CHAPTER 1 - INTRODUCTION 1.1 What are value added products from beekeeping? 1.2 The purpose of this bulletin 1.3 How to use this bulletin CHAPTER 2 HONEY 2.1 Introduction 2.2 Physical characteristics of honey 2.3 The composition of honey 2.4 The physiological effects of honey 2.4.1 Unconfirmed circumstantial evidence 2.4.2 Scientific evidence 2.5 The uses of honey today 2.5.1 As a food 2.5.2 As a food ingredient 2.5.3 As an ingredient in medicine-like products 2.5.4 Products of honey fermentation 2.5.5 Others 2.6 Honey harvesting and processing 2.6.1 Colony management 2.6.2 Uni floral honeys 2.6.3 Contamination during production 2.6.4 Contamination during harvesting 2.6.5 Cleanliness 2.6.6 Processing 2.6.7 Purification 2.6.8 Moisture content 2.6.9 Prevention of fermentation 2.6.10 Heating 2.6.11 Packaging 2.7 Storage 2.8 Quality control 2.9 Caution 2.10 Market outlook 2.11 Honey from other bees 2.12 Recipes 2.12.1 Liquid honey 2.12.2 Creamed honey 2.12.3 Comb honey 2.12.4 Mead 2.12.5 Honey beer 2.12.6 Honey liqueurs 2.12.7 Honey spreads 2.12.8 Honey with fruits and nuts 2.12.9 Honey with pollen and propolis 2.12.10 Honey paste for dressing wounds 2.12.11 Sugar substitution 2.12.12 Fruit marmalade 2.12.13 Honey jelly 2.12.14 Syrups 2.12.15 Rose honey 2.12.16 Caramels 2.12.17 Nougat and torrone 2.12.18 Honey gums 2.12.19 Gingerbread 2.12.20 Marzipan
2.12.21 Honey in bakery products CHAPTER 3 - POLLEN 3.1 Introduction 3.2 Physical characteristics of pollen 3.3 The composition of pollen 3.4 The physiological effects of pollen 3.4.1 Unconfirmed circumstantial evidence 3.4.2 Scientific evidence 3.5 The uses of pollen today 3.5.1 As medicine 3.5.2 As food 3.5.3 In cosmetics 3.5.4 For pollination 3.5.5 For pollution monitoring 3.6 Pollen collection 3.7 Pollen buying 3.8 Storage 3.9 Quality control 3.10 Caution 3.11 Market outlook 3.12 Recipes 3.12.1 Pollen extract 3.12.2 Beebread (after Dany,1988) 3.12.3 Honey with pollen 3.12.4 Granola or breakfast cereals 3.12.5 Candy bars 3.12.6 Pollen supplements and substitutes in beekeeping 3.12.7 Cosmetics 3.12.8 Pills and capsules CHAPTER 4 - WAX 4.1 Introduction 4.2 Physical characteristics of bees wax 4.3 The composition of beeswax 4.4 The physiological effects of wax 4.5 The uses of wax today 4.5.1 In beekeeping 4.5.2 For candle making 4.5.3 For metal castings and modelling 4.5.4 In cosmetics 4.5.5 Food processing 4.5.6 Industrial technology 4.5.7 Textiles 4.5.8 Varnishes and polishes 4.5.9 Printing 4.5.10 Medicine 4.5.11 Others 4.6 Wax collection and processing 4.7 Buying 4.8 Storage 4.9 Quality control 4.10 Market outlook 4.11 Recipes 4.11.1 Bleached wax 4.11.2 Candle making 4.11.3 Cosmetics
4.11.4 Grafting wax for horticulture 4.11.5 Polishes and varnishes 4.11.6 Crayons 4.11.7 Leather preserves 4.11.8 Waterproofing textiles and paper 4.11.9 Paint 4.11.10 Wood preservative 4.11.11 Swarm lure 4.11.12 Topical ointment for burns 4.11.13 Veterinary wound cream 4.11.14 Adhesive 4.11.15 Determination of saponification cloud point CHAPTER 5 - PROPOLIS 5.1 Introduction 5.2 Physical characteristics of propolis 5.3 The composition of propolis 5.4 The physiological effects of propolis 1 5.4.1 Unconfirmed circumstantial evidence 5.4.2 Scientific evidence 5.5 The uses of propolis today 5.5.1 In cosmetics 5.5.2 In medicine 5.5.3 Traditional use 5.5.4 Food technology 5.5.5 Others 5.6 Formulations and application methods for human and animal use 5.6.1 Raw 5.6.2 Liquid extracts 