Food value and potential of honey bee larva and pupa (Apis Mellifera L)

Authors

1 Department of Horticultural Science, College of Agriculture, University of Birjand

2 Senior expert in horticultural science and engineering, Gorgan University

3 Senior Expert in Aquatic Ecology, Department of Fisheries, Faculty of Animal Sciences and Fisheries, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran

10.22034/hbsj.2024.363066.1147

Abstract

Food value and potential of honey bee larva and pupa (Apis Mellifera L)
Abstract
The results of scientific research showed that honey bee larvae and pupae are rich in protein (including essential amino acids), fat (saturated and monounsaturated fatty acids), carbohydrates, vitamin C and B complex vitamins and minerals such as potassium, magnesium, calcium and It is phosphorus. The results further show some changes according to the growth stage, with an increase in fat and protein content and a decrease in carbohydrates from larval to pupal stages. The production of honey bee generation in the hive as well as its removal can affect the health of the hive. This limits the potential of producing babies for edible purposes. Consumption and purchase of honey bee babies as food may be accessible in specialized markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not easily accepted due to fear and disgust. The role of culinary chefs dependent on traditional methods of preparing culinary foods that include honey bee babies is relevant in motivating people in human societies to consume these types of food products.
Key words: Market, Protein, Fat, Vitamin.

Keywords

Honeybee Science Journal
Volume 15, Issue 28
July 2024
Pages 36-50

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