Difference between revisions of "How to Process Honey"

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==Introduction==
  
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Many species of bees collect nectar which they convert in to honey and store as a food source. However, only bees which live together in large colonies store appreciable quantities of honey. These are bees of the genus Apis and some of the Meliponinae (stingless bees).
 
  
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Bees prepare honey mainly from the nectar of flowers, but other plant saps and honeydew are also used. As each bee sucks the liquid up through its proboscis and into the honey sac, a small amount of enzymes are added and water is evaporated. The enzymes convert sugars in the nectar into different types of sugars - honeys always contain a wide range of sugars, varying according to the nectar source. After the liquid has been placed in the cell of honeycomb, bees continue to process it. The temperature of the hive is usually around 35°C and this temperature together with ventilation produced by fanning bees, causes further evaporation of water from the honey. When the water content is less than 20% the bees seal the cell with a wax capping: the honey is now considered 'ripe' and will not ferment.
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*'''Problem: Honey Processing'''
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*'''Difficulty: Medium'''
  
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Honey consists of a mixture of sugars, mostly glucose and fructose. In addition to water (usually 17-20%) it also contains very small amounts of other substances, including minerals, vitamins, proteins and amino acids. A very minor, but important component of most honey is pollen.
 
  
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Many species of bees collect nectar which they convert into honey and store as a food source. However, only bees that live together in large colonies store appreciable quantities of honey. These are bees of the genus Apis and some of the Meliponinae (stingless bees).
  
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==Processing==
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Bees make honey mainly from the nectar of flowers, but they also use other plant saps and honeydew. As a bee sucks the liquid up through its proboscis and into its honey sac, it adds a small amount of enzymes, and some of the water in the nectar is evaporated. The enzymes convert sugars in the nectar into different types of sugars; honeys always contain a wide range of sugars that vary according to the nectar source. The bees then place the liquid nectar into cells in the honeycomb. The temperature inside the hive is usually around 35°C and, together with ventilation caused by bees fanning their wings, this temperature causes further evaporation of water from the nectar. When the water content is less than 20%, the bees seal the cell with a wax capping. The honey is now 'ripe' and will not ferment.
  
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Honey consists of a mixture of sugars, mostly glucose and fructose. In addition to water (usually 17-20%) it also contains very small amounts of other substances, including minerals, vitamins, proteins and amino acids. A minor, but important component of most types of honey is pollen. These components contribute to the different flavours that honey can have, and make honey a nutritious food that has a high demand in many regions of the world.
  
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Honey should be processed as soon as possible after removal from the hive. Honey processing is a sticky operation, in which time and patience are required to achieve the best results. Careful protection against contamination by ants and flying insects is needed at all stages of processing.
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==Processing==
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It is important to remember that:<br />
 
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<blockquote>
 
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• Honey is a food and it must therefore be handled hygienically, and all equipment must be perfectly clean.
 
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• Honey is hygroscopic and will absorb moisture, therefore all honey processing equipment must be perfectly dry. Too much water in honey causes it to ferment.
 
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</blockquote></div>
 
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==Honeycombs from top-bar hives or traditional hives==
 
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'''Cut-comb honey'''
 
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Collect pieces of comb consisting only of sealed and undamaged honeycomb, cut them into neat portions and package them carefully for sale. Since the honey in the comb is untouched and is readily seen to be pure, honey presented in this way fetches a high price. Honey which has not been open to the air has a finer flavour than honey which has been subjected to processing in any way.
 
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'''Strained honey'''
 
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To prepare strained honey, remove the wax cappings of the honeycomb with a knife and break the combs into pieces, see Figure 1. Make sure that you do not use unsealed combs containing unripe honey or pollen. Use a cotton cloth to strain the honey from the pieces of honeycomb into a clean, dry container. Strained honey must not contain any trace of wax or other debris.
 
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[[Image:HonneyProcessing_001.gif]]]<br /> Figure 1: Remove the wax cappings from the honeycomb
 
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It is best to use a fairly course strainer at first, to remove large particles and then to use successively finer strainers. Finally squeeze the combs inside a cloth bag remove as much honey as possible. Form the wax into a block by melting it gently in a water bath or solar wax extractor.
 
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'''Honeycombs from frame hives'''
 
  
 
'''Cut-comb honey'''
 
'''Cut-comb honey'''
  
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To produce cut-comb honey from frame hives it is necessary to use a wax foundation which does not contain strengthening wires and is thinner than that normally used in wired frames. Portions of cut-comb can be prepared for sale as described above.
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The simplest processing is to remove the honeycomb from frame hives, top-bar hives or traditional hives and sell or consume it as "cut-comb" honey. When producing this from frame hives it is necessary to use a wax foundation that does not contain strengthening wires and is thinner than that normally used in wired frames. The process involves collecting pieces of sealed and undamaged honeycomb, cutting them into uniform sized pieces and packaging them carefully in bags or cartons to avoid damaging the honeycomb. Because the honeycomb is unopened, it is readily seen to be pure, and it has a finer flavour than honey that is exposed to air or processed further. Cut-comb honey can therefore have a high local demand and fetch a higher price than processed honey. However, the honeycomb is easily damaged by handling and transport, which makes distribution for retail sale more difficult. It requires protection by packaging materials that will absorb shocks or vibration (e.g. cushioning plastics such as "bubble-wrap" and/or corrugated cardboard cartons) and packs should be carried carefully and not stacked, thrown or dropped to avoid damage to the honeycombs.
  
