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El articulo analiza el efecto de la temperatura, precipitacion, superficie cosechada de temporal y cantidad de trabajo aplicado, sobre la produccion de miel de abeja por colmena en el Estado de Aguascalientes en la temporada de cosecha octubre-noviembre, modelizando una funcion de prediccion mediante minimos cuadrados bietapicos, y calculando elasticidades de corto y largo plazo. Se utilizo informacion agroclimatica recabada por CONAGUA de 1998 a 2008, datos de produccion agricola de temporal proporcionados por SAGARPA e INEGI, y estadisticas de produccion de miel por colmena obtenidas con una encuesta aplicado a los miembros de las organizaciones de apicultores que aplican protocolos de calidad e inocuidad. Los criterios de seleccion de las variables del modelo se fundamentan en la literatura sobre caracteristicas fenologicas de las abejas y de la guente de enctar de la temporada de cosecha, asi como en el analisis economico de la produccion de miel de abeja. The paper considers the effect of temperature, precipitation, rainfed harvested area and applied labor, on the production of honey per beehive in Aguascalientes State during the October-November harvest season.
A forecast function is estimated by two-stage least squares method, calculating the short and long term elasticities. This study was performed with agroclimatic information registered by CONAGUA from 1998 to 2008, data about rainfed agricultural production provided by SAGARPA, and INEGI, and production statistics of honey per hive were obtained with a survey applied to members of the beekeeping organizations that apply quality and safety protocols.
El articulo analiza el efecto de la temperatura, precipitacion, superficie. Y cantidad de trabajo aplicado, sobre la produccion de miel de abeja por colmena en el. Y estadisticas de produccion de miel por colmena obtenidas con una encuesta. Abejas de miel - Download as PDF File (.pdf), Text File (.txt) or read online. Articulo cientifico de parasitos de la abeja de miel.
The selection criteria of the model variables was based on the existing literature regarding the phenological characteristics of bees and nectar source for the harvest season, as well as economic analysis around the production of honey. Suggested Citation. CorrectionsAll material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions.
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A: moisture content; TA: total sugars; RS: reducing sugars (RS); AS: apparent sucrose; ASH: ash; PR: proteins; DA: diastase activity Same letters in the same column means that these do not differ from each other according to the Scott-Knott test at 5% probability. P.D.: probability distribution; C.V.: Coefficientofvariation.Honey samples from stingless bee produced in Cruzeiro do Sul had average moisture content of 38.7% ranging from 27.7% to 45.8% ( ). Honey samples showed significant differences with the Scott-Knott test at 5%. Same letters in the same column do not differ from each other, by the Scott-Knott test at 5% probability. °BX: Brix degrees; F.AC: free Acidity; LAC.AC: lactonic acidity; TOT.AC: total acidity; HMF: hydroxymethylfurfural; COND: electrical conductivity.Total sugar concentrations in honey samples ranged from 44.31% to 61.65%, with a mean value of 53.16%. There were no significant differences among each other using the Scott-Knott test at 5%. Total sugars correspond to the result of the sum of reducing sugars and apparent sucrose; however, the Brazilian legislation does not establish standardized parameters for this variable.
Moreover, reducing sugars found in samples of honey analyzed showed variation from 42.95% to 55.60% with an average of 49.39% In addition, apparent sucrose showed a variation from 1.36% to 6.13% averaging 3.77% and a coefficient of variation of 4.98% ( ).Ash content directly expresses the amount of minerals present in honey. Among the 16 samples analyzed, the variation ranged from 0.24% to 0.49%, averaging 0.38%. Results in protein percentages showed an average of 0.23% and ranged between 0.17% and 0.29% ( ). Results obtained for diastase activity in the 16 samples evaluated showed a range from 10.67 to 23.33 in Gothe scale with an average of 15.63 and a coefficient of variation of 15.59 ( ).Regarding Brix degrees in honey samples evaluated, values ranged from 61.8 °Bx to 76.1 °Bx with a mean value of 67.5 °Bx ( ). Samples 8 and 11, 7 and 13, 1 and 5, 12 and 14 did not differ from each other, being statistically different from the other samples according to the Scott-Knott test at 5% probability.Results of free, lactonic and total acidities ranged from 23.37 to 61.54 meq.kg -1, 4.79 to 12.41 meq.kg -1 and 30.53 to 70.66 meq.kg -1 respectively, with average values of 35.73 meq. Kg -1 for free acidity, 8.86 meq.kg -1 for lactonic acidity and 44.59 meq.kg -1 for total acidity.
Among the 16 samples analyzed, only the sample 9 showed values out of the pattern according to the national standards (MAPA, 2000) ( ).In relation to pH value found in honey samples assessed, values varied between 3.04 and 4.42 with an average value of 3.59 ( ). Samples 03, 13, 14 and 16; and the samples 08, 09, 12 and 15 did not differ statistically from each other by the Scott-Knott test at 5% of probability.HMF analysis results ranged from 0.8 to 15.3 mg.kg -1 with an average of 8.6 mg.kg -1. Additionally, the analysis of the 16 honey samples showed a conductivity ranging from 277.7 to 513.0 MS.cm -1, averaging 392.3 MS.cm -1 ( ).
Samples 03 and 10; 01 and 03; 04, 07 and 15; 05, 09 and 16; 08 and 12, do not differ among each other by the Scott-Knott test at 5% probability.Color classification in the samples analyzed were framed in only two colors, ranging from an extra light amber color to a light amber color, with 31% of the samples having an extra light amber color and most of the samples (69%) had a light amber color.Furthermore, reaction with Lugol indicates the presence of commercial sugar. In the study, 100% of the samples tested negative, indicating that there was no tampering with commercial sugar in the samples analysed. Moreover, Lund reaction has the purpose of indicating honey purity through tannic acid precipitation, which is added to the sample during the test. When honey is free from adulteration, it forms a precipitate of ca. 0.6 to 3.0 mL in the bottom of the test tube. When values are higher than 3.0 mL this indicates that the honey was tampered with artificial honey. In all the analyses, the results showed a precipitate ranging from 0.6 to 0.9 mL, indicating that samples were not tampered.
In addition, Fiehe test indicates honey overheating or that the product was rigged, e.g. Addition of sugar or sugar cane honey. However, all 16 samples tested were negative for tampering. Honey heating is performed in an attempt to reuse a product that is in the process of fermentation, or to decrease crystallization. Honey overheating is prohibited by Brazilian legislation according to.