Value-added products from beekeeping.

395 Pages·2013·4.56 MB·English

by  Paul Spiller

Value-added products from beekeeping.
VALUE-ADDED PRODUCTS FROM
BEEKEEPING
Table of Contents

by
R. Krell

FAO AGRICULTURAL SERVICES BULLETIN No. 124
Food and Agriculture Organization of the United Nations Rome 1996
The designations employed and the presentation of material in this publication do not imply the
expression of any opinion what so ever on the part of the Food and Agriculture Organization of the
United Nations concerning the legal status of any country, territory, city or area or of its authorities, or
concerning the delimitation of its frontiers or boundaries.
M-24
ISBN 92-5-103819-8
Copyright
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Value-added products from beekeeping.
Contents
FOREWORD
ACKNOWLEDGEMENTS
CHAPTER 1 - INTRODUCTION
1.1 What are value added products from beekeeping?
1.2 The purpose of this bulletin
1.3 How to use this bulletin
CHAPTER 2 HONEY
2.1 Introduction
2.2 Physical characteristics of honey
2.3 The composition of honey
2.4 The physiological effects of honey
2.4.1 Unconfirmed circumstantial evidence
2.4.2 Scientific evidence
2.5 The uses of honey today
2.5.1 As a food
2.5.2 As a food ingredient
2.5.3 As an ingredient in medicine-like products
2.5.4 Products of honey fermentation
2.5.5 Others
2.6 Honey harvesting and processing
2.6.1 Colony management
2.6.2 Unifloral honeys
2.6.3 Contamination during production
2.6.4 Contamination during harvesting
2.6.5 Cleanliness
2.6.6 Processing
2.6.7 Purification
2.6.8 Moisture content
2.6.9 Prevention of fermentation
2.6.10 Heating
2.6.11 Packaging
2.7 Storage
2.8 Quality control
2.9 Caution
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2.10 Market outlook
2.11 Honey from other bees
2.12 Recipes
2.12.1 Liquid honey
2.12.2 Creamed honey
2.12.3 Comb honey
2.12.4 Mead
2.12.5 Honey beer
2.12.6 Honey liqueurs
2.12.7 Honey spreads
2.12.8 Honey with fruits and nuts
2.12.9 Honey with pollen and propolis
2.12.10 Honey paste for dressing wounds
2.12.11 Sugar substitution
2.12.12 Fruit marmalade
2.12.13 Honey jelly
2.12.14 Syrups
2.12.15 Rose honey
2.12.16 Caramels
2.12.17 Nougat and torrone
2.12.18 Honey gums
2.12.19 Gingerbread
2.12.20 Marzipan
2.12.21 Honey in bakery products
CHAPTER 3 - POLLEN
3.1 Introduction
3.2 Physical characteristics of pollen
3.3 The composition of pollen
3.4 The physiological effects of pollen
3.4.1 Unconfirmed circumstantial evidence
3.4.2 Scientific evidence
3.5 The uses of pollen today
3.5.1 As medicine
3.5.2 As food
3.5.3 In cosmetics
3.5.4 For pollination
3.5.5 For pollution monitoring
3.6 Pollen collection
3.7 Pollen buying
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3.8 Storage
3.9 Quality control
3.10 Caution
3.11 Market outlook
3.12 Recipes
3.12.1 Pollen extract
3.12.2 Beebread (after Dany,1988)
3.12.3 Honev with pollen
3.12.4 Granola or breakfast cereals
3.12.5 Candy bars
3.12.6 Pollen supplements and substitutes in beekeeping
3.12.7 Cosmetics
3.12.8 Pills and capsules
CHAPTER 4 - WAX
4.1 Introduction
4.2 Physical characteristics of bees wax
4.3 The composition of beeswax
4.4 The physiological effects of wax
4.5 The uses of wax today
4.5.1 In beekeeping
4.5.2 For candle making
4.5.3 For metal castings and modelling
4.5.4 In cosmetics
4.5.5 Food processing
4.5.6 Industrial technology
4.5.7 Textiles
4.5.8 Varnishes and polishes
4.5.9 Printing
4.5.10 Medicine
4.5.11 Others
4.6 Wax collection and processing
4.7 Buying
4.8 Storage
4.9 Quality control
4.10 Market outlook
4.11 Recipes
4.11.1 Bleached wax
4.11.2 Candle makin2
4.11.3 Cosmetics
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4.11.4 Grafting wax for horticulture
4.11.5 Polishes and varnishes
4.11.6 Cravons
4.11.7 Leather preserves
4.11.8 Waterproofing textiles and paper
4.11.9 Paint
4.11.10 Wood preservative
4.11.11 Swarm lure
4.11.12 Topical ointment for burns
4.11.13 Veterinary wound cream
4.11.14 Adhesive
4.11.15 Determination of saponification cloud point
(1uoted from ITCg 1978)
CHAPTER 5 - PROPOLIS
5.1 Introduction
5.2 Physical characteristics of propolis
5.3 The composition of propolis
