Lesson 1Basic seasonal production estimates for 40 hives: expected kg of honey, kg of wax, kg of propolis (ranges and assumptions)You will estimate seasonal production from 40 hives, using realistic ranges and assumptions for honey, wax, and propolis yields, and link these volumes to equipment sizing, storage needs, and 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 complianceYou will learn how to handle comb cappings and old combs, manage sticky wastewater and cleaning effluents, collect and store solvent waste from propolis extraction, and comply with basic environmental and 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 preventionThis section explains how to prevent smoke taints, pesticide and chemical residues, and moisture-related spoilage, while monitoring humidity, temperature, and pests in storage areas to keep honey, wax, and propolis safe and 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 roomThis section guides you in planning a compact processing room layout, separating dirty and clean zones, organising product and personnel flow, and integrating pest-proofing and ventilation suitable for small honey, wax, and 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, moulds, propolis extractor, refractometer, scales)Here we detail essential equipment for honey, wax, and propolis processing, including extractors, tanks, heaters, filters, moulds, and measuring tools, with notes on capacity, materials, maintenance, and 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 SOPsThis section covers personal hygiene rules, correct use of protective equipment, design of handwashing stations, and step-by-step hygiene SOPs and training routines tailored to small honey, wax, and 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, labour time estimates, suggested retail price ranges per product format, and profitability scenariosThis section introduces simple costing tools to estimate input, packaging, and labour costs, then build pricing models, compare product formats, and test basic profitability scenarios for 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 you will learn how to choose food-grade cleaning agents, remove sticky honey and wax residues, design simple CIP-style routines for small setups, set cleaning frequencies, and verify that 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 effortThis section compares margins, volumes, and logistics for farm-gate, markets, local stores, and online sales, and helps you design a product mix that balances effort, risk, and profitability for honey, wax, and 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
