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Sustainable Development

NAEVA products are transformed and manufactured in partnership with SODIPEX. Committed to sustainable development, SODIPEX has placed particular emphasis on drastically reducing the use of pesticides on its mango farms (in the Korhogo area) as part of its Integrated Management Plan (IMP) over a 10-year period from 2010 to 2020.

In practical terms, among other activities that have supported this project, there have been trainings in sustainable agriculture, organic farming and integrated pest management methods, and the installation of several beehives on its farms.

Preservation of Biodiversity

According to the World Health Organization, on the globe, we owe ¾ of food production to bees. Moreover, as Einstein said: “If the bees disappeared, man would not have more than 5 years to live”. This highlights the importance of our bees in the preservation of biodiversity.

The choice of beekeeping increases the productivity of production through pollination and creates additional sources of income for producers. The bee will prove to be a precious ally in their lives.

Production

Currently, we produce annually about 350 kg of honey from its mango orchards. To this, we must add a small quantity of multi floral honey of about 80 kg, produced between May and September and harvested in October.

In terms of potential, with our current facilities, the maximum annual capacity is 2 tons. In case of a big demand, we are able to increase the capacity of our honey house with a centrifuge of at least 10 frames to reach 5 tons annually.

Hives

The hives are wooden boxes in which the beekeeper attracts the bees and they install their colony and produce honey which they feed on. We have some Kenyan and Langstroth hives that we carefully maintain.

Dadant hives

We also have some Dadant hives, a product that respects bees and nature. Dadant hives are hives that allow to raise bees in harmony with nature. Indeed, each Dadant hive has been designed to respect the tranquility of bees, while facilitating the work of beekeepers. Approximately five (5) months pass between the installation of the hives and the harvest of the honey.

The Harvest of Honey

The beekeeper’s working tools during the harvest are composed of the following elements: a stainless steel container to collect the harvested honey a suit and gloves to protect oneself from bee stings a smoker to produce smoke, used to soften the bees so that they are less aggressive.

In general, the smoke comes out of the smoker to stress the bees and cause them to leave the nest for a short time. Believing that the hive is on fire, they prepare to face the fire and it is this moment that the beekeeper seizes to do his work.

The Honey House

A honey house is a room dedicated to the extraction, maturation and packaging of honey, the one we have includes the following equipment:

• A 400 liters maturing machine
• A press
• Stainless steel buckets

Key Activities of the Honey House

Extraction using the press

Once the harvested honeycombs arrive at the honey house, they are cut with a stainless steel knife and placed in the press. You just have to turn the handle to press the honey. Collect in a dedicated stainless steel bucket to continue the process in the maturer.

The maturation

After pressing, the honey is immediately transferred through two filters of different mesh size into a stainless steel tank of 285 l or 400 kg called maturator. It is confined in this hermetically sealed barrel that the beekeeper completes the purification of the honey.

Indeed, the decantation of honey is an essential step to obtain a consumable honey by separating it from its last impurities: air bubbles, pollen and wax particles.

We prefer to let the honey mature at least 21 days, which duration can vary according to the type of honey, the ambient temperature and the size of the maturator.

At the end of this time, you just have to open the tap and collect the honey in stainless steel buckets or directly in our glass jars.

Attention: the less air there is between the honey and the lid the less risk of degradation of this precious liquid.