Onetti Giorgio Erboristeria Apistica
Venta de equipos de apicultura, colmenas, extractores de miel y maduradores, productos herbolarios, suplementos, alimentos, miel y polen de la Valtelina.

Quemador en espiral con base de madera marrón Platillo: diámetro cm. 8,50 altura cm. 2,50 de madera de Haya Espiral: acero altura cm. 13 Fabricado en Italia

Quemador en espiral con base de madera marrón Platillo: diámetro cm. 8,50 altura cm. 2,50 de madera de Haya Espiral: acero altura cm. 13 Fabricado en Italia

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Su forma especial permite colocarla en todas las colmenas, Dadant Blatt, con o sin porche, y colmenas Langstroth de poliestireno La rejilla de polen con agujeros redondos para el paso de las abejas se puede girar para mantenerla abierta o cerrada. Las rejillas tienen 3 filas en la parte inferior, mientras que en los laterales el paso de las abejas aumenta. Una nervadura a ambos lados de la rejilla, en los agujeros y más allá, permite que las abejas se agarren y pasen más fácilmente.Si, al colocar la trampa en la colmena, la bandeja de polen se deja abierta, se facilita a las abejas el reconocimiento de un nuevo paso, y una vez bajada (cerrada) se reducen los posibles atascos.Una ranura muy ancha, antes de la bandeja de polen, permite a las abejas eliminar la suciedad de la Colmena.Dos agujeros laterales sirven de paso para los zánganosUn techo muy ancho protege bien la trampa de las inclemencias del tiempo. La bandeja tiene una excelente ventilación y puede contener hasta 800 g de polen. La trampa de polen profesional también viene con una red para avispas asiáticas.La red para avispas, que se baja, permite a las abejas entrar y salir con mucha más tranquilidad, ya que la avispa asiática o la avispa velutina no pueden atacar a las abejas.La trampa está fabricada íntegramente con material plástico alimentario 100% reciclable, montado sin utilizar tornillos, clavos ni pegamentos tóxicos.

Su forma especial permite colocarla en todas las colmenas, Dadant Blatt, con o sin porche, y colmenas Langstroth de poliestireno La rejilla de polen con agujeros redondos para el paso de las abejas se puede girar para mantenerla abierta o cerrada. Las rejillas tienen 3 filas en la parte inferior, mientras que en los laterales el paso de las abejas aumenta. Una nervadura a ambos lados de la rejilla, en los agujeros y más allá, permite que las abejas se agarren y pasen más fácilmente.Si, al colocar la trampa en la colmena, la bandeja de polen se deja abierta, se facilita a las abejas el reconocimiento de un nuevo paso, y una vez bajada (cerrada) se reducen los posibles atascos.Una ranura muy ancha, antes de la bandeja de polen, permite a las abejas eliminar la suciedad de la Colmena.Dos agujeros laterales sirven de paso para los zánganosUn techo muy ancho protege bien la trampa de las inclemencias del tiempo. La bandeja tiene una excelente ventilación y puede contener hasta 800 g de polen. La trampa de polen profesional también viene con una red para avispas asiáticas.La red para avispas, que se baja, permite a las abejas entrar y salir con mucha más tranquilidad, ya que la avispa asiática o la avispa velutina no pueden atacar a las abejas.La trampa está fabricada íntegramente con material plástico alimentario 100% reciclable, montado sin utilizar tornillos, clavos ni pegamentos tóxicos.

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Para hacer tu propia vela de cera de abeja necesitarás - un molde de silicona - una mecha del grosor adecuado - una goma elástica - un palillo - silicona (Spray) - opcional 1) Preparación del molde: recomendamos rociar el interior del molde con spray de silicona, lo que facilitará el desmoldado de la vela al final del proceso. Introduce la mecha en el centro por la parte inferior y sácala por la parte superior. Sujeta el molde con gomas elásticas para mantenerlo bien cerrado. Ata una mecha al palillo y colócala en el borde superior. 2) Rellenar el molde con cera: Derretir la cera en una cacerola preferiblemente esmaltada, verterla en el molde cuando haya alcanzado una temperatura de 50ºC. Verterla lentamente en el molde. El tiempo de solidificación de la cera depende del tamaño del molde y de la cantidad de cera utilizada. 3) Sacar la vela del molde: cuando la cera esté fría, retirar las gomas elásticas, abrir el molde y sacar la vela. Retira el palo y corta la mecha en la base de la vela, mientras que en la parte superior deja la mecha de 1 cm de largo. Rocía la vela con spray de silicona para darle brillo.

