What Are Green, Red, and Brown Propolis?
In recent years, we often come across propolis products labeled with colors—green, red, and brown—as a way to classify their types. But why did this color-based categorization emerge, and where did it originate?
Global Landscape of Propolis Production
Today, the primary propolis-producing countries are China, Brazil, and Australia. China, despite having fewer beehives than India (11.5 million vs. 8.87 million), dominates global honey production with 436,000 tons annually, accounting for 27.4% of the world’s total. This immense production naturally extends to propolis as well.
Brazil, while having fewer hives, benefits from vast territory, lush Amazonian forests, and a year-round mild climate—ideal for apiculture. Notably, Brazil's bees are hybrids of African "killer bees" and European strains, highly proficient in propolis collection. Thus, Brazil ranks as the second-largest propolis producer.
However, there is a historical and cultural reason why Brazil’s propolis industry flourished. After World War II, many Japanese emigrated to South America—especially Brazil—in search of new opportunities. These Japanese immigrants introduced apiculture techniques and promoted the health benefits of propolis. In the 1970s, propolis research gained traction in Japan, and the industry expanded rapidly following Japan's economic boom. A key moment came in 1985, when the 30th Apimondia International Apicultural Congress was held in Nagoya, further accelerating the sector’s development.
Most academic studies from this period focused on Brazilian propolis, which was largely exported to Japan and then manufactured into commercial products distributed globally. In 1991, Dr. Tetsuya Matsuno of Japan’s National Institute of Health (now the National Institute of Infectious Diseases) published a seminal paper identifying the anti-cancer properties of a compound called Artepillin-C in Brazilian green propolis, bringing the industry to its golden age.
Green Propolis
The majority of Brazil’s propolis is produced in the Minas Gerais state, particularly in the highland region known as Zona da Mata (500–1,200 meters above sea level), which accounts for approximately 70% of the country's green propolis.
The dominant flora in this region is the Baccharis dracunculifolia tree, known locally as Alecrim (Rosemary Field). Its green-colored bark leads to propolis with a distinct green hue, hence the name Green Propolis.
This propolis is notably rich in Artepillin-C, a precursor of cinnamic acid (3,5-diprenyl-4-hydroxycinnamic acid), which contributes to its strong spicy-cinnamon aroma. Although cinnamic acid is present in all propolis worldwide, Brazilian green propolis contains exceptionally high concentrations of Artepillin-C, which has been linked to anti-cancer properties.
Red Propolis
In contrast, Red Propolis is produced in small quantities—less than 1 ton per year—in Marechal Deodoro, located in Alagoas State in northern Brazil. The primary botanical source is the Robo de bugio tree, a species of mangrove with reddish bark, locally referred to as Dalbergia or Rosewood.
Naturally, the propolis harvested from this region takes on a reddish hue, leading to the name Red Propolis. It is highly valued for its skin-related therapeutic effects and is considered a specialty product due to its limited regional availability.
Brown Propolis
So, what is Brown Propolis?
From a Brazilian perspective, any propolis not classified as green or red is grouped under Brown Propolis, due to its naturally brownish color. In fact, most propolis found globally falls into this category, including products from China and Australia.
Unfortunately, this classification has led to misconceptions. Many consumers have been misled—through home shopping channels, online blogs, and marketing materials—to believe that green or red propolis is inherently superior, while brown propolis is of lesser quality. This distortion of truth is further exacerbated by those who blindly mimic Brazilian labeling without understanding its context.
In Brazil, there are internal classifications such as Ultra Green, Super Green, Green, and Brown propolis, but these should only apply within Brazil. Sadly, this classification system has spread globally without critical examination, leading to widespread misuse.
Scientific Perspective on Classification
Renowned Japanese researcher Dr. Mitsuo Matsuka, former president of the Asian Apicultural Association, proposed a more scientific classification. He categorized propolis into:
Flavonoid Type: Rich in flavonoids, commonly found in Europe, Asia, and Oceania, derived mainly from poplar (Populus) trees. This is also called the Poplar Type.
Non-Flavonoid Type: Contains lower flavonoid levels but may have unique compounds like Artepillin-C. This type is found in Brazil, Vietnam, Thailand, and various African and equatorial regions.
In essence, Brazilian propolis is low in flavonoids but rich in Artepillin-C, while Asian and European propolis contains more flavonoid compounds—the key bioactive group traditionally used to evaluate efficacy.
Color ≠ Quality
In conclusion, color-based classification does not equate to quality. The hue of propolis reflects the botanical origin of local flora, not its functional superiority.
Moreover, claiming that propolis from a specific country is categorically “better” is not scientifically valid. The suitability of propolis should depend on its intended purpose, and the quality should be judged based on extraction method, manufacturing technology, and safety standards, rather than its place of origin or color label.
Written by Yongkap Hur
Propolis Specialist
CEO, Unique Biotech Co., Ltd.
