Project report on Honey - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/honey/ We Create Industrialist Fri, 31 May 2019 04:29:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Project report on Honey - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/honey/ 32 32 complete technology book on beekeeping and honey products with project profiles (liquid honey, wax, propolis, royal jelly, honey brandy, honey butter and honey beer) https://projectreports.eiriindia.org/product/complete-technology-book-beekeeping-honey-products-project-profiles-liquid-honey-wax-propolis-royal-jelly-honey-brandy-honey-butter-honey-beer/ Thu, 04 Jan 2018 13:08:52 +0000 http://projectreports.eiriindia.org/?post_type=product&p=11201 The book covers Species and Development of Bee Keeping, Useful Products produced by Bee, Bee-Pasturage, Site Selection, Selection of Beehive and Arrangement of Apiary, Beehive (Sources, Purchase and Precautions), Creamed Honey (Calcium Fortified), Liquid Honey, Honey Beer, Honey with Fruits and Nuts, Honey Jelly, Honey in Bakery Products, Composition of Pollen with Recipes and Extraction, Candy Bars, Cereal-Fruit Bars, Pollen Supplements and Substitutes in Beekeeping, Waxes (Characteristics and Composition of Bees Wax), Wax Collection and Processing, Extraction Methods of Propolis, Royal Jelly, Venom, Uses of Venom, Venom Products, Adult and Larval Honeybees (Uses, Collection and Storage), Preparation of Mature and Immature Bees for Human Consumption with Recipes, Spreadable Honey, Honey-Brandy, Honey-butter, Extraction of Honey and Processing, Honey Extraction, Quality of Honey, Plants and Equipments (Hiving, Cage, Feeding and Honey Extraction), Formulations of Honey Based Products, Synthetic Flavour Formulations based on Honey, Project Idea of Honey Processing and Packaging, Project Profile of Bee Keeping, Project Profile on Bee Keeping and Honey Processing Unit.

