Propolis is less perishable than pollen, but its active constituents are degraded by light and heat.

The three requirements

• Dark: Light breaks down the constituents
• Cool: Heat does the same, and propolis becomes sticky
• Airtight: Against drying out and against taking up smells

Suitable packaging

• Dark glass with a sealing lid
• Food-grade plastic, opaque
• Stainless steel for larger quantities

Paper and cardboard are unsuitable: propolis sticks to them and there is no protection from air.

Why cold storage pays twice

Cold protects not only the constituents; it makes the product workable.

At room temperature propolis is sticky and cannot be broken or weighed. Cold it is brittle and can be handled.

Anyone processing propolis therefore takes it out cold and works quickly.

Raw and processed propolis

• Raw propolis from a screen: Cool and dark, airtight
• Extracted form: Dark glass, cool, well sealed; light is even more damaging here

Smells

Propolis has a strong smell of its own and also takes up smells. Store it apart from other products — especially from honey, which is highly sensitive to odour uptake.

Recording

Note per batch: apiary, period, harvest date, and whether it came from a screen or from scraped material.

That last point determines the quality and should be known to the buyer.

Rules

Do not harvest during a treatment period. Allergic reactions are possible and should be stated.