This past weekend, the Atlantic Tech Transfer Team for Apiculture attended the 2026 Atlantic Bee Tour, hosted by the Prince Edward Island Beekeepers Association in Charlottetown, Prince Edward Island. With 50 attendees, the event brought together beekeepers, industry members and researchers from across the region. As in previous years, the Atlantic Bee Tour served as an important opportunity for beekeepers to network, learn, and share knowledge. This event included industry updates, hands-on demonstrations and visits to local businesses, all showing the essential role of honey bees in the Atlantic region.

Review of the Atlantic Bee Tour 2026

The first day of the tour consisted of presentations and educational learning about current challenges, industry updates and important information to help other beekeepers. Stephen Farmer, a local beekeeper from PEI and executive member of the PEIBA board, started off the event with an introduction and to say thank you to everyone involved. Cameron Menzies, PEI Provincial Apiarist, opened the morning with an update on the state of beekeeping in the province. He noted that PEI is home to roughly 5,000 commercial hives, used for honey production, pollination, or both, and that the province continues to face significant overwintering challenges. The 2025-2026 winter losses were driven primarily by weak colonies going into fall, harsh weather conditions, poor queens, and starvation. Despite these setbacks, Cameron shared encouraging results from the 2025 summer inspections, which showed low Varroa mite levels, no small hive beetle, and only low levels of European foulbrood. He also emphasized the importance of wild blueberry pollination in PEI, which relies on a 1:1 ratio of local hives to imported hives, showing how important local pollinators are for growers across the province.

Figure 1: Cameron Menzies Presenting (ATTTA ©, 2026)

Following Cameron’s update, attendees heard from Lauren Park of the Canadian Honey Council, who provided a national perspective on current industry priorities. She outlined topics the council focuses on, like miticide registration, pollination issues, and national policy discussions. Lauren also addressed concerns surrounding honey adulteration and importation issues. Lauren also highlighted upcoming industry events, including the 2027 Pollination Symposium in Quebec.

Figure 2: Lauren Park Receiving a gift on behalf of the PEIBA (ATTTA ©, 2026)

The Atlantic Tech Transfer Team for Apiculture shared updates on disease monitoring and research, including Varroa mite surveys, amitraz efficacy testing, and ongoing work related to emerging pathogens such as Vairimorpha (formerly Nosema) and Lotmaria passim. These updates offered attendees a clear picture of the scientific work underway to support evidence‑based management practices throughout the region.

Jeff Lee from Honey Bee Zen Apiaries discussed his own operation in British Columbia, sharing his knowledge of different forages and cover crops to improve forage density and pollinator pathways; this approach is used to strengthen both honey bee and wild pollinator health. Amanda Goodman Lee shared an engaging session on honey marketing, explaining why local honey remains a strong competitor in the market and how producers can communicate value to customers. Also, Jeff and Amanda both talked about tricks they have learned from their beekeeping experience.

The afternoon sessions shifted toward practical demonstrations and applied learning. Karen Thurlow led a microscopy display, showing participants how to prepare slides, identifying Vairimorph, and showed different types of pollen found in colonies. She also shared practical tips from her own operation, offering guidance on efficient equipment use and management strategies. The first day was filled with a balance of scientific and practical learning, providing attendees with lots of informational knowledge.

Figure 3: Fireweed Pollen Under a Microscope (ATTTA ©, 2026)

The second day of the Atlantic Bee Tour brought participants on a bus, showing diverse beekeeping and honey-related companies in PEI. The morning began at Ella’s Forest, where attendees toured the facility and learned about the dried wild blueberry products made. Then followed an in-hive demonstration for determining hygienic behaviour. From there, the group travelled to Red Island Cider for a behind-the-scenes tour of their production facility. The cidery even created a special honey-infused cider for the Bee Tour!

Figure 4: Products from Ella’s Forest (ATTTA ©, 2026)

Figure 5: In-Hive Demonstration of UBeeO® by Stephen Farmer (ATTTA ©, 2026)

After lunch at Founder’s Hall, the tour continued to Island Honey Wine Co. where participants sampled a variety of meads, learned about the business and had a chance to tour the area. This trip showed the diversity of how honey and in-hive products can be transformed into innovative products! The final destination of the tour was at a local beekeeper’s operation, Jason and Monica Campbell. Then the tour ended at New Glasgow for a delicious lobster supper!

