Bali is known for its beautiful landscapes and rich culture, and it's also a place where honey is produced. Let's take a straightforward look at how honey gets from traditional beehives in Bali to your table, highlighting the different flavors and cultural importance.
Honey production in Bali starts with bees collecting nectar from various flowers, such as coconut palms and coffee trees. They store the nectar in their honey stomachs before returning to their hives.
Bali's beehives, called "kubu," are made from bamboo and teak wood. Placed high in trees or on elevated structures, these structures provide a safe environment for bees to forage freely with minimal disturbances.
Balinese beekeepers, known as "Mujang Keliki," use their knowledge to ensure the bees' well-being and sustainable honey production. They carefully extract honeycomb using methods that disturb the bees as little as possible.
During harvesting, beekeepers use specialized tools and natural materials to extract honeycomb without harming the bees, preserving the hive for future production.
After harvesting, Balinese beekeepers use traditional methods to extract pure, raw honey. The honeycomb is crushed and pressed, and the honey is filtered to remove wax and impurities, focusing on maintaining the natural flavors.
Bali's diverse flora contributes to a variety of honey flavors. From coffee blossom honey to coconut palm honey, each type offers a unique taste. Balinese honey also reflects tropical fruits like mango, pineapple, and durian, providing a range of options for honey enthusiasts.
In Balinese culture, honey is valued and used in traditional ceremonies and offerings. It's considered to have healing properties, symbolizing purification and blessings. Balinese people commonly use honey in religious rituals, traditional medicine, and beauty treatments, showcasing its deep cultural significance.