Storage of Honey
Storage temperatures and the length of storage can affect honey quality. Changes in processed honey are kept to a reasonable level if the honey is stored at temperatures of 70° to 75° F. Unprocessed honey is best stored below 50° F. Even at room temperature, honey gradually becomes darker and changes flavor and composition. Differences can be seen in less than one year. Honey stored in clear glass bottles is further affected by both sunlight and artificial light. For long-term storage, keep liquid honey in a freezer at 0°.
Only finely crystallized or creamed honey should be kept in a refrigerator or in similar cool environments. Refrigerator temperatures cause honey to granulate very quickly.

Packaging and Labeling
Honey is packed and marketed in a wide variety of containers. Selection of the appropriate container(s) for your operation will depend on availability, volume of honey handled, market outlets, and consumer appeal. The standard retail packages for liquid honey are Queenline glass jars that hold either 1/2, 1, 1 1/2, 2, 2 1/2, 3, 4, or 5 pounds. Economy glass jars are also available that hold 1/2 pint, 1 pint, 1 quart, or 1 gallon. Plastic jars are gaining in popularity and are available in 1/2-, 1-, and 21/2-pound sizes. Novelty containers include plastic squeeze bottles, skeps, and bears. Bulk storage is in 60-pound (5-gallon) tin containers or plastic jugs. Plastic pails (5 pounds, 7 pounds, 2 gallons, and 5 gallons) are also available. Large lots are normally stored in 55-gallon drums.

Honey that has been heated to prevent fermentation and granulation should be packed while it is still hot to extend its shelf life. Clean all containers before filling. Containers should be held at an angle that lets the honey run down the side to prevent the incorporation of air bubbles. Otherwise, foam and bubbles will collect at the top of the jar. Fill the jars up to the collar. Any honey that spills on the outside of the container should be washed off. A sticky container is bad enough, but it becomes even less attractive when coated with dust on the shelf.

Place attractive labels on all containers before marketing them. A simple yet attractive design with two or more colors that complement the color of the honey is desirable. Many different attractive labels are available from bee supply dealers. While labeling laws vary from state to state, a label should have the following: ^2,3

* The word "honey" must appear in bold type, generally parallel to the base of the container.

* Your name, address, and zip code. Individuals or firms packing or distributing purchased honey must include their name, address (including zip code), and words such as "packed by" or "distributed by".

* Net weight. Containers of 1 to 4 pounds must show the weight in both pounds and ounces. For example: "Net Weight 16 oz. (1 lb.)" or "Net Weight 40 oz. (2.5 lb.)." Containers holding less than 1 pound may show weight only in ounces; those holding 4 pounds or more may show weight in pounds only. The size of the lettering displaying net weight is determined by the area of the principal display side of the container. This area is computed as follows:

Rectangular packages: height x width of the principal display side.

Cylindrical packages: 4/10 x height x circumference of the package.

Irregularly shaped packages: 4/10 x total surface area, or the entire area of the obvious display panel such as the top of the package.

The minimum type sizes that may be used to show the weight are as follows:

Area of display panel in square inches	Minimum type size
5 or less 5-25 25-100 100-400	1/16 inch 1/8 inch 3/16 inch 1/4 inch

* Each type size must have an equal clear space above and below it as well as a clear space to the left and right of the net-weight declaration, twice as wide as the letter "N" in the word "Net."

* The net-weight statement must be on the bottom 30 percent of the panels with an area greater than 5 square inches as computed by the methods given above.

Some beekeepers extract their honey more than once each season in order to separate their honey crop by floral sources. When this is possible, then the type of honey may also be included on the label, e.g., buckwheat, clover, or orange blossom honey.