What Are Green, Red, and Brown Propolis?
In recent years, we often come across propolis products labeled with colors—green, red, and brown—as a way to classify their types. But why did this color-based categorization emerge, and where did it originate?
Global Landscape of Propolis Production
Today, the primary propolis-producing countries are China, Brazil, and Australia. China, despite having fewer beehives than India (11.5 million vs. 8.87 million), dominates global honey production with 436,000 tons annually, accounting for 27.4% of the world’s total. This immense production naturally extends to propolis as well.
Brazil, while having fewer hives, benefits from vast territory, lush Amazonian forests, and a year-round mild climate—ideal for apiculture. Notably, Brazil's bees are hybrids of African "killer bees" and European strains, highly proficient in propolis collection. Thus, Brazil ranks as the second-largest propolis producer.
However, there is a historical and cultural reason why Brazil’s propolis industry flourished. After World War II, many Japanese emigrated to South America—especially Brazil—in search of new opportunities. These Japanese immigrants introduced apiculture techniques and promoted the health benefits of propolis. In the 1970s, propolis research gained traction in Japan, and the industry expanded rapidly following Japan's economic boom. A key moment came in 1985, when the 30th Apimondia International Apicultural Congress was held in Nagoya, further accelerating the sector’s development.
Most academic studies from this period focused on Brazilian propolis, which was largely exported to Japan and then manufactured into commercial products distributed globally. In 1991, Dr. Tetsuya Matsuno of Japan’s National Institute of Health (now the National Institute of Infectious Diseases) published a seminal paper identifying the anti-cancer properties of a compound called Artepillin-C in Brazilian green propolis, bringing the industry to its golden age.
Green Propolis
The majority of Brazil’s propolis is produced in the Minas Gerais state, particularly in the highland region known as Zona da Mata (500–1,200 meters above sea level), which accounts for approximately 70% of the country's green propolis.
The dominant flora in this region is the Baccharis dracunculifolia tree, known locally as Alecrim (Rosemary Field). Its green-colored bark leads to propolis with a distinct green hue, hence the name Green Propolis.
This propolis is notably rich in Artepillin-C, a precursor of cinnamic acid (3,5-diprenyl-4-hydroxycinnamic acid), which contributes to its strong spicy-cinnamon aroma. Although cinnamic acid is present in all propolis worldwide, Brazilian green propolis contains exceptionally high concentrations of Artepillin-C, which has been linked to anti-cancer properties.
Red Propolis
In contrast, Red Propolis is produced in small quantities—less than 1 ton per year—in Marechal Deodoro, located in Alagoas State in northern Brazil. The primary botanical source is the Robo de bugio tree, a species of mangrove with reddish bark, locally referred to as Dalbergia or Rosewood.
Naturally, the propolis harvested from this region takes on a reddish hue, leading to the name Red Propolis. It is highly valued for its skin-related therapeutic effects and is considered a specialty product due to its limited regional availability.
Brown Propolis
So, what is Brown Propolis?
From a Brazilian perspective, any propolis not classified as green or red is grouped under Brown Propolis, due to its naturally brownish color. In fact, most propolis found globally falls into this category, including products from China and Australia.
Unfortunately, this classification has led to misconceptions. Many consumers have been misled—through home shopping channels, online blogs, and marketing materials—to believe that green or red propolis is inherently superior, while brown propolis is of lesser quality. This distortion of truth is further exacerbated by those who blindly mimic Brazilian labeling without understanding its context.
In Brazil, there are internal classifications such as Ultra Green, Super Green, Green, and Brown propolis, but these should only apply within Brazil. Sadly, this classification system has spread globally without critical examination, leading to widespread misuse.
Scientific Perspective on Classification
Renowned Japanese researcher Dr. Mitsuo Matsuka, former president of the Asian Apicultural Association, proposed a more scientific classification. He categorized propolis into:
Flavonoid Type: Rich in flavonoids, commonly found in Europe, Asia, and Oceania, derived mainly from poplar (Populus) trees. This is also called the Poplar Type.
Non-Flavonoid Type: Contains lower flavonoid levels but may have unique compounds like Artepillin-C. This type is found in Brazil, Vietnam, Thailand, and various African and equatorial regions.
In essence, Brazilian propolis is low in flavonoids but rich in Artepillin-C, while Asian and European propolis contains more flavonoid compounds—the key bioactive group traditionally used to evaluate efficacy.
Color ≠ Quality
In conclusion, color-based classification does not equate to quality. The hue of propolis reflects the botanical origin of local flora, not its functional superiority.
Moreover, claiming that propolis from a specific country is categorically “better” is not scientifically valid. The suitability of propolis should depend on its intended purpose, and the quality should be judged based on extraction method, manufacturing technology, and safety standards, rather than its place of origin or color label.
Written by Yongkap Hur
Propolis Specialist
CEO, Unique Biotech Co., Ltd.