Begawan Learning Centre’s goal is to provide appealing, approachable, and meaningful learning experiences for the Eco Warriors. Emphasising the four pillars of learning, including introspective, cognitive, emotive, and active, one of several focuses of Begawan’s curriculum is to give students wider opportunities to connect with, and speak to, experts and practitioners from various fields of education. These guest speakers are physically and virtually invited to the Learning Centre to share their specific knowledge and professional work with the students.

Introduction to PT. Talasi Tru Origin

On Monday, 7 March 2022, our guest speaker was from PT. Talasi Tru Origin: a company that seeks organic food of premium quality from their origins, which in return helps and empowers grassroot communities. Established by Alisjahbana Haliman, an avid businessman and entrepreneur, Talasi has produced various organic products including honey, cashew, tea, coffee, essential oil, and sweetener, to mention just a few.

Due to the high number of Covid-19 Omicron cases in Indonesia, the meeting with the Talasi team was conducted online via Zoom video-conferencing. Matthew, a representative of the Talasi team, delivered a fun, communicative online presentation to Begawan students. The materials include different bee species, types of bees in a colony, the life cycle of bees, bee hives, bee products, harvesting a variety of types of honey, the benefits of consuming honey, and some fun facts about bees.

Sharing the Knowledge with Online Meeting

Even though conducted online, the online presentation session did not stop the students from being attentive and active. As they were curious about bees and honey, numerous questions were asked during the session. Dekta, for example, asked about the ingredients of honey. Gek Sinta asked whether royal jelly is edible or not and why solitary bees do not produce honey. Dewa Ayu asked why we should shake the beehive before harvesting the honey.

After the online presentation had ended, the students were given opportunities to taste three types of honey provided by the Talasi team. The first was multiflora honey from Kuansing, a regency in Riau Province. This type of honey is produced by Apis dorsata. It has a dark colour and tastes a bit sour. While this kind of honey is definitely good for health, the students were unfamiliar with this variety. The second was multiflora honey from Bangka that is produced by Apis trigona. It has a brighter colour and tastes sweeter than the first honey. The last, calliandra honey from Merapi, is produced by Apis mellifera. This type of honey has the brightest colour and the sweetest taste. This is why Begawan students favour this honey.

The online learning and honey tasting sessions by Talasi have enriched Begawan students’ comprehension and experiences of bees and honey. We would like to deliver our gratitude to the Talasi team that has taken their time to share their knowledge with our students. Thank you so much, Talasi. We are looking forward to the next collaboration. (Ircham Maulana)

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