Bee bread (Perga)

What is Perga?

The number one source of protein for bees is pollen. But the valuable pollen spoils within a short time and so the bees have developed a fascinating method for wintering for months in which the valuable food becomes scarce.
The pollen is collected by the hive bee in its so-called pollen panties and enriched by the addition of bee saliva in a honeycomb, preserved in this way and covered with a layer of propolis that protects against bacteria and fungal infections.
The worker bees now provide the typical firmness by pressing the pollen into the honeycomb. This is how the hexagonal perga is created.
In short, bee bread is fermented and pressed bee pollen that is available to bees in times of food shortages and provides them with sufficient protein.

What does fermentation mean?
Fermentation means nothing more than fermentation and thus an enzymatic transformation of substances with the help of enzymes, in this case the saliva of bees. Through this process, the substances are broken down and can be recycled more easily and quickly.
Fermented products have beneficial properties on the intestinal microflora and support the excretion of toxins, ammonia and nitrate.
There is even a connection between Ayurvedic medicine and fermentation, because fermented fruits in the form of medicinal wines have been used as a remedy in Ayurveda for years.

What’s in bee bread?
Bee bread consists mainly of protein and sugar. But unsaturated fatty acids and phytochemicals are also contained in Perga. Secondary plant substances are chemical compounds that are not vital for the plant but are of great importance to us humans. Many crops are grown only because of their secondary metabolites. Important representatives include flavonoids and phenolic acids, which can also be found in bee bread.
Trace elements and various minerals, as well as fiber, are also not neglected and contribute to the variety of nutrients.

Shelf life

Our organic perga has a shelf life of 1.5 years when stored in a dry place.

How do I eat bee bread?
Since perga is subjected to lactic acid fermentation during the manufacturing process, it tastes particularly good with dairy products such as yoghurt or quark. Bee bread also convinces in muesli with its sweet taste.
Perga can also be used excellently when baking desserts, for example as a topping for a cake.
But Perga is also simply delicious on its own.

Take a small amount before use to prevent against any allergic reactions.