How to Process Honey

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).

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----

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-

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-

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.

Further Reading

• 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

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.

• Thomas Apiculture
  86 rue Abbé Thomas
  Fay aux Loges, F-45450
  France
  Tel: +33 (0)2.38.46.88.00
  Fax: +33 (0)2.38.59.28.28
  E-mail: thomapi@wanadoo.fr
  Website: http://www.thomas-apiculture.com

• 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

References and Further Reading

This Howtopedia entry was derived from the Practical Action Technical Brief Honey Processing - Technical Brief .
To look at the original document follow this link: [1]