5.4 The physiological effects of propolis 1
5.4.1 Unconfirmed circumstantial evidence
5.4.2 Scientific evidence
5.5 The uses of propolis today
5.5.1 In cosmetics
5.5.2 In medicine
5.5.3 Traditional use
5.5.4 Food technology
5.5.5 Others
5.6 Formulations and application methods for human and animal use
5.6.1 Raw
5.6.2 Liquid extracts
5.6.3 Additives
5.6.4 Injection
5.7 Extraction methods
5.8 Collection
5.9 Buying
5.10 Storage
5.11 Quality control
5.12 Market outlook
5.13 Caution
5.14 Patents including propolis
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5.15 Information sources
5.16 Recipes
5.16.1 Ointments
5.16.2 Oral and nasal spravs
5.16.3 Suntan lotions
5.16.4 Propolis syrups or honeys
5.16.5 Propolis tablets
5.16.6 Propolis shampoo
5.16.7 Anti-dandruff lotion
5.16.8 Propolis toothpaste
5.16.9 Anaesthetic propolis paste
5.16.10 Creams
5.16.11 Facial masks
5.16.12 Micro-encapsulation
5.16.13 Ouality tests for antioxidant activity
CHAPTER 6 - ROYAL JELLY
6.1 Introduction
6.2 Physical characteristics of royal jelly
6.3 The composition of royal jelly
6.4 The phsiological effects of royal jelly
6.4.1 On honeybees
6.4.2 Unconfirmed circumstantial evidence
6.4.3 Scientific evidence
6.5 Uses and marketing of royal jelly
6.5.1 Dietary supplement
6.5.2 As ingredient in food products
6.5.3 As ingredient in medicine-like products
6.5.4 Ingredient in cosmetics
6.5.5 Others
6.6 Royal jelly collection
6.7 Storage
6.8 Quality control
6.9 Caution
6.10 Market outlook
6.11 Recipes
6.11.1 Freeze-dried (lyouhilised) royal iellvy
6.11.2 Honey with royal jelly
6.11.3 Yoghurt with royal lelly
6.11.4 Jellies and soft caramels
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6.11.5 Liquid preparations
6.11.6 Dried juice concentrate
6.11.7 Tablets
6.11.8 Capsules
6.11.9 Cosmetics
CHAPTER 7 VENOM
7.1 Introduction
7.2 Physical characteristics of venom
7.3 The composition of venom
7.4 The physiological effects of venom
7.4.1 Unconfirmed circumstantial evidence
7.4.2 Scientific evidence
7.5 The use of venom today
7.6 Venom collection
7.7 Venom products
7.8 Buying
7.9 Storage
7.10 Quality control
7.11 Caution
7.12 Market outlook
7.13 Recipes
CHAPTER 8 - ADULT AND LARVAL HONEYBEES
8.1 Introduction
8.2 The chemical composition of adult and larval honeybees
8.3 The uses of adult bees and larvae
8.3.1 For beekeeping
8.3.2 For pollination
8.3.3 As food
8.3.4 As medicine
8.3.5 In cosmetics
8.4 Collection
8.4.1 Adult bees
8.4.2 Honeybee larvae
8.5 Buying
8.6 Storage
8.7 Quality control
8.8 Caution
8.9 Market outlook
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8.10 Recipes
8.10.1 Preparation of mature and
immature bees for human consumption
8.10.2 Bakutig traditional recipe from Nepal
(Bur2ettg 1990)
8.10.3 Frozen larvaeg pupae or adults
8.10.4 Rawg fried and boiled larvae
8.10.5 Dried larvae and adults
8.10.6 Basic general recipes
8.10.7 Bee mango chutney
8.10.8 Bee chapattis
8.10.9 Pastry
8.10.10 Popmoth
8.10.11 Bee sweets and chocolate coated bees
8.10.12 How to raise and harvest wax moth larvae
CHAPTER 9a COSMETICS
9.1 Introduction
9.2 Description of product types
9.2.1 Lotions
9.2.2 Ointments
9.2.3 Creams
9.2.4 Shampoos
9.2.5 Soaps
9.2.6 Toothpastes and mouth rinses
9.2.7 Deodorants
9.2.8 Facial masks
9.2.9 Make-up
9.2.10 Lipsticks
9.2.11 Perfumes
9.3 The sources of ingredients
9.3.1 Local
9.3.2 Imported
9.4 Technical requirements
9.4.1 Raw materials
9.4.2 Equipment
9.4.3 Emulsions
9.4.4 Mixing
9.4.5 Colouring
9.5 Advantages and applications of primary bee products in cosmetics
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9.6 Buying
9.7 Storage
9.8 Quality control
9.9 Packaging and presentation
9.10 Marketing
9.11 Caution
9.12 Market outlook
CHAPTER 9b COSMETICS
9.13 Recipes
9.13.1 Lotions
9.13.2 Ointments
9.13.3 Creams
9.13.4 Sun protection
9.13.5 Shampoos
9.13.6 Solid soaps
9.13.7 Liquid soaps
9.13.8 Toothpaste and mouth rinses
9.13.9 Deodorants
9.13.10 Face packs Honey face pack
9.13.11 Make-up
9. 13.12 Lipsticks and glosses
9.13.13 Depilatory waxes
9.13 14 Shaving preparations
ANNEXES
BIBLIOGRAPHY
LIST OF ADDRESSES
WEIGHT AND VOLUME CONVERSIONS
CODEX ALIMENTARIUS
CODEX STANDARD FOR HONEY

