The book covers Species and Development of Bee Keeping, Useful Products produced by Bee, Bee-Pasturage, Site Selection, Selection of Beehive and Arrangement of Apiary, Beehive (Sources, Purchase and Precautions), Creamed Honey (Calcium Fortified), Liquid Honey, Honey Beer, Honey with Fruits and Nuts, Honey Jelly, Honey in Bakery Products, Composition of Pollen with Recipes and Extraction, Candy Bars, Cereal-Fruit Bars, Pollen Supplements and Substitutes in Beekeeping, Waxes (Characteristics and Composition of Bees Wax), Wax Collection and Processing, Extraction Methods of Propolis, Royal Jelly, Venom, Uses of Venom, Venom Products, Adult and Larval Honeybees (Uses, Collection and Storage), Preparation of Mature and Immature Bees for Human Consumption with Recipes, Spreadable Honey, Honey-Brandy, Honey-butter, Extraction of Honey and Processing, Honey Extraction, Quality of Honey, Plants and Equipments (Hiving, Cage, Feeding and Honey Extraction), Formulations of Honey Based Products, Synthetic Flavour Formulations based on Honey, Project Idea of Honey Processing and Packaging, Project Profile of Bee Keeping, Project Profile on Bee Keeping and Honey Processing Unit.