DECLARATION

We declare that the work, which is being presented in this project entitled
(…………………………………………………), is original work of our own and it is done by our
effert. We want to declare that through our stay for four months . we have done, understand, get…
different practical work atmosphere and those are written and included in this internship report, and all
evidences, information or ideas, and pictures that used to bring in to existence this internship report
done by ourselves exclusively and submitted to Adigrat University Institute Of Technology Faculity Of
Chemical Engineering.

Mr.Desbele

Name of the acadamic superviser …………………………………

Signature

Mr……………………

Name of the campany adviser …………………………………..

Signature
ACKNOWLEDGEMENT

first of all we would like to express our deepest gratitude to the almighty God for his supporting and
protecting us during our stay at the internship.Secondly we would like to express our best excellence to
Adigrat University for giving us this chance of internship program in improving our theoretical skills of
knowledgewith practicaskill of knowledge by supervising all our activities through by placing superviso
r and make us to report all the activities done weekly as well as monthly.During our stay in Dimma
Beekeeping Development And Honey processing (DBDHP) for four months many people had
contributed their knowledge and ideas in improving our practical skill and up grading our theoretical
knowledge. And we would like to take this opportunity to thank them for their generous help. The most
interesting contributor is our adviser called…………. for his good explanations of extraction and the
raw material. Ato Kinfe who helped us around laboratory room we would also like to say thank you for
the company administrators and all workers of the campany for supporting us how can we proceed all
activities of the company.

Last but not least, we express our gratitude toward our familly members, our teachers and friends for
their encouragement which help us in completion of this training.

Thank you all.

EXCUTIVE SUMMARY

This final internship report describes the activities carried out during four month our final, fulltime
internship at Dimma Beekeeping Development And Honey Processing (DBDHP) plc. This internship
report in broad spectrum includes four chapters in which we have traied to explain our four month
industrial training experience in DBDHP. The contents of all chapters is deeply and broadly discussed.
The report is constructed and developed from the practical basis of the campany operations that have
been performed and ended from the early of March to the end of June 2011 E.C.

In the opening chapter, we have traied to give a brif history of the company which include mission,
vission, core values and goals of the company, main products and end users of the company, projects run
through the company have been mentioned. In this chapter, we have put overall organizational structure
of the company and work flow the company.

chapter two exclusively discusses the overall internship experience that we have gained from the
industrial training program. This chapter of the report is basic and which we are going to present mostly.
It highlights the overall works we have been excutting.

The third chapter has been dedicated for the overall internship benefits that we have grasped from this
program. Points that has been discussed throughout this chapter include practical, leadership skill,
enterpreneurship skill improvements. The final and fourth chapter of this report discussed with the
project entitled by ……………………………………………………………
 INTRODUCTION

we completed a four month periode of training in DBDHP plc. We have spent more time on the honey
extraction room rather than on the raw matterial storage room and finished product storage room. This is
a report on the internship program that lasted for four months from the early of March to the end of
June 2011E.C. more specifically, most of our training periode has passed on observing, mitigating the
chance of similarity and difference between the work the company and that we have learned theoreticaly
from different courses in the university. However we have submitted small tasks for helping in project,
and self learning session such as over viewing beeswax production, performing filtration works on the
the beeswax production room and honey extraction room.

Here in this session of four month training program in the company we have developed theoretical
skills, practical skills, and socio economical skills. I have developed a skill how to communicate with
different type of employees. I have also developed a skill on work ethics like punctuality, working with
others(team work).
 ACRONYMS/ABBREVIATIONS

DBDHP………………..Dimma beekeeping development and honey processing

PLC…………………….. Private Leadership Company(private limited company)

CCP…………………………..Critical Control Point

HACCP………………………Hazard Analysis and critical control point

HMF…………………………….hydroxymethylfurfural

HP……………………………....honey processing

ISO……………………………..International standard organization

SS……………………………….Stainless Steel
List of tables
Table 1: Physical Hazard Analysis………………………………………………………….

Table 2: Critical control point…………………………………………………………..

Table 3: Chemical compostion and DIMMA honey limits…………………………...

Table 4: Corrective Action…………………………………………………………

List of Figures
Fig 1: Refractometer…………………………….............

Fig 2: Unloading Tank…………………………………..

Fig 3: Filtering Machine…………………………………

Fig 4: Settling tank………………………………………

Fig 5: Filling Machine…………………………………...

Fig 6: Shrinking and Labeling machine…………………

Fig 7: Tsedo……………………………………………...

Fig 8: Heater……………………………………………..
 CHAPTER ONE

1. BACKGROUND OF THE COMPANY (DBDHP)

1.1 Brief history of the company

Dimma beekeeping development and honey processing plc was established in January 2005 with the
objectives of transforming the apiary sector in Tigray, improving quality of products and supplying
purified honey and wax. For this purpose a modern honey processing plant with a capacity of 700
kg/shift/ was erected which envisaged using Indian technology for processing crude honey. The
company is located at Adigrat which is 120km away from Mekelle and 898 km away from Addis Ababa.
It is 2.5km away from center of Adigrat town the way to Mekelle road and only 40 meters away from
main road. The company was one of the corporate companies established under the Dejenna
endowment. It was later merged in to Effort and as of 2010; DIMMA has become a privately owned
enterprise. The company’s current focus is on the production of extra-white honey, cream honey and
bees wax. The company was one of the corporate companies established under the Dejenna endowment.
It was later merged in to Effort and as of 2010; DIMMA has become a privately owned enterprise. The
company’s current focus is on the production of extra-white honey, cream honey and bees wax. The
company is ISO 9000:2000 certified for its quality management system. The inputs for the processing
factory have been collected from out grower farmers. However the honey collected has not been
adequate in terms of quantity to satisfy the need of the factory and the quality has not been to the
standard. Hence to have consistently quality honey supply that can satisfy the requirement of the market,
the company owners decided to establish a commercial Apiary farm in the site where unique bee flora
found for production of extra honey Atsbi Womberta Woreda. The Apiary commercial farming is
feasible in terms of market since it will ensure the consistency supply of inputs of the honey processing
plant and from the point of organizational capacity.

