In Malaysia, high humidity causes raw honey (madu rohani) to have a high moisture content (>27%), leading to fermentation that makes the honey sour and frothy. To address this, a USM researcher developed the Hilda System, a chamber providing dry, low- temperature ventilation for honey storage. This system dehydrates the honey naturally without heating, producing purified honey (madu murni). This method retards fermentation, resulting in a denser, more valuable honey for customers.
Stingless bee honey naturally containing sugars, water, enzymes, amino acids, and other components. However, almost 90% of honey on the market is adulterated. The Kelulut Essential Indicator of Fresh Honey (KEIFh) was developed to screen and control the quality of kelulut honey by measuring moisture, pollen, particles, color, pH, reducing sugar, HMF, scent, and enzyme activity. This scale is valuable for the kelulut honey industry.
Our vision is to uphold honey as remedy and a new commodity for our country. We work by designed with ‘KELULUNOMIC’ model which employs Kelulut-based program, targeting the community and ecology. It works by improving the honey quality via innovations as a crucial approach to ensure the continuous growth of the stingless bee (kelulut) industry. It mainly aims to produce AUTHENTIC HYGIENIC, and HIGH- QUALITY honey that could generate income for the community through beekeeping activity. Hence, becoming a catalyst for bee conservations and pollination, whilst sustaining biodiversity and food security of the country.
Stingless bee keep their honey in propolis pot instead of common honeycomb
