The word Honey is derived from the Arabic word ‘han’. This became ‘honing’ in German and ‘hunging’ in old English.
The processing of honey may be very simple e.g. in the case of a hobby operation, or extremely complex involving a great deal of technology tailored to each individual honey type.
In a beekeeper’s hives the bees store honey in the combs of an upper honey box that is removed when is full. Bees may be cleared form combs in the honey box by various methods brushing and shaking bees off combs, using a bee-escape board through which bees can leave the honey box but not return, using a bee repellent.
Uncapping is the first real step of honey processing. It consists of the removal of the thin wax layer that seals the honey cells. The wax caps can be sliced off with a sharp, thin, long knife or special knife heated by steam or electricity.
Most processing however is concerned with liquefying and straining (or filtering) honey.
This step is removal of any impurities such as wax particles, other debris and air bubbles incorporated during extraction.
This are done either by settling or filtration by passing it through a strainer and/or baffle tank.
Beyond this, the honey may be heated to dissolve any crystals, to increase liquid shelf life and clarity and may be pressure filtered.
The quality of honey is often judged form its sensory parameters like appearance, smell and taste. Its variety can also be determined from aroma, color and flavor.
Honey Processing
