This Old Bee House: Study Deems Hive Boxes Drafty, Inefficient

The classic wooden hive box used by beekeepers worldwide, first designed in the 1800s, is prone to temperature swings, according to a study by researchers at Queensland University of Technology in Australia. That’s bad news for the honey bees inside, who must expend energy to maintain their favored internal hive temperature. (Photo by Rebekah D. Wallace, University of Georgia, Bugwood.org)

By Paige Embry

European honey bees (Apis mellifera) suffer from an astonishing array of problems—Varroa mites, hive beetles, foulbrood, chalkbrood, stonebrood, deformed wing virus, 20-plus other viruses, poor diet, predation, pesticide exposure—it’s death by a thousand cuts. A new paper in the Journal of Economic Entomology adds another knife: the typical house beekeepers provide for honey bees. It’s a wooden box based on a nineteenth century design that leaks and gains heat just like you’d expect it would. And occasionally someone comes along and takes away part of the insulation (honey). Honey bees just can’t win.

Daniel Cook is a Ph.D. candidate at Queensland University of Technology in Australia and lead author on the study,  published in March in the Journal of Economic Entomology, which examined the thermal dynamics of the traditional managed honey bee hive box. Cook says via email that the commonly used wooden hive boxes “are designed for the human first, with the bee a vague afterthought.”

While studying industrial design as an undergraduate, Cook looked at how to build a better hive box. “I had a small bee yard peppered with sensors to determine how the bee hive itself behaves thermally,” he says. “From there, the design of the hive screamed of thermal inefficiencies.” Cook and colleagues’ research on the thermal properties of typical hive boxes quantifies their leakiness and highlights the potential impacts on the bees and their keepers.

Honey bees are persnickety about the temperature of their home. It needs to be between 34.5 and 35.5 degrees Celsius (approximately 94-96 degreesFahrenheit) or it adversely impacts the brood (eggs, larvae, and pupae), so the bees work to maintain that ideal temperature in various ways, such as fanning with their wings to cool or shivering to warm.

In their study, the researchers calculated the heat loss of the boxes along with the thermal impact of certain beekeeping practices. All the experiments looked at the heat loss only from the boxes and their non-living components (honey, wax, etc.). “The reason I left bees out of this study was that there are far too many behaviours that occur in the hive for thermoregulation,” Cook says. “It is not an easily applicable constant!”

The authors compared the heat loss of a standard wooden box to a polystyrene model where the internal temperature was a honey bee-idyllic 35 C and the outside temp was 25 C. The polystyrene version’s heat loss was 23 percent of the amount lost by the wooden box. Cook notes that about half the heat loss is through the lid; therefore, “a well insulated lid could reduce stress in the hive and increase forager availability.”

To read the complete article go to;

This Old Bee House: Study Deems Hive Boxes Drafty, Inefficient (entomologytoday.org)

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Brothers Matt and Evan Nissen of 5 Star Honey Farms check on bee colonies at one of the 25 sites where they store bees. Healthy bees are a critical element to Kern’s $1.2 billion almond harvest.

Levi and Matt Nissen of 5 Star Honey Farms distribute bees to fill boxes with eight frames or more on pallets before delivery to almond orchards. Healthy bees are critical element to Kern’s $1.2 billion almond harvest.

A sharp drop in the price of honey threatens new harm to an already battered industry that every year provides an integral service to Kern County’s $1.2 billion almond industry.

U.S. beekeepers say a recent glut of honey imported from Asia and elsewhere has caused prices to plummet during the last 12 months, past the point at which U.S. producers can hope to make a profit. Honey’s flagging popularity as a sweetener has also lowered honey prices.

The situation is not likely to impact the pollination expected to take place next month as almond orchards bloom across the Central Valley.

But there is expected to be some effect on the almond industry eventually if low honey prices persist.

Just what that impact would be, and whether it’s good or bad for almond growers, is unclear.

Because beekeepers on average get about a third of their annual income from honey production, according to Rabo AgriFinance, there is some concern the price drop will force some operations out of business.

That could lower the supply of pollinators available to service local almond orchards. It’s also possible, however, that beekeepers leaving the business would sell to others who would simply absorb the extra bee colonies.

On the other hand, some are speculating that beekeepers less focused on honey production would respond by turning their attention more squarely toward the Central Valley’s annual almond pollination, which Rabo AgriFinance said makes up close to half of beekeepers’ income.

“If there’s less reliance on honey as a revenue stream, then that makes the pollination part of the game that much more critical” to beekeepers, said Roland Fumasi, senior analyst at Rabo AgriFinance.

But Montana beekeeper Bill Dahle, who expects to have about 10,000 colonies for rental to local almond growers next month after losing 40 percent of his inventory last year, said lower honey prices will “absolutely” lead to fewer bees available for pollination in the future.

“There’s no way that pollination by itself will pay the bills,” he said. “You just cannot do it on pollination (income) alone.”
Shafter beekeeper and bee broker Mike Mulligan agreed, saying the lower honey prices will remove about a quarter of some beekeepers’ annual income and “that’s going to be enough to knock some guys out.”

“It’s just going to really depress this industry further,” he said.

According to U.S. Department of Agriculture data, honey prices paid to producers averaged $2.17 per pound in 2018. Although USDA’s official 2019 price report is not yet available, Fumasi said recent price reports show U.S. domestic prices have fallen to between $1.80 to $1.25 per pound, depending on the type and source.

Beekeepers say they do sometimes have to decide between focusing on honey production and preparing for the almond pollination. They say their actions can have implications for the availability and price of rental bee colonies, which for almond growers have increased from $50 or lower as recently as the early 2000s to about $200 this year.

The way this selection generally happens is that beekeepers trying to maximize honey production tend to keep their bee colonies large and intact through summer. But if the desire is to prepare for the almond pollination, where the emphasis is on offering high volumes of colonies for rent, beekeepers often divide their colonies in half and introduce a second queen.

The drop in honey prices has come as beekeepers continue to struggle with massive die-offs believed to be caused by a variety of factors including an insidious parasite called the varroa mite. Pesticides and fungicides are also seen as a threat to bee health.
Adding to beekeepers’ troubles are high trucking costs and a tight market for experienced labor.

At the same time, almond acreage in California — far and away the leader in global production — has risen significantly in recent years, even as international tariffs have limited prices.

The added acreage has put pressure on beekeepers to deliver more and more pollinators. But that has become difficult in light of annual colony losses.

Josette Lewis, director of agricultural affairs at the Almond Board of California, said she was unaware of growers having trouble finding sufficient numbers of bee colonies this year.

The Wonderful Co., one of the world’s largest almond producers, said it expects to have enough bees to pollinate its orchards next month.

“While it’s still a bit early for us to know how well all of our bees have fared,” spokesman Mark Carmel said by email, “initial indications are that this will be an average or better than average year.”

City of Orange beekeeper Steve Wernett envisioned a situation in which Midwestern beekeepers’ lack of income from honey sales keeps them from being able to pay to transport their bees to California for the almond bloom, leading to higher bee rental prices in Kern.

Then, the following year, he said, there could be an overcompensation in which beekeepers try to capitalize on the higher pollination prices, leading to a glut of bees and lower pollination fees.

He blamed the lower prices on major U.S. retailers insisting on lower prices. He said that, in turn, leads to blending of domestic and imported honey, resulting in lower quality.

“I don’t know how it’s going to be rectified,” he said.

Did anyone ever tell you ‘you are what you eat’?

Queen and workers. (Graham Burns photo)

There is no creature for which this is more true than the honey bee. Amazingly, queen bees are genetically exactly identical to worker bees. But they’re fed a different diet from worker bees their whole lives, from the time they are tiny larvae, until the day they die. This different meal plan causes their physiology and behavior to develop completely differently from worker bees, despite the same genetic foundation. What is this magic food? It’s not broccoli! It’s the aptly named substance, royal jelly.

What is Royal Jelly?

Royal jelly is a protein-rich excretion from the glands of worker bees – I think of it as a honey bee’s version of mother’s milk. While all larvae are fed royal jelly for the first three days, of life, larvae chosen by the worker bees to become queens are bathed in royal jelly in special, elongated ‘queen cells’ throughout their development. After the larval stage is complete and the queen bee emerges, she is fed royal jelly throughout her life.

Queen bees are up to 1.5 times the size of worker bees, and live generations, are sexually mature (unlike worker bees who cannot mate), and have a totally different set of behaviors from the other bees in the hive. When a hive needs a new queen, it will select up to 10 larvae less than three days old, and begin feeding them royal jelly. The first queen to emerge will sting the other developing queens through their cells, killing them before they can hatch. If two or more queens hatch at the same time, they will fight to the death!

About three to five days after emerging, on a sunny day with low wind, the new queen will take her ‘nuptial flight’. She will find a ‘drone congregation area’ – a place where male (drone) bees from other hives hang out and wait for a queen, and over several days will mate with 12-20 drones in mid-air, gathering as much genetic material as she will need for her entire life (up to six million sperm!).

Back at the hive, the queen’s main role is ‘reproducer in chief.’ She will control the size of the hive, laying more eggs in preparation for Spring and Summer, and slowing laying in preparation for the cooler months when there’s less work to do and less food around. In the height of the Spring, the queen can lay up to 2,000+ eggs a day. This is more than her own body weight in eggs! The queen is always surrounded by a circle of devoted workers who feed her constantly and dispose of her waste. They also collect and distribute her queenly pheromones throughout the hive, letting all the hive’s residents know that their queen is alive and well.

