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In Elbasan, everyone knows Rifan Basha as the master of bees. He says that he has been breeding bees for more than half a century, once bees were only a passion for him, but when he saw that honey, propolis and bee milk provided him with income enjoyable, he decided to turn his passion into a profession.
“We have been dealing with bees for 50 years. I inherited it from my maternal grandfather. After years of demonracism, I have turned it into a work passion and profitable activity. Initially, I started with three families of bees. Then I started adding it, I reached up to 600 bee families, there are 5 parks in total.”
To ensure quality honey, the 60-year-old beekeeper is always looking for the best pastures, starting from Elbasan, Dibra, Korca and Pogradeci.
“We are in Shebenik area, Klenjë village. In an area over 1800 meters above sea level. Poriforal honey, multifloral. “
The powerful aroma of multi-flowered honey in the village of Klenjë, every year in the bee park attracts a visitor who is not welcomed by the beekeeper.
“From the smell of honey, we have a visitor here, he is the bear. The first year the bear attacked 3 families of bees, the second year 12 families of bees, the third year two families of bees. To protect it from its damage, we have made a fence with barbed wire and we have placed some sheets that make noise from the wind, which make sounds that the bear is afraid of and leaves. Why does the bear come? He comes to eat honey, stones them, breaks the hive and then eats the honey.”
Rifani says that he is lucky that he has managed to pass on his love for bees to his sons and grandson.
“We tried to pass this on to the children, giving passion to everyone.”
The day of honey harvesting is marked as the most important moment for beekeepers.
“Today we will start harvesting honey. We start by removing the stalks and then take them to the harvesting room. This is the frame that is sealed 100% means that the honey is matured is ripe. Here we are in the harvesting environment, the temperature must be above 20 degrees Celsius so that the honey comes out and the hives are not damaged. Then we peel them with a knife or fork, then put them in the centrifuge.”
For people like Rifani, the market is not a problem, as it is the quality of the honey that guarantees the customer.
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