Value-added products from beekeeping.

223 Pages·2011·3.35 MB·English

04/11/2011 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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Permission to make digital or hard copies of part or all of this work for personal or classroom use is
hereby granted without fee and without a formal request provided that copies are not made or
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and/or fee.
Request permission to publish from:
The Chief Editor,
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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
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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
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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
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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
3.8 Storage
3.9 Quality control
3.10 Caution
3.11 Market outlook
3.12 Recipes
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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
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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)
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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
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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
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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
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