Economic Potentials Of Bee Bread As A Non-Wood Forest Products In Some Selected Local Government Areas Of Ogun State

Research Article

Economic Potentials Of Bee Bread As A Non-Wood Forest Products In Some Selected Local Government Areas Of Ogun State

Soetan, Doyinsola O. Oluwalana Samuel A., Soaga, Jubril A., Adebisi, Muinat A. Sulaimon, Shukarat, A.

Corresponding Author : Soetan, Doyinsola O

Department of Forestry and Wildlife Management, Federal University of Agriculture Abeokuta, Ogun State, Nigeria

Email ID : oluwadoyinsolami1990@gmail.com

Received : 2020-02-22 Accepted : 2020-04-15 Published : 2020-04-15

Abstract : Bee bread, a product of hive is obtained from pollen collected by bees, to which they added honey, digestive enzymes and subsequently stored in the combs. The study examined economic potentials of bee bread in Ogun State. A multistage with a 3 stage design was adopted. Data were collected with the aid of questionnaire administered to 252 respondents: 72 beekeepers and 180 consumers who had knowledge on beekeeping. The results showed that mean age, education and gender of beekeepers and consumers were 41 and 37 years, 59.4% and 61.1% had tertiary education, 80.6% male and 58.9% female respectively. The results further revealed that 73.6% of the beekeepers and 84.4% of the consumers were not aware of bee bread. Logit regression result shows that marital status and household size had significant influence on consumer’s willingness to pay for bee bread at p<0.10 and p<0.01 respectively. The production should be embarked upon as consumers are willing to pay, which will help beekeepers get additional income and as well improve the health status of the consumers.

Keywords : Socio economic characteristics, bee bread, awareness

Citation : Soetan, Doyinsola O. et al. (2020). Economic Potentials Of Bee Bread As A Non-Wood Forest Products In Some Selected Local Government Areas Of Ogun State. J. of Advanced Botany and Zoology, V7I3.05. DOI : 10.5281/zenodo.3752500

Copyright : © 2019 Soetan, Doyinsola O.. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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