 
'''Strained honey'''
 
'''Strained honey'''
  
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Remove the wax cappings from the honeycombs with a long sharp knife which has been standing in warm water. Hold one end of the top-bar of the frame and rest the other end of the top-bar on a piece of wood placed across a dish, see Figure 1. Start cutting at the bottom of the frame and cut off the thin layer of wax capping and allow it to fall into the dish below the frame. Turn the frame around and cut off the capping on the other side and then place the frame in an extractor, Figure 2.
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This is honey that is processed to a minimal extent and is usually sold locally. It is prepared by removing the wax cappings of the honeycomb using a long sharp knife that has been heated by standing it in warm water. (unsealed combs containing unripe honey should not be used). The honeycombs are then broken into pieces and the honey is strained to remove wax and other debris. A fairly coarse strainer is used at first to remove large particles, and the honey is then strained through successively finer strainers such as cotton or muslin cloths. The clear honey is collected in a clean, dry container. When most of the honey has drained (often over many hours depending on the temperature) the combs are squeezed inside a cloth bag to remove as much of the remaining honey as possible. The wax is collected and formed into a block by melting it gently in a warm waterbath or solar wax extractor. This beeswax byproduct often has a high value as a wax polish or for candle-making. The strained honey can either be dispensed from the collection pan into customers's own containers or packed into glass jars or plastic bags for sale.
  
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==Packaged Honey==
  
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[[Image:HonneyProcessing_002.gif]]]<br /> Figure 2: An extractor
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The wax cappings are removed from the honeycombs as for strained honey. At larger scales of production, electrically heated honey knives or "planes" may be used:
  
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When extracting honey from top-bar frames, the frame is placed over a dish, and the thin layer of wax capping is cut from the bottom to the top of the frame and allowed to fall into the dish below. The frame is then turned and the capping on the other side is removed. Honey that is stuck to the wax cappings is strained using cloth bags as above.
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The frame is then placed in a honey extractor. Honey extractors can be manually or electrically operated, depending on the scale of production, and can be either "tangential" or "radial" type machines. They extract the honey by spinning the frames at high speed. In a tangential machine, the frames lie against the barrel of a drum and the outer side of the frame empties when the drum is spinning. The frames are then turned so that the other face of the honeycomb faces outwards, and the machine spun until this side is empty. This prevents the inner part from bursting through the empty outer combs and so prevents the combs from breaking. Although each frame has to be handled four times to load, turn and unload them, more complete extraction can be achieved and this design is more compact and cheaper than radial types. In a radial machine, the frames sit between rings, arranged like the spokes of a wheel and honey is extracted from both sides simultaneously. Radial machines are larger then tangential machines to ensure that the frames are far enough from the centre to extract properly, but they can hold more frames than a tangential machine (e.g. a 20-frame radial extractor compared to an 8-frame tangential machine).
  
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Some honey will stick to the wax cappings; do not waste this, but strain it out of the dish. Honey drains very slowly from cappings and may take over 24 hours.
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The honey is collected in a pan, preferably made from food grade plastic or stainless steel, and filtered through a nylon or stainless steel filter unit that has progressively finer filters as the honey moves to the outside of the filter unit. Some filters are fitted with heaters to make the honey flow faster, but these are not necessary in tropical climates and any increase in temperature risks a reduction in the quality of the honey (see below). The clear honey is then collected and packaged into glass or plastic containers and labelled. The package should be moistureproof to prevent the honey picking up moisture from the air during storage.
  
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Containers for marketing honey must be lightweight, low cost, and preferably transparent so that customers can see the product. Glass or plastic containers are usually used but in many countries these are difficult to obtain. Plastic sachets are cheaper alternatives.
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Because customers regard the colour of honey as an important quality characteristic, the containers should preferably be transparent so that customers can see the product. Glass jars with screw-on lids or plastic pots with heat-sealed foil or plastic lids may be used. In countries where glass or plastic containers are difficult to obtain, heat-sealed plastic sachets are an alternative.
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The label on the container is important for attracting customers and a professionally designed label that describes the source of the honey (e.g. sunflower, mixed blossom, tree honey etc.), its purity, and the district it was produced in, can give a marketing advantage. Legally, in most countries the label should have the following information:
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* The name of the product (i.e. pure honey)
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* The name and address of the producer.
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* The weight of honey in the container (the net weight).
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Other information may be included to benefit the customer: for example, the label on comb honey may indicate that the whole comb including the wax is edible, or strained honey may have a note to explain granulation (see below).
  