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SPECIES AND DEVELOPMENT OF BEE KEEPING
  • Species of Honey Bee
  • Colony Organization
  • Development of Honey Bee
  • Lifecycle of different castes of the indian honey bee
  • How to Differentiate Castes
  • A swarm of bees
  • What is a Colony Nest
  • Waxen combs with hexagonal cells
  • How Do Bees Communicate with each other
USEFUL PRODUCTS PRODUCED BY BEE 
  • Composition of Honey
BEE PASTURAGE
  • List of Plants Suitable for Bee Pasturage
SITE SELECTION, SELECTION OF BEEHIVE AND ARRANGEMENT OF APIARY
  • Criteria for Selection of Beehive
  • Langstroth Ten frame Hive
  • Arrangement of Beehive in an aplary
  • Newtons Beehive
  • What is an Apiary
  • Location of an Apiary
  • Bee Equipment
  • Uncapping knife
  • Smoke
  • Honey extractor
  • Bee Vell
  • Swarm catching basket
  • Sugar Feeder
  • Scraper Knife
  • Arrangement of beehives
BEEHIVE (SOURCES, PURCHASE AND PRECAUTIONS) 
  • Different Sources of Honey Bees
  • Purchase of Honey Bee Colony
  • Precautions
  • Sub Unit a Catching a Stray Swarm Materials Required
  • Multiplication of Colonies Materials  Required
  • Slow Method
  • Quick Method
CREAMED HONEY (CALCIUM FORTFIED)
  • Description
  • Material and Particle Size
  • Recipes
  • Material, Texture and Flavor Results (refrigerated)
  • Material, Texture, and Flavor Results (room temperature)
LIQUID HONEY
  • Equipment of a typical processing plant for bottling liquid or crystallized honey
  • Creamed honey
  • Comb honey
  • Mead
  • Section comb honey, stored by bees directly in special round or square clear plastic sections
HONEY BEER
  • Honey beer formentation
  • Honey liqueurs
  • Honey spreads
  • Honey tahena paste
  • Dulce de Leche
HONEY WITH FRUITS AND NUTS
  • Fruits in honey
  • Nuts in honey
  • Honey with pollem and properties
  • Honey paste for dressing wounds
  • Sugar substitution
  • Fruit marmalade
HONEY JELLY 
  • Mint and honey jelly
  • Lemon Honey Jelly
  • Syrups
  • Honey fruit syrup
  • Honey fruits vinegar syrup
  • Syrup base for herbal preparations
  • Rose honey
  • Caramels
  • General considerations
  • Honey caramels
  • Butter honey caramels
  • Coconut fudge
  • Honey roasted nut bars
  • Greek halvah
  • Nougat and Torrone
  • Honey gums
  • Gingerbread
  • Marzipan
HONEY IN BAKERY PRODUCTS 
  • Bread
  • Coconut oat cookies
  • Honey biscuits
  • Honey peanut butter cookies
COMPOSITION OF POLLEN WITH RECIPES AND EXTRACTION
  • Where does the pollen in honey come from
  • Different coloured pollen pellets collected byhoneybees
  • The composition of pollen
  • The average composition of dried pollen
  • Minor components of bee collected pollen
  • Recipes
  • Pollen extract
  • Beebread
  • The container
  • The temperature
  • The starter culture
  • Preservation
  • General conditions
  • Honey with pollen
  • Granola or  breakfast cereals
  • Granolia
  • Granola bars
CANDY BARS, CEREAL FRUIT BARS
  • Cereal fruit bar
  • Drying
POLLEN SUPPLEMENTS AND SUBSTITUTES IN BEEKEEPING
  • Cosmetics
  • Pills and capsules
WAXES (CHARACTERISTICS AND COMPOSITION OF BEES WAX) 
  • Wax processed from traditional beekeeping at the honey factory
  • Physical characteristics of beeswax
  • Newly constructed white comb in a traditional tog hive
  • The composition of beeswax
  • Composition of beeswax
  • The physiological effects of wax
  • The uses of wax today
  • In beekeeping
  • Melted wax starter strips from unpattemed wax sheets for topbar hives
  • Motorised foundation rollers with moist
  • Hand operated, low cost, plastic foundation rollers
  • Simple foundation press for single sheets requires more practice and nore wax per sheet
  • Medium size set up for the production of continuous wax sheets with a cooled drum rotating through a liquid wax bath
  • For candle making
  • For metal castings and modeling
  • In cosmetics
  • Food processing
  • Industrial technology
  • Textiles
  • Batiks from Sri Lanka and Barbados
  • Vamishes and polishes
  • Printing
  • Medicine
  • Others
WAX COLLECTION AND PROCESSING 
  • Buying
