VALUE-ADDED
PRODUCTS FROM BEEKEEPINGVALUE-ADDED
PRODUCTS FROM BEEKEEPING
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
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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
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
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
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
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
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)
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
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
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
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
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