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In addition to attracting customers the label you put on your honey should give the following information:<br />
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==Quality Assurance==
  
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<blockquote>
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Honey is preserved because of its high sugar content (or conversely its low moisture content), which prevents micro-organisms (bacteria, yeasts and moulds) from growing in it. Despite this, it must be handled hygienically, and all equipment must be properly cleaned (see below).
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The aroma and taste of honey are its most important quality characteristics, but honey is often judged according to its colour. The colour of honey depends mainly on the source of the nectar. Usually dark-coloured honeys have a strong flavour whereas pale honeys have a more delicate flavour. Generally light-coloured honeys are more highly valued than dark products. Some honeys have a high pollen content, which makes them appear cloudy, and this may be considered as lower quality by some customers.
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The main causes of loss in quality of honey are:
  
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• contents: Pure Honey<br /> • source of the honey (eg sunflower, mixed blossom, tree honey etc)<br /> • the country and district it was produced in<br /> • your name and address<br /> • the weight of honey in the container.
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1. An increase in moisture content - too much water in honey (greater than 19-20%) causes it to ferment. Honey is "hygroscopic", meaning that it will absorb moisture, and all honey processing equipment must therefore be completely dry. Honey should also be processed as soon as possible after removal from the hive to prevent it absorbing moisture from the air, especially in humid climates. In areas with a very high humidity it can be difficult to produce honey of sufficiently low water content.  
  
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</blockquote>
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2. Development of HMF (Hydroxymethylfurfural). This is a break-down product of fructose (one of the main sugars in honey) that is formed slowly during storage but very quickly when honey is heated. Colour can also be an indicator of quality because honey becomes darker during storage and heating. The amount of HMF present in honey is used as a guide to the age of the honey and/or the amount of heating that has taken place. Some countries set an HMF limit for imported honey. HMF is measured by laboratory tests and technical advice from a Bureau of Standards should be sought if export is being considered.
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3. Contamination by insects. Honey processing is a sticky operation, and the sugar in honey attracts ants, cockroaches and flying insects. Careful protection is needed at all stages of processing, including insect screens on doors and windows to prevent contamination by insects. All honey residues on equipment should be removed by proper cleaning to prevent them attracting insects. The presence of any other contaminations (e.g. particles of wax, parts of bees, splinters of wood, dust etc.) make the honey very low value.
  
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<br /> You may wish to add other information for the customer. For example, if you are packing comb honey, you could remind the purchaser that the whole comb including the wax is completely edible, or if you are selling strained honey, you may wish to provide an explanation of granulation.
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'''A note on granulation'''
  
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Glucose is a major constituent of honey and when it crystallises (ie turns from a liquid to a solid), the honey becomes solid (granulated). Some honeys are much more prone to granulation than others but almost all honey will granulate if its temperature falls below 24°C. Granulation is a natural process and there is no difference in nutritional value between solid and liquid honey. If honey is required in the granulated form, but it is slow to granulate, the addition of 20% finely granulated honey will cause it to granulate if kept at a low temperature.
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Glucose is one of the main sugars in honey and when it crystallises (i.e. it changes from a liquid to a solid), the liquid honey also becomes solid (or granulated). Depending on the source of the nectar collected by bees, some types of honey are more likely to granulate than others, but almost all honey will granulate if its temperature falls sufficiently. Granulation is a natural process and there is no difference in nutritional value between solid and liquid honey. Although there is obviously a difference in the texture between liquid and granulated honey, there is no difference in the flavour or other quality characteristics. Some customers prefer granulated honey, and if liquid honey is slow to granulate, the addition of 20% finely granulated honey will cause it to granulate.
  
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If a jar of granulated honey is required in the liquid form, stand it in warm water (60°C).
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==Quality Checks==
  
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The aroma and taste of honey are its most important features, but honey is often judged according to its colour. The colour of honey depends mainly upon the source of the nectar. Usually dark-coloured honeys have a strong flavour while pale honeys have a more delicate flavour. Generally light coloured honeys are more highly valued than dark. Colour can sometimes be an indicator of quality because honey becomes darker during storage and heating.
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The routine quality checks on honey are a visual inspection to detect clarity, any contamination by insects or other materials such as particles of beeswax, and checking that the pack contains the correct weight of honey. In humid climates, or if a batch of honey is suspected of containing high a level of water (e.g. honey that is returned because it has started to ferment), it can be checked for moisture content. Because honey is mostly sugar (around 80%) and water (19-20%) the sugar content can be measured using a refractometer, and the value subtracted from 100 to measure the moisture content. However, refractometers are expensive and it may be more affordable to send samples to a laboratory for checking if a problem with the moisture content is suspected. If during production, the level of moisture is too high, it can be reduced by blowing air for several hours over a pan of honey using an electric fan. Honey should never be heated to remove water because this will increase the amount of HMF and significantly reduce its quality.
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Cleaning
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The other important quality assurance check is to ensure that the correct cleaning procedure is in place and is being properly followed by production staff. All equipment, floors and work surfaces should be washed daily with hot water and detergent, and rinsed with clean water. They should be allowed to dry completely in the air before production starts again. Cloths should not be used to dry surfaces and equipment because they can contain sugar residues that recontaminate cleaned surfaces.
  
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==Water content==
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==Related Articles and Further Reading==
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- [[How to Process Honey]]<br>
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- [[How to Make Candles]]<br>
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- [[Beekeeping Principles]]<br>
  
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<div class="booktext">
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*''Basic Honey Processing'', Allan, M., available at [http://www.beedata.com/data2/basic_honey_processing.htm www.beedata.com]
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*''Beekeeping in Africa'', FAO Agricultural Services Bulletin 68/6, Food and Agriculture Organization of the United Nations, Rome, 1990.
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*''Beekeeping in the Tropics: Agrodok 32'', Segeren , Mulder , Beetsma , Sommeijer, Agromisa, 1991.
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*''Directory of suppliers of beekeeping equipment worldwide'', International Bee Research Association, 1982
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*''The Complete Book on Beekeeping and Honey Processing'', NPCS Board of Consultants & Engineers, NIIR Project Consultancy Services, 2007.
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*''The Golden Insect: A handbook on Beekeeping'', Adjare, S., Practical Action Publishing, 1984.
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*''Tools for Agriculture: A guide to Appropriate Equipment for Smallholder Farmers'', ITDG Publishing.
  
