Bee products that can be done in kilome

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1. Bee keeping Manual:
http://teca.fao.org/sites/default/files/resources/Advance%20beekeeping%20manual%20Pam%20Gregory.pdf

2. HoneyBees Deceases and pests: practicle guide
ftp://ftp.fao.org/docrep/fao/012/a0849e/a0849e00.pdf

3. BEE VALUE ADDITION
CHAPTER 1 – INTRODUCTION
1.1 What are value added products from beekeeping?
1.2 The purpose of this bulletin
1.3 How to use this bulletin
CHAPTER 2 HONEY
2.1 Introduction
2.2 Physical characteristics of honey
2.3 The composition of honey
2.4 The physiological effects of
honey
2.4.1 Unconfirmed circumstantial evidence
2.4.2 Scientific evidence
2.5 The uses of honey today
2.5.1 As a food
2.5.2 As a food ingredient
2.5.3 As an ingredient in medicine-like products
2.5.4 Products of honey
fermentation
2.5.5 Others
2.6 Honey harvesting and
processing
2.6.1 Colony management
2.6.2 Unifloral honeys
2.6.3 Contamination during
production
2.6.4 Contamination during
harvesting
2.6.5 Cleanliness
2.6.6 Processing
2.6.7 Purification
2.6.8 Moisture content
2.6.9 Prevention of fermentation
2.6.10 Heating
2.6.11 Packaging
2.7 Storage
2.8 Quality control
2.9 Caution
2.10 Market outlook
2.11 Honey from other bees
2.12 Recipes
2.12.1 Liquid honey
2.12.2 Creamed honey
2.12.3 Comb honey
2.12.4 Mead
2.12.5 Honey beer
2.12.6 Honey liqueurs
2.12.7 Honey spreads
2.12.8 Honey with fruits and nuts
2.12.9 Honey with pollen and
propolis
2.12.10 Honey paste for dressing
wounds
2.12.11 Sugar substitution
2.12.12 Fruit marmalade
2.12.13 Honey jelly
2.12.14 Syrups
2.12.15 Rose honey
2.12.16 Caramels
2.12.17 Nougat and torrone
2.12.18 Honey gums
2.12.19 Gingerbread
2.12.20 Marzipan
2.12.21 Honey in bakery products
CHAPTER 3 – POLLEN
3.1 Introduction
3.2 Physical characteristics of
pollen
3.3 The composition of pollen
3.4 The physiological effects of
pollen
3.4.1 Unconfirmed circumstantial evidence
3.4.2 Scientific evidence
3.5 The uses of pollen today
3.5.1 As medicine
3.5.2 As food
3.5.3 In cosmetics
3.5.4 For pollination
3.5.5 For pollution monitoring
3.6 Pollen collection
3.7 Pollen buying
3.8 Storage
3.9 Quality control
3.10 Caution
3.11 Market outlook
3.12 Recipes
3.12.1 Pollen extract
3.12.2 Beebread (after Dany,1988)
3.12.3 Honev with pollen
3.12.4 Granola or breakfast cereals
3.12.5 Candy bars
3.12.6 Pollen supplements and
substitutes in beekeeping
3.12.7 Cosmetics
3.12.8 Pills and capsules
CHAPTER 4 – WAX
4.1 Introduction
4.2 Physical characteristics of bees wax
4.3The composition of beeswax
4.4 The physiological effects of wax
4.5 The uses of wax today
4.5.1 In beekeeping
4.5.2 For candle making
4.5.3 For metal castings and
modelling
4.5.4 In cosmetics
4.5.5 Food processing
4.5.6 Industrial technology
4.5.7 Textiles
4.5.8 Varnishes and polishes
4.5.9 Printing
4.5.10 Medicine
4.5.11 Others
4.6 Wax collection and processing
4.7 Buying
4.8 Storage
4.9 Quality control
4.10 Market outlook
4.11 Recipes
4.11.1 Bleached wax
4.11.2 Candle makin2
4.11.3 Cosmetics
4.11.4 Grafting wax for horticulture
4.11.5 Polishes and varnishes
4.11.6 Cravons
4.11.7 Leather preserves
4.11.8 Waterproofing textiles and paper
4.11.9 Paint
4.11.10 Wood preservative
4.11.11 Swarm lure
4.11.12 Topical ointment for burns
4.11.13 Veterinary wound cream
4.11.14 Adhesive
4.11.15 Determination of
saponification cloud point
(1uoted from ITCg 1978)
CHAPTER 5 – PROPOLIS
5.1 Introduction
5.2 Physical characteristics of
propolis
5.3 The composition of propolis
5.4 The physiological effects of
propolis 1
5.4.1 Unconfirmed circumstantial evidence
5.4.2 Scientific evidence
5.5 The uses of propolis today
5.5.1 In cosmetics
5.5.2 In medicine
5.5.3 Traditional use
5.5.4 Food technology
5.5.5 Others
5.6 Formulations and application
methods for human and animal use