  • Wax comb destroyed by wax moths before it was rendered into clean wax
  • Storage
  • Quality control
EXTRACTION METHODS OF PROPOLIS
  • Preuaration for extraction
  • Materials required
  • Ethanol Extracted Propolis (EEP) the simplest method for extracting propolis
  • Quick extraction
  • Glycool extracted propolis (GEP)
  • Aqueous (water) extracted propolis (AEP)
  • Oil extracted propolis (OEP)
  • Propolis paste
  • Dry propolis extract
  • Water soluble, dried powder ethanol extracts
  • Free flowing non hygroscopic propolis powder
  • Water soluble derivatives (WSD)
  • Collection
  • Flexible 3mm plastic sheets with rows of slots 2mm side on one side and 4 mm on the other
  • Four sheets are placed on the top super with the wider side of the holes facing down and with bee space (1 cm) between sheets and frame tops.
  • The cover is left open a little to increase ventilation and let light in
  • Simple design of a propolis trap made from nylon, fly or mosquito screen
  • Buying
  • Storage
  • Quality control
  • Quality standards for propols and upper and lower limits
  • Recipes
  • Ointments
  • Simple Vaseline based ointment
  • Simple ointment based on vaseline or animal fat
  • Simple  oil based ointment
  • Oral and nasal spravs
  • Suntan lotions
  • Propolis syrups or honeys
  • Propolis tablets
  • Anti dandruff shampoo with propolis
  • Propolis shampoo
  • Anti dandruff lotion
  • Propolis toothpaste
  • Anasethetic propolis paste
  • Creams
  • Facial masks
  • A simpler cleansing mask for oily skin (modified from Krochmal)
  • Micro encapsulation
  • Quality tests for antioxidant activity
  • Apparatus required
  • For raw propils
  • For propolis extracts
  • For propolis paste
  • For other propolis containing preparations
ROYAL JELLY
  • 3 day old queen larva floating in royal jelly
  • 5-day old queen larva in a newly sealed cell just before pupation
  • Physical characteristics of royal jelly
  • The composition of royal jelly
  • Composition of royal jelly
  • Vitamin content of royal jelly in g per gram of fesch weight
  • The physiological effects of royal jelly
  • On honevbees
  • Unconfirmed circumstantial evidence
  • List of properties, benefits and improvements atributed to royal jelly quoted from personal case histories and non scientific literature
  • Scientific evidence
  • Oral administration
  • Dark glass bottle with fresh royal jelly and miniture spatula for oral administration (human consumption)
  • Injections
  • Animal tests
  • Human tests
  • Uses and marketing of royal jelly
  • A list of some effects of royal jelly on humans
  • As dietary supplement
  • As ingredient in food products 180
  • As ingredient in medicine like products
  • As ingredient in consmetics
  • Others
  • Royal jelly collection
  • Storage
  • The steps for removing royal jelly from a queen cell and a diagram of a simple suction device for the collectionof royal jelly from queen cups
  • Small vacuum pump for the collection of larger quantities of royal jelly
  • Recipes
  • Freeze dried (lyouhillsed) royal jellvy
  • Benchtop freeze drier system
  • Industrial size freeze drier in room with controlled environment
  • Honey with royal jelly
  • Yoghurt with royal jelly
  • Jellies and soft caramels
  • Liquid preparations
  • Dried Juice concentrate
  • Tablets
  • Capsules
  • Cosmetics
VENOM
  • A honeybee worker, stinging the relatively tough human  skin, is unable to withdraw its sting lancets because of the fine barbs
  • Physical characteristics of venom
  • The composition of venom
  • Composition of venom from honeybee worker
  • The physiological effects of venom
  • Unconfirmed circumstantial evidence
  • List of diseases and health problems improved or heated according to anecdotal reports
USES OF VENOM
  • Venom collection
VENOM PRODUCTS 
  • Buying
  • Storage
  • Quality control
ADULT AND LARVAL HONEYBEES (USES COLLECTION AND STORAGE)
  • The chemical composition of adult and larval honeybees
  • The uses of adult bees and lanrvae
  • For beekeeping
  • Composition of mature and immature honeybees compared to beef and soybeans