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If the water content of honey is greater than 19% the honey is likely to ferment. A low water content is therefore essential. Water content can be measured using a refractometer. In areas with a very high humidity it can be difficult to produce honey of sufficiently low water content.
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==Useful Contacts==
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==HMF==
 
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HMF (Hydroxymethylfurfural) is a break-down product of fructose (one of the main sugars in honey) formed slowly during storage but very quickly when honey is heated. The amount of HMF present in honey is therefore used as a guide to the amount of heating which has taken place. Some countries set an HMF limit for imported honey. HMF is measured by laboratory tests and technical advice should be sought if export is being considered.
 
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Some honeys have a very high pollen content which makes them appear cloudy and this is considered to be low quality. The presence of any other contaminations (eg particles of wax, bees, splinters of wood, dust) make the honey of very low value.
 
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</div>
 
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==Books about beekeeping==
 
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<div class="booktext">
 
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• ''The Golden Insect: A handbook on Beekeeping'' by Stephen Adjare, ITDG Publishing
 
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• ''Beekeeping in the Tropics: Agrodok 32'', Agromisa
 
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• ''Tools for Agriculture: A guide to Appropriate Equipment for Smallholder Farmers'' ITDG Publishing
 
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• ''Directory of suppliers of beekeeping equipment world-wide,'' International Bee Research Association, 1982
 
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• ''Beekeeping in Africa, FAO Agricultural Services Bulletin 68/6'', Food and Agriculture Organization of the United Nations, Rome, 1990, <u>http://www.fao.org/docrep/t0104e/T0104E00.htm</u>
 
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==Useful contacts==
 
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'''Practical Action'''
 
'''Practical Action'''
 
The Schumacher Centre for Technology & Development, Bourton on Dunsmore, RUGBY, CV23 9QZ, United Kingdom.<br />
 
The Schumacher Centre for Technology & Development, Bourton on Dunsmore, RUGBY, CV23 9QZ, United Kingdom.<br />
 
'''Tel.:''' +44 (0) 1926 634400, '''Fax:''' +44 (0) 1926 634401
 
'''Tel.:''' +44 (0) 1926 634400, '''Fax:''' +44 (0) 1926 634401
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'''e-mail:'''practicalaction@practicalaction.org.uk '''web:'''www.practicalaction.org
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'''e-mail:'''practicalaction@practicalaction.org.uk '''web:'''http://www.practicalaction.org
 
<center>[[Image:Pa-logo-200x103.gif]]</center>
 
<center>[[Image:Pa-logo-200x103.gif]]</center>
  
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'''International Bee Research Association'''<br /> 18 North Road, Cardiff, CF10 3DT, United Kingdom<br /> Tel: +44 (0)29 2037 3409<br /> Fax: +44 (0)29 2066 5522<br /> Website: <u>http://www.ibra.org.uk/</u><br /> The International Bee Research Association are a not-for-profit organization that was established in 1949, with a worldwide membership. IBRA aims to increase awareness of the vital role of bees in the environment and encourages the use of bees as wealth creators.
  
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International Bee Research Association<br /> 18 North Road, Cardiff, CF10 3DT, United Kingdom<br /> Tel: +44 (0)29 2037 3409<br /> Fax: +44 (0)29 2066 5522<br /> E-mail: <u>[mailto:mail@ibra.org.uk mail@ibra.org.uk]</u><br /> Website: <u>http://www.ibra.org.uk/</u><br /> The International Bee Research Association are a not-for-profit organization that was established in 1949, with a worldwide membership. IBRA aims to increase awareness of the vital role of bees in the environment and encourages the use of bees as wealth creators.
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IBRA has also published a full list that includes over 265 suppliers, listed under their countries (a total of 40), and with an index to suppliers of specialised equipment.
  
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IBRA has also published a full list that includes over 265 suppliers, listed under their countries (a total of 40), and with an index to suppliers of specialised equipment.
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'''Bees for Development'''<br /> Troy<br /> Monmouth<br /> NP5 4AB<br /> United Kingdom<br /> Tel: +44 (0) 16007 13648<br /> Fax: +44 (0) 16007 16167><br /> Website: <u>http://www.beesfordevelopment.org</u><br /> Bees for Development produce a quarterly magazine, Beekeeping & Development, and produce books that are available through mail order.
  
