Kozak Mamai Honey Factory

Project summary

The idea of a honey factory arose at the intersection of several topics that are not indifferent to us:

• Consumption of natural products, respect for nature and ecology.
• Development of agriculture in Ukraine.
• Interest in Ukrainian history, culture and customs.

Drinking honey, honey, honey wine - a historic drink for us - is the result of this combination.
We offer the consumer a traditional product in a modern interpretation, and not only in terms of design and taste, but also the method of manufacture.

Most recipes for making honey drinks involve heat treatment of honey. But since honey itself is a natural preservative, this process is not mandatory. Boiling honey is necessary in order to break down complex sugars into simpler ones and thus facilitate the work of yeast.
In our recipes, we avoid heat treatment of honey, so that all the useful properties are preserved.
We experiment a lot with new flavors, but the main criterion is 100% natural ingredients - without added sugar, alcohol, concentrates and preservatives.
We use only real quality honey, which we take from our own apiary and from proven suppliers.

There is another strong argument. Many beekeepers, who are professionally engaged in beekeeping on a commercial scale, have a problem selling ready-made honey. Honey is exported at a very low price, which barely covers the costs of the farmer. Some people do not sell honey at this price and have a large balance in stock. Therefore, we have access to a large amount of quality raw materials at an adequate price.

Contrary to popular belief, low-alcohol honey drinks can be not only sweet, but also semi-dry and even dry, carbonated or without gases. Such drinks are an alternative to beer and wine, while having a wide variety of flavors. In the United States, mead wines are popular and widespread. And in Ukraine today there are only a few honey shops and this niche is relatively free from competitors.

At the moment we are looking for a team of professional technologists to develop new drinks.