Yemeni honey has a history going far back into antiquity, tracing its origins to the tenth century BCE and gaining global fame for its quality. So not surprisingly, this golden liquid is found in practically every Yemeni home. It helps to sweeten many social events and is not only prized for its nutritional and social qualities but also regarded by Yemenis as having medicinal value. It is the first thing a woman eats after giving birth, while a patient usually licks honey before visiting a doctor.

But the production of Yemeni honey faces daunting challenges. In addition to the damage done by the country’s long-running conflict, honey producers like Salim Al-Diwali must also grapple with the unpredictable climate. In the dry season, pastures are depleted, and beekeepers must buy the pollen grains that are the main source of nutrients for the bees. When the beekeepers cannot afford to meet the high transport costs for these grains, hives are sometimes abandoned.

Although, at the age of 41, Salim has been keeping bees for more than 15 years in Abadan village in Shabwa Governorate, he has recently changed his approach, after taking part in trainings under the Smallholder Agricultural Production Restoration and Enhancement Project (SAPREP) of the Food and Agriculture Organization of the United Nations (FAO) and the World Bank. The initiative is part of the World Bank's broader Global Agriculture and Food Security Program.

The SAPREP has helped beekeepers across Yemen to increase their productivity and nutrition through better beekeeping practices. These included more efficient handling of the bees and techniques for extracting honey.

The initiative also provided participating beekeepers with modern beehives and tools, allowing them to increase the quality and quantity of their production and earn more income to enhance their families’ food security.