Flower
The nectary
Glands at the base of the flower secrete nectar. Its sugars, aromas and pollen depend on the plant species, and that is where a honey's identity starts.
Botanical origin · set by species
The molecularworld of honey
Rare monofloral honeys
From protected floral terroirs to the world's finest creations.
Scroll to enter the drop
Twelve worlds · one honey core
The Honeysphere
Every flower, product, analysis and terroir orbits the honey core. Turn it, then pick a world to fly in.
Drag to rotate · Ctrl + scroll to zoom · Click a world
Enter the house
Six doors into the hive
Mielovia Honeys
The Honey Library
Fifty-nine flowering plants, from mango to buckwheat. Each one carries a status that only laboratory analysis can confirm.
The Honey Library
Fifty-nine flowers, one rule
A monofloral origin is never assumed. Some plants give too little nectar, or bees rarely visit them. Each honey carries a status, and only lab analysis of a lot can confirm it.
Demonstration content
Verified monofloral · documented type, each lot still analysed
Experimental · possible, not yet demonstrated
Unavailable · not feasible as a monofloral honey
Statuses and typical colour classes (USDA Pfund scale) are indicative and must be validated by your melissopalynology laboratory before publication.
Featured honey · example lot
Mango Blossom Honey
Mangifera indica · Boeny, Madagascar
Ripe mango, apricot and hibiscus, with a long finish. Sensory radar, chocolate pairings and the lot's analysis sheet.
Ready to order? The Hive Collection comes in 250 g, 500 g and 1 kg jars, and 5 or 25 kg for professionals.
Visit the shop
Mangifera indica · blossom and fruitVisual
Example lot · illustrative data
Tropical collection
Mango Blossom Honey
Mangifera indica L. · Anacardiaceae
A ripe, fruity honey with a floral lift and a long finish. Built for dark ganache and tropical pralines.
- Country
- Madagascar
- Region
- Boeny
- Apiary
- Mango Estate 07
- Harvest
- 2027 season
- Lot
- MANGO-MG-2027-001
- Colour
- Light amber · 62 mm Pfund
- Texture
- Liquid, slow to crystallise
- Status
- Lot verification pending
ripe mangoapricothibiscuscane sugarlight resin
Sensory radar
ExampleMango BlossomLychee Blossom
Best chocolate pairings
Example scoresExample scores. Every pairing is confirmed at the bench before it is recommended.
Known general composition
Average of honeys studied by White et al. (1962). This describes honey in general, not this lot.
| Component | Average | Range observed |
|---|---|---|
| Fructose | 38.4 % | 30.9–44.3 % |
| Glucose | 30.3 % | 22.9–40.8 % |
| Water | 17.2 % | 13.4–26.6 % |
| Maltose and other reducing disaccharides | 7.3 % | 2.7–16.0 % |
| Sucrose | 1.3 % | 0.3–7.6 % |
| Higher sugars | 1.5 % | 0.1–8.5 % |
Measured in this batch
Certificate not uploadedValues appear here only from the lot's laboratory certificate. Regulatory limits are shown for reference (Codex CXS 12-1981, Directive 2001/110/EC).
| Parameter | This lot | Limit |
|---|---|---|
| Moisture | — | ≤ 20 g/100 g |
| HMF | — | ≤ 40 mg/kg (80 tropical) |
| Electrical conductivity | — | ≤ 0.8 mS/cm |
| Fructose + glucose | — | ≥ 60 g/100 g |
| Sucrose | — | ≤ 5 g/100 g |
| Free acidity | — | ≤ 50 meq/kg |
| Diastase activity | — | ≥ 8 Schade |
| Dominant pollen | — | set per species |
Mielovia Origins
From flower to jar
Where the honey comes from, how bees make it, and how every jar traces back to its apiary.
From flower to molecule
How a flower becomes a terroir honey
Eight stages, from the nectary to the sealed jar. Each one leaves a trace that the laboratory can read later.
Nectar
A sugar solution
Nectar is mostly water with sucrose, glucose and fructose. The ratio between them varies from one species to another.
Main sugars · sucrose, glucose, fructose
Bee
The forager
The bee carries nectar back in her honey stomach and adds enzymes, invertase above all, during the flight home. Pollen travels on her hind legs.
Enzyme added · invertase
Hive
Cell by cell
House bees pass the nectar from mouth to mouth, then spread it in thin layers inside the wax cells of the comb.
Transfer · trophallaxis
Maturation
Ripening
Fanning evaporates the water. Invertase splits sucrose into glucose and fructose, and glucose oxidase forms gluconic acid. Ripe cells are capped with wax.
Codex limit · ≤ 20 g water / 100 g for most honeys
Harvest
Extraction
Capped frames are uncapped and spun in an extractor. The honey settles, is strained, and each batch receives its lot number.
Batch identity · lot code assigned
Analysis
Reading the honey
Pollen analysis, physico-chemical parameters and tasting are combined to confirm the botanical origin. No single test is enough on its own.
Methods · melissopalynology, HPLC, sensory panel
Honey
Sealed with its story
The jar carries a code. Scan it and the whole path comes back: country, apiary, harvest, laboratory, packing.
Example lot · MANGO-MG-2027-001
Map of terroirs
Where the flowers are
Each light is a floral terroir. Pick one to turn the globe and see what it can offer this season.
