Lesson 1Basic seasonal production estimates for 40 hives: expected kg of honey, kg of wax, kg of propolis (ranges and assumptions)You estimate season output from 40 hives with real ranges for honey, wax, propolis, link to gear size, storage, basic income plans.
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 complianceYou learn handling comb bits, old combs, sticky waste water, clean runoff, store propolis solvent waste, follow basic enviro and local dump rules.
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 preventionThis part explains stopping smoke smells, pesticide/chem dirt, wet spoilage, watch humidity, temp, pests in storage for safe, rule-compliant honey, wax, propolis.
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 roomThis part guides compact room layout, dirty/clean split, people/product flow, pest-proof and air for small honey, wax, propolis spots.
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 detail key gear for honey, wax, propolis like extractors, tanks, heaters, filters, moulds, measurers, with capacity, materials, upkeep, safe run.
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 SOPsThis part covers body cleanliness rules, PPE use, handwash setup, step-by-step hygiene routines and training for small honey, wax, propolis 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 scenariosThis part gives easy cost tools for inputs, packing, labour, build prices, compare formats, test profits for small bee processing.
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 learn food-safe cleaners, remove sticky honey/wax, simple clean-in-place for small, set times, check sanitation works long-term.
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 effortThis part compares profits, amounts, logistics for farm sales, markets, shops, online, design mix balancing work, risk, profit for honey, wax, propolis.
Farm‑gate and open‑air market salesSupplying local shops and delicatessensDirect online and delivery logisticsMargin comparison by channel and productDesigning a balanced product portfolio
