Meads from Native Bees: A Toast to Biodiversity

• Grant number: 25/02994-0
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: September 01, 2025
• End date: August 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Juliana Massimino Feres
• Grantee: Juliana Massimino Feres
• Principal investigators: Túlio Marcos Nunes
• Associated research grant: 22/04784-5 - Development of a new premium beverage: sparkling mead from Brazilian native bees' honey, AP.PIPE
• Associated scholarship(s): 25/22518-9 - Optimization and standardization of large-scale production of meads from stingless bees honey, BP.TT

Abstract

Casa Melí proposes the industrial and commercial structuring of premium mead made from native bees, a product developed through scientific research funded by the PIPE program. The project aims to improve production processes, optimize the fermentation of stingless bee honey, and establish a commercialization strategy for entry into the premium beverage market.The solution is based on the innovation of fermenting unique honeys without chemical additives, standing out for its positive environmental impact and the valorization of the stingless beekeeping production chain. Production will be outsourced to Cervejaria Zalaz, ensuring operational feasibility without requiring investment in proprietary infrastructure, allowing the company to focus on commercial development and brand expansion.The market strategy includes specialized distribution (gourmet stores and wine cellars), high-end gastronomy, e-commerce, and exports to markets where mead consumption is growing, such as North America and Europe. The proposal forecasts significant revenue growth, reaching R$ 600,000 by the end of 2026, with a projected sales volume of 2,700 bottles per month by June 2027, ensuring the business's long-term sustainability.The company seeks funding to address scaling challenges, develop a bank of selected yeast strains for the fermentation of Brazilian native bee honey, and strengthen its commercial strategy. The project reinforces innovation in the premium beverage sector and promotes the valorization of Brazilian biodiversity. (AU)