5.6.3 Additives 5.6.4 Injection 5.7 Extraction methods 5.8 Collection 5.9 Buying 5.10 Storage 5.11 Quality control 5.12 Market outlook 5.13 Caution 5.14 Patents including propolis 5.15 Information sources 5.16 Recipes 5.16.1 Ointments 5.16.2 Oral and nasal sprays 5.16.3 Suntan lotions 5.16.4 Propolis syrups or honeys 5.16.5 Propolis tablets 5.16.6 Propolis shampoo 5.16.7 Anti-dandruff lotion 5.16.8 Propolis toothpaste 5.16.9 Anaesthetic propolis paste 5.16.10 Creams 5.16.11 Facial masks 5.16.12 Micro-encapsulation 5.16.13 Quality tests for antioxidant activity CHAPTER 6 - ROYAL JELLY 6.1 Introduction
6.2 Physical characteristics of royal jelly 6.3 The composition of royal jelly 6.4 The physiological effects of royal jelly 6.4.1 On honeybees 6.4.2 Unconfirmed circumstantial evidence 6.4.3 Scientific evidence 6.5 Uses and marketing of royal jelly 6.5.1 Dietary supplement 6.5.2 As ingredient in food products 6.5.3 As ingredient in medicine-like products 6.5.4 Ingredient in cosmetics 6.5.5 Others 6.6 Royal jelly collection 6.7 Storage 6.8 Quality control 6.9 Caution 6.10 Market outlook 6.11 Recipes 6.11.1 Freeze-dried royal ielly 6.11.2 Honey with royal jelly 6.11.3 Yoghurt with royal jelly 6.11.4 Jellies and soft caramels 6.11.5 Liquid preparations 6.11.6 Dried juice concentrate 6.11.7 Tablets 6.11.8 Capsules 6.11.9 Cosmetics CHAPTER 7 VENOM 7.1 Introduction 7.2 Physical characteristics of venom 7.3 The composition of venom 7.4 The physiological effects of venom 7.4.1 Unconfirmed circumstantial evidence 7.4.2 Scientific evidence 7.5 The use of venom today 7.6 Venom collection 7.7 Venom products 7.8 Buying 7.9 Storage 7.10 Quality control 7.11 Caution 7.12 Market outlook 7.13 Recipes CHAPTER 8 - ADULT AND LARVAL HONEYBEES 8.1 Introduction 8.2 The chemical composition of adult and larval honeybees 8.3 The uses of adult bees and larvae 8.3.1 For beekeeping 8.3.2 For pollination 8.3.3 As food 8.3.4 As medicine 8.3.5 In cosmetics 8.4 Collection 8.4.1 Adult bees 8.4.2 Honeybee larvae 8.5 Buying
8.6 Storage 8.7 Quality control 8.8 Caution 8.9 Market outlook 8.10 Recipes 8.10.1 Preparation of mature and immature bees for human consumption 8.10.2 Traditional recipe from Nepal 8.10.3 Frozen larvae pupae or adults 8.10.4 Raw fried and boiled larvae 8.10.5 Dried larvae and adults 8.10.6 Basic general recipes 8.10.7 Bee mango chutney 8.10.8 Bee chapattis 8.10.9 Pastry 8.10.10 Popmoth 8.10.11 Bee sweets and chocolate coated bees 8.10.12 How to raise and harvest wax moth larvae CHAPTER 9a COSMETICS 9.1 Introduction 9.2 Description of product types 9.2.1 Lotions 9.2.2 Ointments 9.2.3 Creams 9.2.4 Shampoos 9.2.5 Soaps 9.2.6 Toothpastes and mouth rinses 9.2.7 Deodorants 9.2.8 Facial masks 9.2.9 Make-up 9.2.10 Lipsticks 9.2.11 Perfumes 9.3 The sources of ingredients 9.3.1 Local 9.3.2 Imported 9.4 Technical requirements 9.4.1 Raw materials 9.4.2 Equipment 9.4.3 Emulsions 9.4.4 Mixing 9.4.5 Colouring 9.5 Advantages and applications of primary bee products in cosmetics 9.6 Buying 9.7 Storage 9.8 Quality control 9.9 Packaging and presentation 9.10 Marketing 9.11 Caution 9.12 Market outlook CHAPTER 9b COSMETICS 9.13 Recipes 9.13.1 Lotions 9.13.2 Ointments 9.13.3 Creams 9.13.4 Sun protection
9.13.5 Shampoos 9.13.6 Solid soaps 9.13.7 Liquid soaps 9.13.8 Toothpaste and mouth rinses 9.13.9 Deodorants 9.13.10 Face packs Honey face pack 9.13.11 Make-up 9. 13.12 Lipsticks and glosses 9.13.13 Depilatory waxes 9.13 14 Shaving preparations