Honey is a sweet fluid produced by honey bees from flower nectar. It is used widely as a sweetener and flavoring in foods and beverages. Honey bees live in hives with one queen, many workers, and some drones. Workers collect nectar and produce honey, beeswax, propolis, royal jelly, bee venom and other products. Honey is extracted from frames removed from honey supers on hives. It is then processed, packaged and can be classified based on floral source or other properties. Proper storage helps prevent honey from crystallizing over time.

1. Honey
Production & Processing
PRESENTED BY:
SHRUTHI .K

2. Honey
• Sweet fluid produced by honey
bees.
• Derived from flower nectar.
• Sweetness comes from
monosaccharides ,fructose
and glucose.
• It has a long history in human
consumption and is used in
various foods and beverages as
a sweetener and flavouring
agent.

4. FATHER OF AMERICAN
BEEKEEPING

5. TOP PRODUCERS
• 2012
– China
– Turkey
– Ukraine
– Spain is also an important producer

6. SPECIES OF HONEYBEES
1.WILD HONEYBEE
Apis florea Apis dorsata

7. • Apis
andreniformis
• Apis laboriosa

8. 2.DOMESTICATED
HONEYBEES
Apis mellifera Apis cerana

10. CASTES OF HONEYBEES
1.QUEEN
It is the mother of
the colony
There is only one
queen in a hive
She can lay over 1500
eggs per day
She will live for 2-8
years.

11. 2.DRONES
Drones are male member of the
family
They are present in few hundred in
number in a hive
Their life span is
6-8 weeks
They are stingless,
defenseless and unable
to feed themselves

12. 3. WORKERS
They are sterile
females.
 The worker bee
comprises the bulk
of the population in
the colony
The worker cells
are flat hexagonal
cells.
The workers usually
live for about 5-6
weeks.

13. CASTES OF HONEYBEE

14. BEEHIVE PRODUCTS AND
THEIR USES

15. WHAT IS ROYAL
JELLY ?
Royal jelly is the food fed to
queen bee larvae.
 It is a creamy white color
and is very rich in proteins and
fatty acids.
 It is produced by mouth
glands in young bees.
 Each queen needs only a
teaspoon of royal jelly, so as
health product it is very
expensive.

16. WHAT IS BEE WAX?
• Bee wax is one of the
valuable product of bee
keeping industry.
• The wax is secreted by
workers bees.
• The wax is discharged as
a liquid later turns to
pearly white scales.
• The bees have to consume
10-15 kg of honey to
produce 1 kg of beewax.

17. WHAT IS PROPOLIS ?
• Propolis is a sticky,
gummy resinous
material gathered
by bees.
• It can be used as a
healing agent.
• Effective against
Itching.

18. WHAT IS BEE VENOM?
• It is a clear liquid with sharp bitter
taste, aromatic odour an acidic reaction.
• It is effective against asthma, neurosis,
migraine.
• It increases haemoglobin content and
decreases cholesterol and blood
pressure.

19. Honey Production
• Bee collect honey as a food
source
• After collecting nectar the
bees use their honey stomachs
to ingest and regurgitate the
nectar a number of times until
it is partially digested
• It is then stored in honeycomb
cells
• After the final reguritation the
honeycomb is left unsealed

20. • The process continues
as bees inside the
hive fan their wings
to create a strong
draft across the
honeycomb
• This enhances
evaporation which
raises the sugar
concentration and
prevents
fermentation

21. Inside the Hive
• 1 Queen bee
• Seasonally variable number of drone
male bees
• 20,000-40,000 female worker bees
– They raise the larve and collect the nectar
that becomes honey in the hive

22. HONEY SUPER
What is a honey
super?
It is a hive box filled
with honey.
Capped honey
In a frame

23. How to take the honey supers off
the hive
Various methods are
used to drive bees
from a honey
super/frames.
•Brushing/knocking
them off the frames
•Using bee escapes of
various kinds.
•Using a bee blower
•Using Fume pads

24. BRUSHING
This is time consuming but does little
damage to the bees.
.

25. BEE ESCAPE
•Using bee escapes of
various kinds. Inner
cover with bee escape
placed in vent hole.
Conical bee escape

26. BEE BLOWER

27. USING FUME PADS

28. Removing honey from honey
supers
.

29. Removing honey from honey
supers
•The process of removing honey
from supers is called
“extracting” if liquid honey is
being obtained. For the sake of
time, we are not going to
discuss comb honey production.
This is a topic for a more
advanced class.
•The process begins with
removing the cappings from the
honey comb. This is usually
done with a knife. If you have
several supers of honey to
extract, it pays to have a good
knife.