Figure 6: Photos from the Island Honey Wine Co. (ATTTA ©, 2026)

The Atlantic Bee Tour was a great event for beekeepers across the region, offering valuable opportunities for learning and meeting members of the industry. The ATTTA team extends sincere thanks to the PEI Beekeeper’s Association for hosting this amazing event. We will look forward to the next Atlantic Bee Tour in 2028.

 Written by Kaitlyn Newton, ATTTA Seasonal Apiculturist

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email attta@perennia.ca

Honey bee hives offer a wide range of materials that humans can use. As beekeepers, it is important to harvest with intention, balancing human needs with the wellbeing of the colony. Thoughtful use of the hive not only reduces waste but also opens doors for creative projects or small business opportunities. No matter what is crafted, the product reflects the bees’ hard work and value!

Bee Resourceful, Bee Respectful

Honey is the most well-known product of the hive, and for good reasons. It is a versatile ingredient used in baking, added into drinks and marinades. Honey can also be fermented, which makes a product known as mead! Composed of mainly fructose and glucose, honey is a natural sweetener that can be raw or pasteurized. There are also different types of honey depending on the plant the nectar is collected from. Numerous factors influence the characteristics of honey such as color, which is usually dependent on factors such as storage time, temperature, humidity, or forage type ¹. The consistency of honey may also vary depending on the process of crystallization, this is mostly caused by storage temperature¹.

Infused honey and creamed honey are popular variations that offer new texture and flavors. Beyond food, honey has many medicinal properties, including antioxidant activity, wound healing, anticancer potential, and antimicrobial behaviors ². Honey can retain calcium in the body and deter bacterial growth ³. Honey has also been found to stimulate new tissue growth and have antimicrobial properties due to its low pH and water content when applied on top of a wound ³.

Honey is a great food that is filled with sugars, water, minerals, amino acids and enzymes ³. It is an important component of the hive. Responsible harvesting is essential, honey must be left for the bees, especially as winter feed to support colony survival.

Figure 1: Honey bees storing nectar in cells (Perennia ©, 2024)

Wax is another important product made by the hive. This beeswax can be transformed into a wide range of useful products like lip balm, candles, soap, crayons, or food wraps. It can be easily collected from burr comb or honey capping. When melting wax, it is important to use a double boiler over electric heat, as was is highly flammable. Wax is also capable of drawing in substances that are lipophilic, which could be harmful residues that may come from hives treated with pesticides or miticides ³.

Beeswax is biodegradable and long-lasting, making it a valuable alternative to synthetic materials. Using beeswax to create new materials may reduce waste, and reliance for some supplies. Whether used for crafts or practical items, wax offers a sustainable impact.

Figure 2: Honey bees on a frame of new wax (ATTTA ©, 2025)

Propolis is another product that honey bees create using wax, pollen, natural resins and salivary secretions ⁴.  Bees use this to coat the inside of the hive, such as the inner walls and frames to protect it from intruders or poor weather ⁴. Honey bees also use propolis to seal foreign objects like mice or snakes, that are difficult to remove from the hive, preventing decomposition inside the hive ³.

Propolis contains a wide range of chemical compounds and it is thought to have therapeutic uses, including anti-inflammatory, antibacterial and wound-healing properties ⁴. Its natural activity makes it promising in health and wellness products. Harvesting propolis should be done carefully as it is important for bees inside the hive.

Honey bee hives offer more than just honey, but also wax for creating materials and propolis for medicinal uses. Mindful harvesting of these materials supports both sustainability and innovation. By harvesting hive products with care and intention, waste could be reduced and meaningful gifts can be made. Whether operating at a hobby, or commercial scale, the hive has a lot to offer. Materials should be used wisely and resources returned when possible to support colony health. 

Written by the one and only Kaitlyn Newton, ATTTA Seasonal Apiculturist

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email attta@perennia.ca

References:

1.      Kardas, M., Staśkiewicz-Bartecka, W., Sołtys, K., Dul, L., Sapała, A.M., Kiciak, A., Bielaszka, A. and Kardas, J., 2024. The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences. Frontiers in Nutrition, 10, p.1330307.

2.      Miguel, M.G., Antunes, M.D. and Faleiro, M.L., 2017. Honey as a complementary medicine. Integrative medicine insights, 12, p.1178633717702869.

