Remote and automatic monitoring of two Apis Cerana bee colonies was conducted in Indonesia to demonstrate precision beekeeping approach in that region. Successful implementation of the precision beekeeping system includes development of the bee colony monitoring hardware and software for data collection, analysis and visualisation. This paper focuses on development and installation of such systems at the private apiary in Indonesia. For bee colony monitoring at the apiary a developed monitoring unit was used, which is based on ESP microchip, and for the data storage SAMS data warehouse was used. The monitoring results showed that the choice of the location of the temperature sensor is important, as the temperature at the hive sides changes synchronously with the outside temperature. Also, feedback from the beekeeper is collected to further improve the system and monitoring process. This research is conducted within the SAMS – Smart Apiculture Management Services project, which is funded by the European Union within the H2020-ICT-39-2016-2017 call and with close collaboration with the local private beekeeper. To find out more, visit the project website https://sams-project.eu/.

The aim of the publication is to develop theoretical and methodological foundations and practical recommendations for determining the efficiency of biotechnological processes with the subsequent justification of technical parameters to ensure a high level of viability of bio-objects. In the course of the conducted scientific research, the criteria of quality function were defined and formalised, in accordance with which the conditions of biotechnological processes of laser division of embryo were formulated as a single case in the realisation of the economic mechanism of biotechnology. This makes it possible to ensure a high level of cattle (cattle) productivity, reduce the time for the reproduction of livestock and reduce the costs of movement, trade and transportation of cattle. The quality function of the biotechnological process of laser division of embryo is formulated on the basis of criterion of non-exceeding of the temperature field in cells of blastomeres and the predetermined acceptable value that allowed one to take into account the main parameters and to propose the criterion of biotechnological process optimisation. As a promising task for the development of the bioeconomy as an economic mechanism in implementing biotechnologies, the necessity of determining the quality function by formalising the integral indicator of efficiency has been established, This enables one to ensure a high level of commercialisation of biotechnologies, to increase the productivity of agricultural animals, and to suggest alternative methods for the quick renewal of livestock.

Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH gE−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.