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Bees for Development<br /> Troy<br /> Monmouth<br /> NP5 4AB<br /> United Kingdom<br /> Tel: +44 (0) 16007 13648<br /> Fax: +44 (0) 16007 16167<br /> E-mail: <u>[mailto:info@beesfordevelopment.org info@beesfordevelopment.org]</u><br /> Website: <u>http://www.beesfordevelopment.org</u><br /> Bees for Development produce a quarterly magazine, Beekeeping & Development, and produce books that are available through mail order.
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'''Apimondia'''<br /> Corso Vittorio Emanuele II, 101<br /> I-00186 Rome - Italy<br /> Tel: +39-6-6852286<br /> Fax: +39-6-6852286 or 68308578<br /> Website: <u>http://web.inter.nl.net/hcc/beenet/apimintr.htm</u><br /> Apimondia is an international organization including 55 national beekeeping associations representing all continents. Members include institutes studying beekeeping as well as institutions and firms promoting and trading products and equipment
  
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Apimondia<br /> Corso Vittorio Emanuele II, 101<br /> I-00186 Rome - Italy<br /> Tel: +39-6-6852286<br /> Fax: +39-6-6852286 or 68308578<br /> E-mail: <u>[mailto:APIMONDIA@MCLINK.IT APIMONDIA@MCLINK.IT]</u><br /> Website: <u>http://web.inter.nl.net/hcc/beenet/apimintr.htm</u><br /> Apimondia is an international organization including 55 national beekeeping associations representing all continents. Members include institutes studying beekeeping as well as institutions and firms promoting and trading products and equipment
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==Equipment Suppliers==
  
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</div>
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Please note this is a selective list of suppliers and does not imply endorsement by Practical Action.
  
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==Equipment suppliers==
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*Bellingham + Stanley Ltd.<br /> Longfield Road, North Farm Industrial Estate<br /> Tunbridge Wells, Kent TN2 3EY<br /> United Kingdom<br /> Tel: +44 1892 500400<br /> Fax: +44 1892 543115<br /> E-mail: <u>[mailto:sales@bs-ltd.com sales@bs-ltd.com]</u><br /> Website: <u>http://www.bs-ltd.com/</u><br /> Refractometers
  
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<div class="booktext">
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*Swienty A S<br /> Hortoftvej 16,<br /> DK 6400 Sonderborg<br /> Denmark<br /> Tel: +45 74 48 69 69<br /> Fax: +45 74 48 80 01<br /> E-mail: <u>[mailto:swienty@aof.dk shop@swienty.com]</u><br /> Manufacturer of machines for honey processing, filling jars, strainers, heaters, clothing etc. - world wide export.
  
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Please note this is a selective list of suppliers and does not imply endorsement by Practical Action.
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*The Bee Keeper's Supermarket<br /> 38 Milner Road<br /> Maitland<br /> Cape Town 7450<br /> South Africa<br /> Tel: +27 21 511 4567<br /> Fax: +27 21 511 9962<br /> All processing equipment, such as hives, clothing, honey pumps, bottling machines etc.
  
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Bellingham + Stanley Ltd.<br /> Longfield Road, North Farm Industrial Estate<br /> Tunbridge Wells, Kent TN2 3EY<br /> United Kingdom<br /> Tel: +44 1892 500400<br /> Fax: +44 1892 543115<br /> E-mail: <u>[mailto:sales@bs-ltd.com sales@bs-ltd.com]</u><br /> Website: <u>http://www.bs-ltd.com/</u><br /> Refractometers
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*Thomas Apiculture<br /> 86 rue Abbé Thomas<br /> Fay aux Loges, F-45450<br /> France<br /> Tel: +33 (0)2.38.46.88.00<br /> Fax: +33 (0)2.38.59.28.28<br /> E-mail: [mailto:thomapi@wanadoo.fr thomapi@wanadoo.fr]<br /> Website: http://www.thomas-apiculture.com
  
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Swienty A S<br /> Hortoftvej 16,<br /> DK 6400 Sonderborg<br /> Denmark<br /> Tel: +45 74 48 69 69<br /> Fax: +45 74 48 80 01<br /> E-mail: <u>[mailto:swienty@aof.dk swienty@aof.dk]</u><br /> Supply machines for filling jars, strainers & cutters to keep the honeycomb square.
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*Steele & Brodie Limited Beehive Works<br /> Kilmany Road, Wormit<br /> Newport-on-Tay<br /> Fife, DD6 8PG<br /> United Kingdom<br /> Tel: +44 (0) 1382 541728<br /> Fax: +44 (0) 1382 543022<br /> E-mail: <u>[mailto:brodie@taynet.co.uk brodie@taynet.co.uk]</u><br /> Full range of beekeeping, queen rearing and honey processing equipment.
  
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The Bee Keeper's Supermarket<br /> 38 Milner Road<br /> Maitland<br /> Cape Town 7450<br /> South Africa<br /> Tel: +27 21 511 4567<br /> Fax: +27 21 511 9962<br /> All processing equipment, such as hives, clothing, honey pumps, bottling machines etc.
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*Korea Beekeeping Association and Korea Bee Product's Research institute<br /> 6F The Farmer's Hall<br /> 436-3 Hwaseo-dong, Jangan-gu<br /> Suwon, 440-150<br /> South Korea<br /> Tel: +82 331 291 6622/1223<br /> Fax: +82 331 291 6682<br /> Website: <u>http://www.korapis.or.kr</u><br /> E-mail: <u>[mailto:apiary@chollian.net apiary@chollian.net]</u>
  
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Thomas Apiculture<br /> 86 rue Abbé Thomas<br /> Fay aux Loges, F-45450<br /> France<br /> Tel: +33 (0)2.38.46.88.00<br /> Fax: +33 (0)2.38.59.28.28<br /> E-mail: [mailto:thomapi@wanadoo.fr thomapi@wanadoo.fr]<br /> Website: http://www.thomas-apiculture.com
 
