Pridobivanje in uporaba medno-obnožinskih satov za pripravo čebelarskih proizvodov s posebno dodano vrednostjo : magistrsko delo

Čufer, Sindis (avtor), Prešern, Janez (mentor), Božič, Janko (komentor)

Povečano povpraševanje po bolj uravnoteženi, zdravi in varni prehrani je v zadnjem desetletju pospešilo študije o naravnih čebeljih proizvodih. Čebelji proizvodi, kot sta med in čebelji kruhek, so osnova za široko paleto čebelarskih izdelkov, ki imajo poleg prehranskih vrednosti tudi lastnosti, kot sta protimikrobnost in antioksidativnost. Namen naše raziskave je bil izboljšati postopek zbiranja in proizvodnje čebeljega kruhka za prehrano ljudi, pri čemer smo želeli analizirati njegove potencialne koristi za zdravje. Raziskavo smo izvedli na dveh panjih na Goriškem in v panju v Posavju med leti 2017 in 2020. Panj v Posavju nam je služil za pridobitev sata s čebeljim kruhkom, ki smo ga uporabili za izračun vrednosti posameznih komponent v satni celici. Za pridobivanje satov s čebeljim kruhkom na inovativen način pa smo zaradi tradicionalne uporabe AŽ panjev med slovenskimi čebelarji omenjeni panj prilagodili tako, da smo po dva sata v plodišču panja postavili na t.i. toplo stavbo in ju ločili od matice, da na njiju ne bi bila prisotna zalega. Nato smo sata premaknili v medišče in počakali, da ju čebele zalijejo z medom ter pokrijejo z voščenim pokrovčkom. Po prestavitvi smo kmalu ugotovili, da čebele čebelji kruhek hitro porabijo. Ugotovili smo tudi, da nerade odlagajo cvetni prah v satne celice proč od zalege, zato takšna prilagoditev AŽ panja v danih razmerah ni bila najbolj smiselna. Pridobljen čebelji kruhek smo imeli namen tudi analizirati in ugotoviti kakšno je njegovo protimikrobno delovanje, a nam to zaradi slabega donosa ni uspelo. Med slovenskimi čebelarji smo opravili anketni vprašalnik, iz katerega smo razbrali nekaj splošnih dejstev o čebelarskih navadah ter pridelovanju in odnosu do čebeljega kruhka. Anketni vprašalnik je bil izveden leta 2017 na spletni strani ČZS. Ugotovitve anketnega vprašalnika so pokazale bolj ali manj negativen odnos do proizvodnje čebeljega kruhka, saj jim izkopavanje iz sata vzame preveč časa in je tehnologija za njegovo pridobivanje cenovno manj dostopna. Raziskava poudarja pomembnost tehnoloških inovacij pri optimizaciji proizvodnje čebeljega kruhka, saj ima Slovenija z ugodno klimo in dobro uveljavljeno čebelarsko panogo potencial, da postane večja proizvajalka visokokakovostnega čebeljega kruhka, kar zagotavlja gospodarske koristi lokalni skupnosti in prispeva k ohranjanju bogate čebelarske tradicije države.

• Jezik: Slovenski jezik
• Ključne besede: Apis mellifera carnica, medonosna čebela, AŽ panj, sat, protimikrobno delovanje, cvetni prah, obnožina, med, čebelji kruhek
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: PEF - Pedagoška fakulteta
• Kraj izida: Ljubljana
• Založnik: S. Čufer
• Leto izida: 2023
• Št. strani: 86 str.
• PID: 20.500.12556/RUL-151843
• UDK: 59(043.2)
• COBISS.SI-ID: 169394179
• Datum objave v RUL: 22.10.2023

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Production and Use of Honey Pollen Combs for Apicultural Products with Special Added Value

Izvleček

Increased demand for more balanced, healthy, and safe nutrition has accelerated studies on natural bee products in the last decade. Bee products, such as honey and bee bread, form the basis for a wide range of beekeeping products that offer not only nutritional value but also properties like antimicrobial and antioxidant effects. The purpose of our research was to improve the process of collecting and producing bee bread for human consumption, with a focus on analyzing its potential health benefits. The study was conducted on two beehives in Goriška region and one beehive in Posavje region between 2017 and 2020. In Posavje region, we obtained honeycomb with bee bread, which we used to calculate the values of individual components in the honeycomb cell. To collect the honeycomb with bee bread in an innovative way, we adapted the traditional use of AŽ beehives among Slovenian beekeepers. We placed two combs in the brood chamber of the beehive in a so-called "warm way" and separated them from the queen bee to prevent brood from being present on them. Then, we moved the combs to the honey chamber and waited for the bees to fill them with honey and cover them with a wax cap. However, we soon noticed that bees rapidly consumed the bee bread. Furthermore, we found that they were reluctant to store pollen in the honeycomb cells away from brood, making the adjustment of the AŽ beehive in these conditions less practical. We also intended to analyze the antimicrobial properties of the obtained bee bread, but due to poor yield, we were unable to do so. Additionally, we conducted a questionnaire among Slovenian beekeepers to gather general information about beekeeping practices, production, and attitudes towards bee bread. The questionnaire was conducted in 2017 on the Slovenian Beekeeper's Association website. The findings from the questionnaire showed a mostly negative attitude towards bee bread production, as the process of extracting it from the comb was deemed time-consuming, and the technology for its extraction was less affordable. The research emphasizes the importance of technological innovations in optimizing bee bread production. With its favorable climate and well-established beekeeping sector, Slovenia has the potential to become a major producer of high-quality bee bread, benefiting the local community economically and preserving the country's rich beekeeping tradition.

• Ključne besede: Apis mellifera carnica, honeybee, AŽ hive, honeycomb, antimicrobal activity, bee pollen, honey, beebread