MISSISSIPPI DEPARTMENT OF AGRICULTURE & COMMERCE • ANDY GIPSON, COMMISSIONER VOLUME 91 NUMBER 7 APRIL 1, 2019 JACKSON, MS Beekeeping Continues to Gain Hobbyists By Nathan Gregory hesitant to use chemicals to control Animal and Plant Health Inspection MSU Extension Servic varroa mite populations,” he said. Service. It involves the proposed bio- “Failing to address varroa numbers logical control of the Chinese tallow The number of people in Mis- in a timely fashion can cause signifi- tree. sissippi taking up beekeeping as a cant losses.” More than half of commercial hobby is growing, and commercial- Hobbyists often use nonchemical honey in the state originates from scale production is holding steady-- options for the control of mites that this tree because of the amount of for now. are too expensive for use on a com- nectar its blooms produce. How- “Resident beekeepers in Missis- mercial scale. ever, Chinese tallow is a nonnative, sippi are holding their own, despite “These techniques either trap the invasive species that compromises facing several short- and long-term mites so that they can be removed crop, pastureland and many natu- challenges,” said Jeff Harris, bee and killed or prevent bee colonies ral ecosystems such as marshes and specialist with the Mississippi State from growing very large,” Harris swamps. University Extension Service. “What said. “Big colonies make more mites; “The USDA wants to introduce is sobering is that we’re struggling small colonies grow fewer mites. a species of flea beetle in these ar- to recruit young people into the in- Small colonies also make much less eas that attacks tallow seedlings to dustry. If that keeps up, there will be honey. This tradeoff may be agree- keep populations from spreading, Mississippi State University Extension Service apiculture specialist Jeff no one to replace our current pro- able to hobbyists, but commercial but commercial beekeepers rely on ducers when they retire.” Harris, left, and beekeeper Johnny Thompson conduct a hive inspection at beekeepers need to maximize honey tallows heavily,” Harris said. “Many While it is considered a small com- the site of Thompson’s colonies in Philadelphia, Miss., on March 13, 2019. production to earn a living.” commercial hives produce honey modity, honey maintains a strong (Photo by MSU Extension Service/Michaela Parker) Primary sources of honey for from these plants when they bloom interest among consumers, some of hobbyist level.” beekeepers include many native in the spring before they are moved whom become hobbyists. Harris es- Perennial pest and health issues ground-covering plants, shrubs on to soybeans and cotton plants in timates around 900 enthusiasts fall affect a beekeeper’s bottom line. and trees that bloom heavily in the the summer.” under this category in Mississippi. First detected in the U.S. in the late spring. Additionally, some intro- Harris added that commercial Thirty-five to 50 Mississippi fami- 1980s, the varroa mite is the larg- duced weed species like privet can beekeepers fear loss of half of their lies are commercial beekeepers, who est threat to honey bee colonies. be a major source of honey. Many honey if the trees are eliminated. manage 3,000-4,000 colonies a year Beekeepers have struggled to stay other introduced flowering plants “They also fear the possibility of and average 90-110 pounds of honey a step ahead of these parasites and like clovers and agricultural crops the flea beetle changing its host pref- per harvest. keep them from becoming resistant can be significant sources of honey erence to some of our native trees Another factor is the willingness to treatments. and pollen to honey bees. that are also important sources of of “sideliners” to join the industry “Colony mortality rates are de- Another potential threat to com- honey and pollen for bees,” he said. full time. These producers are the clining, and we have made progress mercial beekeeping has been tem- “A decision on the proposed release 80-100 beekeepers in the state who in mitigating varroa damage, but we porarily halted for a review by the of the beetles is expected this year.” rely on honey production as supple- still have a long way to go,” Harris mental but not sole income. said. “Our industry is too small to “It’s amazing the number of peo- support the kind of research and de- ple who just want three colonies velopment big companies devote to in their back yard,” he said. “That row crops, so in the past we’ve had number has exploded over the last to use chemicals that have been used decade, and I don’t think that will for other purposes for varroa mites.” drop off any time soon.” Harris said a positive development Michael Scheel, president of the in the commercial industry is the in- Mississippi Beekeepers Association, creased use of “soft chemicals” that also believes amateur apiculture is do not leave behind contaminating alive and well. residues