  
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Steele & Brodie Limited Beehive Works<br /> Kilmany Road, Wormit<br /> Newport-on-Tay<br /> Fife, DD6 8PG<br /> United Kingdom<br /> Tel: +44 (0) 1382 541728<br /> Fax: +44 (0) 1382 543022<br /> E-mail: <u>steele&[mailto:brodie@taynet.co.uk brodie@taynet.co.uk]</u><br /> Full range of beekeeping, queen rearing and honey processing equipment.
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==Reference==
  
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Korea Beekeeping Association and Korea Bee Product's Research institute<br /> 6F The Farmer's Hall<br /> 436-3 Hwaseo-dong, Jangan-gu<br /> Suwon, 440-150<br /> South Korea<br /> Tel: +82 331 291 6622/1223<br /> Fax: +82 331 291 6682<br /> Website: <u>http://www.korapis.or.kr</u><br /> E-mail: <u>[mailto:apiary@chollian.net apiary@chollian.net]</u>
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This Howtopedia entry was derived from the Practical Action Technical Brief ''Honey Processing - Technical Brief ''.  <br />To look at the original document follow this link: [http://www.practicalaction.org/practicalanswers/product_info.php?cPath=28_45&products_id=364&attrib=1 www.practicalaction.org]
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=='''References and further reading'''==
 
  
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'''This Howtopedia entry was derived from the Practical Action Technical Brief ''Honey Processing - Technical Brief ''.  <br />To look at the original document follow this link: http://www.practicalaction.org/?id=technical_briefs_food_processing'''<br />
 
  
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[[en:How to Process Honey]]

Latest revision as of 16:27, 19 March 2011

Introduction

  • Problem: Honey Processing
  • Difficulty: Medium


Many species of bees collect nectar which they convert into honey and store as a food source. However, only bees that live together in large colonies store appreciable quantities of honey. These are bees of the genus Apis and some of the Meliponinae (stingless bees).

Bees make honey mainly from the nectar of flowers, but they also use other plant saps and honeydew. As a bee sucks the liquid up through its proboscis and into its honey sac, it adds a small amount of enzymes, and some of the water in the nectar is evaporated. The enzymes convert sugars in the nectar into different types of sugars; honeys always contain a wide range of sugars that vary according to the nectar source. The bees then place the liquid nectar into cells in the honeycomb. The temperature inside the hive is usually around 35°C and, together with ventilation caused by bees fanning their wings, this temperature causes further evaporation of water from the nectar. When the water content is less than 20%, the bees seal the cell with a wax capping. The honey is now 'ripe' and will not ferment.

Honey consists of a mixture of sugars, mostly glucose and fructose. In addition to water (usually 17-20%) it also contains very small amounts of other substances, including minerals, vitamins, proteins and amino acids. A minor, but important component of most types of honey is pollen. These components contribute to the different flavours that honey can have, and make honey a nutritious food that has a high demand in many regions of the world.

Processing

Cut-comb honey

The simplest processing is to remove the honeycomb from frame hives, top-bar hives or traditional hives and sell or consume it as "cut-comb" honey. When producing this from frame hives it is necessary to use a wax foundation that does not contain strengthening wires and is thinner than that normally used in wired frames. The process involves collecting pieces of sealed and undamaged honeycomb, cutting them into uniform sized pieces and packaging them carefully in bags or cartons to avoid damaging the honeycomb. Because the honeycomb is unopened, it is readily seen to be pure, and it has a finer flavour than honey that is exposed to air or processed further. Cut-comb honey can therefore have a high local demand and fetch a higher price than processed honey. However, the honeycomb is easily damaged by handling and transport, which makes distribution for retail sale more difficult. It requires protection by packaging materials that will absorb shocks or vibration (e.g. cushioning plastics such as "bubble-wrap" and/or corrugated cardboard cartons) and packs should be carried carefully and not stacked, thrown or dropped to avoid damage to the honeycombs.

Strained honey

This is honey that is processed to a minimal extent and is usually sold locally. It is prepared by removing the wax cappings of the honeycomb using a long sharp knife that has been heated by standing it in warm water. (unsealed combs containing unripe honey should not be used). The honeycombs are then broken into pieces and the honey is strained to remove wax and other debris. A fairly coarse strainer is used at first to remove large particles, and the honey is then strained through successively finer strainers such as cotton or muslin cloths. The clear honey is collected in a clean, dry container. When most of the honey has drained (often over many hours depending on the temperature) the combs are squeezed inside a cloth bag to remove as much of the remaining honey as possible. The wax is collected and formed into a block by melting it gently in a warm waterbath or solar wax extractor. This beeswax byproduct often has a high value as a wax polish or for candle-making. The strained honey can either be dispensed from the collection pan into customers's own containers or packed into glass jars or plastic bags for sale.