It’s amazing to think that such a different set of abilities and behaviors can arise from the simple matter of food! It makes you want to take your vitamins, doesn’t it? Or perhaps, just a nice healthy dinner, followed by a good spoonful of royal jelly infused raw honey.

How do beekeepers harvest royal jelly?

It is no wonder that royal jelly is an expensive product, as its production is a painstaking process that requires close attention and precise timing. First, a beekeeper creates a small colony of bees with no queen. She ensures that this small colony has many young bees that will work as nurse bees in the hive. Next, she inserts fake queen cups into this colony (several rows of plastic or wax cups that are the right size for bees to build queen cells on), each cup containing a honey bee egg, hand grafted into each cup. Instinctively, the workers will start raising queens for their colony, using the eggs and queen cups provided. The nurse bees will fill the cups with royal jelly. At the perfect moment (usually between the second and fourth day of larval development), the beekeeper will remove the royal jelly from the queen cups with a small suction tool. If she is too early or too late, there won’t be enough royal jelly to harvest. Working in this way, a beekeeper can harvest ~500g (~17 ounces) of royal jelly per hive in a season.

How has Royal Jelly been used throughout history?

In cultures around the world, royal jelly has been used to promote a healthy and long life. Because it’s such a precious substance (so little is made, and it’s not easy to harvest), historical use was mostly for royalty, just like in the honey bee hive. In traditional Chinese medicine, royal jelly is called “food of the emperors”, and has long been prescribed to lengthen life, promote energy and vitality, and prevent illness. Royal jelly has also been used by the maharajas of India, who have long valued the substance as a key to maintaining youthful energy. In ancient Egypt, royal jelly was given to the pharaohs, promoting their longevity. More recently, Pope Pius XII (1876-1958) was prescribed royal jelly from his physician to help him recover from a severe illness. Princess Diana (1961-1997) was documented to have used royal jelly throughout her pregnancy to help with morning sickness, and Queen Elizabeth (currently in her nineties) uses royal jelly regularly to “stave off fatigue”.

Today, royal jelly is used by more than royalty. China is recognized as the world’s largest producer and exporter of royal jelly, with an estimated annual production of between 400-500 tons. Almost all of the exports are to Japan, Europe and the USA. Korea, Taiwan and Japan are also important producers and exporters. Price is ~$100/kg in bulk, but can be much higher in a processed form (such as tablets, capsules or vials) where one kg could cost the consumer as much as $3,300.

Royal jelly for nutrition, health and wellness

Royal jelly is a nutrient rich liquid. It is roughly 66% water, 13% protein, 15% carbohydrate, 5% fatty acids, and 1% trace elements. It contains all the B vitamins, and traces of vitamin C. Royal jelly also contains collagen (the major protein in our skin, hair, nails, bones, and veins), and several antioxidant enzymes.

Today, royal jelly is sold widely as a nutritional supplement, although this is perhaps a mis-categorization as it is taken in such small amounts (~250-500mg at a time) that to use it as a source of dietary nutrients doesn’t really make sense. Rather, it is more often used for its ability to act as a stimulant or ‘wellness boost’.

Royal Jelly and Stamina

As the current Queen of England attests, many of the royal jelly supplements sold today tout its ability to boost endurance and combat fatigue and stress. A 2001 Japanese study bolstered these claims, finding that the endurance of mice increased when they were fed fresh royal jelly.

Royal Jelly and Cholesterol

In addition to boosting energy, several studies have found royal jelly to be cardioprotective, lowering blood pressure and reducing LDL or “bad” cholesterol. A 1995 study found that just .1 grams of royal jelly (dry weight) decreased cholesterol by 14 percent.

Royal Jelly and Immunity

Leigh Broadhurst, Ph.D., a USDA researcher, postures that just like mother’s milk helps to boost the immunity of newborn mammals, royal jelly provides this service to the immune system of a honey bee colony. Royal jelly has also been found to be highly antimicrobial, effective against yeast and bacteria. A 1995 study conducted in Egypt demonstrated that royal jelly was capable of killing several different kinds of bacteria, including Staphylococcus aureus and E. coli.

Royal Jelly and Fertility

The well-known children’s author Roald Dahl wrote a short story titled ‘Royal Jelly’ where a beekeeper boosts his fertility and the health of the eventual baby by secretly supplementing the family’s food with royal jelly from his hives. And, in fact, it’s not just fiction – Royal jelly’s effects on reproductivity have been validated scientifically in animal studies – perhaps because of its ability to balance hormones, or it’s ability to boost overall wellness and nutrition. In three different studies, rabbits fed a royal jelly supplement had increased fertility; quail reached sexual maturity faster and laid more eggs, and chickens had increased egg production.

Royal Jelly and Skin Care

Royal jelly has also been used cosmetically. It contains the protein collagen – what many think of as the key to youthful looking skin. Wrinkles form when our skin looses its collagen. In cosmetics, royal jelly is used to promote skin elasticity, regrowth and rejuvenation. It’s also used in shampoos and conditioners, and increasingly so! While formerly a specialty product, you can now find shampoo with royal jelly at Walmart, Target, Rite Aid, CVS, and in many other common retail outlets.

There is still a lot to be learned about royal jelly – while there are many benefits attributed to royal jelly from personal anecdotes, there hasn’t been as much scientific validation as there has been with other bee products. This could be, perhaps, that there is less available funding for high quality research. Most of the research that does exist comes out of Asia, as it is used more regularly there than in the U.S. Still, there are many personal testimonies to the benefits of royal jelly in many civilizations throughout time – from today’s England’s royal family to Chinese emperors, centuries past.

RECIPES

Mint Tea. (Graham Burns photo)

Royal jelly is a perishable product, and purchasing a professionally processed product is recommended. The best way to purchase it is in freeze-dried capsule form, or mixed with raw honey, which acts as a natural preservative. If you do purchase it fresh, we recommend that you purchase it frozen (don’t purchase royal jelly that has been stored or shipped at room temperature). The recipes included below call for royal jelly mixed with honey – we purchase a version of royal jelly in honey where every 1 tsp contains 675 mg of royal jelly.

As with all bee products, test a small sample first to make sure you’re not allergic.

Royal Jelly ‘Fudge’

• 4 TBSP royal jelly & raw honey mix
• 4 TBSP melted unrefined coconut oil
• 3 TBSP raw cacao powder
• 2-3 TBSP nut butter

Combine all ingredients until well mixed. Pour the mixture into a small pan lined with waxed paper, or evenly into a silicone ice cube tray. Freeze until solid and cut into 12 even pieces. Store in the freezer to keep solid.

Royal Jelly & Honey Mint Tea

With the caffeine in the green tea and the energy boost from the royal jelly and raw honey, this refreshing drink should kickstart your day or give you a nice afternoon boost. I like it best iced.

• 4 cups of water
• a big handful fresh mint
• 1 TBSP royal jelly in honey
• 2 bags of organic green tea
• fresh lemon or lime

Bring water, tea bags and mint to a boil in a saucepan. Simmer for five to 10 minutes or until the minty flavor you want is achieved. Take it off the heat, strain out the mint leaves and tea bags, and stir in the royal jelly honey. Add lemon/lime juice to taste. Serve hot, or chill in the refrigerator and serve over ice (with a citrus wedge and a sprig of mint if you’re feeling fancy!).

Iron-Woman Smoothie

Whether you are iron deficient or looking for an energy boost to power you through your upcoming race, this richly spiced smoothie will help. Royal jelly increases oxygen uptake, boosting endurance and stamina. Royal jelly also helps with anemia, which women are twice as likely to suffer from than men.

• 1 cup almond milk
• 1 tsp blackstrap molasses (more or less to taste – it can be quite          strong!)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• 1 frozen banana
• 1-2 tsp royal jelly mixed with honey
• a few ice cubes

Mix all ingredients together in a blender. Depending upon your desired thickness, use more or less milk to get the consistency you like.

Stephanie is a passionate beekeeper, mom, herbalist, artist and author. Her upcoming book, The Benevolent Bee, focuses on capturing the bounty of the honey beehive through science, history, home remedies and craft. The Benevolent Bee will be published by Quarry Books in July 2017, and includes recipes and techniques for honey, beeswax, propolis, royal jelly, pollen and bee venom.

By Mark Peters, Alan Harman

Poor manuka nectar flow this season is expected to result in a 70 to 80 percent drop in manuka honey production — not just in the East Coast region but across the country.

“Indications so far are there will be a considerable drop in supply,” says Ben Stewart, manager of Gisborne’s First Light Honey processing and packing plant. “The yields are way down. With this industry there is a lot of long-term storage of manuka honey, though. Storage improves manuka honey’s UMF (unique manuka factor) over time.” Manuka honey is generally stored, not as a contingency in the event of a low-yield season, but to optimise the product’s potential, says Mr Stewart.

Beekeepers are seeing a 70 to 80 percent decrease in volumes of honey in general, he says.

Hive placement sites that have historically produced good yields have in some cases this season produced little manuka honey, honey from other floral sources or no honey at all, says Mr Stewart. The build-up to spring was promising but late spring brought a lot of cold, wet weather during flowering time, adversely affecting nectar flow. Another factor is the native manuka beetle, which appears for a few weeks in late spring/early summer and feeds on manuka and kanuka flowers and leaves. It has done considerable damage to its host plant this season.

“It chews through a stand of manuka and has decimated kanuka,” says Mr Stewart.