5.6.1 Raw
5.6.2 Liquid extracts
5.6.3 Additives
5.6.4 Injection
5.7 Extraction methods
5.8 Collection
5.9 Buying
5.10 Storage
5.11 Quality control
5.12 Market outlook
5.13 Caution
5.14 Patents including propolis
5.15 Information sources
5.16 Recipes
5.16.1 Ointments
5.16.2 Oral and nasal spravs
5.16.3 Suntan lotions
5.16.4 Propolis syrups or honeys
5.16.5 Propolis tablets
5.16.6 Propolis shampoo
5.16.7 Anti-dandruff lotion
5.16.8 Propolis toothpaste
5.16.9 Anaesthetic propolis paste
5.16.10 Creams
5.16.11 Facial masks
5.16.12 Micro-encapsulation
5.16.13 Ouality tests for antioxidant activity
CHAPTER 6 – ROYAL JELLY
6.1 Introduction
6.2 Physical characteristics of royal jelly
6.3 The composition of royal jelly
6.4 The phsiological effects of royal jelly
6.4.1 On honeybees
6.4.2 Unconfirmed circumstantial evidence
6.4.3 Scientific evidence
6.5 Uses and marketing of royal
jelly
6.5.1 Dietary supplement
6.5.2 As ingredient in food
products
6.5.3 As ingredient in medicine-like products
6.5.4 Ingredient in cosmetics
6.5.5 Others
6.6 Royal jelly collection
6.7 Storage
6.8 Quality control
6.9 Caution
6.10 Market outlook
6.11 Recipes
6.11.1 Freeze-dried (lyouhilised)
royal iellvy
6.11.2 Honey with royal jelly
6.11.3 Yoghurt with royal lelly
6.11.4 Jellies and soft caramels
6.11.5 Liquid preparations
6.11.6 Dried juice concentrate
6.11.7 Tablets
6.11.8 Capsules
6.11.9 Cosmetics
CHAPTER 7 VENOM
7.1 Introduction
7.2 Physical characteristics of
venom
7.3 The composition of venom
7.4 The physiological effects of
venom
7.4.1 Unconfirmed circumstantial evidence
7.4.2 Scientific evidence
7.5 The use of venom today
7.6 Venom collection
7.7 Venom products
7.8 Buying
7.9 Storage
7.10 Quality control
7.11 Caution
7.12 Market outlook
7.13 Recipes
CHAPTER 8 – ADULT AND LARVAL
HONEYBEES
8.1 Introduction
8.2 The chemical composition of
adult and larval honeybees
8.3 The uses of adult bees and
larvae
8.3.1 For beekeeping
8.3.2 For pollination
8.3.3 As food
8.3.4 As medicine
8.3.5 In cosmetics
8.4 Collection
8.4.1 Adult bees
8.4.2 Honeybee larvae
8.5 Buying
8.6 Storage
8.7 Quality control
8.8 Caution
8.9 Market outlook
8.10 Recipes
8.10.1 Preparation of mature and immature bees for human
consumption
8.10.2 Bakutig traditional recipe
from Nepal (Bur2ettg 1990)
8.10.3 Frozen larvaeg pupae or
adults
8.10.4 Rawg fried and boiled larvae
8.10.5 Dried larvae and adults
8.10.6 Basic general recipes
8.10.7 Bee mango chutney
8.10.8 Bee chapattis
8.10.9 Pastry
8.10.10 Popmoth
8.10.11 Bee sweets and chocolate coated bees
8.10.12 How to raise and harvest
wax moth larvae
CHAPTER 9a COSMETICS
9.1 Introduction
9.2 Description of product types
9.2.1 Lotions
9.2.2 Ointments
9.2.3 Creams
9.2.4 Shampoos
9.2.5 Soaps
9.2.6 Toothpastes and mouth rinses
9.2.7 Deodorants
9.2.8 Facial masks
9.2.9 Make-up
9.2.10 Lipsticks
9.2.11 Perfumes
9.3 The sources of ingredients
9.3.1 Local
9.3.2 Imported
9.4 Technical requirements
9.4.1 Raw materials
9.4.2 Equipment
9.4.3 Emulsions
9.4.4 Mixing
9.4.5 Colouring
9.5 Advantages and applications of primary bee products in cosmetics
9.6 Buying
9.7 Storage
9.8 Quality control
9.9 Packaging and presentation
9.10 Marketing
9.11 Caution
9.12 Market outlook
CHAPTER 9b COSMETICS
9.13 Recipes
9.13.1 Lotions
9.13.2 Ointments
9.13.3 Creams
9.13.4 Sun protection
9.13.5 Shampoos
9.13.6 Solid soaps
9.13.7 Liquid soaps
9.13.8 Toothpaste and mouth rinses
9.13.9 Deodorants
9.13.10 Face packs Honey face pack
9.13.11 Make-up
9. 13.12 Lipsticks and glosses
9.13.13 Depilatory waxes
9.13 14 Shaving preparations
ANNEXES
BIBLIOGRAPHY
LIST OF ADDRESSES
WEIGHT AND VOLUME
CONVERSIONS
CODEX ALIMENTARIUS
CODEX STANDARD FOR HONEY

NOTE:
Industrial activity & pollution sources like high vehicle traffic nearby affects bee product quality leading to much lower prices in markets!

