A small honey company that has scored some big hits in the Middle East with high value manuka honey is aiming to set up a research laboratory in Taupō.
Food scientists Sri Govindaraju and husband Sunil Pinnamaneni, who own honey distributors Zelandia Honey and have set up The Experiment Company, hope to have the food research facility running by January 2022.
In 2020 a limited edition series of high quality manuka honey, sourced by Zelandia and packed in 120 handcrafted 200 gram individually blown glass jars sold for US$2020 (NZ$3100) each to a Middle East buyer.
Their company funds research now, currently supporting projects being undertaken at Auckland University of Technology and Waikato University, but the plans, said Govindaraju, is to bring it in-house into a purpose built facility.
And the research won’t only be into honeys other than manuka – a large part of their focus so far – the couple already has interest from other food and therapeutics producers.
“We will start with honey because that’s where our expertise is, working on multiple certification systems, and then roll out other produce.”
They already had a company in the Middle East interested in buying certification for its honey. “With the kind of licensing fees we are talking about, that’s significant US dollars coming back, and I think it will only grow.”
Pinnamaneni, back in New Zealand for several months earlier this year, has again returned to Dubai where he is balancing contract research and sales promotion for Zelandia, so Govindaraju is happy the lab will allow him to work closer to home.
“As a wife I said he has to bring his butt back in January. So that’s the ultimatum... But it’s good he’s there, some honey companies haven’t had any sales on their order books since September.”
While figures were still being crunched, she estimated the equipment needed for the lab fit out alone would be worth around $1 million.
Initial employee numbers of up to five scientists and one or two admin staff would grow as collaboration developed with universities and student interns were brought in.
“The whole purpose is to not just do research but commercialise it.
“We’re not going to offer commercial testing for beekeepers, there are enough laboratories out there... We will do more of the stuff that we have been doing already – the active polyphenols and arabinogalactan proteins in kanuka honey.
“There are other companies from other industries approaching us to do research and development for them. That was the whole intention of TEC, to not just do our own research but be that extended arm for other companies that can’t afford their own R and D.”
Adding value had been an aim all along of The Experiment Company, she said.
“A question at the recent National Apiculture conference was what will be the next monofloral honey, the next manuka honey?
“It’s a good discussion to start off with but is eating honey the only way to go forward? Why can’t we do value added products, develop new products from that manuka honey or rewarewa honey, kanuka honey...
“Mark Townend, a Taupō beekeeper, rang me the other day because he’s been offered a very low price for his rewarewa honey and he said ‘should I sell it?’ and I said ‘if you are not in a rush for money sit on it.’
“Fortunately for Mark, he also produces manuka honey, without which his overheads would exceed the income he derives from rewarewa honey.”
The company had set up an association for kanuka honey producers, she said, with the intention of driving up the export value from $8 per kg to double that within a year.
A test developed by Dr Swapna Gannabathula – a funded researcher at AUT – that allowed its health properties to be quantified was finalised but not yet commercialised, said Govindaraju.
“We are testing kanuka honey now from all those interested parties. Kanuka honey is rich in arabinogalactan proteins, and it also has apisimine, amino acid peptides, which both have anti-inflammatory properties and when those two combine there’s a synergistic effect. We are just locking in how to quantify it.”
Credit: Stuff.co.nz
