Black Honey Research Articles

The assessment of subtitling the Arabic movie (Black Honey) to English on Netflix using the FAR model

The assessment of subtitling the Arabic movie (Black Honey) to English on Netflix using the FAR model

JENIS DAN SEBARAN SATWA BURUNG DI PULAU NUSA MANU DAN NUSA LEUN NEGERI SAWAI KECAMATAN SERAM UTARA, MALUKU TENGAH

This research aims to determine (1) the types of bird species on Nusa Manu and Nusa Leun Islands, Sawai Village (2) The distribution of bird species on Nusa Manu and Nusa Leun Islands, Sawai Village. This research uses the census method to collect data on bird species. The research results show that there are 13 species of birds on Nusa Manu Island and 12 species of birds on Niusa Leun Island. The highest distribution of bird species on the island of Nusa Manu is black honey (Nectariana aspasia), sriganti honey (Nectariana jugularis), Seram honey (Lichmera monticola) and garden fan (Rhipidura leucophrys) with a frequency of 11.43%, while the lowest distribution of bird species is , sea croak (Butorides striatus) and coral egret (Egretta sacra) with a frequency of 2.86%. The highest bird distribution on Nusa Leun Island is black honey (Nectariana aspasia) and garden fan (Rhipidura leucophrys) with a frequency of 14.29%, while the lowest bird distribution is sea cockerel (Butorides striatus), great egret (Egretta alba). and eastern elephant (Numenius madagascariensis) with a frequency of 3.5-7%.

The black honey bee genome: insights on specific structural elements and a first step towards pangenomes

BackgroundThe honey bee reference genome, HAv3.1, was produced from a commercial line sample that was thought to have a largely dominant Apis mellifera ligustica genetic background. Apis mellifera mellifera, often referred to as the black bee, has a separate evolutionary history and is the original type in western and northern Europe. Growing interest in this subspecies for conservation and non-professional apicultural practices, together with the necessity of deciphering genome backgrounds in hybrids, triggered the necessity for a specific genome assembly. Moreover, having several high-quality genomes is becoming key for taking structural variations into account in pangenome analyses.ResultsPacific Bioscience technology long reads were produced from a single haploid black bee drone. Scaffolding contigs into chromosomes was done using a high-density genetic map. This allowed for re-estimation of the recombination rate, which was over-estimated in some previous studies due to mis-assemblies, which resulted in spurious inversions in the older reference genomes. The sequence continuity obtained was very high and the only limit towards continuous chromosome-wide sequences seemed to be due to tandem repeat arrays that were usually longer than 10 kb and that belonged to two main families, the 371 and 91 bp repeats, causing problems in the assembly process due to high internal sequence similarity. Our assembly was used together with the reference genome to genotype two structural variants by a pangenome graph approach with Graphtyper2. Genotypes obtained were either correct or missing, when compared to an approach based on sequencing depth analysis, and genotyping rates were 89 and 76% for the two variants.ConclusionsOur new assembly for the Apis mellifera mellifera honey bee subspecies demonstrates the utility of multiple high-quality genomes for the genotyping of structural variants, with a test case on two insertions and deletions. It will therefore be an invaluable resource for future studies, for instance by including structural variants in GWAS. Having used a single haploid drone for sequencing allowed a refined analysis of very large tandem repeat arrays, raising the question of their function in the genome. High quality genome assemblies for multiple subspecies such as presented here, are crucial for emerging projects using pangenomes.

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively.

