Royal jelly is harvested with a small number of simple tools. What matters is not the tools themselves but their material and cleanliness.

Removing the larva

The larva must be taken out before the jelly is collected, using fine forceps or a special hook.

If the larva is damaged its body fluid mixes into the jelly and quality falls. The work must be careful.

Collection tools

• Spatula and spoon: Wood, glass or food-grade plastic preferred
• Vacuum collector: Adds speed at scale; cleaning must be meticulous

Prolonged contact with metal is avoided.

Storage containers

These are what preserve the value of the product:

• Dark glass: Light-proof
• Airtight lids
• Small volumes: A large container opened and closed repeatedly exposes the product to air

The cold chain

Royal jelly is sensitive to heat, light and air, and must be kept cold from the moment it is collected.

• Cool box: From apiary to processing area
• Refrigerator: Short-term
• Freezer: Long-term

When the chain is broken the product looks the same but loses value — a deterioration the buyer cannot detect.

The working area

• Cool and shaded
• Closed to bees
• Compliant with food hygiene: clean surfaces, washed hands, suitable clothing
• Protected from dust and direct sun

Cleaning

All tools are cleaned after every use and dried completely. Residual jelly spoils.

No detergent residue should be left; it passes into the product and lowers acceptance in the next cycle.

Records

The harvest date, the colony and the storage conditions must be recorded. A freshness claim can only be defended with records.