6.1 Hive products packaging

Hive products such as honey, wax, propolis and pollen are food, cosmetic or medicinal raw materials, so the way they are packed decides whether they stay safe, keep their quality and reach the buyer in good condition. Each product differs in stickiness, moisture content, sensitivity to light and heat, and the quantity usually handled, so each needs its own container, filling method and storage. This topic covers the nine main hive products and how each is packed. Labelling and branding are dealt with in topic 6.2, and selling in topic 6.3.

Hygiene and safety rules common to all hive product packaging

Whatever product is being packed, the same basic hygiene and safety rules apply in the packing area. They protect the buyer from contamination and protect the packer from injury. Following them consistently is what turns a good harvest into a safe product.

• Personal hygiene: Packers wash their hands, wear clean clothes, cover their hair and keep nails short. Anyone with a cut or an infection stays out of the packing area.
• Dedicated packing area: Pack in a room that is used only for food-grade work, with smooth, washable surfaces and a ceiling and walls that do not shed dust.
• Pest control: Screen windows and doors against flies, ants and rodents, and do not keep animal feed or chemicals in the room.
• Separation of raw and finished goods: Keep empty containers, raw harvest and sealed packs in different places so that clean items never touch dirty ones.
• Chemical safety: Keep smoker fuel, fuel for lamps, pesticides and cleaning chemicals well away from the product, since many hive products absorb odours.
• Waste handling: Remove wax scraps, bee parts and spilled honey promptly in covered bins, because they attract pests.
• Record keeping: Record the date, quantity and source of each batch packed so that a problem can be traced back to its origin.

6.1.1 Honey

Liquid honey is the main hive product, and it is packed after it has been extracted, strained and settled. Honey absorbs moisture from the air and can ferment if it takes up too much water, so the container must be clean, dry, food grade and airtight. Example: a beekeepers' SACCO pools honey from its members, settles it in one stainless steel tank and packs it in 500 g glass jars and 20 kg food-grade buckets so that every member's honey reaches the market in the same condition.

Packaging materials and equipment

Packaging procedure

1. Check that the honey is ripe by reading its water content with a refractometer. Honey with more than about 20% water is liable to ferment and should not be packed for storage.
2. Strain the extracted honey through a coarse and then a fine strainer to remove wax and debris.
3. Leave the honey in a covered settling tank for one to two days so that air bubbles and fine wax rise to the surface, then skim off the foam.
4. Wash the jars or bottles in clean hot water, rinse them and let them dry completely before filling.
5. Draw the honey from the bottom tap into each container, keeping the tap close to the container wall so that few air bubbles form.
6. Fill to the required weight on the scale, leaving a small space below the lid, and close the lid firmly.
7. Wipe the outside of each container clean and check that the lid is tight and the seal intact.

Storage and handling of packed honey

• Temperature: Keep packed honey in a cool place away from direct sunlight, since heat darkens the honey and spoils its flavour.
• Moisture: Keep lids tight at all times because honey takes in water from humid air.
• Odour: Store away from fuel, paint and other strong-smelling goods, which honey can absorb.
• Refrigeration: Do not refrigerate honey, as cool temperatures speed up crystallisation, which is natural but changes the appearance.
• Container choice: Never store honey in unlined or galvanised metal containers, because honey is acidic and reacts with the metal.

6.1.2 Propolis

Propolis is a sticky resin that bees gather from plants and use to seal gaps in the hive. It is sold either as raw lumps or as a tincture made by dissolving it in alcohol. It is very sticky when warm and brittle when cold, and its active substances are sensitive to light and heat, so packaging must protect it from all three. Example: a women's beekeeping group collects propolis on trap screens, freezes it for cleaning and packs the raw material in small airtight tubs and the tincture in dark dropper bottles.

Packaging materials and equipment

Packaging procedure

1. Collect propolis from the trap screens or by scraping the frames and box edges with a hive tool.
2. Place the propolis in a freezer for some hours until it is hard and brittle, because warm propolis sticks to everything.
3. Remove the propolis from the frozen screens by flexing them, then pick out wood chips, wax and dead bees.
4. Break the propolis into small pieces and weigh the quantity for each pack.
5. Wrap the pieces in food-grade polythene or baking paper and place them in an airtight container.
6. For tincture, dissolve the cleaned propolis in alcohol, leave it to stand with regular shaking, then filter it through fine cloth.
7. Pour the filtered tincture into amber glass dropper bottles, fit the caps firmly and wipe the bottles clean.

Storage and handling of packed propolis

• Raw propolis: Keep in a cool, dark, dry place, and in a freezer if it will be stored for a long period.
• Tincture: Keep bottles tightly capped and out of sunlight, because light breaks down the active compounds.
• Stains: Handle with gloves, as propolis leaves a sticky, hard-to-remove stain on skin and clothes.
• Alcohol: Store tincture away from flames and heat, since the alcohol is flammable.

6.1.3 Bee venom

Bee venom is collected from live bees in very small amounts per hive per collection. It is a potent substance that can cause severe allergic reactions, so packaging must protect both the product and the people who handle it. Example: a commercial apiary supplying a pharmaceutical buyer collects venom from its hives, weighs it on an analytical balance and seals it in small dark glass vials that are stored in a freezer.

