Production and Marketing of Quality Honey and Its Valuable Products
1. UNIVERSITY OF ALLAHABAD
DEPARTMENT OF ZOOLOGY
TOPIC: PRODUCTION AND MARKETING OF QUALITY HONEY AND
ITS VALUABLE PRODUCTS
SUBMITTED TO SUBMITTED BY
Prof. BANALATA MOHANTY SANDEEP SOHAN YADAV
(HOD) M.Sc. (Ag. Zoology & Entomology)
3. • Honey is a sweet, viscous food substance made by honey bees and
some other bees insects.
• Honey bees are store and make honey in their honeycomb which is
made up of wax.
• Honey gets its sweetness from the monosaccarides
fructose and glucose, and has about the same relative sweetness
as sucrose.
• Honey is mildly laxative antiseptic and sedative, generally used in
Ayurvedic and Unani system of medicine.
4. • Products of honey bee:
The chief product of bee keeping is –
1. Honey
2. Bee wax
Honey
• Honey is used as food. It contains high calory of energy. Its sugars,
minerals vitamins and other vital elements are readily absorbed by the
systems.
• Honey may be taken by healthy men as well as those are ill. It can be
taken at any time in any season and by person of all ages even those
just born. It uses in the preparation of candles, cakes, breads etc.
• It is truly an insect product of high nutritive value.
5. • Production of honey : One should not be confused that honey is a direct
plant product because the nectar, pollen and cane-sugar bearing
secretions of flowers are ingested by honey bees , get mixed with the
saliva and undergo certain chemical changes due to enzyme action.
• The process of making honey begins with the collection of nectar from
the flowers. In this step, the adult worker bees, that is, with at least 21
days, fly over the flowers to extract the nectar.
• Punjab is largest producer of honey.
• Punjab is the major state in beekeeping in the nation, with around
35,000 beekeepers delivering around 15,000 metric tonnes of honey.
6.
7. • Chemical composition of honey is sugar rich compound having the
following constituents-
honey is very sweet in taste and white to black in color with variable
smell in accordance with the juices collected from different flowers.
Chemical Quantity
Levulose 38.9 %
Dextrose 21.28%
Maltose & other sugar 8.81%
Enzyme & pigments 22.1%
Ash 1.0%
Water 17.20%
8. • Storage of honey
After long duration in the stored condition, the honey may be granulated and
fermented.
(a) Granulation of honey
The stored honey becomes granular after long duration. Such type of
granulation property is the best evidence of pure honey. It is considered that
10 parts of dextrose combine with one part of water, hence for MS crystals.
Due to less solubility levulose is not crystalized and gives cloudy appearance.
Crystallization is mainly accelerated by the presence of minute air bubbles,
colloids and pollens.
(b) Fermentation of honey
After crystallization honey is subjected to fermentation. Due to crystallization
of dextrose 9% moisture is released, which dilutes the remaining levulose of
the honey and the action of yeasts present in air, flowers and soils takes place
on levulose and dextrose resulting in the fermentation of honey.
9. • Economic importance of honey
Honey is used as follows:
A: Honey is used as food: it contains high calory of energy. Its sugars,
minerals vitamins and other vital elements are readily absorbed by the
systems. Honey may be taken by healthy men as well as those are ill. It can
be taken at any time in any season and by person of all ages even those just
born. It uses in the preparation of candles, cakes, breads etc. In illness it is
preferred over milk because more than half of the body energy is provided
burning of Dextrose.
B: Medicinal value: Honey is mildly laxative antiseptic and sedative,
generally used in Ayurvedic and Unani system of medicine. It is quite helpful
in building up hemoglobin of blood and also used as preventive against
cough, cold and fever, as blood purifier and as curative for ulcers on tongue
and alimentary canal. Its regular use is recommended after severe cases of
heart attack, for nutrition, indigestion and diabetes. It is also found that the
germs of typhoid, broncho pneumonia and dysentery are killed very easily
and quickly.
10. • Other uses:
Other uses of are used in preparation of bread, cake, and biscuits. It
enhances the preserving quality. Much amount of honey goes to
industries. In laboratories honey is used to stimulate the growth of
plants, the bacterial culture, inoculation of seeds of cloves, in insects’
diet and in the preparation of poison baits for fruit flies.
C. Bee wax:
Generally, bee wax is the composition of alcohol, fatty acids and
paraffin in varying proportion.
Economic importance of bee wax: It is used in the manufacture of
cosmetic, for catholic churches, face cream, paints, plastic works,
polishes, carbon paper and many other lubricants. it is also used in
laboratory for microtomy.
D. Bee venom:
Being a natural product with a high medicinal value Bee venom's
11. E. Royal jelly:
Royal jelly is used in medication, beauty care products, and as a dietary
enhancement. Its cost varies nation to nation from Rs 4,000 to 5,000
a kg, and Rs 1.5 lakh to 1.8 lakh if processed or frozen.
F. Propolis :
Propolis is another significant honeybee product. Propolis is utilized in
human and veterinary medications.
G. Bee pollen:
Bee pollen average price in the Indian market is about Rs 1250 per kg
which can vary upon its quality. A beekeeper can collect around
25 gm. pollen every day from one colony.
12. Classification by packaging and processing
• Generally, honey is bottled in its familiar liquid form, but it is sold in other
forms, and can be subjected to a variety of processing methods.
• Crystallized honey : occurs when some of the glucose content has
spontaneously crystallized from solution as the monohydrate. It is also
called "granulated honey" or "candied honey".
• Pasteurized honey :It has been heated in a pasteurization process which
requires temperatures of 72 °C (161 °F) or higher. Pasteurization destroys
yeast cells.
• Raw honey : It is as it exists in the beehive or as obtained by extraction,
settling, or straining, without adding heat (although some honey that has
been "minimally processed" is often labeled as raw honey).
• Strained honey: It has been passed through a mesh material to remove
particulate material (pieces of wax, propolis, other defects) without
removing pollen, minerals, or enzymes.
13. • Filtered honey : of any type has been filtered to the extent that all or
most of the fine particles, pollen grains, air bubbles, or other materials
normally found in suspension, have been removed.
• creamed honey : It is also called whipped honey, spun honey, churned
honey, honey fondant, and, in the UK, set honey, has been processed to
control crystallization.
• Dried honey : It is the moisture extracted from liquid honey to create
completely solid, non sticky granules.
• Baker's honey : It is outside the normal specification for honey, due to a
"foreign" taste or odor, or because it has begun to ferment or has been
overheated.
14. • Indicators of quality
• High-quality honey can be distinguished by fragrance, taste, and
consistency. Ripe, freshly collected, high-quality honey at 20 °C
(68 °F) should flow from a knife in a straight stream, without breaking
into separate drops.After falling down, the honey should form a bead.
The honey, when poured, should form small, temporary layers that
disappear fairly quickly, indicating high viscosity. If not, it indicates
honey with excessive water content of over 20%, not suitable for long-
term preservation.