in wax the way pyrethroids “There’s still a large amount of and organophosphates do. These enthusiasm and interest from the chemicals include organic acids and consuming population as a whole natural insecticides, such as thymol. concerning honey bees and pollina- Scheel said hobbyists should be tors,” Scheel said. “From that, we’re vigilant in controlling varroa mites. seeing more new beekeepers at the “Some small-scale beekeepers are Page 2 MISSISSIPPI MARKET BULLETIN April 1, 2019 From Our Kitchen To Yours Honey – Nature’s Sweetener ***************************************** Honey Coconut Breeze Jalapeno Honey Cheese Sliders Andy Gipson Honey, for glass rim 2 tablespoons orange blossom honey (or your favorite) Toasted coconut, for glass rim 1/2 cup cream cheese, softened Commissioner 1/2 cup honey lime syrup 1/2 cup Colby Jack cheese, grated 1/2 cup plain coconut water 1/4 cup scallions, sliced Mississippi Department of 2 tablespoons freshly squeezed lime juice 12 mini sweet-style slider rolls Agriculture & Commerce Ice cubes 24 pickled jalapeno sliced rounds 121 North Jefferson Street Sparkling water, cold Jackson, MS 39201 Place the orange blossom honey, cream cheese, Colby Jack cheese and scallions in a mixing bowl; stir with a spoon or Phone: 601-359-1100 Brush honey around rim of glass and dip coated rim in toasted coconut; set aside. In a cocktail shaker, combine the honey lime spatula to evenly combine. Place mixture in the refrigerator to www.mdac.ms.gov syrup, coconut water and lime juice. Shake well, and then serve keep chilled. Slice each roll in half horizontally. Evenly spread the bottom half of each slider roll with approximately one table- over ice in coconut rimmed glass, adding a splash of sparkling Ag Museum spoon of the chilled creamy honey cheese mixture. Top each water. Serve immediately. For the honey lime syrup, combine 601-432-4500 with two pickled jalapeno sliced rounds. Place the slider roll equal parts honey, water and fresh squeezed lime juice in a Agricultural Theft Bureau tops on each. Heat a non-stick sauté pan over medium heat. saucepan; heat and stir until combined. Cool completely before 1-800-678-2660 Lightly spray the pan with vegetable spray. Place the sliders using. Leftover syrup may be stored, covered, in the refrigerator into the pan and cook for approximately two minutes per side or for seven days. Aquaculture until the honey cheese filling is gooey and the sliders are evenly 601-359-1102 crispy on both sides. Gently press sliders to flatten as they cook Board of Animal Health (just like a grilled cheese sandwich). 601-359-1170 Honey Charred Cauliflower with Bureau of Plant Industry Smoked Spanish Paprika 662-325-3390 Crustless Lemon-Honey Cheesecake Consumer Protection 3 tablespoons olive oil 1 1/2 cups plain 2% Greek yogurt 601-359-1148 1 teaspoon sea salt 1 cup non-fat cream cheese 1/2 teaspoon red pepper flakes 1 teaspoon vanilla Fairgrounds/Coliseum 1/2 teaspoon Spanish smoked paprika 1/4 cup plus 1 tablespoon honey 601-961-4000 1 pound cauliflower florets, cut into bite size pieces 3 egg whites (9 tablespoons if using the kind in a carton) Genuine MS 2 tablespoons water 1/4 cup arrowroot starch or cornstarch 601-359-1159 3 tablespoons honey 1 tablespoon lemon zest 1/2 orange, juiced 1/4 cup lemon juice International Trade Salt and pepper 601-359-1196 Preheat oven to 350 degrees F. Whisk together yogurt and cream Keep Mississippi Beautiful Heat a 12-inch sauté pan with olive oil and add sea salt, red pep- cheese in a large bowl. Add remaining ingredients and mix until 601-359-1100 per flakes and Spanish paprika. Lay cauliflower in one layer on ingredients are incorporated. It will look thin and watery but the bottom of the pan. Cook over medium high heat to char that’s the way it should look. Pour mixture into a greased eight Livestock Market News cauliflower, approximately three minutes. Flip each piece and inch circle pan (spring form is best). Bake in preheated oven 601-359-1159 cook for an additional three minutes. Add water, honey and or- for 40 minutes; remove from oven and chill in the refrigerator ange juice and stir to coat. Cover for one minute. Remove lid overnight, or for at least eight hours. Once the cheesecake is Market Development thoroughly chilled, cut it into eight slices and serve. Store any 601-359-1159 and finish cooking over high heat for two to three minutes to reduce liquid. Season with salt and pepper. leftovers in the refrigerator. Meat Inspection 601-359-1191 Recipes courtesy of the National Honey Board. Mississippi Market Bulletin Pear with Prosciutto, 601-359-1155 Blue Cheese and Honey Mississippi Farmers Market 601-354-6573 2 pears, cored and cut into 8 wedges 16 thin slices of prosciutto Regulatory Services 5 ounces blue cheese 601-359-1111 1/4 cup honey Petroleum Division 601-359-1101 Place prosciutto slice on flat surface and then place pear wedge in the middle.