  • For pollination
  • Packaged bees ready for shipment
  • Caged, mated queen bee with attendant worker bees and sugar candy, ready for sale, shipment or introduction to a new colony
  • Honeybee colonies, used for pollnation, on the edte of a sunflower field
  • As food
  • As medicine
  • In cosmetics
  • Collection
  • Adult bees
  • Honeybee larvae
  • Uncapping of recently sealed brood with a serrated knife
  • Uncapped comb of similarly aged larvae just prior to pupation, Larvae in slightly deformed cells are difficult to remove
  • Shaking out larvae on to a clean surface works best with a dark coloured, wire reinforced comb
  • Buying
  • If brood cells are filled with water, most of the  larvae can be dislodiged much easier, This works even better with younger unsealed brood
  • Storage
  • Quality control
  • Caution
PREPARATION OF MATURE  AND IMMATURE BEES FOR HUMAN CONSUMPTION WITH RECIPES
  • Bee larvae in a strainer for rinsing
  • Bakutg traditional recipe from Nepal
  • Frozen larvaeg pupae or adults
  • Rawg fried and boiled larvae
  • Frying bee larvae in oil
  • Dried larvae and adults
  • Basic general recipes
  • Dry roasted larvae or adults
  • Bee flour
  • Basic cooked insects
  • Bee stew
  • Garlic butter fried bees
  • Insect marinade
  • Honeybee larvae prepared as appetizer in three different ways
  • Bee mango chutney
  • Spice bag
  • Bee chapattis
SPREADABLE HONEY
  • Honey components and their average
HONEY BRANDY
HONEY BUTTER 
  • Formula of the honey butter
  • Example
  • Honey Butter Formulation
  • Example
EXTRACTION OF HONEY AND PROCESSING 
  • How to Store Extracted Honey
  • Standardization of Honey
  • Marketing of Honey
  • Precautions
  • Extraction of Honey Materials Required
  • Procedure
  • Materials Required
  • Procedure
HONEY EXTRACTION
QUALITY OF HONEY
  • Chemical composition of honey
PLANTS AND EQUIPMENTS (HIVING, CAGE, FEEDING AND HONEY EXTRACTION)
  • Introduction
  • Hiving Equipments
  • Hive
  • Traditional hives
  • Pottery Hive
  • Basket hive
  • Horizontal hive
  • Wall hive
  • Top bar hives
  • Langstroth hive
  • Principle of bee space
  • Principle of population
  • Construction of Langstroth Hive
  • Stand
  • Botton board
  • Brood Chamber
  • Standard frame
  • Super
  • Inner cover
  • Top cover
  • Swarm Catching Equipments
  • Swarm catcher
  • Queen cape
  • Other Equipments
  • Queen introduction cage
  • Queen excluder
  • Smoker
  • Hive tool
  • Bee vell
  • Overall
  • Gloves
  • Bee brush
  • Feeding Equipments
  • Top feeder
  • Division board feeder
  • Syrup filled combs
  • Additional Hive Equipments
  • Dummyt or Division Board
  • Bee escape
  • Comb Foundation
  • Honey Extracting Equipments
  • Tangential type
  • A ten frame Langstroth hive
FORMULATIONS OF HONEY BASED PRODUCTS 
  • Honey Cakes
  • Honey Flavour
  • Honey Flavour Essence
  • Honey Fruit Filling (Cream Type)
  • Honey Glaze
  • Doughnut Honey Glaze
  • High Ratio Honey Macaroon Cake
  • Honey Nut Topping
SYNTHETIC FLAVOUR FORMULATIONS BASED ON HONEY 
  • Honey, Imitation No. 1
  • Honey, Imitation No. 2
  • Honey, Imitation No. 3
  • Honey, Imitation No. 4
  • Honey, Imitation No. 5
  • Honey, Imitation No. 6
  • Honey, Imitation No. 7
  • Honey, Synthetic No. 8
  •  (For Perfumes)
  • Honey, Synthetic No. 10 (For Perfumes)
  • Honey, Synthetic No. 11
  • Honey Synthetic No. 12
PROJECT IDEA OF HONEY PROCESSING AND PACKAGING
  • Land and Building
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Annum
  • Total Capital Investment
  • Turnover/Annum
PROJECT PROFILE OF BEE KEEPING 
  • Plant and Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Annum
  • Total Capital Investment
  • Turnover/Annum
PROJECT PROFILE ON BEE KEEPING AND HONEY PROCESSING UNIT 
  • Introduction
  • Manufacturing Process
  • Quality Control Standards
  • Land and Building
  • Machinery and Equipment
  • Raw Material
  • Staff and Labout
  • Other Expenses
  • Working Capital
  • Total Capital Investment
  • Cost of Production
  • Sales Proceeds
  • Profitability
  • Break Even Analysis

