“…It is a conventional approach of food preservation method by reducing moisture in foods up to a threshold that retards growth of spoilage microbes (Krokida, Karathanos, Maroulis, & Marinos‐Kouris, ). Recently, many drying methods were developed and applied on honey which includes low‐temperature vacuum drying with induced nucleation (Ramli et al, ), microwave and infrared heat drying (Hebbar, Nandini, & Lakshmi, ), spray‐drying (Cuevas‐Glory, Pino, Sosa‐Moguel, Sauri‐Duch, & Bringas‐Lantigua, ), and freeze‐drying (Jedlińska, Samborska, & Witrowa, ). However, these approaches require use of high‐cost equipment which might not be feasible for small‐scale meliponiculture farmers.…”