Honey
The properties of the honey depend on the apicultural flora and the climate. In years of drought usually one harvests honey but concentrated and but sweet increasing his value commercial, but the amount by drawer diminishes. Opposite case, at rainy times or humid sites the harvest increases in volume but it loses quality. The honey harvested in spring is generally but clear that the collection in autumn.

The originating honey of seats where the thyme abounds, romero, retama, brezo, etc is of color amber, with a delicate flavor and a wild aroma. The provinente honey of seats where the oak abounds is of color darker amber, of very intense scent. The provinentes of oak, and cork oak is of color ebony with reddish tonalities and something bitter. Those of eucalyptus it has a color very clear amber with a very characteristic flavor to eucalyptus.

In order to obtain honey of good quality the following requirements are due to consider:

1) Cosechar solely the honey in maturation.

2) To filter it to eliminate the impurities.

3) To store it in appropriate places

4) To package it without altering its properties

5) Mantener the Maxima hygiene at any moment and to sterilize the deposits and packages before using them

Polen

For the harvesting of they polen locates in the piquera a called special apparatus "cazapolen" and that is made up of a metal plate or plastic that has drills of 4,5 mm that to the being crossed by the workers do that the balls of polen underneath clear with the edges of the perforations causing their fall in a located drawer and that comprises of the apparatus. It is necessary to select strong beehives and during a period of time of about a 10-15 days so that the production of the colony is not affected. At the end of this time they retire cazapolen them so that the beehive can continue storing polen that soon it will serve to him to feed the new bees. In order to avoid the decomposition of they polen, a daily collection is made later taking place its drying with hot air to 40 ºCs and to avoid so it ferments. At the present time special furnaces exist to dry this polen. Its humidity content is reduced from 12 % to 8 %. Finally packs the emptiness and it is conserved to a temperature of 2-6 ºC. is possible to be obtained an average production of 4-5 kg/colmena and year.
It is a collected natural product of the antenna of the flower and that the bee transforms when adding nectar and own substances, turning it an excellent food. It is difficult to find a food that equals to polen by its variety of amino acids, but in addition they polen contains ten types different from essential vitamins and five minerals for the correct operation of the human organism.

Real Jelly

In the real jelly production one is due to have the colonies a special form, exist useful special for this production and requires cares, a control of times and continuous visits to the colonies, as well as a suitable climatology. This task is arduous and complicated, since there is to kill or to eliminate the queen and is extracted of the new realeas that make the own bees, trying to always be left four or five realeas to favor the existence of a new queen. The real jelly normally is packaged of form granulated formulated by means of an innovating process in form of small grains that dissolve in all type of drinks and liquid foods and allows to that enjoy all the properties the Maxima comfort.
It is a natural product that the bees airplanes secrete through their epifaríngeas glands. The queens feed themselves exclusively on this product, live on 4 to 6 years, whereas the bees fed with real jelly do not live on 40 to 120 days. The real jelly is elaborated with the frontal glands salivares that are as much by pairs in the right as the left of the head of the bees. This type of development is temporary and it takes place during the stage of airplane of the working bees.
It is a fundamental food for the queen during all the life.