The total investment of the company is 12,000,000. At present there are 38 permanent employees with
different qualification on permanent base of employment. Other new personnel would be expected to be
employed as the plant is working with full capacity.Currently, 37 workers are running the plant.
Moreover, enlisting individual beekeepers and creating networks is vital to ensure continuous supply of
honey to the processing plant. About 100 beekeepers owning 300 hives are expected to supply tens of
thousands of kilos of honey to the processing plant. Cooperatives and agents have also been supplying
honey and wax for further purification. Dimma Beekeeping development and Honey Processing plant
PLC is established in January 2005 to perform transformation of production as well as marketing of bee
products. Since the formation of the company it has been engaged in many activities & mainly on;
  establishment of bee farms for honey and queen rearing
 Establishment of high tech processing machinery
 Provision of complete training and creation of out growers.

.1.2 vision, mission, core values and objective of the company

1.2.1 Vision of the company

 To attain a stature of unrivaled efficiency in the production, processing and supply of best
quality honey and wax to the national and international markets.
 To be proficient and leading producer and supplier of quality organic processed honey in the
national as well as international markets.

1.2.2 Mission of the company

 To contribute to the development of commercial apiculture in the region by introducing better

technologies and better management techniques’, among others.

1.2.3 Core Values

 The customers are pillars of the existence

 The employees are key to the success
 Continuous learning and development
 Transparency /Accountability
 Be creative and a student
 Hard working in network (be cooperative) and be friendly
1.2.4 Objectives of the company

1.2.4.1 General objectives

 To design, develop and implement modern beekeeping intervention programs that raise production
in selected area of Tigray.
 To create networks for the markets of honey and wax.
 To organize individual beekeepers and supporting them by providing them with equipment and
training.
 To use modern processing, packing and marketing methods in honey production.
 To keep an eye to Job creation in the course of all the various activities under operation.

1.2.4.2 Specific objectives

  To create job opportunities
 To use modern techinologies and machineries
 To increase the work efficiency
 To increase the customer satisfaction
 To minimize production time

1.3 Our expectation

We had some expectations about the company before starting this internship. The first one is that we
would get the chance to see all steps of honey processing and apply the theoretical knowledge we had in
to practice because we have searched about the company on the internet to have some information about
what kinds of honey it produce and noticed that it produces three types of honey. But it didn’t go as we
expected, among the three type of honey produced in the company we only saw cream and extra white
honey being processed practically because the company has already stopped processing of liquid honey
since it has low customer demand and was unprofitable. Secondly we thought most of the processes in
the company are done by using machines and thought we would learn more about how they are used
practically but adversely we get half of the processes being done manually.

1.4 The main products of Dimma beekeeping development and honey processing

Product is the outcome of a production process supplied to the public at large. It should be
delivered to the society in the required amount quantity and time as well as a reasonable price.

The types of products produced by DBDHP Company are extracted pure honey and wax. These finished
extracted honeys are making from the raw honey without adding any ingredient. These are the two main
products of the company. There are three types of honeys produced in this company which are differing
in their wax content, their color and price. From the three kinds of honeys the product which are
produced in this company the most which the customer and consumer needed are the only the two
products. These are the cream and extra (red and white honey). But the liquid-liquid honey is not
profitable because it is not needed by customers. Due to this reason the processing of liquid-liquid honey
is stopped by the company. In general the finished products of the company are;

 Red honey(cream)
 white honey((extra) honey
 Liquid honey
 wax
 1.5 Main customers or end users of the company

Customers are the consumers of one company’s product and these also play an important role in
increasing the potential of the company’s production capacity by balancing the demand and supply of
the company. The main customers and end user of the product of DBDHP PLC are all towns found in
the different region of Ethiopia through the existing supermarkets and different agents. Dimma have an
enough potential customers locally and globally.

Global customers: The global customers of this company are some part of Middle East and Europe.
DIMMA also exports honey with undergoing negotiation with agents from Middle East and Europe.

Local customer: the local customers of this company are the Tej brewers found in ADIGRAT city by
taking the wax separated from the honey in the raw honey unloading tank. But direct involvement in the
sales is basically in Addis Ababa and Mekelle.

1.6 Overall organizational structure of the company

Board Director

General Manager

Executive secretary

Administration and Commercial Production & Technique

Finance department Department
Department
Department

 Department Head
 Accounts  Department Head  Department
mentHead
 Cashier  Apiculture & Supply Service  Industrial engineer
 Personal & general  Purchaser  Operators
Service  Marketing expert  Electrician
 Driver  Sales Clerk  Cleaners & Packers
 Guard  Store Keeper
 Cleaner
1.7 Technology and machinery of the company

The company had been many types of machineries which were used during production process. The
main machineries of the company are listed as follows. The machineries listed below are used in the
production of cream red honey extra white honey.

 Boiler; to boil cold water at the temperature of 87°C.

 Pre-heater; to heat the raw honey in order to detach from its plastic container.
 Raw honey unloading tank; this is a tank which contains spinning wings inside it which means
it is agitated and it is used to liquidity the raw honey and to separate the wax from the honey.
This tank is jacketed and contains both the honey and boiled water from the boiler.
 Filter; this consists 11 mesh’s inside it for the extraction of the honey coming from the
unloading tank by using pump. The filter used in this company is 80 micrometre in size
 Settling tank; after the honey is extracted using the 11 mesh’s in the filter the honey should be
allowed to settle so that impurities such as baffles rise to the surface so they can be skimmed
from the surface before you bottle.

The machineries listed below are used in the production of liquid honey.

 Cooler; deaerator for removing bubbles, evaporator, two settling tank, automatic filling
machine, capping machine, shrinking machine (this machine used to package the purified
bottled honey by flat plastics, conveyor, labeling machine, conveyor(Made of S.S, used for
conveying of empty washed bottles to the filling machine

The technology that DBDHP used is batch technology (batch ) process for the production of both red
white (cream and extra honey). Finaly the number of machineries of the company are listed in the table
below.

No The type of machinery and equipment of the company Quantity

1. Boiler 3

2. Preheater 1

3. Raw honey unloading tank 1

4. Filtering machine 1

5. Settling tank 3
6. Deaerator 1

7. Balance tank 1

8. Cooler 1

9. Automatic filling machine 1

10. Capping machine 1

11. Shrinking machine(packaging unit) 1

12 Labeling machine 1

13. Stailesteal conveyor 1

Table 1.1 Machineries and equipments of the company

1.8 Objective of internship experience

1.8.1 General Objective

 To apply the theoretical knowledge in to practical skill in honey processing plant

1.8.2 Specific objective

 To understand the dimma pure natural honey processing method in the company
 To practice how to check the quality parameters of honey in laboratory
 To define the processing steps of wax purification and honey mead preparation
 To identify equipment used for honey processing
 CHAPTER TWO

2. OVER ALL INTERNSHIP EXPERIENCE

The main aim of higher education institutions, especially technology institutions, is producing
knowledgeable, well skilled, country builder and receiver, productive and talented students. Those
students, after graduation, will be work in different companies, organizations and other working sectors
all over the country. Almost all practical engineering applications are done based on the theories and
principles of different engineering fields that have been developed progressively.

