Mr.Bee is one of the oldest and most reliable exporters of honey, propolis and pollen.

According to the most up-to-date standards and regulations with the best equipment and advanced machinery, we design safety, quality and legality in our products and production processes.

We will be your consultant for more than one exporter.

We love our customers.

Mr.Bee’s head office is in Tehran-Iran, we can supply our loyal customers from our worldwide offices as well. we have our marketing team in 5 continents offering 24/7 online customer services.

SAT –THU 8:00-18:00 IRST (GMT+3:30) Friday is the weekend in Iran, but we are always online on whatsapp: +98-9906971488

We prefer all communications through the sales inquiry form page, MrBeehoney.com, where your request will be directed to the appropriate section. Of course, you may also use a telephone, fax or e-mail to contact us.

Iran Office:
No. 1, plaque 14, the sixteen alley, khaled eslamboli Street, Tehran, Iran
Mobile/WhatsApp: +98-990 697 1488
Tell: +98-2188539853
Fax: +98-2188539852
Facebook Page: fb.com/sabalanhoneyco
Linkedin Page: https://lnkd.in/gE27W7T

Prices vary based on quantity, payment, and shipping terms. Therefore prices quoted based on requests. All prices are subject to our final confirmation unless otherwise mentioned in the quotation. Mostly all prices are valid for three calendar days.

It is better to place an order by inquiry sales form , our professional marketing team will get back at due course by e-mail.

We do our best to deliver the goods at the lowest possible price to our customers. it is better to check the minimum order quantity with our sales inquiry form.

Normal shipment is “by sea”. Shipment by air, couriers, post parcel can also be arranged upon request.

Transit period depends on a wide variety of factors – such as order type, quantity, number of mixed products in one shipment, shipping mode, or delays at customs at destination. Normally Shipments can be made within 2-3weeks from date of receipt of order.

Monofloral honey is made by a bee that collects all nectar from a particular flower, making the honey have unique taste and smell. To make monofloral honey, the plant density of a particular flower (Ex: Jujube or Milkwetch) in a pasture needs to be high; moreover, the activity of the bee needs to be focused on the mentioned flower.

Natural honey can be distributed into two major categories —monofloral & multi-floral– based on their plant origin. Based on the production zone; The multi-floral honey can be divided into three main categories;
Mountain multi-floral honey
Plain multi-floral honey
Jungle multi-floral honey
Multifloral honey is a high-quality product with different taste, smell, and color based on plant pollen in different zone.

Some honey plates produced in hives is often left out for the winter. We have to say that some of the plates – while being retracted – remain intact in the hive for a cold season like winter.

Due to different conditions of pastures and the honey produced by beekeepers, there is a slight amount of difference in taste, smell, or even color. Since there are different plant varieties in varied pastures, mixing nectar may happen even in mono-floral honey, which is quite familiar. This subject may be seen more often in multi-floral honey, but the same worries are less common in mono-floral honey due to its producing plant’s nectar dominance. In conclusion, what that has been into which we put all efforts is collecting what bees find in nature.
Rest assured that it’s of our concern to provide our beloved customers with the least difference. In short, it’s our effort to conclude no quality reduction. Honey is not formulated by men or entirely produced by industrial processes. To clarify, honey is far from such human-made human-processed products as soda, biscuits, and so on. The golden point lies in the fact that this nectar is collected in the zones filled with various flowers, most of which happen to be beneficial, leading to a difference in taste and smell of the honey.

Proline plays a critical role in the capillary walls, corneas, skin collagen, and bones.
The proline amount of honey depends on the plant type, nectar, and pollen, weather conditions, bees, heating, and honey storing conditions.

Proline (chemical formula: C5H9NO2) is a proteinogenic amino acid used in protein structure.

it is one of the twenty major amino acids that make up a protein biosynthesis. Its genetic codes are: CCU,CCG,CCA,CCC
There are various amino acids in natural honey, and proline is the most important; it also has the largest share.
High levels of proline in honey indicate the high quality of honey, one of the most critical factors in detecting natural and counterfeit honey.

As a result of high humidity in northern Iran regions, some variety of such honey as citrus may contain higher moisture content. Indeed, this moisture content is standard and not considered defective. However, honey harvested in hot or dry zones – comparing to temperate humid climates —tends to be higher in MC— moisture content. To name a few:
– Persian Sidr Honey
– Persian Mountain
One notice that is to be paid heed to is that these factors are supposed to be measured at room temperature (25 ℃, 77 ℉)
Due to its unique compounds, honey may have high consistency and seems consistent in high-temperature areas. However, it may seem less consistent in low-temperature areas like refrigerators.

