Honey harvest - Revision history

KristinaG at 15:47, 2 December 2019

2019-12-02T15:47:51Z

KristinaG at 13:59, 2 December 2019

2019-12-02T13:59:11Z

KristinaG at 13:58, 2 December 2019

2019-12-02T13:58:34Z

KristinaG at 13:53, 2 December 2019

2019-12-02T13:53:37Z

KristinaG at 12:58, 2 December 2019

2019-12-02T12:58:04Z

KristinaG: Created page with "'''Note: Most of the content was retrieved from the books "Beekeeping Manual for beginners" by Holeta Bee Research Center and the APIRE project Holeta (unknown date). Bee..."

2019-12-02T11:01:02Z

Created page with "'''Note: Most of the content was retrieved from the books "Beekeeping Manual for beginners" by Holeta Bee Research Center and the APIRE project <ref>Holeta (unknown date). Bee..."

New page

'''Note: Most of the content was retrieved from the books "Beekeeping Manual for beginners" by Holeta Bee Research Center and the APIRE project <ref>Holeta (unknown date). Beekeeping Manual for beginners.</ref>. and from "Advanced Beekeeping Manual by Ethiopian Beekeepers Association and Netherlands Development Organization (SNV-Ethiopia).<ref>Ethiopian Beekeepers Association & SNV (2011). Advanced Beekeeping Manual. Express Printers PLC, Addis Ababa, Ethiopia.</ref> '''
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Honey types:
Liquid honey/table honey: is prepared by filtering crude honey. The honey is seperated from other solid compounds and is liquid.
Fresh honey: freshly harvested honey which is still in the comb or freshly extracted from the comb.
Crystallized honey: crystallized honey is still as nutritious and sweet as liquid honey. Crystallization depends on the water-sugar content of honey and on the flowers the nectar was retreived from. Basically, due to high sugar and low water content, the sugar is over-representatied and therefore cannot get dissolved in the water. The honey crystallizes.
Crushed honey: Crude honey is not filtered or extracted from the honey comb.

==References==
<references/>

@@ Line 11: / Line 11: @@
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-<big>'''Harvesting Honey'''</big>
+<big>'''Harvesting Honey'''</big><br />
 To avoid high water content, it is strongly recommended to harvest the honey when its mature. Bess seal ripe honey with a light and thin wax layer. If more than 70% of the honey comb is sealed, the honey is considered to be ripe (enough). Honey consisting of one pollen type (monofloral) has a higher demand and can be sold at higher prices than multifloral honey.
 Keeping the natural flavor and aroma of honey is essential. Therefore avoid the excessive use of the smoker. Honey harvested from one apiary contributes of the same floral composition, no matter of which hive type was used (traditional, transitional, modern). Nevertheless, quality differences may occur due to messy way of working (handling, harvesting, storing, harvesting of unripe honey, excessive use of smoke, mixing of pollen with honey, using unclean and or coverless containers). During honey harvest, the beekeeper can get rid of the old (dark) combs in the hive.

@@ Line 51: / Line 51: @@
 '''Honey extracting with a honey press'''  [[File:HoneypressingHOLETABEEKEEPINGMANUAL.JPG|right|thumb]]
 An alternative to extract honey with a honey extractor is pressing the honey with a professional, or a self build honey press. Insert the freshly harvested honey combs in a mesh, or in nylons and place the bag between two discs of the honey press. Prepare a container at the outlet of the honey press to collect the squeezed honey. Use the handle to press the honey. Seperate the leftover beeswax from the honey and repeat the steps as often as necessary. Finaly, scoop any foam floating at the top.
 ----
-Storage of honey
+'''Storage of honey'''
 The moisture content of honey which is going to be stored for a long time period should not be more than 19%
 The honey container should be clean and have a tight cover. Containers used for other things like cooking, oil or gas should not be used for storing honey.

@@ Line 50: / Line 50: @@
 ----
 '''Honey extracting with a honey press'''  [[File:HoneypressingHOLETABEEKEEPINGMANUAL.JPG|right|thumb]]
 An alternative to extract honey with a honey extractor is pressing the honey with a professional, or a self build honey press. Insert the freshly harvested honey combs in a mesh, or in nylons and place the bag between two discs of the honey press. Prepare a container at the outlet of the honey press to collect the squeezed honey. Use the handle to press the honey. Seperate the leftover beeswax from the honey and repeat the steps as often as necessary. Finaly, scoop any foam floating at the top.
 ==References==
 <references/>

@@ Line 9: / Line 9: @@
 * Comb honey: this type of honey is note extracted and sold in the honey comb. Comb honey is getting more and more popular around the globe and is sold at higher prizes than regular table honey.
 * Pressed honey: honey combs that are free from brood and pollen are pressed and filtered. If already crystalized, the comb gets jacketed with water to indirectly heat it or exposed to the sunlight).
 <big>'''Harvesting Honey'''</big>
 To avoid high water content, it is strongly recommended to harvest the honey when its mature. Bess seal ripe honey with a light and thin wax layer. If more than 70% of the honey comb is sealed, the honey is considered to be ripe (enough). Honey consisting of one pollen type (monofloral) has a higher demand and can be sold at higher prices than multifloral honey.
-Keeping the natural flavor and aroma of honey is essential. Therefore avoid the excessive use of the smoker. Honey harvested from one apiary contributes of the same floral composition, no matter of which hive type was used (traditional, transitional, modern). Nevertheless, quality differences may occur due to messy way of working (handling, harvesting, storing, harvesting of unripe honey, excessive use of smoke, mixing of pollen with honey, using unclean and or coverless containers).
+Keeping the natural flavor and aroma of honey is essential. Therefore avoid the excessive use of the smoker. Honey harvested from one apiary contributes of the same floral composition, no matter of which hive type was used (traditional, transitional, modern). Nevertheless, quality differences may occur due to messy way of working (handling, harvesting, storing, harvesting of unripe honey, excessive use of smoke, mixing of pollen with honey, using unclean and or coverless containers). During honey harvest, the beekeeper can get rid of the old (dark) combs in the hive.
-'''Harvesting honey from Transitional or Traditional hives'''
+'''Honey extraction''' [[File:HoneyextractiontraditionalHivesBEEKEEPINGMANUAL.JPG|right|thumb]]
 ==References==
 <references/>

@@ Line 2: / Line 2: @@
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-Honey types:
+'''Honey types:'''
-Liquid honey/table honey: is prepared by filtering crude honey. The honey is seperated from other solid compounds and is liquid.
+* Natural honey: natural honey includes pollen and nectar from more or several plant species.
-Fresh honey: freshly harvested honey which is still in the comb or freshly extracted from the comb.
+* Crystallized honey: crystallized honey is still as nutritious and sweet as liquid honey. Crystallization depends on the water-sugar content of honey and on the flowers the nectar was retreived from. Basically, due to high sugar and low water content, the sugar is over-representatied and therefore cannot get dissolved in the water. The honey crystallizes.
-Crystallized honey: crystallized honey is still as nutritious and sweet as liquid honey. Crystallization depends on the water-sugar content of honey and on the flowers the nectar was retreived from. Basically, due to high sugar and low water content, the sugar is over-representatied and therefore cannot get dissolved in the water. The honey crystallizes.
+* Crushed honey: Crude honey is not filtered or extracted from the honey comb.
-Crushed honey: Crude honey is not filtered or extracted from the honey comb.
+* Cream honey: through continuous stirring of normal liquid honey, the product gets creamy.
 ==References==
 <references/>