Para hacer tu propia vela de cera de abeja necesitarás - un molde de silicona - una mecha del grosor adecuado - una goma elástica - un palillo - silicona (Spray) - opcional 1) Preparación del molde: recomendamos rociar el interior del molde con spray de silicona, lo que facilitará el desmoldado de la vela al final del proceso. Introduce la mecha en el centro por la parte inferior y sácala por la parte superior. Sujeta el molde con gomas elásticas para mantenerlo bien cerrado. Ata una mecha al palillo y colócala en el borde superior. 2) Rellenar el molde con cera: Derretir la cera en una cacerola preferiblemente esmaltada, verterla en el molde cuando haya alcanzado una temperatura de 50ºC. Verterla lentamente en el molde. El tiempo de solidificación de la cera depende del tamaño del molde y de la cantidad de cera utilizada. 3) Sacar la vela del molde: cuando la cera esté fría, retirar las gomas elásticas, abrir el molde y sacar la vela. Retira el palo y corta la mecha en la base de la vela, mientras que en la parte superior deja la mecha de 1 cm de largo. Rocía la vela con spray de silicona para darle brillo.

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Manuka UMF® honey from New Zealand has become one of the most sought-after floral honeys, recognized internationally for its unique antimicrobial properties. In fact, Manuka honey is unique in that it contains antimicrobial compounds that are not found in any other floral honey. This uniqueness has led to the development of a testing regime to certify the concentration of these compounds known as "unique manuka factor" or UMF®. The BeeNZ LTD company produces UMF-certified New Zealand manuka honey, which is the certification that guarantees the three key elements for manuka honey's antibacterial action. These elements are: the DHA (didroxyacetone) which is a substance found in the manuka flower; the bee going on this flower transfers this compound into the honey, which through enzymes produced by the bee will be naturally transformed into MGO (methylglyoxal). the content of MGO expressed in myriagrams per kg (mg/kg) of methylglyoxal, with a minimum of 83 mg/kg up to a maximum of 829 mg/kg. the minimum content of LEPTOSINE which simply translated is the pollen exclusive to the MANUKA flower which must be a minimum of 70% of the total in the jar. This began in the late 1980s when a range of floral honeys began to be tested in laboratories at the University of Waikato in New Zealand and it was discovered that honey derived from Manuka plant species had remarkable antimicrobial properties. It was shown that while all honey contained an enzyme called glucose oxidase that itself has an antimicrobial effect when glucose oxidase releases hydrogen peroxide in the presence of body serum, however, Manuka honey had something extra that when glucose oxidase was removed it still had potent antimicrobial properties. This factor was described as non-peroxide activity, later known as "unique manuka factor" or UMF®. It was only many years later that the compound responsible for this unique antimicrobial factor was identified as methylglyoxal. While it was known that nectar collected from the Manuka species produced honey containing methylglyoxal, it was also discovered that there was wide variation in the concentration of methylglyoxal in Manuka honey samples from different regions, seasons, and density of Manuka plants in a given location. Once methylglyoxal was identified as the main compound that contributed to the antimicrobial level of Manuka honey, questions remained about its source since it was not present in the nectar of Manuka flowers. Research continued and it was shown that the methylglyoxal in New Zealand Manuka honey comes from the chemical compound dihydroxyacetone (DHA). When Manuka honey is produced fresh by bees, it contains high levels of dihydroxyacetone and low levels of methylglyoxal; this gradually reverses when naturally occurring proteins and amino acids gradually convert dihydroxyacetone to methylglyoxal. It was therefore necessary to create a measurement and certification system to quantify the antimicrobial efficacy of Manuka honey thus developing the measurement of this honey, known as the "unique manuka factor" or UMF®. The method used is to compare individual honey samples in a colony of bacteria with a known concentration of phenol, a common antiseptic used in the medical industry. By comparing the antimicrobial efficacy of Manuka honey samples with a concentration of phenol, Manuka honey has a classification that guarantees its efficacy. For example, a Manuka honey sample that had the same antimicrobial effect as 15% phenol concentration is certified as UMF® 15+. Manuka UMF honey in which an index higher than UMF®10 is detected is considered active, but laboratory studies have shown that Manuka honey having non-peroxide activity levels of UMF® 15, UMF® 20 or higher is indeed active on a wide range of bacteria.Several international studies have demonstrated the active action of Manuka UMF® honey in combating bacterial strains. Manuka UMF® honey is an extraordinary product, its unique value stemming from the presence of compounds such as hydrogen peroxide, the high level of methylglyoxal expressed in terms of UMF®, along with antioxidants, polyphenols, phenolic acids, flavonoids and bee substances, all of which are vital to our health.