Last year manuka honey was of low quality but volumes were well up, he says. “Theoretically, if supply is low it won’t affect the retail market for another 12 months. We’re accessing honey that has been stored.” This minimises impact on supply.

Ngati Porou Miere Limited Partnership (NPMLP) general manager Victor Goldsmith says the impact of manuka honey production on East Coast beekeepers as a result of this season’s poor nectar flow will be significant. “This will be a very difficult year, with many beekeepers likely to go to the wall. Most will not have enough revenue to meet their costs. Those that have other revenue streams through honey production from other floral sources might be better off.”

NPMLP’s model of taking honey in lieu of a cash return means the impact of this season’s low honey production on Ngati Porou Miere landowners will see a significant decrease in honey, he says.

“We have honey stock in store and those landowners will see an increase in price based on lower yield from this season, so that’s a positive. Early reports indicate the purchase price for hives has also dropped from $1100 to $500 per hive. Some Ngati Porou landowners will be buying hives, so this will beneficial.”

The full impact of this season’s production will be known in March after the honey has been extracted. Manuka produces nectar for the first six days the plant is in flower, says former New Zealand Beekeepers’ Association president Barry Foster.

“If you get bad weather in those six days you won’t get nectar.” Windy conditions are not good for nectar flow either. “Strong, dry wind dries nectar and blows petals off the trees. “This is the manuka season that wasn’t.”

Savage Horticulture Ltd owner Bill Savage expects this season’s poor manuka nectar flow to result in a 77 percent drop in honey yield. His company specialises in manuka honey. “In a normal year, we produce 130 tonnes. This year we will have 30 tonnes or less.” For such eventualities, the company has 100 tonnes in storage. “It’s a case of making sure you’re covered. You need to make sure you have enough money to cover your base. You have to plan for this sort of thing. That’s farming.”

Manuka in areas such as the central plateau and the bottom of the South Island is yet to flower this season and could help buoy the industry during the low manuka honey production period.

MEANWHILE…

Manuka Finally Identified!

   New Zealand’s Unique Manuka Factor Honey Association says it has validated a number of unique signature compounds found only in genuine manuka honey.

   This after five years of research with UK-based Fera Science in response to reports questioning the integrity of some honey on the market labelled as manuka.

   Its popularity and limited availability has led to more honey labeled as manuka being sold than is actually produced.

   “Unique signature compounds have been identified that allow us to test and verify the authenticity of manuka honey” Fera Science biochemist Adrian Charlton tells New Food magazine.

   The research found more than 200 signature compounds that in combination, are unique to manuka honey.

   At the top of that list is a compound called Leptosperin, which is not only stable over time, but is very complex, making it near impossible to synthetically manufacture and therefore only present in genuine Manuka honey

   Other signature compounds include Dihydroxyacetone and Methylglyoxal that have been in use to support the UMF quality mark for some time.

    Methylglyoxal is a naturally occurring chemical in New Zealand Manuka honey. Its concentration is closely related to the non-peroxide activity, a unique characteristic associated with Manuka honey

   Dihydroxyacetone is found in Manuka honey and in the nectar of Manuka flowers. It converts to Dihydroxyacetone during the honey production process.

   The UMF quality mark can only be applied to genuine manuka honey that is tested by a designated laboratory and meets the association’s specifications for the signature compounds.

   New Zealand’s Ministry for Primary Industries guidelines for manuka honey require both Methylglyoxal and Dihydroxyacetone to be present in products characterized as New Zealand manuka honey

   Manuka honey comes from the nectar of the flower of the manuka bush (Leptospermum scoparium), which is native to New Zealand.

   Australian grown jelly bush (Leptospermum polygalifolium) and tea tree honey is often incorrectly labelled as manuka honey, potentially misleading consumers when it comes to identifying the genuine product.

Bee Pollen: Implications for Human Health

Last month we looked at bee pollen: what it is; how it is collected by both the bee and the beekeeper; and some of the ways it is used by both bees and humans. This month, we will explore the constituents that make-up bee pollen and some of the potential nutritional and medicinal benefits for you and me.

Pollen Composition 

Bee pollen is a highly nutrient dense food. As a result, it can be very beneficial in dealing with health issues that are either caused or aggravated by a poor diet. The composition of bee pollen can vary greatly because plant pollen sources vary by location throughout the world, as well as by season and by year in a given locality. (O’Rourke and Buchmann, 1991, Nogueira, et. al., 2012) While pollen protein contents between 2.5-61% have been reported, the average range is around 24%. (Buchmann 1986) Pollen contains all 22 amino acids humans need to survive and is especially high in proline and hydroxyproline, the building blocks for collagen. Clinical tests show that orally ingested pollen is rapidly and easily absorbed by the human digestive system. Most of its components pass directly from the stomach into the blood stream within two hours after consumption. Pollen is such an excellent source of protein that for most people, 30 grams (two tablespoons) of pollen a day satisfies the human need for amino acids (protein). 

Pollen also contains monosaccharides, disaccharides, and oligosaccharides. The sugar content of bee pollen ranges from 15-50% and the starch content of pollen can be high (up to 18%). (Schmidt and Buchmann, 1992). 

Pollen has been found to contain approximately 200 enzymes, coenzymes, and hormones (including growth hormones) that may be at least partially active in humans. Pollen also contains lipids (fats) primarily in the form of free unsaturated fatty acids, as well as lecithin/phospholipids (the main compounds in the structure of biological membranes), and phytosterols/cholesterol (the main precursor of bile acids and steroid hormones). 

Bee pollen contains many minerals, both macro-elements and oligo-elements; bioavailable forms of trace minerals that help regulate enzymatic processes. The long list of mineral elements found in pollen include: Manganese, Iron, Phosphorus, Zinc, Copper, Magnesium, Calcium, Potassium, Sodium, Nickle, Boron, Chromium, Molybdenum, Iodine, Selenium. 

There are also a notable number of Vitamins found in bee pollen. The vitamins are both water (hydro) and lipid (fat) soluble and they often act as enzyme cofactors. These vitamins include Thiamin (B1), Riboflavin (B2), Niacinimide (B3), Pantothenic acid (B5), Pyridoxine (B6), Biotin (B7), Folic Acid (B9), and vitamins C and E. (Schmidt and Buchmann, 1992)

Pollen’s differing colors are primarily due to different flavonoids (e.g. red, yellow, purple) and carotenoids (e.g. yellow and orange) which besides being pigments are also anti-oxidants. These compounds have also been shown to exhibit anti-inflammatory and anti-cancer properties. Other components of pollen include: gonadotropins, which stimulate the testes and ovaries; estrogenic compounds that compete with and substitute for the body’s natural estrogens at different times; and rutin which is anti-inflammatory, an antioxidant, and can decrease platelet aggregation

Tolerance

No contra-indications have been discovered when consuming bee pollen, even during pregnancy. Bee pollen has not been found to be incompatible with other medical therapies; there is no apparent tolerance buildup to bee pollen even when ingested over long periods of time. No toxicity has been reported from the consumption of bee pollen even in high dosage. The exception to this is in the case of bee pollen that is contaminated with chemical pesticide residues. Given that research has shown that bee pollen is one of the primary pathways for toxic residues to enter the hive (Frazier 2008) it is important to source bee pollen from a relatively clean (preferably organic) supplier.

Possible Negative Effects

Unpleasant side effects of consuming bee pollen may include bad taste and flavor, a feeling of nausea after ingestion, light intestinal disorder (light diarrhea) during the first day of high dosage, gastric pains (usually only when pellets are not dissolved prior to ingestion). Potential allergic reactions may include mild reactions such as shortness of breath or swelling, to severe reactions such as hives, itching, and anaphylaxis.

Bee Pollen for Allergies

The use of bee pollen in relieving allergy symptoms is based on a concept of oral desensitization where a small amount of an allergen or parts of an allergen are absorbed directly into the blood stream and the body develops a tolerance over time. While it is best to use “local” pollen, good results can also be obtained with pollen that is not local (as long as it is from the same type of plant that is the source of the allergic reaction). Local, raw and unfiltered honey has traditionally been used for this purpose but it is more efficient to use straight pollen from the plant(s) that are the source of the allergy. In addition, research has indicated that bee pollen has an anti-allergic activity because it inhibits histamine release that is the cause of allergic reactions. (Ishikawa 2008)

One treatment protocol that has been successful for some people is to start by taking a half a bee pollen granule and then, if no unpleasant side-effects that can’t be tolerated are experienced, double it the next day. Again, if no intolerable side effects are felt, double the amount again, and again until after 10 days a full teaspoon of pollen is being consumed. If side effects become too uncomfortable at any time, simply cut back the amount taken to the previous tolerable amount.