Packaged Honey

The wax cappings are removed from the honeycombs as for strained honey. At larger scales of production, electrically heated honey knives or "planes" may be used:

When extracting honey from top-bar frames, the frame is placed over a dish, and the thin layer of wax capping is cut from the bottom to the top of the frame and allowed to fall into the dish below. The frame is then turned and the capping on the other side is removed. Honey that is stuck to the wax cappings is strained using cloth bags as above. The frame is then placed in a honey extractor. Honey extractors can be manually or electrically operated, depending on the scale of production, and can be either "tangential" or "radial" type machines. They extract the honey by spinning the frames at high speed. In a tangential machine, the frames lie against the barrel of a drum and the outer side of the frame empties when the drum is spinning. The frames are then turned so that the other face of the honeycomb faces outwards, and the machine spun until this side is empty. This prevents the inner part from bursting through the empty outer combs and so prevents the combs from breaking. Although each frame has to be handled four times to load, turn and unload them, more complete extraction can be achieved and this design is more compact and cheaper than radial types. In a radial machine, the frames sit between rings, arranged like the spokes of a wheel and honey is extracted from both sides simultaneously. Radial machines are larger then tangential machines to ensure that the frames are far enough from the centre to extract properly, but they can hold more frames than a tangential machine (e.g. a 20-frame radial extractor compared to an 8-frame tangential machine).

The honey is collected in a pan, preferably made from food grade plastic or stainless steel, and filtered through a nylon or stainless steel filter unit that has progressively finer filters as the honey moves to the outside of the filter unit. Some filters are fitted with heaters to make the honey flow faster, but these are not necessary in tropical climates and any increase in temperature risks a reduction in the quality of the honey (see below). The clear honey is then collected and packaged into glass or plastic containers and labelled. The package should be moistureproof to prevent the honey picking up moisture from the air during storage.

Because customers regard the colour of honey as an important quality characteristic, the containers should preferably be transparent so that customers can see the product. Glass jars with screw-on lids or plastic pots with heat-sealed foil or plastic lids may be used. In countries where glass or plastic containers are difficult to obtain, heat-sealed plastic sachets are an alternative. The label on the container is important for attracting customers and a professionally designed label that describes the source of the honey (e.g. sunflower, mixed blossom, tree honey etc.), its purity, and the district it was produced in, can give a marketing advantage. Legally, in most countries the label should have the following information:

  • The name of the product (i.e. pure honey)
  • The name and address of the producer.
  • The weight of honey in the container (the net weight).

Other information may be included to benefit the customer: for example, the label on comb honey may indicate that the whole comb including the wax is edible, or strained honey may have a note to explain granulation (see below).

Quality Assurance

Honey is preserved because of its high sugar content (or conversely its low moisture content), which prevents micro-organisms (bacteria, yeasts and moulds) from growing in it. Despite this, it must be handled hygienically, and all equipment must be properly cleaned (see below). The aroma and taste of honey are its most important quality characteristics, but honey is often judged according to its colour. The colour of honey depends mainly on the source of the nectar. Usually dark-coloured honeys have a strong flavour whereas pale honeys have a more delicate flavour. Generally light-coloured honeys are more highly valued than dark products. Some honeys have a high pollen content, which makes them appear cloudy, and this may be considered as lower quality by some customers. The main causes of loss in quality of honey are:

1. An increase in moisture content - too much water in honey (greater than 19-20%) causes it to ferment. Honey is "hygroscopic", meaning that it will absorb moisture, and all honey processing equipment must therefore be completely dry. Honey should also be processed as soon as possible after removal from the hive to prevent it absorbing moisture from the air, especially in humid climates. In areas with a very high humidity it can be difficult to produce honey of sufficiently low water content.

2. Development of HMF (Hydroxymethylfurfural). This is a break-down product of fructose (one of the main sugars in honey) that is formed slowly during storage but very quickly when honey is heated. Colour can also be an indicator of quality because honey becomes darker during storage and heating. The amount of HMF present in honey is used as a guide to the age of the honey and/or the amount of heating that has taken place. Some countries set an HMF limit for imported honey. HMF is measured by laboratory tests and technical advice from a Bureau of Standards should be sought if export is being considered. 3. Contamination by insects. Honey processing is a sticky operation, and the sugar in honey attracts ants, cockroaches and flying insects. Careful protection is needed at all stages of processing, including insect screens on doors and windows to prevent contamination by insects. All honey residues on equipment should be removed by proper cleaning to prevent them attracting insects. The presence of any other contaminations (e.g. particles of wax, parts of bees, splinters of wood, dust etc.) make the honey very low value.

A note on granulation

Glucose is one of the main sugars in honey and when it crystallises (i.e. it changes from a liquid to a solid), the liquid honey also becomes solid (or granulated). Depending on the source of the nectar collected by bees, some types of honey are more likely to granulate than others, but almost all honey will granulate if its temperature falls sufficiently. Granulation is a natural process and there is no difference in nutritional value between solid and liquid honey. Although there is obviously a difference in the texture between liquid and granulated honey, there is no difference in the flavour or other quality characteristics. Some customers prefer granulated honey, and if liquid honey is slow to granulate, the addition of 20% finely granulated honey will cause it to granulate.