3.      Sammataro, D. and Avitabile, A., 1998. The beekeeper's handbook. Cornell University Press.

4.      Martinotti, S. and Ranzato, E., 2015. Propolis: a new frontier for wound healing?. Burns & trauma, 3(1), p.9.

With the holiday season upon us many homes around Atlantic Canada are starting to plan for various holiday meals. Here in Atlantic Canada we have the benefit of being producers of two truly unique commodities – wild blueberries and honey. The ATTTA team encourages kitchens across Atlantic Canada to incorporate these wonderful ingredients into your holiday cooking. There are numerous health benefits of wild blueberries and honey, and both taste delicious too!

For this week’s blog, ATTTA is pleased to feature a creation from the Maritime chef Alain Bossé, otherwise known as the Kilted Chef. Chef Alain is an accomplished chef and with a reputation for promoting local ingredients. Chef Alain is also known for his signature tartan kilt and proud Acadian heritage. We would like to acknowledge and thank him for being a supporter of Atlantic wild blueberries and honey. When you are sharing meals with your loved ones this holiday season, consider trying this delicious halibut with wild blueberry dressing and a wild blueberry honey vinaigrette!

Holiday Recipe by the Kilted Chef Alain Bossé: Halibut with Wild Blueberry Dressing and a Wild Blueberry Honey Vinaigrette

Halibut

• 2 Halibut steaks (7-8oz each) (filets may be used as well)

1. Pre heat your oven or BBQ to 350°F.
2. Rub the halibut with the oil and season with salt and pepper.
3. In an oiled frying pan, heat on high and sear halibut for 2 minutes on each side.
4. Place halibut in oven at 350°F (175°C) for 5-6 minutes.
5. Top with the Savory Stuffing, drizzle with the Vinaigrette, and serve immediately.

Van Dyk’s Wild Blueberry Savory Stuffing

• 1/4 cup butter
• 1 cup diced celery
• 1 cup diced onions
• 1 tbsp summer savory
• 3/4 cup chicken broth
• 3/4 cup Van Dyk’s Dried Chewy Wild Blueberries
• Salt pepper to taste
• 4 cups of day-old bread cubed

1. Melt butter in a sauté pan. Add onions, celery and summer savory and sauté for 3 minutes. Add chicken broth and Van Dyk’s Dried Chewy Wild Blueberries and simmer for an additional 3 minutes.
2. Pour the mixture over the cubed bread. Mix until liquid is absorbed.
3. Place mixture in an 8 X 8 baking pan and cook in a pre-heated 300°F oven for 35 to 40 minutes.

Van Dyk’s Wild Blueberry Citrus Honey Vinaigrette

• 1 tsp Dijon mustard
• 1 clove fresh garlic finely chopped
• 1 cup vegetable oil
• 1/2 cup local honey
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup Van Dyk’s 100% Pure Wild Blueberry Juice
• Sea salt and pepper, to taste

1. Whisk all of the ingredients together. Alter tartness with more or less oil.

Halibut with Wild Blueberry Dressing and a Wild Blueberry Honey Vinaigrette (Kilted Chef©) 

This recipe can also be found on the Kilted Chef’s website https://kiltedchef.ca/recipes/vandyks-halibut-with-wild-blueberry-dressing-and-a-wild-blueberry-honey-vinaigrette/.

Be sure to check out other recipes and learn more about the Kilted Chef on their social medias and website:

Facebook: The Kilted Chef

Instagram and Twitter: kiltedchefalain

Website: www.kiltedchef.ca

Chef Alain Bossé (the Kilted Chef)

Thank you, Chef Alain. Wishing a very merry holiday to everyone from the Atlantic Tech Transfer Team for Apiculture! Bon appetite!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email attta@perennia.ca

Over the past month the ATTTA blog series highlighted the unique successes and challenges of the Maritime beekeeping industries for the 2024 season. Continuing with the series of Atlantic industry updates, this week’s blog will provide an overview of the 2024 beekeeping season in Newfoundland and Labrador. 

NL Beekeeping Industry Update 2024

Newfoundland and Labrador has a unique beekeeping industry, with few commercial beekeepers, a short beekeeping season, and it is one of the last locations globally that does not have Varroa mites. Therefore, each year NL experiences differences in honey crop, climate, demand and supply for pollination units, winter loss, and prevalence of pests and diseases, compared to other Maritime provinces.

This past winter NL beekeepers experienced the lowest winter loss of any province in 2024 with an average winter loss at 9.8% of colonies. The percent loss of colonies was reported by the Canadian Association of Professional Apiculturists in their preliminary report on honey bee wintering losses in Canada. Newfoundland has consistently low winter loss which can partly be contributed to the fact the province is Varroa mite free (see graph below).