In this section we tried to list the overall work what we had seen in our company, the process of getting
the company, the section that we perform our task, work flow of the section and the detail expression of
honey processing.

2.1. How I get in to the company

After we finished the first semester of the 3rd year first semester courses the Adigrat University industry
linkage gave as a request paper to deliver in the chemical engineering related factories to take our
internship program. But few of the students entered their letter to this company and they have granted
their acceptance confirmation letter from this company and few of us did not get any acceptance from
any company and we were waiting to the UIL office to distribute us to different industries until 4th year
first semester and the UIL of the university allowed as and give as a letter for 12 students to take our
internship program for at list four months in group in DBDHP. The company accepts the letter and they
advise us to start out training in the company and in the first day of our program the head of laboratory
assistance gave overall orientation about the raw materials of honey production process in the warehouse
as well as he gave us some theoretical hint about the production of the three types of honey by telling us
the machineries’ name.

2.2 Section of the company that we had been working in

When we arrive at the ware house room we ask to the company supervisor and other workers of the
company to help them in any process of the operation, but they were not voluntary. Instead of giving our
help they told us to observe the overall process carefully and ask unclear idea relating to the raw
material as a whole about honey processing in dimma. In our stay in the company, we have been
working in the product area, wax purification and laboratory of the company. Most of the time we work
in the production area by helping the workers during filling, capping, labeling and packaging since this
works are done manually and there is scarcity of workers. The company has four rooms( warehouse
room, washing and changing room, production( extraction room) and finished product storage room. in
our internship practice we have seen all these rooms with the company supervisor and he gave us core
points( good lecture in each room).from these four sections we were lost more time in the production
room to see each machine operation how it operate, to learn the application of each machines in the
production process and to see the final extracted honey and to observe the wax separated from the honey
in the unloading tank manually.

2.3 Work pieces we have been executing

While working in the laboratory; we check the quality of the honey with the quality controller before
transferring it to the production area. We check moisture content and reducing sugar of the honey by
using refractometer and other parameters like acidity, specific gravity, ash content, and water insoluble
solid by following the procedure provided by ISO. When it’s a day for packaging honey we help the
workers of the company by filling, capping, labeling and packaging. During beeswax purification we
dry the wax before it is purified to remove its water and transfer it to heater. Moreover during mead
preparation we help the workers by mixing the beeswax with water to dissolve it and strain the beeswax
before it is poured to the barrel.

2.4 The workflow in the section

In this honey processing company there are four sections or four rooms and another assistance working
sector that play a great role in the process at all. These are warehouse room, laboratory room, extraction
room and finished product storage room. From these sections of the company the major working sector
is takes placed in the extraction room also called production room. To have a good quality in any kinds
of honey Production Company each member of the working section must cooperate and work together.
In the extraction room there are only two persons that process the honey by following all the procedures
using the machineries and equipments. This is because the machineries and equipments used for the two
types of honey (red and white) are simple and easily installed and operated and it works manually (using
manpower). But the process that is used to produce extracted liquid honey works automatically and it
was not work while we were taking our internship program.

2.5 Challenges happened while performing our Task

We haven’t faced much challenge when performing task because our supervisor explains everything for
us briefly. The workers of the company were easy to communicate with so we get along with them
easily and this helped us to ask anything without fear. But there were some challenges during lab work
specially when checking the acidity of honey it involves titration and other procedures which was a little
confusing at first but after trying it again and again it became clear. Refractometer reading was also very
difficult to identify the exact number of moisture content and reducing sugar of honey because the
numbers were very small to see. The other thing that was hard for us is to understand the processing step
of liquid honey and how the machine works because the company has stopped processing liquid honey
since there is low customer demand and was unprofitable but after browsing the every process and about
the machines on the internet we start to understand and know there meaning. In general the following
challenges were occurred in the company.

 Lack of transport
 Lack of technology in the company means it is not computer aided the
process.
 Intermittently of electricity in the laboratory room
 Limitation of reference as well as guide about the production as well as the
whole process
 There had not been written data related to the overall activities of the
company; then this leads as not to do our report and project effectively.
 The company has stopped the production of liquid honey before we entered
to that company. this means there are unit operations that are used for this
product. Then we did not have full of concept related to these unit
operations.

2.6 The measures we have taken to solve the challenges

The measures we had taken to solve the challenges we faced during our internship are;

 To overcome our challenges we have tried to practice again and again during the lab work and
also try to get information on the internet regarding processing methods and the machines used
in the company.
 By inviting other internship companies like APF, and walia liquor factories, we had already
known the operating principle of similar unit operations. These companies had chemical
engineer professionals; then by asking to these engineers we got so many information related to
the production process of our internship company.
 By searching a Google and preparing questionnaires’’ we collect a full of data related to the
company.
 Using the some transporters such as taxi. And traveling by foot for that factory approximated
700m
 Always look the process from the raw material entering to final product disposal and cheek
product.
 By cope rated with the worker in which part is not clear for us.
  Asking and desiccation with internships of the factory students.

2.7 Application of HACCP in the company

The purpose of HACCP plan is to identify any risks associated with the production, filtration, packing
and storage of Honey produced in Dimma honey processing plant. The purpose of HACCP plan is to
establish, implement and maintain the highest possible food safety standards to product safe and highest
quality natural honey to the customers. HACCP plan is limited to the implementation of the HACCP
principles from collecting and receiving of raw honey and other product inputs to the final distribution
of the products. While working in the company we have seen some of HACCP principles being applied;
among them Hazard Analysis, Critical Control Point, Critical Limits, Corrective Actions and
Documentation were applied.

2.7.1 Hazard Analysis

A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for
human consumption Among them we only saw physical hazard being controlled in the company which is
dust control, insect debris and wax particle filtration and also they regularly inspect all metal tools and
equipment for ware, rust or damage.