Allergy Protocol

• 1st day ½ granule of pollen 
•  2nd day 1 granule of pollen 
• 3rd day 2 granules of pollen 
• 4th day 4 granules of pollen 
• 5th day 8 granules of pollen
• 6th day 1/16 of a teaspoon 
• 7th day 1/8 of a teaspoon
• 8th day 1/4 of a teaspoon
• 9th day 1/2 teaspoon
• 10th day – 1 teaspoon

Continue ½ to 1 teaspoon per day

Nutritional Powerhouse

Among other things, the nutritional properties of pollen have the potential to be used in cases of children’s lack of appetite, developmental delay, and malnutrition of children and adults. Moreover, bee pollen is recommended for patients going through the recovery period, after surgeries, and to people working hard physically and mentally. (Attia et. al., 2011, Tikhonov et. al., 2006)

Detoxification

Numerous and well-documented studies on animals have shown the powerful detoxifying action of pollen. Rats were poisoned with organic solvents such as carbon tetrachloride and trichlorethylene, as well as ethionine and ammonium fluoride. Pollen lowered the level of these substances in the blood serum of the test animals, providing strong evidence of the therapeutic properties of bee pollen with regard to protecting the liver. However, when pollen is consumed with toxic substances, it protected liver cells from their harmful effect, which suggests pollen has the ability to prevent toxification. During the detoxifying process, an important role is played by polyphenols, mainly flavonoids and phenolic acids. (Komosińska-Vassev, et. al. 2015)

Reproductive and Sexual Function

Estrogenic and gonadotropic hormonal stimulating materials have been isolated from pollen. These materials stimulate both male and female sex organs and may explain reports of improved sexual function in men and increased fertility in woman – (Mehraban, F. 2014; Soliman F. A. and Soliman, A. 1957)

Weight Issues

One of the amino acids in bee pollen, phenylalanine, is thought to suppress appetite by acting on the region of the hypothalamus of the brain that is believed to control a person’s appetite for food known as the appestat. Practicing apitherapists have found that pollen has the potential to assist in both weight gain and weight loss. Bee pollen provides about 250 calories per 100 mg of pollen. (6+tablesp)

Dr. Andrew Kochan, MD of California, former president of the American Apitherapy Society, recommends the following regimens for individuals with body weight imbalances.

Weight Loss Regimen: 20 to 40 grams of pollen with meals twice per day and between meals- more pollen 

Weight Gain Regimen: 10 to 30 grams of pollen plus, 20-50 grams of honey with each meal and for snacks.

Depression

Pollen, administered alongside anti-depressants, enables the reduction in drug dosage and improves the overall condition of depressed people within a short period. This can help decrease the number of drug addiction cases involving antidepressants and help reduce the occurrence of side effects. (Komosińska-Vassev, et. al. 2015)

Bee Bread

As mentioned in last month’s article, worker bees process pollen into bee bread and use it primarily to feed honey bee larva. The following recipe from Andrew Kochan, MD is recommended as a way to make bee bread at home.

Recipe: Mix 3 lbs. of honey and 2.5 lbs. of pollen in a one-gallon jar. The pollen will want to float to the top of the honey, so two or three times a day for about two weeks, the jar should be turned over forcing the pollen to float slowly back up through the honey to the top of the jar each time it is inverted.  Beebread is tasty and the fermentation process adds beneficial bacterial and acids to the pollen.

For more information on the nutritional and medicinal benefits of bee pollen, contact the American Apitherapy Society www.apitherapy.org/contact/.

References:

Attia Y.A., Al-Hanoun A., Tag El- Din A.E., Bovera F., Shewika Y.E., (2011) Effect of bee pollen levels on productive, reproductive and blood traits of NZW rabbits. Journal of Animal Physiology and Animal Nutrition, 95(3):294–303. doi: 10.1111/j.1439-0396.2010.01054.x.

Buchmann, S.L., (1986) Vibratile pollination in Solanum and Lycopersicon: A look at pollen chemistry, Solanaceae: Biology and Systematics, W.G. D’Arcy, editor. Columbia University Press, New York, New York, USA, Pages 237-252

Frazier, M., Mullin, C., Frazier, J., and Ashcraft, S., (2008) What have pesticides got to do with it? American Bee Journal 148: 521-523.

Ishikawa Y., Tokura T., Nakano N., et al. (2008) Inhibitory effect of honeybee-collected pollen on mast cell degranulation in vivo and in vitro. Journal of Medicinal Food, 11(1):14–20. doi: 10.1089/jmf.2006.163

Komosińska-Vassev, K.; Olczyk, P.; Kaźmierczak, J.; Mencner, Ł.; Olczyk, K., (2015) Bee pollen: Chemical composition and therapeutic application. Evidence Based Complementary and Alternative Medicine, 297425. doi: 10.1155/2015/297425

Mehraban, F., Jafari, M., Akbartabar Toori, M., Sadeghi, H., Joodi, B., Mostafazade, M., Sadeghi, H., (2014) Effects of date palm pollen (Phoenix dactylifera L.) and Astragalus ovinus on sperm parameters and sex hormones in adult male rats, Iranian Journal of Reproductive Medicine, 12(10):705-12.

Nogueira C., Iglesias A., Feás X., Estevinho L. M. (2012) Commercial bee pollen with different geographical origins: a comprehensive approach. International Journal of Molecular Sciences. 13(9):11173–11187. doi: 10.3390/ijms130911173.

O’Rourke, M. K., and Buchmann, S. L., (1991) Standardized analytical techniques for bee-collected pollen, Environmental Entomology 20:507-513

Schmidt, J.O., Buchmann, S. L., (1992) Other products of the hive, The Hive and the Honeybee. J.M. Graham, ed. Dadant & Sons, Hamilton, Illinois, USA. pp. 927-988.

Soliman, FA., Soliman, A., (1957) The Gonad Stimulating Potency of Date Palm Pollen Grains, Experientia, 13(10):411-2

Tikhonov A. I., Sodsavichniy K., Tichonov C. A., Yarnich T. G., Bodnarchuk L. I., Kotenko A. M., (2006) Bee Pollen in Pharmacy and Medicine. NFU Original Harkov

Ross Conrad will be leading honey bee presentations around the country starting in late February in Burlington, VT, Schenectady, NY, Medina, OH, La Crosse, WI, Salem, OR, and in both Marin and San Mateo counties in California. For more information, visit his website at www.dancingbeegardens.com/events.html

Beekeepers of Brejo Grande produce an average of 300 kg of pollen per month and attract buyers from several states of the Country.

Pollen production is transforming the reality of several families in Sergipe. The activity has been promising for dozens of beekeepers, especially in the municipality of Brejo Grande, where production reaches more than three tons per year.

Concentrated in the Brejão dos Negros village, pollen production became a reference thanks to its sweet taste and its light color. Coming from coconut palms, pollen grown in the region attracts buyers from several states and generates income for more than 20 families in the village.

The president of the Brejogrand Association of Bee Breeders and Artisans, Aubesson Bispo dos Santos, says that the production of pollen was approximately 300 kilos per month in the region. “We were the first to grow pollen in Sergipe, so we already mastered the technology.”

The activity is supported by the São Francisco and Parnaíba Valley Development Company (Codevasf), which since 2013 has already invested R $ 96,500 in the production and processing of pollen in Sergipe.

Of this total, R $ 27,2 thousand were invested in the acquisition of two pollen dehydrators and three dehumidifiers, distributed to the Brejograndense Beekeepers and Artisans Association and to the Association of Handicrafts and Apiculture of the Tigre and Junça Villages in the municipality Of Pacatuba, which also stands out for its pollen production in the Lower São Francisco Sergipano.

Formation

In addition to the supply of equipment, Codevasf has also carried out training courses in the State. In 2016, through the Amanhã Project (an initiative that facilitates training for youngsters from 14 to 26 years of age in rural areas), the Company started a course on beekeeping and management techniques in the municipality of Brejo Grande with the objective of training new pollen producers .

In addition to Brejo Grande and Pacatuba, 11 other municipalities have already benefited from Codevasf with productive inclusion actions in the beekeeping area. To date, there are already 282 families with production kits and 16 community entities benefiting from honey and pollen processing equipment.

In 2016, Codevasf started Apicultural Forests project  to deploy breeding for beekeeping in Sergipe. The action is part of a technical cooperation agreement signed between Codevasf and Sergipe Parque Tecnológico (SergipeTec), to enable the development of queen bees with greater aptitude for the production of honey, pollen or propolis, allowing an increase in the volume of production.

Bees use their heads to pack pellets of pollen
collected by foragers into cells where it undergoes fermentation in the process of becoming bee bread. These cells are filled with pollen but have not been given a final capping of honey and wax needed for long-term Winter storage.

As bees fly through the air, they build up a positive static-electric charge on their body. This helps them to collect the pollen dust from the flowers they visit since the negatively charged pollen will be attracted to, and stick to, the bee’s body in much the same way that a balloon rubbed against a wool sweater will stick to the wall. Once the bee’s body is covered with fine pollen grains, the bees will use stiff hair-like structures on her legs to groom themselves and “comb” all the pollen off their body. Some honey or nectar is regurgitated from the honey stomach and mixed with the pollen grains in order to help them stick together. Special hair-like structures which are situated on the tibia on the bee’s hind legs and nicknamed the pollen baskets (corbicula) are used to pack the pollen into small pellets to be transported back to the hive where it is used primarily for feeding and raising the young. This is why most pollen in a hive is typically found stored in and around the brood nest.

Fresh pollen is high in moisture and protein and, especially when brought into the hive – which stays around an internal temperature of 95˚F (35˚C) – it enters an ideal environment for mold growth. When the pollen is not consumed fresh, honey bees ferment the pollen through the process of making bee bread. To make bee bread, worker bees fill approximately three-quarters of a honey comb cell with pollen and then fill the remaining quarter of the cell with honey. The cell is then capped with wax. This helps preserve the pollen for future use (Anderson 2014) and it is theorized that it has the potential to make some nutrients more accessible for honey bee nutrition, although the science establishing this is weak. 

While the carbohydrates (sugars) in honey provide bees with energy, honey bees get all their vitamins, minerals, fats and protein from bee pollen.

