The Indonesian archipelago, which is located in the equatorial area in a tropical climate with varied regional contours, presents the best ecosystem for the growth of various flowers that produce nectar which is very rich in natural nutrients which are then sucked by our proud bees into many variants of honey with different characters including honey from flower nectar of Mango, Cashew, Acacia, Kaliandra, Snagket Grass, Randu, Coffee and many more.
To maintain the authenticity of its aroma, taste and nutritional richness; This honey does not undergo further processes such as pasteurization, microfiltration or dehumidifying and there is no addition of any additives or preservatives.
Sorghum Grain well known in India is Jowar , Is a versatile plant that can be used as a food source. Sorghum is an important staple food in South Asia and sub-Saharan Africa. It is said that sorghum seeds are rich in nutrients. Sorghum is also rich in niacin, thiamine, vitamin B6, iron and manganese. In fact, the protein, vitamins and minerals content is higher than rice. Overall, sorghum is similar to the oatmeal nutrients found in oatmeal. ENERGY STABILITY
Niacin (vitamin B3) is a key component that functions to convert food into energy that can be used as fuel for the body. Sorghum contains 28% of the recommended intake of niacin per day, so consuming sorghum can accelerate metabolism which will increase energy stability in the body.
Sorghum can be trusted to control diabetes, heart health, digestive health and many more
