Pinghu Honey

Pinghu Honey

　　　　Product Name: Pinghu Honey

　　Product Origin: Pinghu, Jiaxing City, Zhejiang Province

　　Product Characteristics: High activity—higher quality honey has stronger acidity

　　Product Ingredients: Nutritional components such as protein, amino acids, vitamins, active enzymes, invert sugar, and minerals.

　　Product Efficacy: Promotes tissue regeneration, improves endocrine, digestive, and blood system functions. Enhances immunity and sexual function. A natural tonic for nourishment and beauty. Combines nutrition, medical benefits, and health care to strengthen the body, prolong life, and maintain youthfulness.

　　Product Introduction: It is the food fed to the queen bee and her larvae. It is milky white in color, with a sour, astringent, and slightly spicy taste, and has a viscous, semi-liquid consistency. It is rich in nutritional components such as protein, amino acids, vitamins, active enzymes, invert sugar, and minerals. The queen bee that consumes royal jelly can live up to 3–6 years, while worker bees that consume only honey have a lifespan of only about 100 days, demonstrating the extraordinary efficacy of royal jelly.

　　1. Royal jelly combines nutrition, medical benefits, and health care. Regular consumption throughout the seasons can strengthen the body, prolong life, maintain youthfulness.

　　2. The value of royal jelly lies in its “freshness.” Higher activity means higher quality and stronger sour, astringent, and spicy flavors. “Rape Blossom” Fresh Royal Jelly is produced by Pinghu Bee Farm (with over 8,000 high-yield royal jelly bee colonies), without any intermediaries. It follows scientific production standards and quality control systems, using modern preservation technology, giving it unique advantages in “freshness” and “activity.”

　　3. Fresh royal jelly should be stored at low temperatures (in the refrigerator), protected from light, and sealed. Shelf life: 21 days at 2–5°C, 6 months at around 0°C, 1 year at -2–5°C, and 3 years at -18°C.

　　Product History: Royal jelly has existed for 8,000 years, but it has only been known to humans for nearly a century and truly utilized in recent decades. Human research on royal jelly can be roughly divided into three phases: 1) Biochemical component study of royal jelly; 2) Medical value study of royal jelly; 3) Nutritional value study of royal jelly. Based on the above research findings, the author explores the nutritional value of royal jelly starting from bee biology and the biological effects of royal jelly. The book contains relatively little purely theoretical text and focuses more on practical application. The content is broad in perspective, rich in material, easy to understand, and accessible to the general reader, while also being scientific, informative, and instructive.