Lactic acid bacteria (LAB) (Vásquez and Olofsson 2009), are the primary bacteria which come to dominate the pollen substrate when it is packed together and sealed from the air with honey. The bacteria metabolize sugars in the pollen, producing lactic acid and lowering the pH from 4.8 to around 4.1 (Mattila et al. 2012) – well below the generally recognized threshold for pathogenic microbial growth of 4.6. Some of these LAB come from the bees themselves, (Gilliam 1979a; Gilliam 1979b), but most of the beneficial bacteria apparently come from the flowers bees visit. (Anderson 2014) While the difference in microbial ecology of fresh pollen compared to stored pollen can be significant (Gilliam et al. 1989), it appears that despite what is commonly believed, the fermentation of pollen into bee bread is primarily a food storage activity rather than an activity aimed at improving the nutritional value of pollen (Herbert 1978). This theory is also supported by research into the beebread of stingless bees that found pollen storage appears to be of little importance in changing its nutritive value. (Fernandes-Da-Silva 2000)

Collection

Bee pollen is collected by beekeepers with the use of pollen traps, devices that fit over the entrance to a hive and contain openings just big enough for a returning forager to squeeze through. In the process of squeezing through the opening in the trap, the pollen carried on the hind legs of the bee are knocked off and falls through a screen into a drawer where it is collected by the beekeeper. There are many pollen trap designs available and in use. No matter what type of trap is used, it is important that all other entrances to the hive be closed off or returning foragers will quickly learn to enter from them in order to retain their pollen loads. I have also observed colonies that modify their foraging behavior and return with smaller pollen loads that are able to fit through the narrow opening of the pollen trap without being knocked off the hind legs of the returning bee. 

Due to the highly perishable nature of fresh bee pollen, the pollen collected in a trap needs to be collected daily and immediately preserved in some way to retard mold growth and maintain the pollen’s nutritional and medicinal properties. This makes pollen production very labor intensive, and as a result the majority of pollen available tends to come from other countries that have lower labor costs. 

Trapping pollen has the potential to inflict significant nutritional stress on the colony. Some traps are best only applied to a hive for a short period of time, providing a small amount of pollen for the beekeeper. Such traps may also be applied for a few days and then removed for a period of time, before being reapplied so that the colony is able to obtain a reasonable inventory of pollen for its dietary needs. Some pollen trap designs even advertise that they only trap a certain percentage of pollen from a hive, therefore allowing the trap to be left on the hive continuously, hopefully without causing undue stress and a reduction in the colony’s population growth too severely. Colonies with traps usually quickly change the atio of pollen:nectar collectors to compensate for reduced pollen collection. Depending ont he efficiency of the trap, many nectar collectors may be recruited, reducing a potential honey crop.

Processing

Fresh pollen typically contains 10% to 12% water, while the moisture content of dried pollen is around four percent. It is estimated that drying in the sun may decrease the potency of pollen by as much as 50% due to oxidation of antioxidants. As a result, the best way to preserve pollen once it is collected is to freeze it immediately after harvest. The next best approach would be to refrigerate. When preserving pollen through drying, it is preferable to dry the pollen at a temperature of around 86°F (30°C) and dry it in the dark. While pollen is a common ingredient in many products, pure bee pollen for human consumption comes as granules, just as they appeared on the hind legs of the foraging bees.

Next month we will explore the human health implication of bee pollen.

References:

Anderson, Kirk E, Mark J Carroll, Timothy H. Sheehan, and Brendon M. Mott, Patrick Maes, and Vanessa Corby-Harris, (2014) Hive-Stored Pollen of Honey Bees: Many Lines of Evidence Are Consistent with Pollen Preservation, Not Nutrient Conversion, Molecular Ecology, 23: 5904–17. doi:10.1111/mec.12966.

Di Pasquale, G., Salignon, M., Le Conte, Y., Belzunces, L.P., Decourtye, A., Kretzschmar, A., Suchail, S., Brunet, J., Alaux, C., (2013) Influence of pollen nutrition on Honey Bee health: Do pollen quality and diversity matter? PLoS ONE http://dx.doi.org/10.1371/journal.pone.0072016.

Fernandes-Da-Silva, P.G., and Serrão, J.E., (2000) Nutritive value and apparent digestibility of bee-collected and bee-stored pollen in the stingless bee, Scaptotrigona postica Latr. (Hymenoptera, Apidae, Meliponini) Apidologie 31: 39–45.

Gilliam, Martha, (1979a) Microbiology of Pollen and Bee Bread: The Genus Bacillus, Apidologie 10 (3): 269–74.

Gilliam, Martha, (1979b) Microbiology of Pollen and Bee Bread: The Yeasts, Apidologie 10 (1): 43–53. doi:10.1051/apido:19790304.

Gilliam, Martha, Prest, D. B., Lorenz, B. J., (1989) Microbiology of Pollen and Bee Bread: Taxonomy and Enzymology of Molds, Apidology 20: 53–68. doi:10.1051/apido:19890106.

Herbert, EW & Shimanuki, H., (1978) Chemical composition and nutritive value of bee-collected and bee-stored pollen. Apidologie 9: 33–40.

Mattila, Heather R., Daniela Rios, Victoria E. Walker-Sperling, Guus Roeselers, and Irene L G Newton, (2012) Characterization of the Active Microbiotas Associated with Honey Bees Reveals Healthier and Broader Communities When Colonies Are Genetically Diverse, PLoS ONE 7 (3), doi:10.1371/journal.pone.0032962.

Vásquez, Alejandra, and Tobias C. Olofsson, (2009) The Lactic Acid Bacteria Involved in the Production of Bee Pollen and Bee Bread, Journal of Apicultural Research 48 (3): 189–95. doi:10.3896/IBRA.1.48.3.07.

Ross Conrad is the author of Natural Beekeeping: Organic Approaches to Modern Apiculture, 2^nd Edition. 

A lot of insanity has been going on in the country with elections, unrest, and political/cultural divides that, at least to me, are highlighting the benefits of a more self-reliant lifestyle. While “homesteader” is a popular word that’s trendy in today’s lingo, the word “prepper” seems to indicate a negative mindset towards worst-case scenarios and insane tendencies. For those of you that have been reading my articles for a few years, you may remember when I wrote about canning and how my grandparents were what I would consider the “OP”s, or Original Preppers, because that’s what that era forced you to be when you lived in the country. It wasn’t weird back then, just a smart way of life. I have a lot of fond memories doing things their way, mostly ending in super delicious food, but make no mistake that I will go kicking and screaming into whatever type of downfall that forces me into not being able to shop on the internet and renders my precious shoe collection worthless. That being said, being prepared for the short term is just a good idea. Whether or not you believe that government collapse or economic collapse is eminent, there are always natural event disasters like we here in NC have recently faced with Hurricane Matthew, or even the busted gas pipeline down south that caused such a panic up the east coast. 

Wood for the Winter.

Well thought out planning is key to making these situations livable. If you’ve ever had an ice storm knock out your power for a few days, you learn quickly what you wish you’d had. If you’ve ever had an ice storm knock out your power for a few days and had kids in the house, you might choose freezing to death over staying inside if they don’t have something to occupy them. Now, bear with me that if I could build an isolated fortress out in the woods on a hundred acres with a 10-foot razor wire fence, spring fed pond, multi-level underground house running on solar power, and a giant bio dome over the entire thing, I would. Driving in traffic every day makes me think that’s the best option. However, these people who go all-out self-sustaining have a lot of expendable income in the first place, a lot of mechanical skills, a whole lot of help from family and friends, or all three. Sometimes planning means doing what you can to prepare for the future while still maintaining in the here and now. Those solar panels will have to wait because the hot water heater just exploded and the transmission went out in the car. You want to dig a new well with a hand pump, but your old well just had the electric pump go out and you have to fix that first. There are a lot of obstacles in planning for the future. What you can do, however, is do what you can on your own scale that you feel comfortable with. 

A good addition to a homestead, right Bobby?

Now, if you’re already reading this, you probably have bees or you’re strongly thinking about it. Bees are a fantastic option to start small for homesteading, prepping, or short term planning. There are a ton of benefits to bees if you can keep them alive. First thing’s first on the list is preparing yourself for beekeeping. That includes understanding the best management for your hives in the long term and being able to handle it without intervention. Bees have Varroa mites, and there’s not really any way around that. Bees can have a lot of influences on their well-being, but none of them are so critical to their survival as effective control of Varroa in the hive. You need to be able to understand all the methods of Varroa control and test them out to see what does and does not work for your time and skills. In theory, you could manually control Varroa with intensive management, such as putting bees on new frames each year, killing drones at the beginning of the year, killing capped brood for a few cycles in the spring, and sugar shaking frequently. In practice, I don’t have time for that kind of coddling and I love me some Apiguard. That being said, I do like to pre-buy my Apiguard if I have a good place to store it so I have it on hand if I need it, and I’m not fighting with all the other beekeepers to get what I need at the same time of year. 

You also want to make sure that you have enough colonies to be able to manipulate them as necessary. When you start beekeeping, everyone will tell you that you need two hives minimum so you can compare the health, and swap frames to equalize as necessary. You want to have enough colonies that you can combine hives in the winter if you need to, you can swap out brood frames to prevent swarming or boost a colony, and to be able to harvest from the hive without destroying your apiary. Moneywise, bees are somewhat expensive, but not when compared to other livestock that may be encountered in homesteading. If I had the space and time, there would be baby goats running all over our property like tiny little destruction demon fairies, but Bobby keeps telling me that we have enough destruction demon fairies (the kids, as in children not goat kids) to take care of and don’t need goats. Goats are a lot more expensive and time consuming than bees, but also give milk for so many uses, and I guess you could eat them but I think goat meat is gross.

