’s sourced from mixed wildflowers rather than a single cultivated crop, it’s naturally multi-floral honey with complex flavors — often richer, aromatic, and deeper in taste than commercial supermarket honeys.

🌼 Flavor & Aroma

The taste profile includes sweet, floral, and sometimes slightly tangy notes, depending on which wild blooms bees forage in each season.

Texture can vary from light amber to darker hues; darker honey generally contains more antioxidants.

🍃 Health Attributes

Traditional forest honey is considered a nutrient-dense food, containing natural sugars, minerals, antioxidants, and antibacterial compounds.

Locals often use it both as a daily sweetener and for medicinal purposes, such as soothing sore throats, aiding digestion, or applying on minor wounds.

👩‍🌾 4. Socio-Economic Importance

In the Sathyamangalam-Hasanur zone, honey collection is more than a food product — it’s part of the forest economy for tribal and forest-dependent communities.

Organizations like the Melseemai Pazhangudiyinar Producer Company (MPPC) help organize collectors, process honey locally, and market it with fair value for producers. This kind of initiative supports community livelihoods and sustainable forest use.

Such enterprises often operate processing units (cleaning, filtering, bottling) right in Hasanur and nearby villages, connecting forest produce directly to consumers rather than middlemen.

🌏 5. Sustainability & Conservation

Due to the ecological sensitivity of the Sathyamangalam forests, sustainable honey-harvesting practices are encouraged to protect bees and forest health.

Training and awareness programs (e.g., by Keystone Foundation) aim to strengthen traditional beekeeping knowledge, minimize over-harvesting, and introduce eco-friendly techniques.

100% Raw Honey. Unprocessed, unpasteurized, and full of natural goodness. No added sugars or preservatives.