In silico Approach of Some Selected Manuka Honey Constituents as Epstein–Barr Virus (EBV) Nuclear Antigen 1 (EBNA1) Inhibitors

Introduction: Epstein–Barr virus (EBV) is a carcinogenic cofactor for some epithelial and lymphoid cell malignancies. EBV is associated with most endemic forms of Burkitt lymphoma and nasopharyngeal carcinoma (NPC). In cell proliferation, the maintenance of the latent genome virus depends on the function of the Epstein–Barr Nuclear Antigen 1 (EBNA1) protein. EBNA1 is essential for the survival of primary B-lymphocytes after EBV infection. Manuka honey, black honey from the manuka tree, is in the spotlight for its biological composition and antiviral activity, namely flavonoids and polyphenolic components that provide antimicrobial, antiviral, and antioxidant effects. This research is an alternative therapy for NPC that causes by EBV infection. Methods: A molecular docking approach was used to evaluate the activity of 17 active manuka honeybee product compounds for the ability to inhibit the EBNA1-EBV using the Chimera 1.16 program, SPHGEN program, SPHERE_SELECTOR program, SHOWBOX program, GRID program, and ANTECHAMBER program. Results: All 17 of the ligands demonstrated good binding affinity with the receptor in different ways. Three compounds had a strong binding affinity with a good grid score and may inhibit the EBNA1-EBV and replication of the virus. Conclusion: Leptosin has potential activity as an EBNA1 inhibitor candidate compound that may have potential for treatment of EBV latent infection. This is supported by a gridscore of −61.49 kcal/mol, which is close to the drug candidate (VK-0497), which has a gridscore of −63.32 kcal/mol.

Roasting conditions on metabolic profile of black honey arabica coffee (Coffea arabica)

A post-harvest preparation for coffee is black honey process. The post-harvest procedure of roasting affects the flavor and aroma of coffee. This study aimed to examine the color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, analysis of fatty acid content, and cupping test of black honey arabica coffee that treated under different roasting condition. The analytical observation on color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, fatty acid was conducted and sensory analysis was applied for cupping test. The findings showed that the differences in roasting techniques have a significant influence at the 5% level on the color, moisture content, ash content, carbohydrate content, and fat content of black honey arabica coffee but have no significant impact on the protein content. According to the findings of the cupping test, the best roasting technique was a medium roast. The roasting process under medium roast conditions was known to give the attributes of a brown color due to the Maillard reaction, a specific aroma possibly coming from caramel, citrus, cassia vera and honey, a specific sour taste and a long after taste. The medium roast process has a specific fatty acid profile consisting of myristic acid, palmitic acid and elaidic acid. These characters were the characteristic determinant of the taste produced by Arabica coffee which is processed using black honey post-harvest techniques and roasted with medium conditions.

Implementasi Data Mining dalam Memprediksi Stok Herbal menggunakan Algoritma Apriori

Nafii Store is one of the stores engaged in selling herbal products. With the large number of public requests for herbal products during the COVID-19 pandemic, stock availability is needed to increase sales transactions for these products. To avoid the limited supply of herbs, an information system is needed that can help store leaders to find out what kind of products should be increased in stock according to customer demand. The appropriate application to overcome these problems is the development of the concept of data mining. Based on the Nafii Store herbal sales data sample, which amounted to 24 transactions, this study will use a minimum support = 16% and a minimum confidence = 70%. The results of the determination of the Association Rules and testing with the Tanagra application that the pattern of herbal purchases are: If you buy Baarik Forest Honey 800 grams then buy Baarik Forest Honey 470 grams 80%, If you buy Black Seed with Ajwa Kurma stamps then buy Darusyifa Black Bitter Honey 83.3%, If buy Darusyifa Bitter Black Honey then buy Black Seed with Ajwa Dates stamped 83.3%. The results of this study can be used by the store management to make decisions on the availability of herbal products at the Nafii Store.

Physicochemical Evaluation of Sugarcane Molasses (Black Honey) during Storage in Various Packaging Materials

Sugarcane molasses is a nutritious beverage with a black color, characterized by its viscosity, distinctive taste and aroma, which makes it a unique food with high nutritional value. The quality characteristics of sugarcane molasses stored inside various packaging materials at different storage periods were evaluated. The evaluation included the determination of the physicochemical properties of sugarcane molasses stored in four types of packaging materials (glass jar, pottery pitcher, plastic jar and tin container). The stored sugarcane molasses were analyzed periodically at 2, 4, 6, 8, 10 and 12 months for the optical density (at 420 nm), acidity, viscosity values and total phenol content. All studied physicochemical properties increased significantly (p≤0.05) with increasing storage time, the results showed that pottery pitchers and glass jars are suitable for packaging sugarcane molasses. They produce the most stable sugarcane molasses, so they are practical containers to use. Therefore, it is recommended to use this type of packaging materials with care of the storage temperature.

Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing

Coffee is a popular beverage that is consumed worldwide. Flavor is an important aspect of excellent coffee. Fermentation was applied in the wash coffee processing to degrade the mucilage layer and to improve the flavor quality. Fermentation in non-washed gayo arabica coffee processing has not been widely reported. This study aims to analyze the effect of anaerobic fermentation on non-washed Gayo arabica coffee processing to obtain coffee with the highest sensorial score. Coffee fruit were processed and fermented for 0-48 hours. Sensorial score, volatile, and non-volatil compounds were observed at roasted bean. A significant increase in sensory test scores was obtained in the Pulped Natural (PN) process which was fermented with a score of 85.58 ± 1.01. Concentrations of citric, malic, succinic, lactic, and acetic acids are varied between the treatments. Volatile analysis using SPME-GCMS produced 20 compounds with an Odor Active Value OAV> 1 consisting of aldehydes, furans, ketones, phenols, pyrazines, and terpenes. β-Damascenone was a compound that has the highest OAV values with honey-like, fruity, apple, and rose aroma characteristics that dominate PN and Black Honey (BH). Fermentation for 48 h in the PN process is suitable for use in Gayo with humid conditions and high altitudes.
 
 Keywords: Coffea arabica, SPME-GCMS, Volatile compounds, HPLC, Non-volatile components, Coffee processing.

Impact of Packaging Materials and Storage Temperatures on the Quality of Sugarcane Molasses (Black Honey)

Sugarcane molasses is defined as a product obtained from the concentration of sugarcane juice. This product is accepted in the Egyptian market and can be used as a sweetener instead of refined sugar. The packaging materials and storage temperature affect the quality properties of the sugarcane molasses. In this study, the sugarcane molasses was packed in four different packaging materials (glass jars, pottery pitchers, plastic jars, and tin containers) and stored at two different temperatures (20 and 40oC) to study the quality properties. The changes in the physicochemical, antioxidant activity and sensory properties were estimated at periodic intervals of 60 days during the period of storage study (12 months). The results showed that, pH, total soluble solids, moisture, total sugars, antioxidant activity, flavor and overall acceptability score of stored sugarcane molasses were reduced significantly (p≤0.05) with the progression of the storage period. The stability of packed samples stored at 20°C was better, as the highest values of all studied quality traits were recorded compared to their counterparts at 40°C. Among the studied packaging materials, sugarcane molasses filed in glass jars with metallic covers, and pottery pitchers with sterilized tampons had the best quality properties. Final of storage period, the glass jars recorded the highest values of total soluble solids, moisture and total sugars. While pottery pitchers were better for pH, antioxidant activity, flavor and overall acceptability score. These results may come from the physiochemical properties of the raw materials of the pottery pitchers.

Phytochemical and Antibacterial Analysis of the Formulated Cream of Black Cumin Honey

This study reports the bioactive compound of black cumin honey and investigates the antibacterial activity against Propionibacterium acnes and Pseudomonas aeruginosa. HPLC and GC-MS methods were used to analyze the bioactive compounds of the black cumin honey. The formulated cream of black cumin honey was prepared in an oil-in-water type cream with various concentrations of 1%, 5%, 10%, 15%, 20%, and 30% (w/w). Antibacterial effects against Propionibacterium acnes and Pseudomonas aeruginosa were examined by the disc diffusion method. Physical stability of formulated cream included organoleptic, homogeneity, and pH measurement test. The result of GC-MS analysis of black cumin honey showed 25 compounds: organic fatty acids, saccharides, and amino acid. HPLC analysis of flavonoid content showed quercetin as the bioactive compound at a concentration of 0.223 mg/g. Disc diffusion analysis showed great inhibitory potential against P. acnes and P. aeruginosa in 30% concentration with d = 11.2 mm and 10.8 mm, respectively. It can be concluded that the formulated cream of black cumin honey showed a great potential application as antibacterial agents of P. acnes and P. aeruginosa.

Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process

The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So that research is needed to determine the effect of washing intensity and level of ripeness of coffee cherries on the characteristics of the resulting taste of coffee. The research design used was a complete two-factor block design. The first factor is the intensity of washing mucilage that sticks to the surface of the coffee beans; 2 times washing, 1 time washing, without washing. The second factor is the level of ripeness of the coffee cherries; raw coffee cherries, optimally ripe coffee cherries, past ripe coffee cherries. The analyzes were carried out, namely water content, ash content, total sugar content, pH value, Brix, and organoleptic test using the SCAA cupping method. The results of this study indicate that washing intensity affects the Brix value, water content, total sugar content, and pH. Whereas in the second factor, the level of ripeness of the coffee fruit affects the Brik value, water content, total sugar content, and pH. This study also showed that there was a correlation between washing intensity and the level of ripeness of the coffee cherries and the preference of the panelists. The non-washing treatment (black honey) and the optimal level of ripeness were the most preferred by the panelists, all coffees produced from this study met SNI 01-3542-2004. Keywords: arabica characteristics, honey process, maturity level, washing intensity

Analisis Pengaruh Kualitas Produk terhadap Kepuasan Pelanggan pada Usaha Pangan “Warunge Indah” Jakarta

The development of the business field has been colored by various kinds of competition in all fields, including in the field of food, technology and communication. Good quality and quality service will tend to provide more satisfaction to customers who use services in the company. The purpose of this study is to analyze the influence of product quality on customer satisfaction on the food business "Warunge Indah" Jakarta. The study uses descriptive research with qualitative approaches, data collection and analysis methods using interviews and observations. The results of the study explained that the “Indah Warunge” has provided product quality in accordance with the rules that apply in the company. Products that are sold various foods and healthy drinks even bitter black honey also exist. The conclusion obtained from the research that customers who buy “Indah Warunge” products are satisfied with the quality of products sold by “Indah Warunge”.

Non-volatile compounds of unwashed Gayo Arabica coffee (Coffea arabica) with anaerobic fermentation process

Coffee is a hot drink made from the roasted and ground seeds (coffee beans) of a tropical shrub with a preferred flavour, which is consumed by many people. Furthermore, its flavour is influenced by the chemical composition of green beans that goes through series of processing such as fermentation. The chemical composition of green beans with fermentation process in the process without washing is not well-known in Gayo coffee. This study aims to analyse the effect of anaerobic fermentation on chemical composition of green beans and to enhance its quality. The coffee fruit was processed and fermented for 0 to 48 hours. Citric and malic acids varied and showed positive quality in the process of Pulp Natural (PN) and Black Honey (BH), while propionic acid was only discovered in the process of Drying (D), which indicated a negative quality. Sucrose tends to increase in PN and BH. Glucose and fructose were lower than sucrose, and chlorogenic acid increased, while trigonelline tends to decrease from all processes. Caffeine had very low levels after the fermentation process. In conclusion, this research indicated that the anaerobic fermentation process in PN and BH produced generally desirable flavour precursors.

Effectiveness of Black Honey as an Antiinflammatory Substance in Rat’s Wound Infected by Staphylococcus aureus