*bonus
SHOULD WE DO AWAY WITH MAKING USE OF BEES(nature)?

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Fun in kilome

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River walks

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Relaxation sites

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Nature

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Sampling local foods

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and culture

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Watching spiders Hunt in Kilome

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There’s this affinity between nature & water. It’s got a way of attracting just as light does. So I realised that as water collected and it warmed up ALL landing areas around the water were quickly covered with spider webbings, and sooner or later something will seek a landing place other than on the water surface.

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It didn’t take long and as soon as this fly started spinning the web while trying to free itself – this spider quickly moved in injecting a bite.

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Then quickly went over its victim setting more web over its upper body from a duct under its abdomen

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Then it moved away as it watched the fly entangle its weakened body into a white mass.

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Banana beer

Virtually any fruit or sugary plant sap can be processed into an alcoholic beverage.
The process is well known being essentially an alcoholic fermentation of sugars to yield
alcohol and carbon dioxide.

*It should be noted that alcohol
production requires special licences or is prohibited in many countries.

BANANA BEER
[A beer is basically an alcoholic beverage with an alcohol content of 4-6%. It’s followed by wines then whiskeys upwards in terms of alcohol content & finally ethanol at 100% alcohol]
Banana beer is probably the most wide spread alcoholic fruit drink in Africa
Banana beer is made from bananas, mixed with a cereal flour (often sorghum flour) and fermented to an orange alcoholic beverage. It is sweet and slightly hazy with a shelf-life of several days under correct storage conditions. There are many variations in how the beer is made.
For instance Urwaga banana beer in Kenya is made from bananas and sorghum or millet and Lubisi is made from bananas and sorghum Ripe bananas are selected & peeled. If the peels cannot be removed by hand then the bananas are not sufficiently ripe.

Process :
>Raw materials (Ripe bananas)
>Peel by hand
>Remove residue
>Use grass to knead or
squeeze out the juice
>Mix with water (The water:banana juice ratio should be 1:3)
>Mix with cereals
>Mix with ground and roasted cereals to local taste
>Ferment In plastic container.
(for 18 to 24 hours.)
>Filter through cotton cloth
>Pack
>Store for its relatively
short shelf-life. Clean glass or
plastic bottles are used. (The product is kept in a cool place away from direct sunlight.)

SHOULD BANANA BEER PRODUCTION BE ENCOURAGED AT COUNTY LEVELS TO SPUR LOCAL DEMAND OF BANANAS? AND ENCOURAGE LOCAL COTTAGE INDUSTRIES GROWTH IN COUNTIES?

* The only difference between traditional beers & commercial beers is commercial beers have been protected by law allowing for investment and modernization while traditional beers have been discouraged therefore killing investmentment in their growth.
>All commercial beers were once small scale traditional Brewers
>All commercial Brewers use agriculture products just as traditional brewers do
>Allowing growth of traditional variety of beers will add variety of products in market leading to competition, which inevitably leads to higher quality products and better pricing, more jobs for youth, increased demand for local farms produce(again more jobs for rural areas men, women and youth), more tax revenues for local governments from registered brewers. Is this what our leaders (education, business, or political) say they want for their countries?
> It also inevitably kills market for illegal unregulated brews saving resources spent on putting out small “fires” allowing for.concentration on activities that are national building :)
> Banana beer will make ethanol fuel production from banana peels (one of worlds largest source of alternative fuels) extra viable with potential to bring down fuel costs ie costs of living.
*All engine technologies using fuels, be they vehicles or machinery have began moving to fossil-biofuel(ethernal)/bio diesel engines to cut running costs. Adaptors are already commercially being made for heavy commercial trucks and engines so that engines automatically switch to biofuel on stabilization (bioAdaptor)
– For FULL LIST of vehicles that can run on 5%(E5) or 10%(E10) blend of ethanol (bioFuel) and Gasoline as acknowledged by vehicle manufacturer’s worldwide under UN ECE regulations – (see here) .
Does your vehicle fall in this list? ie meaning for every litre of petrol 10% can be ethanol (100% alcohol)
If that ethanol can be produced from banana beer waste ie peels, would fueling/driving cars be made cheaper?

adopted from value addition manuals from FAO and other web resources

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Farmers become the new cooking Gas kings

