Step 1: disciplined harvesting
Every apiary visit is logged: GPS coordinates, dominant nectar flow, weather notes. Frames are removed at 80% capping, uncapped with food-grade knives, and spun once. We filter through stainless mesh at ambient temperature so enzymes and pollen remain intact. Storage drums are sanitised between batches because a trusted product starts with neurotic cleanliness.
Step 2: field testing and chain of custody
Before leaving Hoima or Kibaale, we record moisture readings using calibrated Atago refractometers. Anything above 18.5% is set aside for additional ripening. Samples are sealed in tamper-evident vials, labelled with QR-coded batch IDs, and transported to Kampala in insulated crates. The chain-of-custody paperwork isn’t glamorous, but it ensures nobody can sneak dilution into the journey.
Step 3: accredited laboratory analytics
- LC-IRMS adulteration screening: confirms sugars originate from nectar, not imported syrups.
- Diastase activity and HMF: reveal whether heat ever mistreated the batch.
- Electrical conductivity and pollen microscopy: double-check floral origin against field notes.
- Targeted residue tests: pesticides, antibiotics, or heavy metals when apiary neighbours spray or medicate.
Step 4: reporting back to you
We compile results into batch cards with harvest region, moisture, diastase, flavour descriptors, and best-use suggestions. Wholesale buyers receive the full certificates and auditors are welcome to review five years of archived data. Home subscribers get a succinct summary and direct access to our quality team, because transparency should be as accessible as your breakfast toast.
FAQs
For technical documentation and wholesale specs, visit Wholesale & Partnerships or Contact us.