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

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diluted iodine solution. Water (as determined in "Calibration of the starch solution"), is addedand mixed well and immediately was read.The diastase activity is calculated as diastase number (DN) as follows:DN=60 min utesXtx0.10.01X1.02.0300=txt x = reaction time in minutes3.2.4.6 Reducing SugarThis method is a modification of the Lane and Eynon, (1923) procedure, involving the reductionof Soxhlet’s modification of Fehling’s solution by titration at boiling point against a solution ofreducing sugars in honey using methylene blue as an internal indicator (Appendix 7.4). Thedifference in concentrations of invert sugar was multiplied by 0.95 to give the apparent sucrosecontent. This method is based on the original method of Lane and Eynon (1923) and is also usedin the Codex Alimentarius standard (2001).The amount of water added bring the total volume of the reactants at the completion of thetitration to 35 ml was calculated by subtracting the preliminary titration (X ml) from 25 ml.Pipette 5 ml Fehling’s solution A was pipette into 250 ml Erlenmeyer flask and approximately 5ml Fehling’s solution B was added(Appendix 7.4). Add (25-X) ml distilled water, a littlepowdered pumice or other suitable antidumping agent and, from a burette, all but 1.5 ml of thediluted honey solution volume determined in the preliminary titration. The cold mixture washeated to boiling over wire gauze and maintains moderate ebullition for 2 minutes. 1 ml 0.2 %methylene blue solution was added whilst still boiling and the titration was completed within atotal boiling time of 3 minutes by repeated small additions of diluted honey solution until theindicator was decolorized.Calculation and expression of result2 1000C = XW 2 Y 2Where C = g invert sugar per 100 g honey32
W 2 = weight (g) of honey sampleY 2 = volumes (ml) of diluted honey solution3.2.4.7 Apparent SucroseThe honey solution (50 ml) was placed in a graduated flask, together with 25 ml distilled water,heated to 65 o C over a boiling water bath. The flask is then removed from the heated bath and 10ml of hydrochloric acid was added (Appendix 7.4). The solution was allowed to cool naturallyfor 15 minutes, and then brought to 20 o C and neutralized with sodium hydroxide (Appendix7.4), using litmus paper as indicator, cooled again, and the volume adjusted to 100 ml (dilutedhoney solution). Then the procedure of determining reducing sugar continued.Apparent sucrose content = (invert sugar content after inversion - invert sugar contentbefore inversion) x0.95The result is expressed as g apparent sucrose per 100 g honey.3.3 Data Management and Statistical AnalysisThe collected data were coded and tabulated for analysis. The statistical analysis used in thestudy varied depending on the type of variable and information obtained. However, since thesurvey study was based on ‘single-visit-multiple-subject formal survey’ methodology, descriptivestatistics using SPSS version 16.0 was mainly applied such as mean and frequency. Honeyquality parameters were also analyzed using SPSS version 16.33
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 and 42: • Honey production and marketing
Page 43 and 44: homogenized honey samples. The refr
Page 45: The absorbance of the sample soluti
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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