Manuka UMF® honey from New Zealand has become one of the most sought-after floral honeys, recognized internationally for its unique antimicrobial properties. In fact, Manuka honey is unique in that it contains antimicrobial compounds that are not found in any other floral honey. This uniqueness has led to the development of a testing regime to certify the concentration of these compounds known as "unique manuka factor" or UMF®. The BeeNZ LTD company produces UMF-certified New Zealand manuka honey, which is the certification that guarantees the three key elements for manuka honey's antibacterial action. These elements are: the DHA (didroxyacetone) which is a substance found in the manuka flower; the bee going on this flower transfers this compound into the honey, which through enzymes produced by the bee will be naturally transformed into MGO (methylglyoxal). the content of MGO expressed in myriagrams per kg (mg/kg) of methylglyoxal, with a minimum of 83 mg/kg up to a maximum of 829 mg/kg. the minimum content of LEPTOSINE which simply translated is the pollen exclusive to the MANUKA flower which must be a minimum of 70% of the total in the jar. This began in the late 1980s when a range of floral honeys began to be tested in laboratories at the University of Waikato in New Zealand and it was discovered that honey derived from Manuka plant species had remarkable antimicrobial properties. It was shown that while all honey contained an enzyme called glucose oxidase that itself has an antimicrobial effect when glucose oxidase releases hydrogen peroxide in the presence of body serum, however, Manuka honey had something extra that when glucose oxidase was removed it still had potent antimicrobial properties. This factor was described as non-peroxide activity, later known as "unique manuka factor" or UMF®. It was only many years later that the compound responsible for this unique antimicrobial factor was identified as methylglyoxal. While it was known that nectar collected from the Manuka species produced honey containing methylglyoxal, it was also discovered that there was wide variation in the concentration of methylglyoxal in Manuka honey samples from different regions, seasons, and density of Manuka plants in a given location. Once methylglyoxal was identified as the main compound that contributed to the antimicrobial level of Manuka honey, questions remained about its source since it was not present in the nectar of Manuka flowers. Research continued and it was shown that the methylglyoxal in New Zealand Manuka honey comes from the chemical compound dihydroxyacetone (DHA). When Manuka honey is produced fresh by bees, it contains high levels of dihydroxyacetone and low levels of methylglyoxal; this gradually reverses when naturally occurring proteins and amino acids gradually convert dihydroxyacetone to methylglyoxal. It was therefore necessary to create a measurement and certification system to quantify the antimicrobial efficacy of Manuka honey thus developing the measurement of this honey, known as the "unique manuka factor" or UMF®. The method used is to compare individual honey samples in a colony of bacteria with a known concentration of phenol, a common antiseptic used in the medical industry. By comparing the antimicrobial efficacy of Manuka honey samples with a concentration of phenol, Manuka honey has a classification that guarantees its efficacy. For example, a Manuka honey sample that had the same antimicrobial effect as 15% phenol concentration is certified as UMF® 15+. Manuka UMF honey in which an index higher than UMF®10 is detected is considered active, but laboratory studies have shown that Manuka honey having non-peroxide activity levels of UMF® 15, UMF® 20 or higher is indeed active on a wide range of bacteria.Several international studies have demonstrated the active action of Manuka UMF® honey in combating bacterial strains. Manuka UMF® honey is an extraordinary product, its unique value stemming from the presence of compounds such as hydrogen peroxide, the high level of methylglyoxal expressed in terms of UMF®, along with antioxidants, polyphenols, phenolic acids, flavonoids and bee substances, all of which are vital to our health.

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