Production and Marketing of Low-Alcohol Wine

Abstract

The market continues to increase demands and expectations on selected choices, including flavor, aroma, sensory appeal and composition in general. All are found in the honey of xunan-cab, jataís, uruçús, tiúbas, canudos and mandaçaias. Native honeys display the ideal profile for such desired features, partly because their production stems from unspoiled regions-free of pesticide residue or antibiotics, and elaborated in communities with little environmental impact-a direct natural product of the environment. Among the over 300 known species few are exploited as honey for human consumption: Melipona scutellaris, M. fasciculata, M. beecheii, M. quadrifasciata and Scaptotrigona are those principal sources. Pot-honey production is just beginning and its market is restricted to the producing regions, as are the promulgation of stingless bee keeping, technical modernization and improvement, and the inclusion of young persons and women in diffusion of techniques and knowledge, as well as development of market strategies. The work validates promotion of this activity in communities as a form of sustainable economy, and sustenance for culture, society, and ecology.