Quality Checks

The routine quality checks on honey are a visual inspection to detect clarity, any contamination by insects or other materials such as particles of beeswax, and checking that the pack contains the correct weight of honey. In humid climates, or if a batch of honey is suspected of containing high a level of water (e.g. honey that is returned because it has started to ferment), it can be checked for moisture content. Because honey is mostly sugar (around 80%) and water (19-20%) the sugar content can be measured using a refractometer, and the value subtracted from 100 to measure the moisture content. However, refractometers are expensive and it may be more affordable to send samples to a laboratory for checking if a problem with the moisture content is suspected. If during production, the level of moisture is too high, it can be reduced by blowing air for several hours over a pan of honey using an electric fan. Honey should never be heated to remove water because this will increase the amount of HMF and significantly reduce its quality. Cleaning The other important quality assurance check is to ensure that the correct cleaning procedure is in place and is being properly followed by production staff. All equipment, floors and work surfaces should be washed daily with hot water and detergent, and rinsed with clean water. They should be allowed to dry completely in the air before production starts again. Cloths should not be used to dry surfaces and equipment because they can contain sugar residues that recontaminate cleaned surfaces.


Related Articles and Further Reading

- How to Process Honey
- How to Make Candles
- Beekeeping Principles

  • Basic Honey Processing, Allan, M., available at www.beedata.com
  • Beekeeping in Africa, FAO Agricultural Services Bulletin 68/6, Food and Agriculture Organization of the United Nations, Rome, 1990.
  • Beekeeping in the Tropics: Agrodok 32, Segeren , Mulder , Beetsma , Sommeijer, Agromisa, 1991.
  • Directory of suppliers of beekeeping equipment worldwide, International Bee Research Association, 1982
  • The Complete Book on Beekeeping and Honey Processing, NPCS Board of Consultants & Engineers, NIIR Project Consultancy Services, 2007.
  • The Golden Insect: A handbook on Beekeeping, Adjare, S., Practical Action Publishing, 1984.
  • Tools for Agriculture: A guide to Appropriate Equipment for Smallholder Farmers, ITDG Publishing.

Useful Contacts

Practical Action The Schumacher Centre for Technology & Development, Bourton on Dunsmore, RUGBY, CV23 9QZ, United Kingdom.
Tel.: +44 (0) 1926 634400, Fax: +44 (0) 1926 634401 e-mail:practicalaction@practicalaction.org.uk web:http://www.practicalaction.org

Pa-logo-200x103.gif

International Bee Research Association
18 North Road, Cardiff, CF10 3DT, United Kingdom
Tel: +44 (0)29 2037 3409
Fax: +44 (0)29 2066 5522
Website: http://www.ibra.org.uk/
The International Bee Research Association are a not-for-profit organization that was established in 1949, with a worldwide membership. IBRA aims to increase awareness of the vital role of bees in the environment and encourages the use of bees as wealth creators.

IBRA has also published a full list that includes over 265 suppliers, listed under their countries (a total of 40), and with an index to suppliers of specialised equipment.

Bees for Development
Troy
Monmouth
NP5 4AB
United Kingdom
Tel: +44 (0) 16007 13648
Fax: +44 (0) 16007 16167>
Website: http://www.beesfordevelopment.org
Bees for Development produce a quarterly magazine, Beekeeping & Development, and produce books that are available through mail order.

Apimondia
Corso Vittorio Emanuele II, 101
I-00186 Rome - Italy
Tel: +39-6-6852286
Fax: +39-6-6852286 or 68308578
Website: http://web.inter.nl.net/hcc/beenet/apimintr.htm
Apimondia is an international organization including 55 national beekeeping associations representing all continents. Members include institutes studying beekeeping as well as institutions and firms promoting and trading products and equipment

Equipment Suppliers

Please note this is a selective list of suppliers and does not imply endorsement by Practical Action.

  • Bellingham + Stanley Ltd.
    Longfield Road, North Farm Industrial Estate
    Tunbridge Wells, Kent TN2 3EY
    United Kingdom
    Tel: +44 1892 500400
    Fax: +44 1892 543115
    E-mail: sales@bs-ltd.com
    Website: http://www.bs-ltd.com/
    Refractometers
  • Swienty A S
    Hortoftvej 16,
    DK 6400 Sonderborg
    Denmark
    Tel: +45 74 48 69 69
    Fax: +45 74 48 80 01
    E-mail: shop@swienty.com
    Manufacturer of machines for honey processing, filling jars, strainers, heaters, clothing etc. - world wide export.
  • The Bee Keeper's Supermarket
    38 Milner Road
    Maitland
    Cape Town 7450
    South Africa
    Tel: +27 21 511 4567
    Fax: +27 21 511 9962
    All processing equipment, such as hives, clothing, honey pumps, bottling machines etc.
  • Steele & Brodie Limited Beehive Works
    Kilmany Road, Wormit
    Newport-on-Tay
    Fife, DD6 8PG
    United Kingdom
    Tel: +44 (0) 1382 541728
    Fax: +44 (0) 1382 543022
    E-mail: brodie@taynet.co.uk
    Full range of beekeeping, queen rearing and honey processing equipment.
  • Korea Beekeeping Association and Korea Bee Product's Research institute
    6F The Farmer's Hall
    436-3 Hwaseo-dong, Jangan-gu
    Suwon, 440-150
    South Korea
    Tel: +82 331 291 6622/1223
    Fax: +82 331 291 6682
    Website: http://www.korapis.or.kr
    E-mail: apiary@chollian.net


Reference

This Howtopedia entry was derived from the Practical Action Technical Brief Honey Processing - Technical Brief .
To look at the original document follow this link: www.practicalaction.org


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