Comparison of honey bee (Apis mellifera) winter loss in Newfoundland and Labrador over the last 9 years based on the Canadian Association for Professional Apiculturists honey bee winter loss reports.

The number of colony inspections completed by provincial inspectors was approximately doubled from the number completed in 2023. There were no signs of any diseases or pests to report, and the province remains free of Varroa mites, Small Hive beetle, Greater Wax moth, Tracheal mites, and American foulbrood. As mentioned, the lack of diseases and pests within the province helps keep the amount of winter loss low.

So far reports from NL are that the honey crop is similar to that of 2023. Preliminary reports indicate that the province had variation in honey crop between regions and beekeepers for the 2024 season. There are reports of a good honey crop in the central region of Newfoundland. There are also reports that western Newfoundland had a dry summer season which can impact the honey crop. Across the province the fall season was favorable for weather and honey flow. More information and insights are needed to report on the NL honey crop overall.

Unlike other Maritime provinces, the main crop requiring pollination in NL is cranberries. There are reports that multiple NL beekeepers sent their hives to pollinate cranberries this past season, and the cranberry crop was good. Cranberry pollination can be hard on the health and strength of honey bee colonies, but so far NL reports sending bees into winter seemingly strong and healthy.

Overall, beekeepers in NL are finishing up their season nicely. Beekeepers are working towards getting their bees wrapped and are anticipating good overwintering success. In preparing this report, ATTTA contacted the NL Provincial Apiarist, and talked with members of the NL beekeeping association, which allowed the ATTTA team to draw some preliminary conclusions on the past season.

A reminder to all Atlantic beekeepers that it is illegal to import bees and used equipment into NL without a permit from the Government of Newfoundland and Labrador. It is a main goal of the NL beekeeping industry to keep Varroa out of their province. Currently, NL is one of the last locations globally that does not have Varroa mites present within their industry. Therefore, it is the responsibility of all beekeepers to help NL remain Varroa free. 

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email attta@perennia.ca

References

Canadian Association of Professional Apiculturists. Statement on honey bee wintering losses in Canada 2016 - 2024.

Over the past two weeks the ATTTA blog series highlighted the unique successes and challenges of the Prince Edward Island and Nova Scotia beekeeping industries for the 2024 season. Continuing with a series of Atlantic industry updates, this week’s blog will highlight how the beekeeping industry faired in New Brunswick throughout the 2024 season.

NB Beekeeping Industry Update 2024

This past winter New Brunswick beekeepers experienced an average winter loss at 29.1% of colonies. The percent loss of colonies was reported by the Canadian Association of Professional Apiculturists in their preliminary report on honey bee wintering losses in Canada. This percentage of winter loss is considered manageable, and it is possible for beekeepers to recover this amount of colonies throughout the beekeeping season.

Varroa mites remain a top reason for colony loss across the nation each year according to the CAPA winter loss reports. This past summer ATTTA conducted a regional Varroa mite survey which included ten NB commercial beekeepers representing a large number of the province’s colonies. The percentage of colonies in NB positive for varroa mites increased throughout the beekeeping season from 13% (prior to pollination) to 63% (late season), as shown in the graph below. It is important to understand that the normal population trend of Varroa mites increases throughout the beekeeping season, which is reflected by the increase in mites sampled between May and September. This makes early spring monitoring and treatment for Varroa mites crucial because populations can quickly get well beyond the economic threshold if waiting until the fall to treat colonies again.

Analysis of Varroa mite (Varroa destructor) levels for 30 New Brunswick colonies, from 10 different beekeepers, at three time points throughout the beekeeping season in 2024.

There was high demand for pollinating units in NB this past season. In NB, the demand for wild blueberry pollination is met through bumble bees and alfalfa leafcutting bees (approximately 30% of all NB wild blueberry pollinating units), and the majority is met through honey bees (both NB colonies and imported colonies) (New Brunswick Wild Blueberry Pollination Strategy). This past season there was government support for those who sent hives to pollination through the Honey Bee Industry Development Program.

The province experienced a warmer and dryer beekeeping season compared to the past two seasons. Between January 1, 2024 to October 15, 2024 there were more growing degree days above 3^◦C, 5^◦C, and 10^◦C across the province, when compared to 2022 or 2023. Additionally, depending on the region, there was between 170mm to 559mm less precipitation in 2024 compared to 2023, and between 48mm to 223mm less precipitation in 2024 compared to 2022.

