Bee AgSkills: A Practical Guide to Farm Skills

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A clear, practical guide to beekeeping produced by a team of experienced apiary officers from NSW DPI. Includes how to use a bee smoker and work safely with bees, how to maintain hives, how to catch a swarm, how to remove and extract honey, how to replace a queen bee, and common health and pest problems in beehives. With step-by-step photographs, clear diagrams, and a linked glossary of terms. 

CONTENTS

Acknowledgements
Introduction
Background knowledge
General safety precautions
Select bee site
Assemble and maintain a hive
Obtaining bees
Light and extinguish a bee smoker
Open, inspect and close a hive
Move a hive
Seasonal management
Catch a swarm
Requeen
Identify flora for honey production
Judging field conditions
Remove honey
Extract honey
Legal considerations for an apiary
Health problems and pests in the hive
Reducing swarming behaviour
Buying second-hand hives and equipment
Quality assurance
Industry structure and contacts
Glossary
What is a Safe Work Method Statement?
Check your skill
Publishing Credits
Copyright
Further reading
Other Agskills books

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About the author

Doug Somerville is employed by the NSW Department of Primary Industries as a Technical Specialist for Honey Bees. He has over 25 years experience assisting bee keepers and honey producers with
    •    best management practices in keeping honey bees;
    •    seasonal management enquiries;
    •    disease/pest management processes;
    •    starting out in bees;
    •    progressing from an amateur beekeeper to a business in keeping bees.
Doug Somerville has beekeeping experience in the United Kingdom and Canada and has been a guest speaker at several international conferences. He also manages over 100 hives himself for research, honey production and pollination.

Jennifer Laffan has written many publications and training resources for the NSW Department of Primary Industries, including others in the AgSkills series.

John Rhodes has been in the beekeeping industry for all of his working life, including forty years of service in the Queensland and New South Wales Department of Primary Industries (DPI).

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Additional Information

Publisher
NSW Agriculture
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Published on
Feb 26, 2015
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Pages
186
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ISBN
9780731306039
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Language
English
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Genres
Technology & Engineering / Agriculture / Beekeeping
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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For many new entrants to the alpaca industry a major allure is the thought of breeding these beautiful, intelligent and easily-handled animals. The challenging question that new breeders must ask themselves is “Why do I want to breed alpacas?” This leads to other vital questions – “Huacaya, suri, or both?”; “White, coloured, or a bit of everything?”; “How much do I need to spend?”; “How many should I buy?”

For some people purchasing alpacas, the initial reason is as a small-scale hobby farm. However for many of these people, as they begin to breed and learn more about their alpacas, their focus changes and they use their knowledge to improve the quality of their stock – whether for fibre production, for stud breeding, or with an eye to winning show ribbons.

This book is a basic guide to some of the skills and practices of alpaca production. This guide covers information on alpaca production including health, breeding and farming, nutritional needs and breeding to improve fleece.

Table of contents:

·      The Australian Alpaca industry in Australia

·      Alpaca breeds

·      Farming alpacas

·      Farming alpacas as a breeding enterprise

·      Farming alpacas for meat production

·      Alpacas as guardian animals

·      Alpacas as pets on small acreages

·      Farm infrastructure

·      The digestive system and how it works

·      Alpaca nutrition

·      Pasture and land management

·      Breeding to improve fleece

·      Fleece assessment

·      Preparation of fleece for processing

·      The genetics of alpaca breeding

·      Purchasing decisions

·      Health problems and preparing for the vet

·      Digestive disorders and dental conditions

·      Vitamin and mineral deficiencies

·      Poisoning and liver disease

·      Parasite worms, fluke and ticks

·      Extremes of heat and cold

·      Injuries

·      Pregnancy, birthing and neonatal problems

·      Biosecurity, record keeping and transport

·      Alpaca shows

·      Management planner

This Honey AgGuide is an essential manual for anyone wishing to remove and extract honey under the best possible conditions. It is also a reference manual for all serious beekeepers who wish to ensure they do everything possible to maintain the highest quality honey. It is focused on the commercial production and handling of honey, but also provides helpful information for recreational and side-line honey producers. 

This book informs beekeepers of best practices so that their hard work results in a product of optimum quality. It also describes the threats to honey quality which can occur through poor handling skills or poor design of facilities. It includes references to legislation about food production, where relevant. It shows the way to document procedures so that they can be used as evidence of best practice.


Contents:

PART A: HIVE TO EXTRACTION

Part A is about:

·       safety of personnel

·       properties of honey

·       removing honey from the hive

·       transporting honey to the extracting facility.

 

PART B: EXTRACTION PREMISES

Part B  is about:

·       the location and construction of the extraction facility

·       surrounding grounds

·       site as a food premise

·       design

·       mobile extraction facilities.

 

PART C: EXTRACTION PROCESS

Part C is about:

·       the extraction process

·       extraction equipment

·       maintenance of the equipment

·       storage of honey.

 

PART D: EVIDENCE

Beekeepers and other food producers must have documented and traceable evidence that food materials have been handled safely and free from any contamination.

Part D of this book outlines the requirements for the documentation and provides examples of satisfactory ways to demonstrate compliance. This is the Hazard Analysis at Critical Control Points or HACCP for the honey industry.

A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews

Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun.

Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore:

• The importance of local and unpasteurized honey for both flavor and health benefits;
• Why modern homebrewing practices, materials, and chemicals work but aren’t necessary;
• How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines;
• Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits;
• The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well;
• Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more!

Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.

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