Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.

Bumblebee activity interaction with solar irradiation, solar irradiation and HPS lighting irradiation, the HPS effect of photoperiod, day temperature and hive density were assessed with tomato fruit weights in a commercial tomato glass greenhouse in 2020–2021. Pollination activity was measured by observing ten randomly chosen cv. ‘Be orange’ tomato plants and by counting bumblebee bruised tomato flowers. MANOVA was conducted between factors and bee activity, followed by Pearson’s correlation. A Mann-Whitney U test was calculated to determine the significance between tomato flower bruising levels and fruit weights, followed by Cliff’s delta (d). Pollination activity decreased mainly in December and January when solar irradiation decreased to below 110 J cmE−2 dayE−1. Bumblebee activity was significantly affected by solar irradiation with HPS lighting (p is less than 0.001; p is less than 0.01). There was a significant correlation between bumblebee activity and solar irradiation (r= 0.75; p is less than 0.05), and solar irradiation with HPS lighting (r= 0.70; p is less than 0.05). There was no correlation between bumblebee activity and fruit weights (r= −0.20; p is less than 0.05). Bruised flowers had significantly greater fruit weight increases (165.7 g) compared to unbruised flowers (123.4 g) (d= 0.12; p is less than 0.05). Bee activity rates between 60% and 80% can be concluded as an effective rate for tomato growers. Bumblebees need at least 110–154 J cmE−2 dayE−1 of solar irradiation to achieve a high pollination activity rate in temperate climate zones during the winter season.