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Value-added products from beekeeping. Foreword.
FOREWORD

Contents - Previous - Next
Many of the beekeeping activities in developing countries in the past have been oriented towards
honey production. Wax usually was a by-product and other possible products have rarely found
consideration. Such neglect of other products has a variety of reasons among which an easily
accessible market or the lack of knowledge about production and further use are of major importance.
While production methods of other primary products can be adapted from common beekeeping texts,
the further elaboration and use of the same products can rarely be found. If so, descriptions range
from highly specific scientific results to self-proclaimed experts fraudulently exploiting consumer
ignorance. In order to present a comprehensive and practical review this bulletin tries to synthesize
available information from scientific literature and practical, technical literature including the few in-
depth reviews available on some of the primary bee products such as honey, Wax and propolis.
Worldwide the usage of such primary products as propolis, royal jelly and bee venom have increased
mostly due to inclusion in cosmetic preparations. Medicinal use will increase once better and more
detailed studies are completed, which however may not yet be in the very near future. The use of
honey and other products has also increased in many countries because of the increasing health
awareness and the high esteem of bee products in various processed and unprocessed forms.
In past publications the Agricultural Services Bulletins on beekeeping have sought to increase
technical knowledge of beekeeping itself. During the last decades, the level of beekeeping and
production knowledge in many developing countries has increased considerably. It was therefore
considered necessary to provide further information for the expansion of beekeeping activities in
order to increase income generation and stability as well as access to healthier products. Thus, this
volume is intended to provide information on the utilization of all primary beekeeping products and in
this way improve the possibilities for diversification in beekeeping activities. The new perspective for
additional income generating activities for beekeepers and non-beekeepers alike may, under the right
circumstances, also increase beekeeping viability in an otherwise often marginal business
environment.
Most of the described products can also be produced by non-beekeepers, thus indirectly benefitting
beekeeping by increasing the market for primary beekeeping products and opening opportunities for
small, often home-based business activities.
Many of the described products can be produced with traditional skills on a very small, home-based
production level but also on a medium to large industrial scale and are adapt for a variety of cultural
and economic environments. This is very important since primary beekeeping products and their value
added, processed products will increasingly have to find local markets, since international prices are
too often below local production costs and require quality standards not easily reached by a young,
developing industry. Diversification with value-added products therefore offers an opportunity to
strengthen local markets which then permit a more solid beekeeping production to expand from a
broad base into exportation. In this sense it is hoped that the provided information not only increases
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