More growing degree days above 3◦C, 5◦C, and 10◦C during early spring increases wild blueberry development and causes earlier wild blueberry bloom, which means pollinating units need to be placed onto fields earlier in the season. This can cause a significant push for beekeepers to get hives ready and onto fields quickly. There is still variation in the timing of bloom across the province, but, with changing climate, those involved in pollination should closely monitor the timing of bloom for efficient and timely pollination.

Below average precipitation can disrupt forage patterns and cause shortages on stored food needed to get colonies through the winter. The same is true for above average rainfall, as experienced in the summer of 2023. With changing climate there seems to be inconsistent precipitation which makes it difficult for beekeepers to rely on normal forage patterns throughout the season.

More days above 10◦C during the fall can present the issue of bees consuming increased amounts of their honey stores prior to winter. To compensate for bees foraging when there is less nectar available, beekeepers may have to increase feeding. Additionally, the longer season allows opportunity for varroa mite levels to spike. Beekeepers need to be vigilant with mite monitoring in fall, and treat when indicated.

ATTTA team teaching workshop on Varroa mite monitoring and management at the 2024 Atlantic Bee Tour hosted in Bathurst and Charlo, NB.

The honey crop for 2024 varied across the province. Indications from beekeepers and other industry stakeholders are that the 2024 crop will be down from 2023.  The final data is not available but early reports suggest a crop reduction of up to 25% compared to the average.  More information and insights are needed to report on the NB honey crop overall for the 2024 season. 

Overall, the NB beekeeping industry had a fair season.  In spite of a reduced honey crop, the bees built well throughout the season and the fall provided good opportunities to feed in preparation for winter.  Beekeepers across the province remain optimistic about next season as they complete their winter preparations.

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

References
Canadian Association of Professional Apiculturists. Preliminary statement on honey bee wintering losses in Canada 2024.
Government of New Brunswick. Growing Degree Days and Precipitation 2022 – 2024.
Government of New Brunswick. New Brunswick Wild Blueberry Pollination Strategy 2024 – 2029.

Whether you are a seasoned beekeeper with years of experience, or just starting out on your apiary journey, it is always important to revisit the basics. By refreshing your memory, or reinforcing seemingly straightforward topics, diving back into fundamentals can greatly enhance your understanding of beekeeping. In honey bee hives there are numerous cells that are built from wax by the bees. These cells serve various functions, including storing food and taking care of brood.  This week we will explore some facts about honey comb cells.

What the Cell?

Honey bees construct hexagonal cells which make up the comb found on frames in the hive. Worker cells, which contain developing female or worker bees, can have an approximate size of 5.20-5.40 mm, and drone cell, where male bees develop,  sizes can range from 6.20-6.40 mm⁶. The cell are constructed using beeswax that the bees produce from a secretory gland in their abdomen¹. These cells are used for different purposes. Nurturing brood and storing food are both functions of the different cells.  By understanding what the different types of cells should look like, beekeepers can help to keep the hive well balanced and healthy. By recognizing these different cell types, beekeepers can also understand hive changes such as when a colony is going to swarm. 

Queen, eggs, drone, capped brood, honey, pollen (©ATTTA 2022)

Nectar, which is an aqueous solution of sugars, amino acids and minerals, is gathered from flowers by honeybees to bring back to the hive using their honey stomach². Once the forager bee gets back to the hive, it passes on the nectar to a receiver bee, and sucrase gets added to the nectar before being placed in the cell².  Sucrase is an enzyme that breaks down sucrose into simpler sugar molecules². It is the job of the receiver bee to break down sucrose, but both forager and receiver bees have the enzyme sucrase⁷.  The water must be evaporated from the nectar to increase sugar concentration and form honey. Nectar starts at a water content as high as 80% and the bees reduce it to approximately 17-20%². By evaporating most of the water, it also helps to store the honey long term, because fermenting organisms cannot live there². Bees actively evaporate nectar by regurgitation and re-ingesting droplets, and passive evaporation is also done by bees using a fanning behavior³ . Once the moisture content is low, and the honey is ripe, it will be capped off with a thin layer of wax so it can be stored indefinitely⁴ . Honey is hygroscopic, so if the bees cap it the moisture from the environment should not re-enter the cell, which prevents fermentation⁸. The honey is then used for food when bees cannot forage for nectar.