Volumes are examples
From hive to jar
Scan the jar, walk back to the flower
Every jar carries a code. Each step below is what a buyer sees after scanning it.
Mielovia · traceability
Mango Blossom
MANGO-MG-2027-001
Example code
Label wording
Monofloral honey · botanical origin verified
Shown only once the lot's analyses justify it. A dominant crop around the apiary is not enough, and no lot is described as "100 % one flower".
Mielovia Laboratory
Honey Molecular Lab
Real molecular structures, a walk through the analysis bench, and the rules that separate research from claims.
Honey Molecular Lab · ball-and-stick
The molecules inside every drop
Real 3D conformers of the main compounds of honey. Structures match PubChem's identifiers and were optimised with the MMFF force field.
β-D-GlucoseDrag to rotate
β-D-Glucose
- Formula
- Molar mass
- InChIKey
- Compared with
CarbonOxygenHydrogen
Known general composition. Concentrations of a specific lot appear only in its certificate.
Laboratory digital twin
Drop a sample, follow the analysis
A walk through the bench, from microscope to certificate. It ends with the lot's Honey Fingerprint, drawn from its own pollen spectrum.
Simulation · example data
Step 1
Drop sample
Science of the hive
From research to a label
A study is not a promise. Each level below has its own rules about what may be said.
Level 1
Research
In vitro, animal and early human studies. Useful to understand honey, never a basis for a promise.
"Propolis fights infections"
Level 2
Scientific evidence
Systematic reviews and opinions of food safety authorities such as EFSA.
"Studied for its phenolic compounds"
Level 3
Authorised claims
Only claims listed in the EU Register under Regulation (EC) No 1924/2006, with their conditions of use.
Checked in the Register before each use
Level 4
Commercial product
Label and website wording, limited to what the levels above allow.
"Monofloral mango honey, lot analysed"
Absolute rule
We never write that a food cures, treats or prevents a disease.
Analytical methods
| What is measured | Method |
|---|---|
| Botanical origin | Melissopalynology (pollen counts under microscope) |
| Sugars | HPLC with refractive-index detection |
| Moisture | Refractometry |
| HMF | HPLC or spectrophotometry |
| Electrical conductivity | Conductimetry on a 20 % solution |
| Diastase activity | Schade or Phadebas method |
| Added C4 sugars | Stable carbon isotope ratio (AOAC 998.12) |
| Overall authenticity | NMR profiling, where used |
References
- Codex Alimentarius. Standard for Honey, CXS 12-1981.
- Council Directive 2001/110/EC relating to honey.
- Regulation (EC) No 1924/2006 on nutrition and health claims made on foods.
- Bogdanov S. et al. Harmonised methods of the International Honey Commission.
- Persano Oddo L., Piro R. (2004). Main European unifloral honeys: descriptive sheets. Apidologie 35.
- White J.W. et al. (1962). Composition of American honeys. USDA Technical Bulletin 1261.
Mielovia Beyond honey
Beyond honey
Royal jelly, pollen, propolis, wax, comb and bee bread, described for what they are.
Beyond honey
Six materials of the hive
Described for what they are. No health claim is made for any of them.
Mielovia For chocolatiers
Honey for chocolatiers
A pairing model, samples, professional formats and whole-harvest reservations for chocolate houses, pastry chefs and R&D teams.
Honey × Chocolate Lab
Find the honey for your couverture
Choose a chocolate and the profile you want. The model ranks honeys by aromatic fit and by how well their intensity holds against the cocoa.
Model on example sensory data
0%Pairing score
Dark 70 · Tropical
Mango Blossom
Professional portal
For chocolatiers and their kitchens
Samples, quotes, lot documents and future harvests in one account. Prices and stock below are examples.
Who it is for
- Artisan chocolatiers
- Chocolate manufacturers
- Pastry chefs
- Ice-cream makers
- Restaurants and chefs
- Food R&D teams
- Industrial buyers
Formats
Exclusive harvest
Reserve a whole harvest
An apiary, a terroir, a season. The honey of that harvest goes to one house only, under its own lot codes.
Available
Mango Estate 07
Mango Estate 07
2027 harvest
Boeny, Madagascar · 120 hives in a mango orchard
Estimated harvest
1,850kg
Forecast example. Final volume depends on flowering and weather.
Season
Green: flowering · amber: harvest window (example).
Mielovia Mead
The Fermented Hive
Meads made from the honey of a single terroir, from dry to sparkling.
The Fermented Hive
Mead from the same terroir
Each mead starts from the honey of a single terroir, so the bottle tastes of the place the jar comes from.
Contains alcohol. Enjoy responsibly.
Honey
Mango Blossom Honey
Boeny, Madagascar
Mead
Mango Blossom Mead
Same apiary, same season
Process · example recipe values
Temperature18 °C
TimeDay 0
Density1.100
StageMust
Illustrative values, not a validated recipe. Alcohol is estimated from the density drop (1.100 → 1.000 gives about 13 % vol.).
Shop · Hive Collection
Nine honeys, one jar
Thick glass, black lid, ivory label. Each terroir gets its own colour band, and the honey shows its real shade.
Mango Blossom · 250 gDrag to turn
Honey
Retail
Professional
The honey shade follows the typical colour of each variety. Real jars show the lot's measured colour.