Queen Bee Breeding: AgGuide - A Practical Handbook

NSW Agriculture
2
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Whether your goal is to rear a few queen bees or thousands, this manual provides the basic knowledge and instruction to get you started and can be applied to beekeeping operations ranging from several thousand colonies to one or two.

A successful queen bee producer is well organised, committed, and pays attention to hygiene, pest and disease status and environmental conditions at all apiaries: be they mating or queen breeding apiaries or those holding production and support colonies. With practice, you can refine your queen rearing methods to suit your operation and resources. This manual can always be your point of reference.

Rearing queen bees is a specialist job. It takes a significant level of experience and resources to produce good quality mated queens. In addition, rearing your own queen bees can be a lot of fun and can add an extra interest to your beekeeping.

Queens of superior quality result from a combination of:

·      good drone rearing and stocking practices

·      good queen rearing practices

·      a program of continual stock selection.

Each of these three elements is addressed in-depth throughout this manual.

This publication was written by technical specialists of the NSW Department of Primary Industries and produced by Education Delivery, Tocal College.

It supports the following competencies from AHC10, The National Agriculture, Horticulture, Conservation and Land Management Training Package:

·      AHCBEK402A Perform queen bee artificial insemination

·      AHCBEK407A Rear queen bees

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Additional Information

Publisher
NSW Agriculture
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Published on
May 26, 2016
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Pages
180
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ISBN
9781742569222
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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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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.

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.

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