Table 2.1: Physical Hazard Analysis

Specific Hazard Control

Dust/ Debris They Ensure polythene containers doesn’t contain
dust or debris and ensure all equipment has been
cleaned prior to use.
Insect debris Ensure triple filtration down to 40 micro mesh
Wax particle Ensure triple filtration down to 40 micro mesh

2.7.2 Critical Control Point;

CCP is a procedure that are used in food process which can be control a food safety hazard can be
Prevented, Eliminated and Reduced to an acceptable level. CCP applied in the company are listed in the
table below. HACCP is a food safety system designed to identify and control hazards that may occur in
the food production process. The HACCP approach focuses on preventing potential problems that are
critical to food safety known as ‘critical control points’ (CCP) through monitoring and controlling each
step of the process. HACCP applies science-based controls from raw materials to finished product.
Table 2.2 critical control point

Control Point Control

Contamination from physical elements on Remove physical debris from all surface, use
equipment and work place environment cleaning agent to remove dirt, grease and
pathogens. Rinse off with clean potable water
until all residues of cleaning agent and dirt has
been removed
Jars and lids contaminated and not suitable for Wash with detergent solution and rinse in clean
filling water and dry using sun

2.7.3 Critical limit

Table2.3: Chemical composition and Dimma honey limits

No. Parameters Dimma Honey Limits World Standard

1 Moisture content in % 17.5-21

2 Sucrose % max <5 <5

3 Reducing/invert sugars % >68 >65

min

4 Acidity as meq/kg max <40meq/Kg <40meq/Kg

5 Mineral/ash %max 0.1-0.6 ≤ 0.6

6 Specific gravity 1.40 1.40

7 HMF mg/kg max <40 <40

8 Water insoluble solid <0.1 < 0.1

9 Yeast count millions Nil Nil

Reference: CODEX standard for honey 12-1981

2.7.4. Quality control

The working task of quality control is the inspection of raw honey, processing control, testing and
control the processed product.

We have been executed in working task of quality control and it apply starts from the receiving and
inspection of raw honey, process control, testing and control the processed product throughout the
process in order to delivered to the end user of the product with its highest possible safety and quality.
The guide quality control of the company more conforms to ISO 9001:2000 so we applied and
performed the task based on its principles and procedures to produce high quality and safe product.
Quality control itself is a procedure or set of procedure designed to make certain that the end product
designed set of criteria set by either the company or the customer. The main objective of the quality
control in the company is to determine the quality and safety requirements are fulfilled by detecting
whether the unacceptable level of hazards or defect exist in the honey before, during and after
processing. If an unacceptable level of hazard or defect is detected, the raw honey or partial processed
honey might be repaired or reworked to remove the hazard or defect.

Controlling quality achieved by

 Inspection of raw honey to ensure that no poor quality ingredients are used.
 Carrying out checks on the process to ensure that: Weight of the ingredient, temperature and time
of the process are correct
 Inspecting the final product to ensure that No poor quality products are sent to the customer

2.7.5 Corrective Action

Table 2.4: corrective Action

Hazard Corrective Action

Jars and lids contaminated and not suitable for Rewash jars and lids, discard any which look
filling unclean
Raising honey To above 60o c increase risk of Ensure working process and storage
HMF and diastase environment don’t exceed 60o c limit

2.7.6. Record keeping procedure

Record keeping is essential, especially to comply with food safety requirements. In Dimma processing
plant some records are kept which are batch numbers, cleaning and sanitizing schedule for each piece of
equipment, number of containers filled for each type of honey, temperature test of honey at tank and
moisture content of honey.

2.8 Process explanation (Description)

2.8.1 Source of Raw material

The source of raw material for DIMMA BD and HP PLC is collected from Tigray and Amhara Regions.
The specific places in which the raw honey is collected from Adwa, Atsbi, Erob, shire, Adigrat, Axum,
Hawuzien, Wukro and mekelle of tigray region and sekota of amhara region. It is purchased from
farmers and sometimes from merchants during market day. Dimma also brings honey from its own
commercial Apiary farm since the company has around 400 modern hives. The bees wax, on the other
hand, is extracted from the honey and it is collected and purified since it is important for modern hive
and also for medicine and cosmetics. On the other hand wax is also used for preparation of mead in the
company. Before purchasing, the company’s quality controller first checks the quality of the honey
physically by its color, taste and smell. Then he accepts or reject the honey by identifying if it’s
adulterated or not. Moisture content and reducing sugar of the honey are also measured by
Refractometer because honey with moisture content above 21 should be rejected since it might ferment
before and after it is processed but if it’s between 17.5-21 it is accepted. Furthermore honey with the
following moisture content is graded as follow

a) 17.5-19- grade A
b) 19.5-20-grade B
c) 20.5-21 grade C

2.8.2 Raw material storage

Honey is hydroscopic, that is, it will absorb moisture from the atmosphere or damp surfaces that it
comes into contact with. Because of this DIMMA honey processing plant places the raw honey on
wooden pallets that are used to impede the raw material to be in direct contact with the ground. The
storage room of the company is clean and airy, free from damp and away from direct sunlight. It has a
temperature around 20-30oc with 60-65 % humidity. In the storage room there is metallic shelf built for
placing washed empty polyethylene container. Primary and Secondary packaging materials like cartons
and empty plastic containers are also found in the storage room before they are washed and used for
packaging. The purchased honey is weighted before entering to the storage room and then placed
separately according to their color type. The type of honey that are found in the storage room are

a. Modern White honey d. Dim white modern honey

b. Traditional Yellow honey e. Yellow modern
c. Traditional White honey f. Modern and traditional Yellow honey

2.8.3 Raw material inspection

The quality controller of the company checks the quality of the raw honey in the laboratory before it
goes to the processing unit. The main quality parameters that are checked in the laboratory are

A. Moisture content: the moisture content of the raw honey is one of the important criteria because
the rate of fermentation and its shelf life span is greatly determined by the amount of moisture
content. The moisture content of a honey is measured by refractometer. The company accepts
raw honey with moisture content up to 21%.