Honey is a complex which consists of more than 45 varieties of sugars and is high in vitamins, Amino acids, minerals, Polyphenols, and high nutritional values. Furthermore, moderate, controlled, and obviously long-term consumption of honey can prevent diabetes as well as reducing the symptoms of such disease.

The interest in honey’s taste solely depends on individuals’ preferences. Also, according to the variety of mono-floral honey in Iran, it’s filled with hardship and difficulty in determining which honey is the most delicious. However, The Persian astragalus (milkwetch), Persian Sidr, thyme ,persian Mountain, and multi-floral honey have an excellent taste.

The answer is not what the public believes; crystallization in any form is the physical process of solutions of sugars being saturated, including honey, which is not related to honey quality. It is not possible to determine whether the honey is not-naturally-harvested or natural based on its crystallization. Determining the quality of honey is only possible in specialized honey laboratories.

The one and only difference is in the plant from which bees produce the nectar. Our beekeepers establish beehive colonies at various pastures with different plant diversity to harvest honey with a different taste, smell, and plant origin. For instance, we harvest Sidr honey by establishing beehive colonies at Jujube pastures, and Persian Astragalus Honey at Milkvetch plains.

Generally, the answer to this is not as public idea already believes so, but it’s recommended to have fresh honey. Honey aged less than two years is of higher priority to be consumed. Honey quality may reduce over time—due to effects of long-term storage.

The great variety of nectar-making and aromatic plants, which are mostly medicinal and aromatic – leads to the production of a wide range of quality honeys in Iran. In addition, the climate has definitely enabled beekeepers to produce without the need for chemicals such as pesticides and fertilizers. According to what was mentioned, natural honey produced in Iranian apiaries, in addition to variety, is also of good quality in terms of chemical residues. As a result, they are probably one of the highest quality honeys produced in the world.

Considering our experience, some particular kinds of honey, such as the pure and natural Persian mountains and Persian Sidr honey, have a positive long-term effect on blood sugar reduction, insulin resistance reduction (reverse), and reduces the impact of high blood sugar on other organs. This is while it is believed that honey cannot fully cure diabetes. Nonetheless, it must be considered that honey is a saturated solution of sugars, so one is to consume moderately in order for them to yield the best results.

It is recommended that honey not be in contact with warm or hot aquatic conditions, since some enzymes could be inactivated or even not functional. Sometimes, it will lead to the loss of enzymes. It is best to use honey in aquatic conditions, which are colder than 45 degrees Celsius.

The quality of honey cannot necessarily be determined by its color. However, the results show that the color of honey is based on the nectar of plants. The color of honey may vary depending on the plant, in addition to the factors that affect the color of its nectar. For example, Iranian mountain honey has a light color, or Persian Sidr is from light to dark (variable). Although the natural color of honey may vary from light to dark, it is not just the light or dark color that determines good quality.

Despite the fact that there may be many factors affecting the quality of honey harvested in Iran, we have put all our effort into providing the most vital ones. Unique variation of plant species (more than 8000 species identified), different zones with multiple climates (11 zones available from total of 13); Besides, four-seasoned nature of Iran results in a vast majority of honey, each discriminating in terms of color, taste, odor, active ingredients, and medicinal values. Scientifically speaking, none of the Iranian types of honey are of absolute dominance prior to another. Based on their active ingredients, each of them carries unique medicinal values. Medicinal verification of such honey is subject to scientific researches. However, people may prefer different types of honey, based on preferences. In general, honey from arid and semi-arid zones such as Persian Sidr and Persian Astragalus Honey (milkwetch), may contain more fragrance and less moisture due to containing higher amount of active ingredient in nectar.
In conclusion, almost all natural and healthy types of Iranian honey are of high quality where individuals — considering what it is thought to be needed — may be capable of having the right choice of various kinds.

There have been many different recommendations for such vital question but since it is of our honor to bring you the best, the answer will be a result of such endeavor. On one hand, two tablespoons daily (approximately 10 to 30 grams) are recommended for a period of 30 to 40 days. This must be noted that this would only be with no further side effects if one has no experience of showing allergy to any pollen of any kinds. Pollen can be chewed or taken orally; Put a few pollen grains in your mouth so that it mixes well with your saliva and take it in—gently definitely. You can also have pollen with such drinks as honey syrup, juices, and even lukewarm milk. Using pollen in various desserts, hot or cold beverages, cakes, and so forth can improve its nutritious value and guarantee your well. It is of importance to remember that having fresh and high-quality pollen at least for one month in spring would be of value.