Chickens and guineas are not super expensive, but you have to stay vigilant for intruders who think you’ve set them up a drive-thru of nuggets and can be very costly if you break your ankle running through your yard at 4 am with a flashlight and a gun to see what’s bothering your chickens. You may end up getting a dog to guard them, or putting up an electric fence.

Bees only require mostly the initial setup costs, and don’t really take a lot of maintenance time. That’s not to say they can’t if you want to spend a little more time with them. You can do a bit of hands-off beekeeping and only intervene when necessary, or maybe you want to take out each frame, meticulously clean off the burr comb, straighten everything out, and take pictures of the frames. It’s up to you. I would estimate that I spend less than three hours a year per hive in maintenance, and most of that is varroacide and splitting (I suppose also photography when I get carried away). 

A dirty mouth indeed.

For homesteading and prepping, bees can provide immense benefits. The obvious one is garden pollination. Although you can purchase a Veggie Bee if you really want to hand-pollinate your garden, I prefer to leave it to the bees. If you’re only growing nightshades like tomatoes and peppers, you’re reliant on the local bumble bee population anyway. If you have lots of cucurbits and orchards, you’re going to want the honey bees en masse stuffing their little faces in those flowers. It can really boost a production rate just to have bees in the vicinity. Separately for cost, it doesn’t hurt to plant as many pollinator-friendly plants and flowers as possible anywhere you have space to attract the local pollinator force to your place. You can see the difference, although it may take a year or two. 

Honey is the other most obvious output from bees. It can be used in canning for sweetener instead of sugar, particularly if you don’t have any sugar available. I’d suggest trying out this tactic before it’s a necessity to make sure you understand how the different types of honeys can influence the taste of jams and jellies and so forth. Honey also has great antibacterial properties, and can be used on cuts and scrapes to keep them from getting infected. I have used this multiple times not only on myself but also on the animals and it seems to work well. It’s particularly good for idiot cats and dogs who think they need to lick a wound and get gross bacteria in it, or end up frothing at the mouth from eating chemicals in a normal medicated ointment. Whoever told you dogs have clean mouths lied to you and needs to take a science class. NOTHING about that is true. They can easily infect their cuts by licking them.

Bees ready for Winter.

Speaking of ointments, propolis also has a lot of very cool antibacterial properties, and I have personally used it as an alcohol tincture on cuts and scrapes, and made it for other people with boils or other similar problems, and it is fantastic. It’s good to know what you have readily available. Honey is also great for teas and drink sweeteners, as well as using them for people with allergies and sniffles in general. I don’t have allergies personally, but I can say that a lot of people swear by local honey for allergy problems. It doesn’t get much more local than your yard. 

If electricity becomes an issue, candles on hand are the way to go. Batteries only last so long and flashlights are more of an emergency thing. Beeswax candles can’t be beat for longevity and scent. This is something that would have to be done in advance, so learning about candle making should be a priority when possible. 

Of course, all of these things are also money makers. You can sell or barter honey, pollination services, candles, propolis, and even pollen as a source of income. A caveat on pollen is that pollen baskets are not readily digestible by humans and aren’t going to help you out nutritionally in the long run. They are basically coated in shellac and is kind of like when you eat corn, if you get my drift. Overall, the goal here is to be prepared for events with the items you have on hand, and knowing how to use them in the most effective way. If you’re raising bees, it’s in your best interest to find out how to best use them to your benefit. After all, it’s your time and money!

Jennifer Louque, her family and pets are prepared for Winter in NC.

By Brooks Hays

COPENHAGEN, Denmark, Nov. 28 (UPI) — Honey bee brood — a combination eggs, larvae and pupae — is considered a delicacy in Mexico, Thailand, Australia and elsewhere. In a new study, scientist considered the potential of honey bee brood as a staple food and source of protein for the planet’s ballooning population.

The obvious advantage of bee brood is its nutritional efficiency. It compares favorably to beef in terms of protein quantity and quality, but its production requires only a fraction of the space and energy.

Those who are already accustomed to eating bee brood appreciate the delicacy for its nutty flavor and crispy texture. It can be cooked or dried and is often added to egg dishes and soups.

Beekeepers already remove frames of bee brood from managed hives as a way to control the spread of Varroa mites, a harmful parasite.

Researchers at the University of Copenhagen see these frames as an untapped resource.

“Honey bees and their products are appreciated throughout the world,” researcher Annette Bruun Jensen said in a news release. “Honey bee brood and in particular drone brood, a by-product of sustainable Varroa mite control, can therefore pave the way for the acceptance of insects as a food in the western world.”

Bruun Jensen and her colleagues described the potential of bee brood as sustenance in a new paper published this week in the Journal of Apicultural Research.

Despite its promise, the finer points of bee brood farming and harvesting need to be worked out.

Though research suggest the brood can be frozen and stored for up to 10 months without sacrificing flavor, more research needs to be done to ensure the fragile foodstuff can be safely transported at scale. Scientists also need to further study the food safety risks.

Ross Conrad

By:  Ross Conrad

In last month’s Bee Culture article we looked at the origins of propolis; how it is produced and used by honey bees; and how beekeepers can harvest and process propolis into various medicinal forms for market. This month we’ll explore the potent medicinal properties of this product from the hive that is among the most powerful antimicrobial compounds found in nature. Also included is just a small sampling of references to scientific research that backs up many of the medicinal and therapeutic claims made with regard to propolis.

Use of propolis for healing and health by humans has a long history, predated only by the discovery of honey. Propolis is one of the few natural products that has maintained popularity for a long time, although it is not considered a therapeutic agent by the conventional allopathic medical establishment.

While the use of propolis for healing and health is considered alternative, it does not require you to turn your back on modern medicine. Propolis can be used in conjunction with modern medical treatments for a synergistic effect that is better than either the modern treatment or propolis alone.

Throughout their 6,000 year civilization, the Egyptians used propolis medicinally as well as for the mummification of cadavers. The ancient Greeks used propolis to speed up the healing of wounds and Aristotle recommended it for all afflictions of the skin. The Roman legionnaires reportedly carried small amounts of propolis with them into battle, not only to help speed up wound healing but for its analgesic (numbing) properties. The Incas used propolis for infections. During the Boer War, the British used it to keep wounds from becoming infected. Throughout history, propolis has played an important role in veterinary medicine since many of the human uses for propolis are applicable to animals.

Unlike some anti-microbial compounds, propolis exhibits strong antimicrobial activity against both gram positive and gram negative bacteria and fungi. (Melliou 2004, Grange 1990) This may be why propolis is reported to have been identified as one of the ingredients in the wood finish of Stradivarius violins built in the 17^th and 18^th century. Today the evidence suggests that the activity of propolis against microorganisms appears to be more related to the synergistic effect of flavonoids (and other compounds) than to any individual compound that may be extracted from propolis. This is probably why modern medicine does not take advantage of the benefits of propolis: it is a natural product available inexpensively to anyone with access to bees, and does not contain a single active ingredient that can be extracted, patented and sold for a lot of money.

Antibacterial

Since propolis is composed primarily of tree resins collected by honey bees, the properties and thus medicinal qualities of propolis will vary with the geographic location where honey bee colonies are located. While all propolis has been found to exhibit antibacterial properties, propolis from wet-tropical rain forest-type climates have shown the highest antibacterial activity. (Seidel, 2008) It makes sense that trees growing in hot, wet climates will have the greatest amount and variety of bacteria to fight off and, through evolution, have developed the world’s most powerful antibacterial tree resins to get the job done.

Antifungal

In 2011 propolis was tested with 40 yeast strains of C. albicans, C. glabrata, C. krusei, and Trichosporon spp. (Koç 2011) Propolis inhibited the growth C. albicans, C. glabrata, Trichosporon spp., and Rhodotorula sp. and the most sensitive strain was Rhodotorula spp. The most resistant strain was C. Albicans. When it comes to wound healing, propolis from USA, Australia, and Turkey have all been found to have strong antifungal activity and aid wound healing.  (Sonmez 2005)

Anti-viral

Both aqueous and ethanol extracts of propolis have been tested against the herpes virus and results indicate that it may help when used as a topical application against cold sores. (Schnitzler, 2009) Meanwhile studies have indicated that Brazilian propolis possess anti-influenza virus activity and ameliorated influenza symptoms in mice making it a possible candidate for an anti-influenza dietary supplement for humans (Shimizu, 2008). This suggests that propolis may speed the recovery from colds or flu by stimulating the immune system.

