Bee bread is an extremely nourishing tonic made of honey and pollen by bees. However, most bee keepers do not harvest this hive product due to lack of knowledge on the proper preservation method. The main objective for the research was to access the best method of preserving stingless bee bread using dry preservatives. The research involved collecting bee bread pots from a stingless bee hive and subjecting them to various dry preservative methods such as refrigeration, freezing and drying under base parameters such as pH, taste, color, moisture content and microbial load which were carried out in the Department of Molecular Biology and Biotechnology laboratory. Plate Count Agar was used for the detection of bacteria while Sabouraud Agar for the detection of fungi. Yeast and Penicillium were found to be the main fungal group associated with the bee bread. Results obtained also showed that drying preservation method had the least amount of bacteria counts of 1.83×106cfu/g which implies that dry preservative method is the best method of preserving bee bread as product development strategy in Beekeeping industry.
