This honey is produced by Duilio Meliponicultura, an artisnal apiary in Jarinu Brazil.

The tubuna bee, also known as mandaguari tubuna, belongs to the trigona (stingless) group. It is a relatively aggressive bee, which, when being threatened, defends itself by depositing a viscous tree resin mixture on the predator. In humans it attacks mainly in the hair and it also bites using its mandibles. It can travel up to 1 km in search for a new home: old wooden boxes, tree holes and walls. This species is active during mornings, thus avoiding searching for honey during the hotter hours of the day. The entrance to the nest is shaped like a pipe, funnel or trumpet.
It produces a sweet and sour honey, which is more liquid than the one of the apis bee species, as all other Brazilian stingless bee types. It has a pleasant taste with characteristic aromas of the pheromones of the species and the flowers it frequents. The honey has bactericide, energetic and antioxidant qualities. Each hive produces between 1 and 2 liters of honey per year in the Atlantic Forest region of Paraná state. In past times, the bees were easily found in the areas of the Atlantic Forest and it was customary for the rural and indigenous population to collect the honey for consumption. Nowadays, the diminishing of these forest areas, which have been continuously anthropised, has also led to a decrease in the population of these bees.
The lack of a specific legislation regulating the sales of the honey, also due to the general population’s lack of knowledge about native bee honeys, mean that the exploitation of tubuna bee honey is of little interest to small producers. For the aforementioned reasons, the low interest in the products and the decrease of the habitat, the bee is at risk of disappearing.
From a gastronomic point of view: the honey is sometimes used in beer brewing, during the fermentation process as a source of yeasts, as well as during the aging process, taking advantage of its fruity notes. It can also be used to replace sugar in mixed drinks, as a source of a wide range of complex flavors, in savory dishes, as sauce for fish and seafood, salad dressings, in sweets and as a sweetener.