30. Removing honey from honey supers
•Some of the equipment if you
plan on getting into commercial
beekeeping. Buildings to house
your business, moving equipment
such as trucks, and skid loader,
honey house and supper storage,
and of course a lot of bee hives.

31. Extracting Honey

32. HONEY EXTRACTOR
•The extractor
•A plastic uncapping tub
•Bottling bucket
•Capping scratcher
•A uncapping knife

33. PROCESSING OF HONEY
• Uncap combs
• Insert in extractor
• Crank centrifuge
• Honey draining
• Closeup
• Our output

40. Classifying Honey By Its
Floral Source

41. Classifying Honey By Its Floral
Source
• Classifed by the floral source of the
nectar from which it was made
• Honeys can be from specific types of
flower nectars, from indeterminate
origins or blended after collection

42. BLENDED HONEY
• Most commercially available honey
• Mix of 2 or more honeys differing in
floral source, color, flavor, density or
geographic origin

43. PASTEURIZED HONEY
• Reduces mouisture
levels, destroys
yeast cells, liquefies
crystals
• Sterlizes the honey
and improves shelf
life

44. POLYFLORAL HONEY
• Wildflower honey
• Derived from the nectar of
many types of flowers
• Taste may vary year to
year
• Aroma and flavor can be
more or less intense
depending on which
bloomings are prevalent

45. MONOFLORAL HONEY
• Made primarily from
the nectar of one type
of flower
• Typical North America
Monofloral honeys are
– Clover
– Orange blossom
– Eucalyptus
– Manuka
– Buckwheat
– Sourwood

46. HONEYDEW HONEY
• Made from the sweet
secretions of aphids or other
plant sap-sucking insects
• Dark in color with a rich
fragrance
• Not as sweet as nectar
honeys
• Popular in some areas
(Germany’s Black Forest and
some portions of Bulgaria)
• Production is much more
complicated and dangerous

47. COMB HONEY
• Meant to be
consumed still in the
wax comb
• Collected by using
standard wooden
frames in honey
supers
• The frames are
collected and the
comb is cut out in
chunks before
packaging

48. CHUNK HONEY
• Chunk honey is
honey packed in
widemouth
containers
consisting of one
or more pieces
of comb honey
immersed in
extracted liquid

49. ORGANIC HONEY
• Produced, processed
and packaged in
accordance with
national regulations and
certified as such by
some government body
or an independent
organic farming
certification
organization

50. CRYSTALLIZED HONEY
• Also called granulated
honey
• Some part of the
glucose content has
spontaneously
crystallized from
solution as a
monohydrate

51. RAW HONEY
• Honey as it exsists in
the beehive or as
obtained by
extraction, settling
or straining without
adding heat above
120 degrees F

52. STRAINED HONEY
• Honey that has
been passed
through a strain to
remove particulate
material without
removing pollen,
minerals or
valuable enzymes

53. FILTERED HONEY
• Honey processed by
very fine filtration
under high pressure
• Removes all
extraneous solids
and pollen grains
• Very clean
• Has a longer shelf
life
• Preferred by the
supermarket trade

54. ULTRASONICATED HONEY
• Processed by ultrasonication
• Non-thermal alternative for
processing
• Destroys most of the yeast
cells and those that are not
destroyed generally lose
their ability to grow
• Reduces the rate of
fermentation

55. WHIPPED HONEY
• Aka—creamed honey,
spun honey, churned
honey, candied honey,
honey fondant
• Processed to control
cyrstallization
• Also produces a honey
with a smooth spreadable
consistancy

56. PACKAGING OF HONEY
• Generally honey bottled in its familiar
liquid form

57. STORAGE
• Suitable for long term
• Recommended to be stored
for 2 (max. 3) years
• Main goal is to prevent
fermentation
• Best honey is that in the comb
that has been sealed with wax
by the bee
• Should not be stored in metal
containers. Ceramic or wood
are best
• Dark, dry place to prevent
moisture absorption

58. HONEY GRADING
• Voluntary
• Based on USDA
standards
• Quality is based on
– Water content
– Flavor
– Soluble solids
– Aroma
– Clarity
– Absence of defects
– color

59. HONEY GRADES
• Grade A-
Good
• Grade B-
Reasonably
Good
• Grade C-
Fairly Good
• Substandard-
Poor

60. FOOD AND COOKING
• Main uses are
cooking, baking
and as a spread
on breads
• Also used as an
addition to tea
• Sweetener in
commercial
beverages

61. SOURCES
• Wikipedia—www.wikipedia.org
• Argus Leader—
www.argusleader.com/apps/pbcs.dll/arti
cle?
AID=20090323/BJUPDATES/9032303
8
• http://www.state.sd.us/doa/das/valu_bee.h
• http://www.madeinsouthdakota.com/Cat
alog/Category.cfm?catId=587