Lesson 1Basic seasonal production estimates for 40 hives: expected kg of honey, kg of wax, kg of propolis (ranges and assumptions)Yuh wi estimate seasonal production from 40 hives, using realistic ranges an assumptions fi honey, wax, an propolis yields, an link dese volumes to equipment sizing, storage needs, an basic revenue projections.
Key yield drivers for 40‑hive apiariesHoney production ranges and examplesWax yield from comb renewal and cappingsPropolis yield and collection methodsLinking yields to revenue estimatesLesson 2Waste management: comb disposal, wastewater handling, solvent waste, and environmental complianceYuh wi learn how fi handle comb cappings an old combs, manage sticky wastewater an cleaning effluents, collect an store solvent waste from propolis extraction, an comply wid basic environmental an local disposal regulations.
Sorting comb cappings and old combsHandling sticky wastewater and effluentsCollecting and storing solvent wasteRecycling, reuse, and by‑product salesLocal rules for waste and emissionsLesson 3Risk control: avoiding smoke, pesticide residues, and chemical contamination; monitoring humidity and storage pest preventionDis section explain how fi prevent smoke taints, pesticide an chemical residues, an moisture-related spoilage, while monitoring humidity, temperature, an pests inna storage areas fi keep honey, wax, an propolis safe an compliant.
Preventing smoke taint during extractionManaging pesticide and chemical residuesAvoiding lubricant and fuel contaminationHumidity and temperature monitoringStorage pest inspection and preventionLesson 4Processing area layout: separation of dirty/clean zones, personnel flow, and pest control measures suitable for a small roomDis section guide yuh inna planning a compact processing room layout, separating dirty an clean zones, organizing product an personnel flow, an integrating pest-proofing an ventilation suitable fi small honey, wax, an propolis facilities.
Zoning dirty, transition, and clean areasProduct and personnel flow directionSurfaces, drains, and ventilation choicesPhysical and chemical pest barriersLayout examples for small roomsLesson 5Equipment list with specifications and capacity for honey, wax, and propolis processing (extractor, settling tanks, heaters, filters, molds, propolis extractor, refractometer, scales)Here we detail essential equipment fi honey, wax, an propolis processing, including extractors, tanks, heaters, filters, molds, an measuring tools, wid notes pon capacity, materials, maintenance, an safe, efficient operation.
Honey extractors and settling tanksHeaters, decrystallizers, and filtersWax melters, presses, and moldsPropolis extractors and filtersScales, refractometers, and timersLesson 6Personal hygiene and protective equipment: handwashing stations, PPE, training, and hygiene SOPsDis section cover personal hygiene rules, correct use of protective equipment, design of handwashing stations, an step-by-step hygiene SOPs an training routines tailored to small honey, wax, an propolis processing rooms.
Handwashing station design and placementHandwashing technique and frequency rulesSelection and use of PPE in honey roomsHygiene SOPs for daily processing shiftsStaff training, refreshers, and recordsLesson 7Simple costing and pricing model: input costs, packaging, labor time estimates, suggested retail price ranges per product format, and profitability scenariosDis section introduce simple costing tools fi estimate input, packaging, an labor costs, den build pricing models, compare product formats, an test basic profitability scenarios fi small beekeeping processing businesses.
Listing inputs, packaging, and overheadsEstimating labor time per product batchUnit cost calculation step by stepSetting wholesale and retail pricesProfitability and break‑even scenariosLesson 8Cleaning and sanitation routines: cleaning agents for honey and wax residues, CIP-like techniques for small setups, frequency and validationHere yuh wi learn how fi choose food-grade cleaning agents, remove sticky honey an wax residues, design simple CIP-style routines fi small setups, set cleaning frequencies, an verify dat sanitation procedures remain effective over time.
Food‑grade detergents and sanitizersRemoving honey and wax residues safelyCIP‑like cleaning for small equipmentDaily, weekly, and seasonal cleaning plansVisual checks and sanitation validationLesson 9Sales channel economics: margins and logistics for local stores, open-air markets, and direct online sales, and recommended product mix based on margin and effortDis section compare margins, volumes, an logistics fi farm-gate, markets, local stores, an online sales, an help yuh design a product mix dat balance effort, risk, an profitability fi honey, wax, an propolis products.
Farm‑gate and open‑air market salesSupplying local shops and delicatessensDirect online and delivery logisticsMargin comparison by channel and productDesigning a balanced product portfolio