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]]> HONEY PRODUCTS https://projectreports.eiriindia.org/product/honey-products/ Thu, 16 Feb 2017 13:30:46 +0000 http://projectreports.eiriindia.org/?post_type=product&p=7455 Honey is a part of bees, which gather sugar containing nectars form flowers. An enzyme introduced by the bees to the gathered nectars result in honey, which contain invert sugars, in the form of dextrose & levulose to the extent of approx.

75% of its total weight which makes it very sweet.

Honey is used as a flavouring agent in honey cakes and gateaux. Its flavour which is distincture, varies with the type of vector. The different flavours are the result of characteristic aroma of flowers form which the nectars are gathered. It is  the comb-honey that is stored by the bees in the cells of the wax honey comb. Honey removed form the honey combe is by  centrifugal force and thus honey called extracted honey.

Granulated honey the result of crystal formation which sooner or later develop in stained honey, which is the result a super saturation. This is removed by heating in a hot combe honey is produced in small rectangular boxes and sold as such.

Honey is produced by bees from nectar collection which serves the dual purpose to support metabolism of muscle activity during foraging and for long-term food storage as honey. During foraging, bees access part of the nectar collected to support metabolic activity of flight muscles, with the majority of collected nectar destined for regurgitation, digestion, and storage as honey. In cold weather or when other food sources are scarce, adult and larval bees use stored honey as food.

By contriving for bee swarms to nest in artificial hives, people have been able to semi domesticate the insects and harvest  excess honey. In the hive or in a wild nest, the three types of bees are:

•    a single female queen bee
•    a seasonally variable number of male drone bees to fertilize new queens
•    20,000 to 40,000 female worker bees
Leaving the hive, foraging bees collect sugar-rich flower nectar and return to the hive where they use their "honey  stomachs" to ingest and regurgitate the nectar repeatedly until it is partially digested. Bee digestive enzymes - invertase, amylase, and diastase - and gastric acid hydrolyze sucrose to a mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion for as long as 20 minutes until the product reaches storage quality. It is then placed in honeycomb cells left unsealed while still high in water content (about 20%) and natural yeasts, which, unchecked,  would cause the sugars in the newly formed honey to ferment. The process continues as hive bees flutter their wings  constantly to circulate air and evaporate water from the honey to content around 18%, raising the sugar concentration, and preventing fermentation. The bees then cap the cells with wax to seal them. As removed from the hive by a beekeeper, honey  has a long shelf life and will not ferment if properly sealed.

Another source of honey is from a number of wasp species, such as the wasps Brachygastra lecheguana and Brachygastra mellifica, which are found in South and Central America. These species are known to feed on nectar and produce honey.

Some wasps, such as the Polistes versicolor, even consume honey themselves, switching from feeding on pollen in the middle  of their lifecycles to feeding on honey, which can better provide for their energy needs.

INTRODUCTION
PROPERTIES
USES & APPLICATIONS
HONEY IN BAKING
HONEY IN CONFECTIONERY
CLASSIFICATION OF HONEY
CHARACTERISTICS AND COMPOSITION OF BEESWAX
MARKET SURVEY
FUTURE POTENTIAL OF BEEKEEPING IN INDIA
TOP GLOBAL PRODUCER OF HONEY
COMPOSITION OF HONEY
METHOD OF HONEY PRODUCTION & PROCESSING
PROCESS IN DETAILS
PROCESSING UP TO AND INCLUDING EXTRACTION
HEATING HONEY AND THE USE OF MINIMAL HEATING
STRAINING
TESTS ON EXTRACTED HONEY
DETERMINATION OF SPECIFIC GRAVITY
DETERMINATION OF MOISTURE
DETERMINATION OF TOTAL REDUCING SUGARS, SUCROSE
AND FRUCTOSE-GLUCOSE RATIO
DETERMINATION OF ASH
DETERMINATION OF ACIDITY
FIEHE'S AND ANILINE CHLORIDE TESTS
SAMPLING OF HONEY
HONEY HARVESTING AND PROCESSING
TABLE: BEEKEEPING METHODS WHICH MAY HAVE NEGATIVE
EFFECTS ON THE QUALITY OF THE HONEY
MODERN BEEKEEPING
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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