Cells with capped and uncapped honey (©ATTTA 2024)

Pollen is attracted to the bees and is transferred from the anthers of flowers². Pollen is an important source of nutrients for bees because it contains a proteins, lipids, vitamins, and minerals⁵. Bees collect pollen using a small amount of nectar to make the pollen stick and give it beneficial bacteria, then they put it into pollen baskets on their back legs, known as corbiculae². When back from foraging the honeybees back push the pollen pellets off their legs into an empty cell, or one half filled with pollen. Housekeeping bees then pack the pollen and add nectar from their honey sac to start a fermentation process². The microflora of pollen contains bacteria, yeasts and molds which all play a role in fermentation⁹. But primarily the process is driven by the lactic acid bacteria, which produces lactic acid playing a crucial role in preserving the bee bread¹⁰. This is how beebread is formed, and bees sometimes cap the cells with honey to preserve it since it does not last as long as honey does².

In a well-organized hive bees exhibit remarkable precision in arranging their food and offspring.  The outer frames mostly contain food stores. Within a single frame, bees construct an arching figure where honey is stored in the upper cells, followed by a layer of pollen beneath, and finally, the lower cells are designed for brood. Typically, the brood is concentrated in the center of the hive in an area called the brood nest. This interesting aspect of bee behavior will be explored further in an upcoming blog post.

Written by Kaitlyn Newton, ATTTA Seasonal Apiculturist

References:

1. Xu, R., Ma, B., Yang, Y., Dong, X., Li, J., Xu, X. and Fang, Y., 2024. Proteome-metabolome profiling of wax gland complex reveals functional changes in honeybee (Apis mellifera L.). iScience.

2. Sammataro, D. and Avitabile, A., 2021. The beekeeper’s handbook fifth addition. Cornell University Press.
3. Nicolson, S.W., Human, H. and Pirk, C.W., 2022. Honey bees save energy in honey processing by dehydrating nectar before returning to the nest. Scientific Reports, 12(1), p.16224.
4. Fernandes, K.E., Frost, E.A., Remnant, E.J., Schell, K.R., Cokcetin, N.N. and Carter, D.A., 2022. The role of honey in the ecology of the hive: Nutrition, detoxification, longevity, and protection against hive pathogens. Frontiers in Nutrition, 9, p.954170.
5.  Huang, Z., 2010. Honey bee nutrition. American Bee Journal, 150(8), pp.773-776.
6.  Zhang, L., Shao, L., Raza, M.F., Han, R. and Li, W., 2024. The Effect of Comb Cell Size on the Development of Apis mellifera Drones. Life, 14(2), p.222.
7.  Zhu, Y.C., Caren, J., Reddy, G.V., Li, W. and Yao, J., 2020. Effect of age on insecticide susceptibility and enzymatic activities of three detoxification enzymes and one invertase in honey bee workers (Apis mellifera). Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology, 238, p.108844
8. Kubásek, J., Svobodová, K., Půta, F. and Krejčí, A.B., 2022. Honeybees control the gas permeability of brood and honey cappings. iScience, 25(11), p.105445.
9.  Miłek, M., Mołoń, M., Kula-Maximenko, M., Sidor, E., Zaguła, G. and Dżugan, M., 2023. Chemical Composition and Bioactivity of Laboratory-Fermented Bee Pollen in Comparison with Natural Bee Bread. Biomolecules, 13(7), p.1025
10.  Kieliszek, M., Piwowarek, K., Kot, A.M., Błażejak, S., Chlebowska-Śmigiel, A. and Wolska, I., 2018. Pollen and bee bread as new health-oriented products: A review. Trends in Food Science & Technology, 71, pp.170-180.

                                                    

                                                 Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

Cooking with Blueberries and Honey!

For this week’s blog, ATTTA would like to share a recipe where you can use local honey and wild blueberries to make a sweet treat for your family and friends over the holidays. Try making this “Blueberry-Honey Upside Down Cake” from Southern Living for a holiday desert featuring local products.

Blueberry-Honey Upside Down Cake 

©Southern Living

Ingredients

• 3/4 cup butter (softened)
• 1/2 cup honey
• 2 cups fresh blueberries
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar (packed)
• 1/4 tsp. almond extract
• 1/2 tsp. vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 3/4 cup whole buttermilk
• 3 large eggs
• 1 cup heavy whipping cream