Antioxidant Activity

Cell damage can result when oxidation, the chemical reaction known to produce free radicals occurs. Antioxidants inhibit the oxidation of molecules and it turns out that propolis contains some powerful antioxidants. Of three bee products examined in 2009 (propolis, pollen, and royal jelly), propolis exhibited stronger antioxidant activity than even pollen, (Nakajima, 2009) and one component, Caffeic acid phenethyl ester (CAPE), may be responsible for the majority of the antioxidant activity of propolis. (Chen, 2009)

AntiCancer Activity

Research on mice indicates that propolis may be able to help with over 70% of human cancer cases. (Messerli, 2009) Mexican propolis possess a strong antiproliferative activity on cancer cell lines. Alcohol based propolis tincture contains components that may prevent colon cancer. (Ishihara, 2009) Propolis shows promise as a chemotherapeutic agent as well as preventive agent against prostate cancer. (Hernandez 2007, Li 2007)

The use of propolis does not necessarily have to mean the abandonment of conventional chemotherapy or radiation therapy typical of conventional cancer treatment. In fact, it appears that propolis may be beneficial when taken in conjuction with standard cancer treatments, acting synergistically to increase the anti-cancer activity of chemotherapy agents, while at the same time it can help patients with the unpleasant side effects of chemo and radiation therapies. (Orsolić, 2005)

Synergy with Antibacterial Drugs

Alcohol based propolis has shown significant antimicrobial activity towards strains of Staphylococcus spp. and S. aureus, including strains of “superbugs” that are resistant to conventional antibiotic treatment.  Propolis can also enhance the effects of many antibiotics by acting synergistically with antibiotic treatments to kill more bacteria in unison, than when either antibiotics or propolis are used alone. Among the antibiotics that researchers have shown to have increased antimicrobial effect by acting synergistically with propolis are ampicillin, gentamycin, streptomycin, netilmicin, tetracycline, chloramphenicol, ceftriaxon and vancomycin. [Fernandez (2005), Scazzocchio (2006)]

It is important to note that whenever propolis it taken internally, it will tend to be fully metabolized by the body after eight hours. For best results, it is important to spread out therapeutic dosages and take them three times a day at a minimum. Taking propolis four times a day is preferred (every six hours) if possible.

Dental Benefits

The powerful antimicrobial benefits of propolis make it a potential tool in countering bacteria that effect cavities, gingivitis, and may help prevent infection during root canals or other dental procedures. [(Koru (2007), Hayacibara (2005), Al-Shaher (2004), Duailibe (2007)]  Based upon experiments with rabbits, a dose of 0.012 g/kg, propolis is estimated to exhibit anesthetic properties that is three times that of cocaine and 5.2 times higher than procaine (novocaine). (Prokopovitch, 1957) Propolis is applied topically to the treatment area when used as an anesthetic, but may be used both topically and internally when utilized for its antibiotic/antibacterial properties.

Possible Negative Effects

As noted above, propolis is safe to use in combination with allopathic medicine (antibiotics, chemo-therapy, vaccines) and may in some instances, increase the effectiveness of the drugs taken. However, all treatments have potential side effects and while propolis appears to be generally safe and without serious side effects for most people, a small number of folks have expressed sensitivity to this hive product. While propolis sensitivity is rare and generally expresses itself as dermatitis, it quickly resolves itself without long-term impacts once propolis intake is discontinued. In large therapeutic doses, propolis can cause diarrhea for some people.

For more information about the medicinal benefits and uses of propolis or any of the products from the hive, contact the American Apitherapy Society (AAS) http://www.apitherapy.org/contact/.

References:

Al-Shaher, A., et al., (2004) Effect of Propolis on Human Fibroblasts From The Pulp and Periodontal Ligament, Journal of Endodontics; 30(5):359-61

Chen, Y.J., et al., (2009) Caffeic Acid Phenethyl Ester, an Antioxidant From Propolis, Protects Peripheral Blood Mononuclear Cells of Competitive Cyclists Against Hyperthermal Stress, Journal of Food Science; 74(6):H162-7

Duailibe, S.A., Gonçalves, A.G., Ahid, F.J., (2007) Effect of a Propolis Extract on Streptococcus Mutans Counts in Vivo, Journal of Applied Oral Science; 15(5):420-3

Fernandez, J.A., et. al., (2005) Propolis: Anti-Staphylococcus Aureus Activity and Synergism with Antimicrobial Drugs, Memórias do Instituto Oswaldo Cruz; 100(5):563-6. Epub

Grange JM, Davey RW, (1990) Antibacterial properties of propolis (bee glue) Journal of the Royal Society of Medicine; 83:159–160. [PubMed]

Hayacibara, MF., et al., (2005) In Vitro and In Vivo Effects of Isolated Fractions of Brazilian Propolis on Caries Development, Journal of Ethnopharmacology; 101(1-3):110-115

Hernandez, J.A, (2007), Sonoran Propolis: Chemical Composition and Antiproliferative Activity on Cancer Cell Lines, Planta Medica; 73(14):1469-74. [PubMed]

Ishihara, M., (2009) Alcohol based propolis tincture contains components that may prevent colon cancer – Growth Inhibitory Activity of Ethanol Extracts of Chinese and Brazilian Propolis in Four Human Colon Carcinoma Cell Lines, Oncology Reports; 22(2):349-54

Koç, A. N., et al., (2011) Antifungal activity of the honeybee products against Candida spp. and Trichosporon spp, Journal of Medicinal Food, vol. 14, no. 1-2, pp. 128–134.

Koru, O., et al., (2007) In Vitro Antimicrobial Activity of Propolis Samples From Different Geographical Origins Against Certain Oral Pathogens, Anaerobe; 13(3-4):140-5 Epub

Li, H., (2007) Propolis extract had a significant inhibitory effect on the proliferation of human prostate cancer cells. – Antiproliferation of Human Prostate Cancer Cells by Ethanolic Extracts of Brazilian Propolis and its Botanical Origin, International Journal of Oncology; 31(3):601-6

Melliou, E., Chinou, I., (June 2004) Chemical Analysis and Antimicrobial Activity of Greek Propolis, Planta Medica; 70(6):515-19. DOI: 10.1055/s-2004-827150

Messerli, SM, (2009) Artepillin C. (ARC) in Brazilian Green Propolis Selectively Blocks Oncogenic PAK1 Signaling and Suppresses the Growth of NF Tumors in Mice, Phytotherapy Research; 23(3): 423-427

Nakajima, Y, (2009) Comparison of Bee Products Based on Assays of Antioxidant Capacities, BMC Complementary Alternative Medecine; 26:9:4

Orsolić N, Basić I., (2005) Antitumor, Hematostimulative and Radioprotective Action of Water-Soluble Derivative of Propolis (WSDP), Biomedicine Pharmacotherapy; 59(10):561-70

Prokopovich N.N. (1957) Propolis a new anaesthetic, Vrach. Delo 10, 1077–1080 (in Russian).

Scazzocchio, F., et al., (2006) Multifactorial Aspects of Antimicrobial Activity of Propolis, Microbiology Research, 2006; 161(4):327-33.

Schnitzler, P., et al., (2009) Antiviral Activity and Mode of Action of Propolis Extracts and Selected Compounds, Phytotherapy Research, (http://Pubmed.gov)

Seidel, V., et al., (September 2008) Comparative Study of the Antibacterial Activity of Propolis From Different Geographical and Climatic Zones, Phytotherapy Research; 22(9):1256-63. doi: 10.1002/ptr.2480

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Ross Conrad is the author of Natural Beekeeping: Organic Approaches to Modern Apiculture, 2^nd Edition. 

Held in Medina OH, Bee Culture Conference Center, 640 W Liberty St, 44256

Friday Night, October 21

5:00 – 7:00 p.m.  – Appetizers and Get acquainted, Bee Culture Conference Room, 640 W. Liberty St., Medina

Saturday, October 22, same location

8:00 – 8:30 a.m. – Check-in, coffee, pastries

8:30 – 10:00 a.m. – Joann Dunlevy, Ohio Dept. Of Agriculture, Food Safety

The New Food Safety Laws and Beekeeping

10:00 – 10:30 a.m. – Break

10:30 – 11:45 a.m. – Roger Starks, Howlett McDowell Insurance, South Dakota

Insurance For Food Handlers, Risk Management

11:45 – 12:30 Lunch (provided for everybody)

12:30 – 1:45 – Margaret Lombard, CEO National Honey Board, Colorado

What Can The Honey Board Do For You?

1:45 – 3:00 p.m. – Steve and Ellie Conlon, ThistleDew Farm, West Virginia

Multiple Products, Multiple Jobs

3:00 – 3:30p.m. – Break

3:30 – 4:45 p.m. –Dan Conlon, Warm Colors Apiaries, Massachusetts

Packing Honey and Breeding Bees

4:45 – 5:30ish p.m. – Chat with the Speakers

Sunday, October 23, same location

8:00 – 8:30 a.m. – Coffee, pastries

8:30 – 10:00 a.m. – Dave Shenefield, Clover Blossom Honey, Indiana

Indiana’s Biggest Honey Producer and Packer

10:00 – 10:30 a.m. – Break

10:30 – Noon – Bob Binnie, Blue Ridge Honey Company, Georgia

Producing, buying, and selling varietal honeys

Noon – 12:45 p.m. – Lunch

12:15 – 1:45 p.m. – Gene McCune, McCune Apiaries, Ohio

From A Hobby To A Business

1:45 – 2:15 p.m. – Break

2:15 – 3:15 – Collin Stone, International Honey, Canada

To A Commercial Operation at Light Speed

3:15  – 4:30 p.m. – Geoff Martinak, International Honey, Canada

Producing A Migratory Extraction Trailor

4:30 – ?? – Visit the truck

???? Chat with the Speakers

To register for this one-time event, go here

http://store.beeculture.com/a-case-for-honey-october-22nd-23rd-2016/

then click on ‘Add To Cart’ to register.

Pre-registration not required to attend, but please email Jerry@Beeculture.com if you will be a walk in so we have enough chairs, tables…and food. Lunches included in this registration.

