The origin
1. Some bees specialize in collecting resins instead of nextar and pollen.
2. Bees enrich the resins with saliva and enzymes during collections.
3. Propolis transport home and hand over to the colleagues in the beehive.
4. Adding wax, pollen and organic compounds.
5. Maximum production per hiver per year: around 1000 gr
Propolis ingredients
Types of Propolis Extract
Green Propolis
The green propolis is a very special kind that can only be produced in the mountainous regions of the Southeast of Brazil. Especially in the state of Minas Gerais, the climatic conditions for the plant “Baccharis dracunculifolia”, commonly named “Vassourinha” (little broom) or “Alecrim do Campo” (country rosemary), is ideal. This propolis is rich in biological properties like flavonoids, phenolic acids and has the main concentration of artepillin C worldwide. Due to its unique composition, the Brazilian green propolis is used worldwide as an excellent, natural health supplement. Additionally, it has a very strong, herb-like, pungent taste, which first studies indicate, is derived from the high content of the artepillin C. The dark greenish color and the distinctive scent give the green propolis its name. The propolis extract will be available in two different grades of 11% and 20% minimum dry extract.
Wildflower Propolis
In contrast to the green propolis, the wildflower propolis differs regarding taste, smell, color, and biological properties. The wildflower propolis uses, as the name indicates, the resins from all kinds of plants and trees. Therefore, it has a higher variety of different minerals, but also less amount of the Artepellin C, which makes the green propolis so special. In Brazil, the wildflower propolis is also commonly known as the brown propolis, as it has a woody taste and a brownish, dark yellowish color. Nevertheless, does the wildflower propolis contain lots of different kinds of vitamins, amino acids, and flavonoids.
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