1. Preheat oven to 350°F. Butter a 9-inch square baking pan (at least 2-inches deep) with 2 tablespoons of butter. Pour honey into pan, tilting pan to spread evenly. Top evenly with blueberries.
2. Beat granulated sugar, brown sugar, and remaining ¾ cup butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Beat in almond extract and 1 teaspoon of vanilla.
3. Whisk together flour, cornmeal, baking powder, kosher salt, and baking soda in a medium bowl. Wisk together buttermilk and eggs in a small bowl.
4. Add flour mixture to sugar-butter mixture alternately with buttermilk mixture, beginning and ending with flour fixture, beating on medium-low speed until just blended after each addition. Spoon batter on top of blueberries: spread in an even layer with a small offset spatula.
5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes, shielding with aluminum foil after 40 minutes to prevent excessive browning, if necessary. Cool in a pan on a wire rack for 10 minutes. Gently run a sharp knife around edges of pan, and invert cake onto a serving platter.
6. Beat heavy cream and remaining ½ teaspoon vanilla with a stand mixer fitted with whisk attachment on medium-high speed until stuff peaks form, 1 to 2 minutes. Serve cake with whipped cream.

Wishing a very merry holiday to everyone from the Atlantic Tech Transfer Team for Apiculture! Bon appetite!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

It is no secret that honey reportedly has a multitude of benefits for human health. The use of honey for traditional medicine can be traced back more than 8000 years¹. In addition to the important role of honey in traditional medicine, during the past few decades, honey has been subjected to laboratory and clinical investigations by several research groups and it has found a place in modern medicine. This week’s blog will discuss the benefits of honey for human health, with a particular focus on a recent article in the Canadian Honey Council Fall 2023 HiveLights written by Mike McInnes (author of recently published book “Honey Sapiens”).

The Impressive Benefits of Honey for Human Health

There have been numerous studies in the last 20 years indicating the metabolic benefits of honey. These studies have been appearing regularly in peer-reviewed journals. Recently, a book published by Mike McInnes titled “Honey Sapiens” highlights numerous studies on the benefits of honey for human health. Overall, the book discusses how honey has the potential to protect the human brain and heart.

ATTTA©2022

A team of Canadian researchers² investigated how honey can reduce numerous biomarkers of heart ill-health, including fasting glucose, total cholesterol, low-density lipoprotein cholesterol, fasting triglycerides and alanine aminotransferase. Additionally, the team demonstrated that honey may increase positive indicators of heart health, such as high-density lipoprotein cholesterol. The results of this study are impressive, where it was shown that consuming 40 grams of honey daily for a period of 8 weeks may have all the forementioned impacts on the human heart. Multiple mechanisms could explain the results of the mentioned study. The main suggestion being that honey has a complex composition of organic acids, minerals, vitamins, enzymes, proteins, amino acids, and bioactive substances, all of which can mediate an effect on cardiometabolic outcomes³.

Honey also has multiple benefits for the human brain. By substituting refined sugars with honey, the essential enzyme glutamine synthetase may be protected from degradation⁴. This enzyme is needed to provide the brain with energy, but it is overwhelmed when too much refined sugar is consumed by the human body. In this sense honey can be neuroprotective. Additionally, in a recent review⁵, other possible benefits of honey for brain health were identified including those related to memory, neuroprotective effects, anti-stress, and anti-nociceptive potentials.

Furthermore, isomaltulose, a rare sugar present in honey, has been shown to act as a prebiotic by promoting the growth of Lactobacillus acidophillus, Lactococcus lactis, and Saccharomyces cerevisae, which are bacteria associated with a healthy gut microbiome, thus contributing to the benefits of honey⁶.

Mike Innes claims in his book, “Honey Sapiens”, that if refined sugar in our diet was replaced with honey several metabolic diseases could be prevented, such as obesity, type 2 diabetes, and the neurodegenerative conditions Alzheimer’s and autism spectrum disorder. As the body of evidence, supported by credible science, grows, it is yet to be determined if these claims will be fully substantiated, but the current consensus is that honey is a healthy part of a balanced diet.

References

1. Eteraf-Oskouei, T. and Najafi, M. 2013. Traditional and modern uses of natural honey in human diseases: a review. Iranian journal of basic medical sciences, 16(6), p.731.
2. Ahmed, A., Tul-Noor, Z., Lee, D., Bajwah, S., Ahmed, Z., Zafar, S., Syeda, M., Jamil, F., Qureshi, F., Zia, F. and Baig, R. 2022. Effect of honey on cardiometabolic risk factors: a systematic review and meta-analysis. Nutrition Reviews.
3. Machado De-Melo, A.A., Almeida-Muradian, L.B.D., Sancho, M.T. and Pascual-Maté, A. 2018. Composition and properties of Apis mellifera honey: A review. Journal of apicultural research, 57(1), pp.5-37.
4. McInnes, M. 2023. Honey Sapiens: Human Cognition and Sugars - The Ugly, the Bad and the Good. Hammersmith Books Limited. pgs.360.
5. Zamri, N.A., Ghani, N., Ismail, C.A.N., Zakaria, R. and Shafin, N., 2023. Honey on brain health: A promising brain booster. Frontiers in aging neuroscience, 14, p.1092596.
6. Shyam, S., Ramadas, A. and Chang, S.K. 2018. Isomaltulose: Recent evidence for health benefits. Journal of Functional Foods, 48, pp.173-178.