Hotels In The Area –

Fairfield Inn & Suites

3125 Eastpointe Dr., Medina, OH

330.722.1722

Holiday Inn Express

5185 Gateway Dr., Medina, OH

330.722.6006

Hampton Inn

3073 Eastpointe Dr. Medina

330.721.8955

Spitzer House B&B

504 W. Libert St., Medina

330.952.2129

Super 8 Motel

5161 Montville Dr., Medina

330.723.8118

Quality Inn

1435 S. Carpenter, Brunswick, OH

330.225.1112

Held in Medina OH, Bee Culture Conference Center, 640 W Liberty St, 44256

Friday Night, October 21

5:00 – 7:00 p.m.  – Appetizers and Get acquainted, Bee Culture Conference Room, 640 W. Liberty St., Medina

Saturday, October 22, same location

8:00 – 8:30 a.m. – Check-in, coffee, pastries

8:30 – 10:00 a.m. – Joann Dunlevy, Ohio Dept. Of Agriculture, Food Safety

The New Food Safety Laws and Beekeeping

10:00 – 10:30 a.m. – Break

10:30 – 11:45 a.m. – Roger Starks, Howlett McDowell Insurance, South Dakota

Insurance For Food Handlers, Risk Management

11:45 – 12:30 Lunch (provided for everybody)

12:30 – 1:45 – Margaret Lombard, CEO National Honey Board, Colorado

What Can The Honey Board Do For You?

1:45 – 3:00 p.m. – Steve and Ellie Conlon, ThistleDew Farm, West Virginia

Multiple Products, Multiple Jobs

3:00 – 3:30p.m. – Break

3:30 – 4:45 p.m. –Dan Conlon, Warm Colors Apiaries, Massachusetts

Packing Honey and Breeding Bees

4:45 – 5:30ish p.m. – Chat with the Speakers

Sunday, October 23, same location

8:00 – 8:30 a.m. – Coffee, pastries

8:30 – 10:00 a.m. – Dave Shenefield, Clover Blossom Honey, Indiana

Indiana’s Biggest Honey Producer and Packer

10:00 – 10:30 a.m. – Break

10:30 – Noon – Bob Binnie, Blue Ridge Honey Company, Georgia

Producing, buying, and selling varietal honeys

Noon – 12:45 p.m. – Lunch

12:15 – 1:45 p.m. – Gene McCune, McCune Apiaries, Ohio

From A Hobby To A Business

1:45 – 2:15 p.m. – Break

2:15 – 3:15 – Collin Stone, International Honey, Canada

To A Commercial Operation at Light Speed

3:15  – 4:30 p.m. – Geoff Martinak, International Honey, Canada

Producing A Migratory Extraction Trailor

4:30 – ?? – Visit the truck

???? Chat with the Speakers

To register for this one-time event, go here

http://store.beeculture.com/a-case-for-honey-october-22nd-23rd-2016/

then click on ‘Add To Cart’ to register.

Pre-registration not required to attend, but please email Jerry@Beeculture.com if you will be a walk in so we have enough chairs, tables…and food. Lunches included in this registration.

Hotels In The Area –

Fairfield Inn & Suites

3125 Eastpointe Dr., Medina, OH

330.722.1722

Holiday Inn Express

5185 Gateway Dr., Medina, OH

330.722.6006

Hampton Inn

3073 Eastpointe Dr. Medina

330.721.8955

Spitzer House B&B

504 W. Libert St., Medina

330.952.2129

Super 8 Motel

5161 Montville Dr., Medina

330.723.8118

Quality Inn

1435 S. Carpenter, Brunswick, OH

330.225.1112

Held in Medina OH, Bee Culture Conference Center, 640 W Liberty St, 44256

Friday Night, October 21

5:00 – 7:00 p.m.  – Appetizers and Get acquainted, Bee Culture Conference Room, 640 W. Liberty St., Medina

Saturday, October 22, same location

8:00 – 8:30 a.m. – Check-in, coffee, pastries

8:30 – 10:00 a.m. – Joann Dunlevy, Ohio Dept. Of Agriculture, Food Safety

The New Food Safety Laws and Beekeeping

10:00 – 10:30 a.m. – Break

10:30 – 11:45 a.m. – Roger Starks, Howlett McDowell Insurance, South Dakota

Insurance For Food Handlers, Risk Management

11:45 – 12:30 Lunch (provided for everybody)

12:30 – 1:45 – Margaret Lombard, CEO National Honey Board, Colorado

What Can The Honey Board Do For You?

1:45 – 3:00 p.m. – Steve and Ellie Conlon, ThistleDew Farm, West Virginia

Multiple Products, Multiple Jobs

3:00 – 3:30p.m. – Break

3:30 – 4:45 p.m. –Dan Conlon, Warm Colors Apiaries, Massachusetts

Packing Honey and Breeding Bees

4:45 – 5:30ish p.m. – Chat with the Speakers

Sunday, October 23, same location

8:00 – 8:30 a.m. – Coffee, pastries

8:30 – 10:00 a.m. – Dave Shenefield, Clover Blossom Honey, Indiana

Indiana’s Biggest Honey Producer and Packer

10:00 – 10:30 a.m. – Break

10:30 – Noon – Bob Binnie, Blue Ridge Honey Company, Georgia

Producing, buying, and selling varietal honeys

Noon – 12:45 p.m. – Lunch

12:15 – 1:45 p.m. – Gene McCune, McCune Apiaries, Ohio

From A Hobby To A Business

1:45 – 2:15 p.m. – Break

2:15 – 3:15 – Collin Stone, International Honey, Canada

To A Commercial Operation at Light Speed

3:15  – 4:30 p.m. – Geoff Martinak, International Honey, Canada

Producing A Migratory Extraction Trailor

4:30 – ?? – Visit the truck

???? Chat with the Speakers

To register for this one-time event, go here

http://store.beeculture.com/a-case-for-honey-october-22nd-23rd-2016/

then click on ‘Add To Cart’ to register.

Pre-registration not required to attend, but please email Jerry@Beeculture.com if you will be a walk in so we have enough chairs, tables…and food. Lunches included in this registration.

Hotels In The Area –

Fairfield Inn & Suites

3125 Eastpointe Dr., Medina, OH

330.722.1722

Holiday Inn Express

5185 Gateway Dr., Medina, OH

330.722.6006

Hampton Inn

3073 Eastpointe Dr. Medina

330.721.8955

Spitzer House B&B

504 W. Libert St., Medina

330.952.2129

Super 8 Motel

5161 Montville Dr., Medina

330.723.8118

Quality Inn

1435 S. Carpenter, Brunswick, OH

330.225.1112

Held in Medina OH, Bee Culture Conference Center, 640 W Liberty St, 44256

Friday Night, October 21

5:00 – 7:00 p.m.  – Appetizers and Get acquainted, Bee Culture Conference Room, 640 W. Liberty St., Medina

Saturday, October 22, same location

8:00 – 8:30 a.m. – Check-in, coffee, pastries

8:30 – 10:00 a.m. – Joann Dunlevy, Ohio Dept. Of Agriculture, Food Safety

The New Food Safety Laws and Beekeeping

10:00 – 10:30 a.m. – Break

10:30 – 11:45 a.m. – Roger Starks, Howlett McDowell Insurance, South Dakota

Insurance For Food Handlers, Risk Management

11:45 – 12:30 Lunch (provided for everybody)

12:30 – 1:45 – Margaret Lombard, CEO National Honey Board, Colorado

What Can The Honey Board Do For You?

1:45 – 3:00 p.m. – Steve and Ellie Conlon, ThistleDew Farm, West Virginia

Multiple Products, Multiple Jobs

3:00 – 3:30p.m. – Break

3:30 – 4:45 p.m. –Dan Conlon, Warm Colors Apiaries, Massachusetts

Packing Honey and Breeding Bees

4:45 – 5:30ish p.m. – Chat with the Speakers

Sunday, October 23, same location

8:00 – 8:30 a.m. – Coffee, pastries

8:30 – 10:00 a.m. – Dave Shenefield, Clover Blossom Honey, Indiana

Indiana’s Biggest Honey Producer and Packer

10:00 – 10:30 a.m. – Break

10:30 – Noon – Bob Binnie, Blue Ridge Honey Company, Georgia

Producing, buying, and selling varietal honeys

Noon – 12:45 p.m. – Lunch

12:15 – 1:45 p.m. – Gene McCune, McCune Apiaries, Ohio

From A Hobby To A Business

1:45 – 2:15 p.m. – Break

2:15 – 3:15 – Collin Stone, International Honey, Canada

To A Commercial Operation at Light Speed

3:15  – 4:30 p.m. – Geoff Martinak, International Honey, Canada

Producing A Migratory Extraction Trailor

4:30 – ?? – Visit the truck

???? Chat with the Speakers

To register for this one-time event, go here

http://store.beeculture.com/a-case-for-honey-october-22nd-23rd-2016/

then click on ‘Add To Cart’ to register.

Pre-registration not required to attend, but please email Jerry@Beeculture.com if you will be a walk in so we have enough chairs, tables…and food. Lunches included in this registration.

Hotels In The Area –

Fairfield Inn & Suites

3125 Eastpointe Dr., Medina, OH

330.722.1722

Holiday Inn Express

5185 Gateway Dr., Medina, OH

330.722.6006

Hampton Inn

3073 Eastpointe Dr. Medina

330.721.8955

Spitzer House B&B

504 W. Libert St., Medina

330.952.2129

Super 8 Motel

5161 Montville Dr., Medina

330.723.8118

Quality Inn

1435 S. Carpenter, Brunswick, OH

330.225.1112