Fig 2.1: Refractometer

B. Reducing sugar: Honey is composed primarily of sugars, the main ones being glucose and
fructose as well as maltose and sucrose. Reducing sugar is also measured by Refractometer.
Honey with >65 % sugar is accepted in the company.
C. Water insoluble solids: Honey insoluble matter include pollen, honey comb debris, bee and filth
particles and is thus a criterion of honey cleanness. It is checked in the laboratory by weighing
20g of honey to the nearest 0.1g and dissolved in a quantity of distilled water at 80oc mixed well.
The test sample is then filtered through a pre dried and weighed Petridis and thoroughly with hot
water (80oc) until free from sugar. The Petridis is dried for one hour at 130 oc in a vacuum oven
and cooled and weighed to the nearest 0.1g. The raw honey is accepted if its water insoluble
solid is not more than 0.1%.
D. Ash or mineral content of honey: Ash content is used to know the mineral content of the
honey. The material remaining after the honey is burned represents the mineral matter. Honey
with ≤ 0.6% of ash content is accepted in the company. 5 to 10g of honey is weighed accurately
in to an ignited and pre weighed pt silica or porcelain crucible and gently heated in muffle
furnace (heats up to 600oc) until the sample is black and dry. The sample is then ignited at 600oc
 at constant weight. The sample is cooled in desiccator before weighing to avoid humidity from
the environment. At last the mineral content is calculated to know the exact number.
E. Acidity: Honey is naturally highly acidic. Its pH is extremely low, ranging between 3 and 4.5,
which inhibits the growth of bacteria and other spoil-ready organisms. Increased acidity of honey
is an indicator for a fermentation process and transformation of alcohol into organic acid. The
acidity of honey was determined by volumetric method. 10g of honey is accurately weighed and
Dissolved in 75ml distilled water. Then the test sample is titrated against carbonate free 0.1N
sodium hydroxide using 4-5 drops of phenolphthalein indicator. The end color persists for 10s.
The required acidity for honey is ≤ 40 milli equivalents of acid per kilo.
F. Specific Gravity: The Specific Gravity of a liquid is a dimensionless unit defined as the ratio of
density of the liquid to the density of water at a specified temperature. As the basis it is common
to use the density of water at 4oC, the temperature at which it has its highest density (1000
kg/m3). To know the specific gravity of honey first clean and thoroughly dried specific gravity
bottle is weighed and filled up to its mark with freshly boiled and cooled distilled water which
has been maintained at 27oc and weighed. Then after the water is removed and the bottle is dried
again. The dried bottle is filled with honey sample maintained at same temperature. Lastly the
bottle is weighed and the specific gravity of the honey is calculated.

2.9 Honey Processing

DIMMA honey processing plant produces three types of honey called cream, extra white and liquid
honey. Extra white and cream honeys are type of honey that has been processed by controlled
crystallization. The main difference between them is color whereas liquid honey is a honey that has been
processed to make it completely liquid and free from visible crystals.

2.9.1 Extra White and Cream Honey processing

2.9.1.1 Raw honey reception; The raw honey is brought from the storage room after the quality of the
raw honey is checked in the laboratory and fulfilled all the quality parameters of honey then it passes for
further process. Moisture content, Ash content, Water insoluble solid, Reducing sugar, specific gravity
and acidity are the main quality parameters that are checked in DIMMA BD and HP plc. As a one batch;
800kg of honey is weighed and transported to processing house. The reason of taking 800kg of honey as
a one batch is because the unloading tank maximum capacity is 850kg.The kind of machine used for
transporting the honey from storage room to processing house is called hand cart.
2.9.1.2 Pre-Heating; the raw honey that was brought from the storage room is placed in rectangular
prism to be heated for about 2-3 hrs inside hot water which is heated at 870c until the internal
temperature of the honey becomes 400c. This pre heating of honey helps to facilitate fast downloading of
raw honey in to the unloading tank. The rectangular prism can take 32 pieces of polyethylene bucket to
be heated at once.

2.9.1.3 Unloading, Heating and Mixing

The main purpose of this processing step is to homogenize the honey in order to standardize the color,
aroma and flavor of the product as well as to separate wax and honey. The unloading tank is jacketed
and has rotary spades that homogenize the honey. The rotary spades rotate by the help of agitation
pump. This agitation pump is found on the top of the unloading tank. First pre heated honey in the
containers is downloaded to the unloading tank.Each container is stirred before transferring the honey to
facilitate easy flow of honey using SS rod. Then the agitation pump is switched on to agitate the honey
in the unloading tank after the hot water (87oc) circulates for some time. The agitation is kept until the
temperature of the honey reaches to 60oc. After that the agitated honey settles for 90 minutes and this
helps for the separation of wax and honey since wax floats at the top because of its low density. The wax
is separated by using SS dipper and the removed wax with certain honey is kept inside a tank containing
hate at the bottom. Unloading tank feed rate is 700-850kg of honey but since filling honey up to 850 kg
brings over filling; the company fills the tank up to 800 kg in one batch. There are two unloading tanks
in the company. Each of them has different use. Unloading tank 1 is used for settlement during
processing of cream and extra white honey but unloading tank 2 is used for homogenization as well as
separation of wax and honey by heating.

Fig 2.2: Unloading Tank

2.9.1.4 Filtration
Filtration is one of the most widely used and efficient processes for solid-liquid separation. The process
uses a porous medium that allows the flow of gas or liquids but not the solid material. In the company
there are two steps of filtration called first and second filtration.
a) First Filtration
First filtration is the separation of large particles such as leaf, stone, wood and large waxes. After the
large particles are removed; the pure honey goes to second filtration (Sparkler filter).

a) Second filtration(Sparkler filter)

Second filtration is the separation of fine particles up to 40 micron size such as thin waxes that were not
removed during first filtration. There are 4 types of micro-filter in second filtration; they have different
size and application. Those micro-filters purify and separate the 40-100 micro mesh size non-food
particles and thin wax which passed during first filtration of liquid honey. In the company they use 80
micro filters for extra white honey because during processing of extra white honey, they use white
honey modern which has small amount of wax. This indicates that there is no need for more purification
since the honey doesn’t contain high amount of wax and non-food particles. For cream and liquid honey
40 and 60 micro filters are used since they contain high amount of wax and other particles. The micro
filters are washed by odorless detergents first but since fine particles will clog the mesh; compressor is
used to remove this tiny articles.

Fig 2.3: Filtering machine

2.9.1.5 Settling; During the processing of cream and extra white honey settlement is used for multiple
purposes. The first one is to settle all the foam and air bubbles at the top surface of the unloading Tank.
And the second reason is to make the filtered honey more viscous and light in color.They add honey
which they called seed (honey which is left during the first processing) before the filtered honey goes to
the tank. This seed helps the liquid honey to become more viscous and gain its color. The seed and the
filtered honey are mixed first and then allowed to settle for about7-14 days. In unloading tank 1 only
extra white and cream honey are settled for packaging but liquid honey goes for further process after

filtration. Fig 2.4: Settling Tank

2.9.1.6 Filling; After settlement, filling starts directly by opening the valve of settling tank at the
bottom. Since the tank is conical shaped the honey flows easily. But before filling; the plastic containers
and the cap are washed and dried. DIMMA uses plastic container having different size and containing
250gm, 500gm and 1kg.