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

Canada has few toxic plant species with nectar, pollen, honeydew, or sap harmful to bees or humans. However, during droughts or when food options are scarce, these plants may be visited more frequently by bees. Read this week’s blog to learn more about poisonous plants in Canada, and their impact on bees and honey.

Poisonous Plants and their Impact on Bees and Honey

Toxic plants are characterized by the presence of harmful substances in their nectar, pollen, honeydew, or sap, which can negatively impact animals. The prevalence of toxic plants in Canada is relatively low, and issues related to bee health are infrequent^1,2. The majority of these poisonous plants exhibit characteristics that make them less attractive to bees, such as having limited quantities of nectar or pollen compared to non-toxic species. However, in situations of drought or when alternative food sources are scarce, these less appealing toxic plants may experience increased visitation by bees^1,2.

Bees exposed to poisonous nectar and pollen may exhibit symptoms such as loss of coordination, weakness, or impaired flight ability. Poisonous nectar may also kill brood and newly emerged bees. In severe cases, queens may stop laying, lay only drone brood, or eventually be superseded¹. The symptoms of poisonous nectar will last until the bloom period has ceased. On the other hand, the impact of poisonous pollen may persist as long as the stored pollen remains in the colony¹. Distinguishing plant poisoning from pesticide poisoning can be challenging. However, plant poisoning tends to progress more gradually and may recur in the same location and time each year¹.

A couple of examples of plants toxic to honey bees include certain ornamental rhododendrons and timber milkvetch^1,2. While rhododendrons contain grayanotoxins that can adversely affect honey bees. Poisoning from these plants is rare, as they are more attractive to bumble bees, and the concentration of grayanotoxins varies¹. The nectar of rhododendrons is not considered a risk to human health, as worker bees often die before a substantial amount of honey can be produced¹. Timber milkvetch, found in Alberta and British Columbia, contains miserotoxins with lethal effects for honey bees¹.

Some plants pose a potential threat to human health when present in high concentrations in honey. Plants within the Eriacae family produce grayanotoxins, which are harmful to humans. Honey from Eriacae family members, such as sheep laurel found across Canada, can induce numbness or even loss of consciousness if the concentration is high^1,2.

Sheep laurel (Kalmia angustifolia) (Thiffault et al.©2015)³

Plants containing pyrrolizidine alkaloids may also be of concern for human health. If consumed at high concentrations, these compounds can cause acute poisoning and delayed effects such as hepatic cirrhosis^1,2. Pyrrolizidine alkaloids are found in borage, which has a distribution across Canada. Overall, poisoning from honey is highly unlikely, given that little honey is produced from poisonous plants, and any toxins present will be diluted by the larger volume of nectar gathered from other sources^1,2.

While toxic plants in Canada exhibit a relatively low prevalence, their potential impact on the health of bees and humans needs to be considered. The characteristics of these poisonous plants, such as limited nectar or pollen quantities, make them less attractive to bees. However, the dynamics may shift during periods of drought or scarcity of alternative food sources. It is important to understand the interplay between environmental conditions and bee foraging behavior to mitigate potential risks to bee populations and human health.

References

1. Pernal, S. F., and Clay, H., 2013. Honey bee diseases and pests, 3^rd Edition. Canadian Association Professional Apiculturists, Beaverlodge, AB, Canada 68 pp.
2. Yan, S., Wang, K., Al Naggar, Y., Vander Heyden, Y., Zhao, L., Wu, L. and Xue, X., 2022. Natural plant toxins in honey: An ignored threat to human health. Journal of Hazardous Materials, 424, p.127682.
3. Thiffault, N., Grondin, P., Noël, J. and Poirier, V., 2015. Ecological gradients driving the distribution of four Ericaceae in boreal Quebec, Canada. Ecology and evolution, 5(9), pp.1837-1853.

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca