Honeybee Production and Marketing Systems, Constraints - IPMS ...

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developed for the formal interview / main survey. The enumerators were recruited from the studyarea and made acquainted with the questions, trained on methods of data collection andinterviewing techniques.Pre-testing of the questionnaire and record sheets was made as a pilot survey, and on the basis ofinformation obtained during pre-testing, modification has been made on the questionnaire. Then,the primary data were collected form sample respondents through the semi-structuredquestionnaire. Single-visit-multiple-subject formal survey method (ILCA, 1992) was employedto collect data on various aspects of beekeeping production and management systems. Thecollection of information was made at household level. The researcher adequately administeredand supervised the data collection process and checked the quality of the returns to avoid biasand errors on the spot.3.2.4 Physical and Chemical Composition of Honey SamplesTo identify the quality of honey, honey samples were randomly collected both from marketpoints and farmgates considering the different beehives (traditional, top bar and modern hives)and agro- ecological variations. Physical composition (moisture content) and chemicalcompositions (pH, acidity and mineral, HMF, diastase, reducing sugar and sucrose content) ofthe honey samples were determined according to the Harmonized Methods of the InternationalHoney Commission (Bogdanov, 2002) and Geremew (2005). The physical and chemical analysisof honey was done in the chemical laboratory at Bahir Dar University, Ethiopia.3.2.4.1 Moisture ContentThe moisture content of honey was determined using the refractive index of the honey byreference to a standard table (Appendix 7. 2). The method is based on the principle that refractiveindex of the honey increases with solids content. A digital refractometer that can be thermostated at 20 0 C regularly calibrated with distilled water were used. For this purpose, cleaned anddried prism of the refracometer was used. The surface of the prism was covered with28
homogenized honey samples. The refractive index after 2 minutes was read the correspondingmoisture content from the table. Water contents of sample were measured twice and the averagevalue was recorded. Finally the prism was cleaned after use.The table is derived from a formula developed by Wedmore, (1955) from the data of Chataway,(1932) and others:-W=1.73190− log( R.I − 1)0.002243WhereW is the water content in g per 100 g honey and R.I. is the refractive index3.2.4.2 Mineral (ash) ContentAsh content was determined after the sample was burnt in an electric muffle furnace (LentonThermal Designs, England). First the ash dish was cleaned and heated in the electrical furnace atashing temperature, subsequently cooled in a dessicator to room temperature and weighed to0.001g (M 2 ). Then, 5 gram of honey sample was weighed to the nearest 0. 001g (M 0 ) and put inthe prepared ash dish and two drops of olive oil was added to prevent frothing. Then, water wasremoved and commences ashing without loss (by foaming and overflowing) at a low heat risingto 350 - 400 0 C by using electrical device. Hot plate was used to char the sample before insertinginto the furnace. After the preliminary ashing with hot plate, the dish was placed in the preheatedmuffle furnace (at 550 0 C) and heated for 1 hour. The ash dish was cooled in the desiccator andweighted. The ashing procedure was continued until constant weight is reached (M 1 ). Percent ashin g/100g honey is calculated using the following formula:Calculation and expression of resultM 1 - M 2Ash % = ----------- x 100M 0Where M 0 = weight of honey taken, M 1 = weight of dish + ash and, M 2 = weight of dish.29
Page 1 and 2: Honeybee Production and Marketing S
Page 3 and 4: DEDICATIONThis thesis is dedicated
Page 5 and 6: LIST OF ABBREVIATIONSACSIAMPANRSBoA
Page 7 and 8: ACKNOWLEDGEMENTSAbove all, thanks t
Page 9 and 10: LIST OF FIGURESFigure 2: Traditiona
Page 11 and 12: LIST OF ABBREVIATIONSACKNOWLEDGEMEN
Page 13 and 14: Appendix 7.2 Honeybee Floras of Bur
Page 15 and 16: 1. INTRODUCTIONAfrica is blessed wi
Page 17 and 18: Recently, different beekeeping deve
Page 19 and 20: 2. LITERATURE REVIEW2.1 Origin and
Page 21 and 22: Beekeeping up to 1500 AD continued
Page 23 and 24: this characteristic allows their su
Page 25 and 26: people to look more deeply at the f
Page 27 and 28: 2002). Among these A.m. monticlola
Page 29 and 30: hives, environmental conditions and
Page 31 and 32: give higher yield and quality honey
Page 33 and 34: Honeybee is also believed to play a
Page 35 and 36: properties of Ethiopian honey were
Page 37 and 38: An introduction of improved hives a
Page 39 and 40: 3.1.2 Topography, Altitude and Clim
Page 41: • Honey production and marketing
Page 45 and 46: The absorbance of the sample soluti
Page 47 and 48: W 2 = weight (g) of honey sampleY 2
Page 49 and 50: economically active age groups and
Page 51 and 52: 4.1.4 Livestock holdings and purpos
Page 53 and 54: 4.1.6 Availability of creditsAccord
Page 55 and 56: 4.2 Beekeeping practicesUnder this
Page 57 and 58: 4.2.1.2 Top bar hive beekeepingAcco
Page 59 and 60: 4.2.2 Reason for involvement in bee
Page 61 and 62: Table 9: Criteria to select an apia
Page 63 and 64: service shouldered on Bureau of Agr
Page 65 and 66: Generally, top bar and moveable fra
Page 67 and 68: 4.2.8 Beekeeping trainingFrom this
Page 69 and 70: 4.2.10 Incidence of absconding and
Page 71 and 72: indigenous knowledge, further resea
Page 73 and 74: Figure 5: Colony marketing in Bure
Page 75 and 76: form of top-bar hive may be one ste
Page 77 and 78: gourd (10.8%) and animal skin (2.5%
Page 79 and 80: colonies are not placed nearby sour
Page 81 and 82: Table 22: Major enemies of bees in
Page 83 and 84: Table 23: Indigenous knowledge of b
Page 85 and 86: Table 24: Percent distribution of u
Page 87 and 88: There was price variations based on
Page 89 and 90: our country the acceptable HMF is b
Page 91 and 92: Table 27: Physiochemical component
Page 93 and 94:
Generally, top bar and moveable fra
Page 95 and 96:
Table 29 Major constraints of beeke
Page 97 and 98:
More over improving and encouraging
Page 99 and 100:
6 REFERENCESAdebabay kebede, Kerale
Page 101 and 102:
honeybee (A. mellifera L.) disease
Page 103 and 104:
Martin, E.C. 1976. The use of bees
Page 105 and 106:
7 APPENDIXAppendix 7.1 Map of the s
Page 107 and 108:
Amharic Scientific name Floral cale
Page 109 and 110:
Appendix 7.3 Relationship of water
Page 111 and 112:
Appendix 7.5 Method of Chemical Sol
Page 113 and 114:
Appendix 7.6 Honey quality laborato
Page 115 and 116:
2. Crop Production2.1 Landholding (
Page 117 and 118:
4. Credit Sources and Availability4
Page 119 and 120:
5.1.10.2. If there is a decrease in
Page 121 and 122:
5.1.17. What are the major advantag
Page 123 and 124:
5.3. Beekeeping equipments and prot
Page 125 and 126:
1. Removal of queen cells 1.Yes ___
Page 127 and 128:
5.4.17. What are the sale prices of
Page 129 and 130:
7.1. Do you sale your honey? 1. Yes
Page 131:
8. Constraints of beekeeping8.1. Wh
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