Background: Black honey contains higher flavonoids, phenols, and minerals, which serves as antiinflammatory agents and promote faster wound healing. Purpose: This study aimed to determine the effectiveness of black honey on macrophage cells and blood vessels in rats’ wounds infected with Staphylococcus aureus. Methods: This was an experimental study with a post-test only control group design. This study involved 24 rats divided into 4 groups. The treatment was carried out for 5 days. The rats in the K1 group were wounded (cut) and given aquadest. The rats in the K2 group were wounded (cut), infected with Staphylococcus aureus, and given aquadest. The rats in the P1 group were wounded (cut), infected with Staphylococcus aureus, and treated with 2ml of black honey topically. The rats in the P2 group were wounded (cut), infected with Staphylococcus aureus, and treated with2ml of black honey orally. Observations were made histopathologicaly using hematoxylin-eosin (HE) staining by calculating the number of macrophage and blood vessels, and further using One-Way ANOVA. Result: The number of macrophages and blood vessels between groups was significantly different. The K2 group had the highest mean number of macrophage cells and blood vessels, and the K1 group was the least. The mean number of macrophage cells in the P1 group was more than the K1 group and less than the K2 and P2 groups, both significantly. Conclusion: Black honey was effective in reducing inflammation in wounds infected by Staphylococcus aureus.

Pharmacological therapy for COVID-19: Where are we now and where are we going?

Background: Up to the point of writing this review, there is no scientific evidence of any effective medical therapy for coronavirus disease 2019 (COVID-19). In this review, we attempted to discuss the current summary of evidence of some medication, currently in trial for the treatment of COVID-19.
 Material and Methods: We have done an electronic literature search using the following database: PubMed, Medline, Scopus and Google scholar. These databases were searched using the keywords COVID-19 and pharmacological therapy.
 Results: At present, there are no well randomized controlled studies which can give evidence for most of the therapy used for COVID-19. Several medications are in trials for COVID-19, among them: 1/ chloroquine and hydroxychloroquine; 2/anti-virals oseltamivir, remdesivir, lopinavir/ritonavir and other protease inhibitors; 3/antibiotics macrolide (Azithromycin); 4/cytokine therapy interferon; 5/ humanized monoclonal antibody tocilizumab; 6/adjunct therapies vitamins C, D, and herbal medicine; 7/ COVID-19 convalescent plasma; 8/systemic steroids; 9/expected COVID-19 vaccine. We have also included some of the herbal medicines that are commonly and widely used in the Middle East, Asia as well in Sudan, (black seeds, honey and Acacia Nilotica). It is worth mentioning that these herbal medicines have shown benefits in treating other diseases, but the evidence of their benefit in COVID-19 still needs to be established.
 Conclusion: Currently there is no pharmacological therapy for the COVID-19. More research and randomized clinical trials are needed to find effective therapy or vaccine against COVID-19.
 Keywords: 
 COVID-19, Pharmacotherapy, herbal medicine, Sudan

Evaluation of Some Technological Treatments on Juice Quality of Both Sugar Cane and Sweet Sorghum as Fresh Bever or Raw Material for Syrup (Black Honey) Production

The juice of either sugarcane (CJ) or sweet sorghum (SJ) is used as a raw material for the production of syrup (black honey). So far, no quality standards are reported for sugarcane juice or sweet sorghum as a fresh drink or raw material for the production of syrup. Therefore, this research was designed to study the quality of juice for each of them by replacing the sugarcane juice with sweet sorghum juice in proportions (25, 50 and 75%). The physic-chemical properties represented in TSS, pH, percentage of purity as their highest values in sugarcane juice (A1) and the lowest values for them in sweet sorghum juice (A5), while the highest degree of color unit was recorded in sweet sorghum juice (A5) and the lowest value for color unit in sugarcane juice (A1). Significant differences were found in the physical, chemical and sensory properties as a result of the different treatments with increase of replacement percentage. The reducing sugars, acidity, protein and color values were increased, while the decrement were found in TSS, percentage of purity, total sugars, fats, ash, and minerals (potassium-sodium-calcium-magnesium-iron). Citric acid (B3) treatment resulted in obtaining a light-colored juice with a higher content of reducing sugars compared with the other treatments, and the pre-heating (B2) to 80±0.5°C was improved the sensory properties and general acceptance. It could be concluded that the replacing rate of 25% (A2) with the pre-heating (B2) recorded the best sensory properties and is recommended for the production of canned juice or could be used as a raw material for the production of honey with a subsequent study of its production as a natural energy drink characterized for its long preservation period.

