How Bees Make Bee Bread
Bee bread is a blend of pollen, honey and bee saliva that has been mixed together resulting in fermentation. It is essential for brood rearing because developing bees must have protein. In this post, In this article, you’ll learn how bees make bee bread, its role inside the hive, the impact of pollen quality, and even how humans use it.
One important factor in successful beekeeping is understanding the importance of good bee nutrition. The honey bee diet or what bees eat requires a much more complex answer than just honey and pollen. There is much more to the story.
What is Bee Bread Made of?
In some ways, bee bread is like your favorite homemade recipe. It is a blend of many natural materials combined into a protein powerhouse. Though the basic ingredients are the same, the actual nutritional profile will vary due to the pollen sources used.
Key Ingredients
- pollen
- honey
- bee saliva and enzymes
Pollen: Primary Ingredient
Pollen is the foundation of bee bread. Worker honey bees collect plant pollen from blooming flowers. It is carried back to the hive on their hind legs using special structures called “pollen baskets”.
Pollen contains the essential proteins, amino acids, lipids, and vitamins that bees need. However, the tough outer coating of raw pollen makes digestion difficult. Also, fresh pollen will spoil quickly if not properly processed.
Honey – Natural Preservative
We know that bees make honey to store for winter. But beyond providing carbohydrates, honey plays a key role in the preservation of bee bread.
Its antimicrobial properties help prevent the growth of harmful bacteria and fungi, extending the shelf life of stored the fermented pollen within the hive.
Bee Saliva & Enzymes: Kickstart
While saliva from a honey bee may sound simple and perhaps boring – it is anything but! The enzymes in bee saliva (amylase, invertase, and glucose oxidase) begin the fermentation process necessary to convert raw pollen into bee bread.
Breaking down the complex structures inside pollen grains makes this food more nutritious and easier to digest than raw pollen.
The Bee Bread Making Process
Production involves several steps.
- foraging and collection
- fermentation
- storage and packing
1. Pollen Collection
Pollen is collected by foraging worker bees as they visit thousands of blooming flowers. As bees move from bloom to bloom, pollen grains are attracted by static electricity to the special hair covering her body.
The bee then uses her mouthparts and legs to gather more pollen. Mixed with a bit of nectar and enzyme rich saliva, pollen pellets are pushed onto the stiff hairs of the rear legs.
The corbicula is found on the rear legs of bees. This structure is a part of the bee body that is also called a “pollen basket”.
The average pollen load of a forager may be up to 35% of her body weight- averaging about 15mg. The number of grains needed to make a load varies greatly by source.
2. Returning to the Hive & Unloading
Upon returning to the hive, forager bees deposit the pollen pellets into empty wax cells. These cells are often near the brood nest for easy access by nurse bees who are feeding young.
Unlike nectar, which will be past between bees before storage, pollen goes directly in the comb cells. However, the transformation from raw pollen to bee bread has already started.
3. Layering and Packing Into Cells
House bees (usually workers not old enough to forage) take over the process once the pollen is deposited.
One crucial step is packing the pollen down tightly into the individual cells. This compression eliminates excess air and aids in the fermentation process.
During this step, honey and glandular secretions, including enzymes from their saliva are mixed in with the pollen.
Enzymes are critical because they help break down complex proteins and carbohydrates into simpler, more digestible forms.
(Saliva with its special enzymes is a powerful tool for our bees. Salvia ends up in honey too and thus the myth that honey is bee vomit! Not true.)
4. Fermentation
Packed tightly in the comb, the pollen mixture undergoes a natural fermentation process. The added honey introduces beneficial sugars that fuel the growth of lactic acid bacteria and yeasts, which begin breaking down the tough outer shells of pollen grains.
Fermentation requires several days of time. But once complete, it enhances the nutritional value of the food and inhibits spoilage.
5. Sealing and Storage
Once fermentation is complete, house bees will make another appearance and place a light covering of honey over the surface of the bee bread.
This honey seal helps protect the stored pollen from air, moisture and potential contaminants. This is why the cells with pollen often have a shiny surface.
Bee bread remains stored in the hive, ready to be consumed when needed. It is primarily used by nurse bees to produce royal jelly, which is fed to developing larvae.
Because bees collect pollen from many sources, you may see a rainbow of colors in the comb. Even an individual cell may contain many different colors of pollen from a variety of plants.
Essential Role of Fermented Pollen in the Hive
The growth and well-being of the colony is dependent on a healthy strong new generation. Worker bees tending to growing bee larvae must consume bee bread to produce food developing young.
Without this rich protein source, the colony would not be able to rear new workers to take over hive duties. Honey bees do not live very long. The hive needs constant replacements.
In late Winter or very early spring, the colony begins to rear young or bee brood. This would not be possible without stored protein -available at a time when natural foraging may not be possible.
Can Humans Eat Bee Bread?
Are the bees on to something? Perhaps. This is another reason that people enjoy eating honeycomb. It often contains fermented pollen.
While the primary consumers of bee bread are … well.. bees, humans are also interested in the possible benefits offered by this nutrient dense food.
It is rich in protein and essential amino acids and contains several vitamins including some complex B vitamins (B1, B2, B3, B6, B9, B12). The fermentation also enhances its antioxidant properties.
Many people incorporate it into their diet for its potential health benefits, including immune support, improved digestion, and increased energy levels.
Research varies on the true extent of benefits for humans. Some studies say yes – others seem unsure. Always check with your doctor before consuming any raw product.
FAQs
Bee bread is fermented pollen that has been mixed with enzymes, nectar and bee salvia and stored in honeycomb cells.
Bee bread has a slightly sweet flavor with a bit of a nutty aftertaste. It does not taste like honey and flavor will vary according to the pollen source used to make it.
No, bee bread is made with fermented pollen. Honeycomb is made from wax produced by worker bees.
Bee bread should be stored in a cool, dry place, away from direct sunlight. Some people prefer keeping it in the refrigerator to extend its shelf life, though this is not always necessary. Properly stored, bee bread can last for several months to a year.
A Final Word
Bee bread is far more than just stored pollen—it is a carefully crafted, fermented food that supports nearly every aspect of colony life. When I see many different colors of pollen stored in my hive, I am thankful that my colonies are enjoying a healthy varied diet.
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