Honey bottling is the final and crucial step in honey processing before it reaches consumers. Proper bottling preserves the honey’s quality, extends shelf life, and ensures it’s safe and attractive for sale. Below is a detailed breakdown of the honey bottling process:
1. Preparation Before Bottling
🔹 Filtering
- Purpose: Removes wax particles, bee parts, and debris.
- Methods: Use of a fine mesh strainer, cheesecloth, or commercial filters (around 200–400 microns).
- Note: Over-filtering can strip beneficial pollen.
🔹 Settling
- Honey is allowed to settle for 24–48 hours in a tank or container.
- During this time, air bubbles and fine particles rise to the surface and are skimmed off.
- This helps in getting a clearer product with fewer impurities.
2. Heating (Optional)
- Light warming may be used to reduce viscosity for easier bottling.
- Optimal temp: Around 35–40°C (95–104°F).
- Avoid temperatures above 50°C (122°F) to preserve enzymes and nutrients.
- Heating is optional and avoided in raw honey bottling.
3. Bottling Equipment
Manual Methods
- Honey gate valve at the base of the container.
- Pour into bottles/jars manually — good for small operations.
Semi-Automatic Bottlers
- Foot-pedal or button-activated pumps.
- Faster and more consistent than manual bottling.
Automatic Bottling Lines
- Conveyor-belt systems for large-scale production.
- Includes filling, capping, and labeling.
🧂 4. Choosing Bottles or Jars
- Materials: Food-grade plastic (PET), glass jars, or squeeze bottles.
- Cap types: Flip-top, screw-on, or tamper-proof seals.
- Sizes: Common sizes include 250g, 500g, 1kg.
Labeling
- Include:
- Product name (“Pure Honey” / “Raw Honey”)
- Net weight
- Harvest date or batch number
- Origin (e.g., “Product of Kenya”)
- Producer’s name and contact
- Optional: Nutritional info, usage tips, certification logos (e.g., organic)
5. Quality Control
- Moisture Content Check: Ideal range is 17–18.5%.
- Use a refractometer to measure.
- Clarity and color: Consistency matters — cloudy honey may need explanation (e.g., raw or crystallized).
- Crystallization: Natural and not a defect; can be controlled with fine filtering or by creaming.
6. Storage and Distribution
- Store in cool, dry places (ideally below 25°C).
- Protect from direct sunlight to prevent degradation.
- Use airtight containers to avoid moisture absorption (honey is hygroscopic).