2.9.1.7 Capping
Then after the honey is filled in one of the containers and the weight of the honey is checked in a
weighting balance manually or by hand. If the weight of the honey is proper it is capped. During extra
white and cream honey processing Capping is done manually or by hand since processing ends at
settling tank.

2.9.1.8 Labeling
Food label is a panel found on the package of food which contains a variety of information about the
nutritional value of the food item. It is designed to protect the health and wellbeing of consumer. It
allows them to know the relative amount of each ingredient and how much of selected vitamins,
minerals, and other nutrients a food contains. It also contains the production and expiry date of the food.
The label of DIMMA BD and PC PLC contains much information which is listed below.

 The label is first marked using the stamp for information’s like:

 The production date

 Batch /lot Number

 Expire date

 The label contains information like

 Moisture Content
  HMF
 Sucrose
 Density

2.9.1.9 Packaging
The labeled plastic containers are packed in a secondary packaging or carton and sealed properly by
plaster. The company uses two types of packaging; primary and secondary.

Primary Packaging: Packaging that contains the finished or final products, sometimes called retail or
consumer packaging. This packaging is used to contain, preserve, protect and inform the end user. The
primary packs in the company are bottles and caps. Primary packaging should include all packaging up
to the point of sale, but does not include carrier bags (single use and bags for life) and delivery boxes.

Secondary packaging: Packaging additional to the primary packaging and that is used for protection
and collation of individual units during storage, transport and distribution. The secondary packaging
used in the company is carton. The carton sealing purposes are convenience for customer during
transportation and easily distributed from one place to another. One packaged carton contains around 12
pieces of plastic jar for 1kg, 500g and250g of packed honey. Similar to the jars the cartons has stamp
marked with all necessary information which are:

 Unite

 Location and

 Batch number

2.9.1.10 Storage and distribution

Finally packed cartons are transported to finished product store room by using hand cart and then
distributed to the customers and retailers.

2.9.2 Process flow diagram of Cream and Extra-white honey

Raw material receiving

Raw Honey Reception

Pre heating

Unloading, Heating and separation

Filtration
 Settling

Filling

Capping

Labeling

Packaging

End product storage

2.9.3 Liquid Honey Processing

Liquid honey has the same processing step with extra white and cream honey until it reaches filtration.
But after filtration liquid honey goes for further processes like pasteurization, evaporation, Deaeration,
cooling, Settling, Capping, Shrinking and Labeling. During our stay in the company, we haven’t seen
how liquid is processed practically since the company has stopped processing of liquid honey because of
low customer demand. But we have tried to write down the processing steps generally by what we saw
not by practice.

2.9.3.1 Pasteurization
Pasteurization is a heating process in which the temperature is raised up to 72 °C maintained for about
120 s. Pasteurization destroys yeast cells. It also liquefies any micro-crystals in the honey which delays
the onset of visible crystallization. After pasteurization, diastase activity and HMF content remain
almost unchanged, while invertase is damaged. However, excessive heat-exposure also results in
product deterioration as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g.
diastase) activity. Heat also affects appearance, taste, and fragrance, darkening the natural honey
color(browning).It has to be noted that the pasteurization of honeys, unlike similar processes carried out
on the majority of food products, is not performed for food safety purposes only, including also
prolonged shelf-life, but with the aim of meeting commercial needs. As an example, a honey should
maintain its typical liquid state on the shelves as long as possible: a similar behavior has to be reached
by means of pasteurization treatments.
In the company when pasteurizing temperature reaches from 65oc to 70oc, the filtered honey is allowed
from feeding tank to pass through heat exchanger, where temperature of honey is maintained at 65-70oc
by circulation of hot water. If the temperature at the out let of the pasteurizer is not reached the required
level the re circulating valve is opened and the valve (used for control of flow in lines) to balance tank is
closed. After it reaches the pasteurization temperature the valve of the balance tank is opened. The
balance tank is kept closed and special precautions are used to prevent personnel, aerial and cross
contamination.

2.9.3.2 Evaporation
Evaporation is a common unit operation in food processing industries in which partial removal of water
takes place from an aqueous solution. The removal of water in the form of vapor is achieved by the
process of vaporization or boiling of aqueous solution.The type of evaporator used in the company is
called scrapped surface evaporator. This type of evaporator is designed to heat, cool or concentrate a
wide variety of products particularly highly viscous and heat sensitive liquids which tend to stick to or
foul at heat transfer surface.

The moisture content of the honey is checked before the evaporator starts and if the moisture content is
greater than 18%, the hot water circulating valves is opened and the agitator motors and vacuum pumps
are switched on for about 10 minutes until the required vacuum is developed. But if the moisture content
is less than 18%, the pasteurized honey by passes the evaporator and Deaerator unit and transfer directly
to the cooler. The feed rate of the scrap surface evaporator is at 250-300kg per hr. Honey is then allowed
from balance tank to pass through scrapped surface evaporator for reduction of moisture and entrained
air vacuum.

2.9.3.3 Deaeration
The moisture reduced honey is then passed through the dearator vessel to remove entrained air bubbles.
Dearation is important for the removal of dissolved and entrained oxygen from the honey. It also
improves product quality, extends shelf life and prevents the formation of foam during filling. The rate
at which the honey passes through is similar to the scrap evaporator by reducing its rate by the frequency
adjustor to about 200 to 250kg per hour.

2.9.3.4 Cooler/Honey cooling/

The processed and moisture reduced honey is immediately cooled by cold water circulation after it
passed through the Dearator. After cooling the honey passes to one of the airtight storage settling tank.