Effect of Sugarcane Juice Pre-Treatment on the Quality and Crystallization of Sugarcane Syrup (Treacle)

Treacle (black honey) is liquid syrup produced by heating and evaporation of sugarcane juice. It is rich in sugars including, sucrose, glucose, and fructose, which may crystallize during storage, especially at low temperatures. The crystallization of treacle was the main problem facing treacle producers in the Egyptian traditional food industry and affected negatively in the quality and consumer acceptability. Consequently, the aimed to investigate the effect of sugarcane juice pre-treatments, including the addition of citric acid at concentrations of (1, 2, and 3) g/l alone or in a combination with preheating at (60 or 70)°C for 1 h on physiochemical properties and crystallization of sugarcane syrup during storage for 60 days at room temperature. The results showed that these pre-treatments significantly affected the quality and properties of sugar cane syrup. The combination of the citric acid addition at a concentration of 1 g/l and preheat treatment at 70°C for 1 h resulted in syrup with the greatest overall acceptability. Also, these pretreatments prevented the crystallization of the produced syrup during the storage for 60 days at room temperature (20 ± 5)°C. Therefore, pre-treatment of the sugar cane syrup with a combination of the citric acid addition and heating can be suggested as a promising method for producing a high-quality sugar can syrup and preventing syrup crystallization during storage and handling.

In vitro Evaluation of Helicobacter pylori Inhibition by Artemisia absinthium and Eugenia caryophyllata Extracts with Black Seeds Honey

Objective:Helicobacter pylori is a Gram-negative, spiral-shaped, microaerophilic bacterium that infects about half the world’s population and is responsible for a significant cause of morbidity and mortality imposing a major burden on health care systems worldwide. The treatment for eradication of H. pylori is complicated, requiring a combination of different antibiotics and gastric acid inhibitors; and often cause nausea, antibiotic resistance, recurrence and other side effects. As a result, there is a growing interest in compounds with natural origins because of their broad flexibility and low toxicity.Methods:Broth microdilution and agar diffusion methods were used to investigate the in vitro efficacy of Artemisia absinthium, Eugenia caryophyllata and black seed honey mixtures against H. pylori.Results:The different combinations used in this study inhibit the growth of H. pylori more effectively than levofloxacin, amoxicillin and clarithromycin in both gastric pH and the pH level of the prepared mixtures.Conclusion:These results indicate that the use of a combination containing 5 and 10% aqueous extracts of E. caryophyllata and A. absinthium respectively with 12.5 or 25% black seed honey may prevent H. pylori growth in vitro.

Honey Bee Products Marketing Practices: Challenges and Opportunities in and around Maksegnit Town, Amhara Region, Ethiopia

The study was conducted in Amhara region Maksegnit town north Gondar Ethiopia with the objective of investigating honey bee products marketing practice; opportunities and constraints. The data was collected from 40 households from four PAs by using pretested semi structure questionnaire. The collected data revealed that the major products of honey bee are honey (67.5%) and the rest (32.5%) colony itself. The major reason of keeping bees in the study area is for income source. The value obtained by ranking index revealed that middlemen, tej (a mead or honey wine) houses and retailer are the three major honey buyers with the index values of 0.30, 0.24 and 0.21, respectively. The price of honey is majorly governed by quality and color of the honey with index values of 0.4 and 0.3, respectively. The highest and the lowest price of honey in the study area was found to be 133.50 ± 6.222 and 69.25 ± 12.483 Ethiopian birr (ETB) for white and black honey, respectively. Lack of road, lack of materials for measuring the quantity of honey and the variation in the color of the honey were found to be the three major constraints of honey marketing with the index value of 0.16 of 0.143 and 0.141, respectively. The major challenge for marketing of bee colony is unavailability of organized marketing place. The Increment in number of unemployed youth, increment in price of honey and colony and the high demand of honey and colony in the area are the three major opportunities available to be engaged in beekeeping sector in the study area. To alleviate challenges of bee product and colony marketing, the government should provide important inputs and awareness should be created for the farmers.