My chickens why arent you pooping more today? This is the agony of Mr Kamau, you can eat all you want but please hens ‘i need more poop from you today!’ Quails, broilers & kuku kienyeji are now just a by product of this daily cash cow – now working for me to replace kobilis gas :)

Besha Leo: Mr kamau has

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discovered he can sell Biogas daily, eggs are just a bonus. You see at 10bob a sufuria cooking in the peri urban or rural Kenya he has discovered women are finding it easier, cleaner and cheaper to put food on their tables
Simple : RIPA – PIKA
Connected to his Biogas digesters are multiple jua kali gas tables & armed with a money bag hang on his waist all he says is pika na kumi :)
You see for mama the option is charcoal 25bob or mafuta taa or kuni which mean smell & more work cleaning sufurias plus time spent wakishering jiko.
But trust wamama with goats & cows.soon they form a chama and buy their own digestor and start piping to Neighbours for a monthly fee & soon if you cook with moshi unachekelewa as the group plans on where the new monthly income will be invested!
Mr Kamau is not happy at loosing his daily poop chapaa but trust him kukaa macho Ritho – huyu mathe hajui kueda tao na kuhada kajo!
Kidogo, kidogo hujaza kibaba… knock knock, bwana rad rod nikikusaidia kuleta extra chapa kila mwezi tunaweza ongea ;)
Landlord with a glee in his eye Yes Yes welcome,  but Kamau has learnt anaweza poteza greedy mteja. Wanakubaliana but that’s not Kamaus only stop. All neighbouring plots are quickly ropped in. Sasa bwana KARI mbona unaniaribia biashara? Mimi nataka Kuroiler breed ya poop generous elfu kumi! Ama hutaki pesa yangu?

..cont. soon Kuroiler Gas inc..

BUILDING YOUR OWN BIOGAS UNIT AT HOME MANUAL:
http://kilome.wordpress.com/2013/06/22/biogas-digesters/

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Biking in Kilome with local riders

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Me: Can you take me on a motorbike tour around Kilome  hills
Local: sure, call me up Saturday afternoon
Me: wouldnt it be better earlier (hopping to get a longer day to see more)
Local: 2pm would be a good time to meet up.
He seemed to know what he was talking about as he asked we let the sun go down a little as we set off passing through serene patches of forest filled with superbly fresh air

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and as the sun started going down he took me through openings with birds eye views of kilome

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then for the start of descend with views of those graduated hills

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And as the sun began to dip

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to our last  stopover

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Where he stopped to point out in the horizon a superb early dusk view of

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Kibo (Africa’s highest point on Mt Kilimanjaro). By this point I had already booked another tour to cover a whole day riding Kilome! Can’t wait for a long weekend outing (wonna join me?)

*From the capital city head out south on Mombasa road (be early best by 8:am you’ve left town). Idea is to be off Mombasa road by 10:30am to avoid heavy traffic.
Options here include
a) diverting left into Machakos at 44kms, then taking Wote-Makueni road from Machakos town. Go past Mumandu and take a right diversion as you approach next shopping centre while on the stretch(tarmac). This diversion will be an all weather road with a lot of gravel that takes you down a riverbed then you start ascending Kilome hills with hairpin bends (still gravel) – be cautious here of drivers & riders assuming they are the only ones on the road. You will then reconnect tarmac at the Top of hill – Nunguni town.
b) proceed down mombasa road 100kms then turn left at salama for a 20kms ride up Kilome hills to Nunguni town.

After 4:00pm I’d recommend you sleep in kilome as Mombasa road starts having 100+meter queues of trucks and tired drivers eager to get home.
Clean basic hotels are available at Malili and Sultan hamud or Nunguni. Make use of local guide to show you how to get to them avoiding Mombasa road :)

To download map http://kilome.wordpress.com/2013/06/28/kilome-tourism-map/

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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Strange water

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Everything is brown n crisp from an elongated dry spell, my attention is attracted by a bee hive almost at the top of a hill that has rock outcrops.
Then I notice not too far off a homestead built right at the top of a cone shaped hill (captured in mid ground in image above), and I’m saying to myself – does the owner know how lucky they are to have such views 360degrees «»? Moving slightly right to see if I can capture[frame] what I’m seeing I notice I’m interfering with somewhere birds are very interested in! LoOking down on rock surface is a pool of water, clean but odd because with the elongated dry spell this water should have dried as its shallow, open and on a rock surface that heats up during the day!
Even stranger there seems to be no inlet, infact it looks like one of those places that may collect some water just after a rain shower then drys up but behaviour of birds coming in signifies it’s a watering point they use frequently during dry spells through out the day with edges with views of valley below. Question is where does this water come from?

Text & Images
©Muoki Kioko 2009-2014
email: muokikioko@gmail.com
All rights reserved.

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