Honey stories: Beehives from Eastern Angola, Africa

Honey plays an essential role in the global food system. Throughout history, humans have consumed honey both in its natural form (in natura) and as an ingredient in various beverages. A notable example is mead, an ancient drink made from a mixture of honey and water. Natural fermentation transforms this blend into a sweet beverage at first, which, over the days, becomes alcoholic as a result of the fermentation process.

A rustic and traditional production

In Eastern Angola, beekeeping has deep roots. Local beekeepers, observing the behavior of bees in hollow trees, created handcrafted hives using tree bark. These natural hives were reproduced by removing sections of bark and sealing both cylindrical ends with pieces of wood and vines, or woven discs made from local grasses—considered rustic and following a traditional method. Although they do not meet modern management standards, these hives have sustained honey production in the region, establishing these provinces as major producers.

Traditional beehive in the municipality of Cuchi, Cuando Cubango province, Angola

Innovation in Angolan Beekeeping

In recent years, new technologies have been introduced in Eastern Angola to optimize honey production. One example is the work of the Tcheke Cooperative, located in the commune of Lucusse, in Moxico province. This cooperative adopted a model of hives made from sawn wood — a technology brought by Angolans who returned from Zambia. This innovation represents a significant step forward for local beekeeping, improving both the productivity and the quality of the honey produced.

Beehive crafting in the commune of Lucusse, Moxico province, Angola.

The Value of Angolan Honey in the Global Market

Honey production in Angola — especially the balance between traditional methods and modern technologies — strengthens the country’s potential as an important player in the global market. Angolan honey, rich in flavor and history, has the power to attract an increasing number of consumers interested in sustainable and authentic products.

Source: Schüler, S., Melo, N. A. d., & Lobo, E. A. (2022). Alimentos do Ambiente Rural de Angola: Produção e Preparo. São Paulo. Ed. Dialética. 280p. ISBN 978-65-252-6910-8.