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Honeycombs From Frame Hives

a] Cut-comb honey

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.

b] Strained Honey

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 right drawing). 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.

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.

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.

In addition to attracting customers the label you put on your honey should give the following information:

• contents: Pure Honey
• source of the honey (eg sunflower, mixed blossom, tree honey etc)
• the country and district it was produced in
• your name and address
• the weight of honey in the container.

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.

Glucose is a major constituent of honey and when it crystallizes (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. If a jar of granulated honey is required in the liquid form, stand it in warm water (60°C).

The aroma and taste of honey are its most important features, but honey is often judged according to its color. The color of honey depends mainly upon the source of the nectar. Usually dark-colored honeys have a strong flavor while pale honeys have a more delicate flavor. Generally light colored honeys are more highly valued than dark. Color can sometimes be an indicator of quality because honey becomes darker during storage and heating.

Water content

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.

HMF

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.

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 (e.g. particles of wax, bees, splinters of wood, dust) make the honey of very low value.

For more information, contact:

Dept. of Science and Technology
Rm. 303 DOST Bldg., DOST Complex,
Gen. Santos Ave., Bicutan, Taguig City 1631
Telephone Nos: (632) 837-20-71 to 82
Fax: (632) 837-8937
Web: www.dost.gov.ph

source: www.practicalaction.org, photo from wholefoodsmarket.com

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