2.9.3.5 Settling tank

The processed honey will be stayed for a minimum of 24hrs. While settling, all the foam and air bubbles
settle at the top surface. The vent which is found at the upper side of the settling tank is opened
intermittently to remove the accumulated pressure inside the tank. The liquid honey is then taken for
bottling and packing with the help of filling machine.
2.9.3.6 Bottle filling
The bottles are washed by the bottle washing machine and kept in separate table to drain the droplets.
Then they are kept in a drying oven to be pasteurized and well dried before filling starts. First the type of
bottle to be filled is identified, then the conveyor speed with dosing, the mechanical speed and cam
driven piston stroke length is adjusted. In other word the filling machine is kept adjusted to the required

filling level. Fig 2.5: Filling machine

2.9.3.7 Capping
Filled bottles are first manually capped and singly fed to the capping machine for machine capping.
Then the capped bottles are putted on the conveyer belt to continue the shrinking process.

2.9.3.8 Shrinking
Shrinking machine is used to seal a food product by heating process. When exposed to heating the cap
shrinks to the contour of the container. First the shrinking machine is switched on to heat the internal hot
zone to the required temperature. Then the temperature is adjusted to 125 to 135oc. The bottled and the
capped honey is then pass through the shrinking machine and collected after passing through the

conveyer. Fig 2.6: shrinking and

labeling machine
2.9.3.9 Labeling
During liquid honey processing unlike cream and extra white honey the labeling is done by labeling
machine. Pre-printed front labels are pasted through machines to make certain that accurate names and
sizes match up with every bottle turns out.
The label contains information’s like:

 The production date Moisture Content

 HMF Batch /lot Number

 Expire date Sucrose

 Density

2.9.3.10 Packaging
The labeled bottles are packed in a secondary packaging or carton and sealed properly by plaster.

2.9.3.11 Storage and Distribution

Finally, the finished products are stored in the warehouse and distributed according to the plan
throughout the year as shelf life of honey is generally higher than other perishable items.

2.9.4 The process flow diagram of Liquid honey

Raw material receiving

Raw Honey Reception

Pre heating

Honey and Wax separation

Filtration Pasteurization Evaporation Deaeration

Cooling

Settling
 Bottle filling

Capping

Shrinking

Labeling

Packaging

End product storage

2.10 Bees Wax Purification

Beeswax is one of the products produced in DIMMA honey processing plant. It is the major byproducts
of honey-making process. Beeswax is produced in the bee's body as the nectar is transforming into
honey. Bees produce wax from four pairs of glands on the underside of their abdomens. The bee expels
the wax through glands in its abdomen. The colony uses the wax to cap the filled honeycomb cells.
Humans use beeswax for many purposes like for making frame, cosmetics and pharmaceuticals. But the
company doesn’t sale Beeswax since it uses the frame which is obtained from wax purification for its
Apiary commercial farming. Wax which is left during the processing of mead is dried to remove the
water and then melted in a machine called heater. The wax is first filled in to the heater to its optimum
level. The heater machine is jacketed so water is added from the outer part to heat the wax indirectly.
Then the machine removes remaining dirt or debris and strain the liquid wax in mold.

2.11 Process flow Diagram of Bees wax purification

Fill the wax in to the heater to its optimum level

Add water to the jacketed part of the heater

Switch on the heater

 Place a molder at bottom of the heater

Change the molder when it is full

Wait until the purified wax become solid and draw out from the molder

Store it in the end product storage room

Fig 2.7: Heater (A machine used

to purify wax)

2.12 Material and Energy Balance on selected equipment’s

 2.12.1 Material balance; In any part of chemical industry, the raw materials enter as a feed and
after the chemical or physical reaction is completed it gives products. Therefore, it must know the
amount the entering and leaving of the process. Then the amount of the process in any factory will be
known by material balance and energy balance. Material balance is apply based on the law of
conservation of mass which states that any matter can be neither created nor destroyed, but can be
converted from one form to another form. The material balance equation will be:

INPUT + GENERATION – OUT PUT – CONSUMPTION = ACCOMULATION

Where, Input = enters through the system boundaries.

Generation = produced within the system.

Output = leaves through the system boundaries.

Consumption = consumed with in system.

Accumulation = build up within the system.

The following rule is used to simplify the material balance equation:

If the balanced substance is nonreactive species; generation = 0 and consumption =0.For steady state
process accumulation will zero. Therefore, the material balance equation will be; Input=output

The material balance was used:

 To calculate the unknown quantity.
 To know the performance of factory.
 To minimize utility production coast.
Material balance is classified in to two types. These are: Material balance with chemical reaction and
Material balance without chemical reaction. But all the material balance in DBD and HP is done
without chemical reaction.

2.12.2 ENERGY BALANCE

Energy balance in honey processing gives an estimate of the amount of energy to be utilized in
processing a given quantity of honey. It assists in designing equipment that is cost effective in terms of
fuel or electric power consumption. It also helps us to determine the rate of heat transfer from the
heating medium to the honey in the designed vessels and ultimately the time taken for a given quantity
of honey to attain target temperature. During honey processing heating is provided through a heating
medium, usually water so as to avoid spot heating because of honey’s viscosity. Heat or energy balance
involves amount of heat transferred into the honey and that which is retained by the heating medium.
The heat balance equation between honey and the heating medium is given by equation

MaCaΔTa = MbCbΔTb
Where; MaCaΔTa represents the amount of heat transferred into the honey and MbCbΔTb heat
transferred into the heating medium; M = Mass, C = Specific heat, ΔT =Temperature difference

The total energy utilized in the process is given by equation

(q) = MaCaΔTa+MbCbΔTb

2.13 Overall plant efficiency analysis

Chapter Three

3. Overall benefit gained from the internship

3.1 Benefits in terms of Improving Practical Skills

To improve practical skills first there must have theoretical,so our theoretical skills taken for about three
three years and one semester were related with the practical.so we have got a chance to improve our
theoretical based practical skills.we have tried to put our practical skill that we have got during
internship in general. taking this internship helped as gain more experience about honey and its
processing steps since we were working practically by our self. We have got a chance to put in to
practice and the knowledge gained in the classroom to real world situation. Relating the theoretical part
with the practice also helped us to identify problem that should be solved in the company. Furthermore
this internship helped us to have more confidence and have the know-how for future employment
opportunity.

3.2 Benefits in terms of upgrading theoretical skills

The best outside classroom learning are through an internship. Among the several benefit we gained
from internship, upgrading theoretical skill is one of the important one. This internship helped us more
on understanding of theories that were learned in classroom. We have upgraded our theoretical skill by
working practically. Again our theoretical knowledge was upgraded by seeing by seeing practically and
get more information through observation. We have gained good experience on upgrading the
knowledge of organizational structure, working process in the company,and how to behave in industries
by relating with theories, machine thpe differences, working principle, efficiency and property of the
machine, by asking the operators and other responsible person to the different machines in the
production house.

