Bee bread is preserved pollen that bees use as protein food for larvae and young bees. The process of its creation is pure biochemistry!
1. Pollen collection
The forager bee collects pollen from flowers, moistens it with nectar and saliva, and then forms small balls called pollen pellets. It carries the pollen pellets in special “baskets” on its hind legs.
2. Tamping into honeycombs
In the hive, bees store pollen in cells, tamp it down with their heads, and add:
- honey (carbohydrates);
- saliva enzymes (break down pollen);
- lactic acid bacteria (from the goiter of bees).
3. Lactic acid fermentation
Under the effect of bacteria, the mixture ferments like sauerkraut:
• The acidity increases (pH ~4), which kills mold and bacteria.
• Pollen is converted into an easily digestible protein product — bee bread.
4. Sealing
Bees cover the bee bread with a thin layer of honey and seal it with wax, allowing it to be stored for years without spoiling.
How does bee bread differ from bee pollen?
- It is easier to digest (thanks to fermentation).
- It is richer in vitamins (K, B1, B2, E) and amino acids.
- It is sterile and has a longer shelf life.
Interesting facts:
• Bees use about 1 cell of bee bread to raise 1 larva.
• Nurse bees eat bee bread to produce royal jelly.
Bee bread is the “superfood” of the hive, without which there would be no new generations of bees!