Other terms occasionally seen on honey labels include: raw, unfiltered, unheated, natural, or areanic. While consumers may interpret each of these terms differently, they all basically refer to unprocessed honey (honey that has not been heated or filtered). Such terms are used because some consumers feel that unprocessed honey is superior, since processing may reduce aroma, flavor, and food value. These designations normally imply that the honey has not been heated above 95° to 100° F and has not been passed through a filter press.⁴ Most beekeepers and honey packers strain their honey to remove any large particles of wax and insect parts. Commercially processed honey is generally warmed to kill the yeast that can cause fermentation and is passed through a filter press under pressure. These procedures remove all of the small particles such as pollen and most of the incorporated minute air bubbles. Therefore, filtered honey is very clear and the chances of granulation are greatly reduced.

Voluntary grade standards for extracted honey established by the USDA may also be included on the label. When the grades are stated, it is important that the honey meet the requirements of these standards. The packer is legally responsible for the accuracy of the grade designations. USDA grades are based on four factors: moisture content, flavor, absence of defects, and clarity. Absence of defects means degree of cleanliness and absence of particles of wax, propolis, or other visible materials. Clarity refers to freedom from pollen grains, air bubbles, or other suspended materials. following is a brief explanation of the requirements for each of the four US standards.

US Grade A or US Fancy

1. Contains not more than 18.6 percent moisture.

2. Possesses a good flavor for the predominant floral source or sources.

3. Is free from defects.

4. Is clear.

US Grade B or US Choice

1. Contains not more than 18.6 percent moisture.

2. Possesses a reasonably good flavor for the floral source or sources.

3. Is reasonably free from defects.

4. Is reasonably clear.

US Grade C or US Standard

1. Contains not more than 20.0 percent moisture.

2. Possesses a fairly good flavor for the floral source or sources.

3. Is fairly free from defects.

4. Is fairly clear.

US Grade D or Substandard fails to meet the requirements of US Grade C or US Standard These grade standards should not be confused with color classifications, which simply help describe the product for sale. Color itself is not a factor of quality, although it may be a factor in consumer preference. Honey colors range from water white to dark amber and are not found on the label.

Marketing
There are three basic approaches to marketing the honey crop. With only a few colonies, all of your honey can be sold easily from the home to relatives, neighbors, and other members of the community. As the size of your operation increases, other market outlets will have to be found. Local groceries, fruit stands, health food stores, and roadside markets are good potential outlets. When even larger quantities are produced, the beekeeper may have to pack in large bulk containers and sell directly to wholesale dealers and packers. This method of selling is the least profitable.

Most small beekeepers sincerely try to provide their customers with a quality pack in a clean, attractive container. When they do a good job, their customers return regularly, and they have no problem selling their entire crop. To have repeat patronage, it is better for beekeepers to sell their crop gradually throughout the year than to try to market all the honey they produce soon after it is harvested.

Honey sold directly to the consumer by the producer can return a fair amount of profit. Unfortunately, small beekeepers frequently fail to sell the honey crop at a fair price. Many fail to consider the demands on their time and energy as well as overall investment, since they think of their operation as an enjoyable hobby rather than as a business. If you sell your honey at too low a price, you are doing a disservice to yourself and to other beekeepers in your locale.

The best way to promote honey sales is to produce a high-quality pack. Advertising begins by having a "Honey for Sale" sign in front of your home. Honey displays should be kept clean and attractive at all times. Any honey on the shelf that has started to crystallize should be replaced with freshly packed honey. In addition, it also pays to talk to people about your bees and their interesting social life. Stories about your operation in a local newspaper will enhance your visibility for marketing purposes. An observation hive is a good investment because such a display attracts people. Passing out small free samples of your product and making honey recipes available also aid promotional efforts.

²Jaycox, E.R. 1976. Beekeeping in the Midwest. University of Illinois Cooperative Extension Service Circular 1125, pp.91-92.
³Rubenstein, R.M. 1977. "Synopsis of Label Requirements for Labeling Honey." American Bee Journal 117(6): pp.381, 384-385.
⁴Bergett, M. 1977. "Defining Honey." The American Beekeeping Federation Newsletter. 34(9-10): pp. 5-6.