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According to Pune-based researchers, Indian Royal Jelly was found to surpass top-quality sellers like produced in Thailand and Taiwan.
Highlights
Royal Jelly is a pearl white or pale yellow-coloured cohesive mixture of honey and secretions from hypopharyngeal & mandibular glands of worker honeybees. It comprises of 60-70 percent moisture or water, 1-10 percent lipids, 0.8-3 percent minerals, 9-18 percent proteins, 7 percent sugar etc. It is used as food for young larvae and adult queen honeybees.
Royal jelly is produced artificially by encouraging bee colonies to produce queen bee, that is grown outside its natural habitat. Larvae in the queen cells are fed with royal jelly. It is harvested when maximum amount gets accumulated on the larva turning 5 days old.
Extraction of royal jelly is done with the help of manpower who are specially trained in extraction and excellent larvae grafting skills.
Royal jelly is stored at sub-zero temperatures just after production, during packaging as well as consumer’s end. Preferred temperature to store fresh royal jelly is below –20 degrees Celsius. In order to remove the moisture, Freezee drier (a special machine) is required. India currently has three machines, which were imported from Germany.
By: Brijesh Kumar ProfileResourcesReport error
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