Velychko S. Improvement of the technology of production of bee bread

The dissertation contains theoretical and experimental material on bees’ behavior during the process of laying in bee bread granules, dynamics of cumulation and using stores of protein food by bee colonies; technical means were developed and a means of industrial obtaining of bee bread was suggested, the knowledge of its morphological characteristics and bio chemical contents was upgraded. The industrial production process of bee bread has been developed, which is being implemented by filling and thickening of the cells in a man made honeycomb with freshly obtained pollen, working up food’s surface with honey, placing and having a honeycomb rest for two weeks in a bee colony between the food and breeding zones of the nest, removing granules from cells. The knowledge about the dynamics of forming protein food stores and its consuming was enhanced, the zones of bee bread concentration in colonies’ nests were specified, it was defined that there are different factors which influence the efficiency of forming of bee bread stores, bio chemical and morphological estimation of its quality was made.