3.3 Benefits in terms of Improving Interpersonal Communication skill

Effective communication is a good way to solve problems and to get information. During our stay in the
company we have good communication with all the workers of the company. This helped us to get
information easily and also created a god working environment for us. Now we understood that having
good communication is so important to get the information you need easily and to make good
connection with the person that might help you land that dream Job later on. The most important
interpersonal communication skills we learned therefore are:-

 Good personal behavior;

 Respect others;
 Respect the orders of the superior;
 Persuade others;
 Improve personal relationships with other workers

3.4 Benefits in terms of entrepreneurship skill

We have gained much knowledge on how we could create new business of our own. We have
understood how we could produce a quality product with simple method or start a business in a small
scale and low capital. We also learned that willing to assume risks, open minded, adaptability, self-
confidence and leadership quality are one of the important things to be successful entrepreneur.
Furthermore wide knowledge on the economic and non-economic environment of business like the
internship plays a great role for improving my entrepreneurship skills in multidirectional ways. Among
these ways some of that I had gained benefits includes:

 Increases my attitude to be creative and innovative through practical knowledge

 How organize and control resources to ensure the profit for my business
 The way how to manage the business company.
 How to identify new products (services) opportunities
 Desire for immediate feed back
 Be skilled at organizing are professional and To be desire for responsibility.

3.5 Benefits in terms of improving team playing skill

We have increased our interaction with each other since team work needs to help each other in every
aspect. We exchange information we get and discuss if there is something unclear for us because
someone from the group may understand about the situation and explain for the team. We could
understand that team playing skill is the basic material for good work product and quality of works. The
basic advantage of team playing that we have gained from ourcompany can be summarized as follows.

 To increase the quality of works

 To share ideas and experience with others.
 To improve creative skill.
 Increase self-confidence.
 Increasing productivity.
 Improving the knowledge of asking and listening

3.6 Benefits in terms of In terms of Understanding about Work Ethics

Work ethics is a cultural norm that advocates being personally accountable and responsible for the work
that one does and is based on a belief that work has intrinsic Value. The term is often applied to
characteristics of people, both at work and at play.Work ethics is a generally accepted guideline for right
and wrong behavior in work place and it involves several principles related to effective work habit and
personal qualities. The work ethics that a company requires from its workers were;
  Being punctual,
 being honesty for whatever you do,
 be willing to do tasks given to you,
 Initiative to other workers and Being responsible and accountable for everything
you do.
3.7 Benefits in terms of improving leadership skill
Leadership is never easy, but every one of us had been the potential to be a leader every day. In the
Factory, we got a good understanding of leadership by observing every bit of the leaders. So we gained
plenty of experience from them on how to handle workers, how to order, how to control and manage
works done in each section, and etc

Conclusion and recommendation

Conclusion

In general DIMMA beekeeping development and honey processing P.L.C is a company which produce
cream and extra white honey with a capacity of 700 kg/shift/. The company was designed only for liquid
honey at first but with certain modification the company is producing cream and extra white honey.
Currently it has stopped processing of liquid honey since it has low customer demand and become
unprofitable. The company also produces other bee products such as pure wax and mead. The pure wax
have a chemical composition and property that meet world standard set for determining the quality of
beeswax. The company has started producing mead not long ago but it has many customers which buy
the mead in Adigrat. Its primary objective is to produce quality honey and supply the produces to
domestic as well as export markets and thereby promote modern beekeeping practices among the rural
community. The main source of raw material for the company are from Adwa, Atsbi, Eurobe, shire,
Adigrat, Axum, Hawuzien, Wukro and mekelle of tigray region and sekota of amhara region. The main
quality parameters that are checked in the laboratory are Moisture content, Ash content, Water insoluble
solid, Reducing sugar, specific gravity and acidity. The company has commercial Apiary farm in the site
where unique bee flora found for production of extra honey in Atsbi Womberta Woreda to ensure the
consistency supply of inputs of the honey processing plant and from the point of organizational capacity.

- The main products of Dimma honey are extra white honey, crame honey and liquid honey.
- Pure wax and pure mead are by product of the processed honey.
- Due to the presence of a fine glucose crystalline structure the raw honey undergoes a natural
process of crystallization
- Dimma honey have not any objectionable flavor, aroma, or taint absorbed from foreign matter
during its processing and storage. .
 - The color of the honey is uniform throughout and may vary from light to dark brown
- Water is the main enemy of honey.
- One of the biggest challenges that continuously observed in Dimma honey especially of the
processed honey is early crystallization.
- Promotion and Advertising is the most important element to improve the sales volume of the
company.

Recommendation

We recommend the company

 Fulfill all laboratory materials which are necessary to check the quality of the honey.
 Reduce manual working by planting filling , capping and labelling machines in order to reduce
contamination and produce good quality product
 Make sure that the workers use glove when there is direct contact with the honeyTo check the
alcohol content and other quality parameters of mead before it is distributed in order to ensure
the safety of the customers.
 Dry packing containers by using paper towel instead of using sun drying outside the production
area since dust may contaminate them.
 Buy generator since there is a problem of electricity most of the time.
 Train the workers of the company on how they should keep the quality of honey properly.

Providing valuable recommendations which can strengthen success and minimize or eliminate
in efficiency and ineffectiveness is vital for any good achievement. Therefore, the following
are valuable recommendations to achieve the expected objectives of the company.
 Plan, organize and co-ordinate the different manufacturing process of the company.
 Design strategies, operational manuals and procedures to implement production plants and
programs.
 Review plan of production to ensure conformance with organization objectives and
policies.
 Prepare itemized annual recurrent and capital budget and work plan of the department.
 Check the availability of adequate raw and packing materials, materials, utilities filters and
machine size parts.
 Prepare and finalize the monthly and weekly production plans.
 Assess production standards in relation to plant capacity, materials supply, manpower
availability and financial limitations..
  Ensure that all standard yields are maintained by production lines.
 Control production processes, production lay out and production facilities.
 Design systems to prevent and avoid wastage of raw and packing materials
 Sort out problems faced during regular production and solve them with the help of service
departments.
 Initiate and follow-up the maintenance of production premises and facilities.

CHAPTER FOUR
4. Project Work on Hosting Company
Project title: Quality and Safety Characteristics of Honey Produced in dimma or quality
improvement of dimma honey through the application of high pressure processing