Packaging materials and equipment

Packaging procedure

1. Prepare a clean, still, dust-free area and put on gloves, a mask and eye protection, and make sure a first-aid plan for allergic reactions is in place.
2. Fit the collector frame to the hive and connect it to its power source so that the bees sting the glass plate.
3. Remove the frame after the set collection time and place it in a clean, shaded place so that the venom dries into a thin film.
4. Scrape the dried venom gently from the glass with a sterile blade, taking care not to raise dust.
5. Weigh the venom on the analytical balance and record the weight.
6. Transfer the venom into the amber vials and close the caps tightly.
7. Place the vials in a cool box or freezer straight away and keep them away from light.

Storage and handling of packed venom

• Allergy risk: Only trained people should handle venom, and anyone with a known sting allergy must stay away from collection and packing.
• Moisture: Keep vials sealed, since damp reduces quality and may encourage contamination.
• Light: Store vials in the dark to protect the active compounds.
• Quantity: Pack in small units so that vials are not opened repeatedly.
• Spills: Clean any spilt venom with a damp cloth rather than sweeping it, to avoid dust.

6.1.4 Creamed honey

Creamed honey is honey that has been made to crystallise in a controlled way so that it forms very fine crystals and a smooth, spreadable texture. Because it is thick, it cannot be poured through a narrow neck and is packed in wide-mouth jars or tubs, and it must be packed before it sets too hard. Example: a beekeepers' cooperative packs its creamed honey in 30 g single-serve tubs for tasting at farm visits and in 250 g wide-mouth jars for its apiary shop.

Packaging materials and equipment

Seeding rate

Seed honey is usually about 10% of the batch mass, that is about one part seed honey to nine parts liquid honey.

Formula: seed honey = batch mass × 10 ÷ 100

Substitution: seed honey = 20 kg × 10 ÷ 100

Working: 20 × 10 = 200; 200 ÷ 100 = 2

Result: 2 kg of seed honey, mixed into 18 kg of liquid honey.

Packaging procedure

1. Strain the liquid honey well so that it contains no wax, since coarse particles spoil the smooth texture.
2. Weigh the seed honey at about 10% of the batch and the liquid honey for the rest.
3. Stir the seed honey into the liquid honey slowly and evenly, avoiding air bubbles.
4. Place the covered vessel in a cool place at about 14°C, such as a cool store room or an insulated box, since warm rooms give coarse crystals.
5. Stir gently once a day until the honey turns pale and thick and is still soft enough to spoon.
6. Spoon the creamed honey into wide-mouth jars or tubs, pressing out air pockets and levelling the surface.
7. Fit the lids tightly, wipe the containers and move them to storage in a cool place.

Storage and handling of packed creamed honey

• Temperature: Store below warm room temperature, since heat melts the fine crystals and the honey separates into liquid and solid layers.
• Sunlight: Keep away from direct sun, which softens and darkens the product.
• Opening: Use clean, dry spoons to take honey out, to keep water out of the jar.
• Container: Use wide-mouth containers only, as narrow necks make filling and use difficult.

6.1.5 Comb honey

Comb honey is honey sold in the wax comb in which the bees stored and capped it, so the comb itself is the product. It is fragile, and the main packaging aims are to protect the cappings from damage, prevent leaking and allow the buyer to see the comb. Example: a beekeeping group cuts capped comb from its hives and packs it in clear plastic boxes for sale at its apiary shop.

Packaging materials and equipment

Packaging procedure

1. Choose combs that are fully capped, clean and white to light yellow, with no brood, pollen or damaged cells.
2. Scrape off propolis and bee glue from the edges and brush off bees gently.
3. Cut the comb into uniform pieces that fit the container, using a warm sharp knife.
4. Place the cut pieces on a wire rack over a tray for several hours so that honey from the damaged edges drains away.
5. Weigh each piece and trim it until it matches the stated weight.
6. Freeze the pieces for at least 48 hours to kill wax moth eggs, then let them reach room temperature while still wrapped, to avoid condensation.
7. Place each piece in a clear container, close the lid and check that no honey leaks.

Storage and handling of packed comb honey

• Cool storage: Keep comb honey cool, because heat softens the wax and causes leaks.
• Upright position: Store containers flat or upright as designed, so the comb does not collapse.
• Stacking: Do not stack heavy cartons on top of boxes of comb honey.
• Pests: Check stored comb regularly for wax moth or ants, as comb is a favourite target.
• Crystallisation: Sell comb honey fairly soon, as the honey inside can crystallise and make the comb hard.

6.1.6 Honeycomb

Honeycomb here means a piece of the wax comb packed together with liquid honey, often called chunk honey, so the buyer gets both the comb and the honey in one jar. It differs from comb honey because the comb is not sold alone: the jar is topped up with strained liquid honey around it. Example: an apiary cuts capped comb to the height of a wide-mouth jar, stands it upright and pours honey around it for sale to visitors at its shop.

Packaging materials and equipment

Packaging procedure

1. Select capped comb that is free of brood, pollen and damaged cells.
2. Cut the comb so that it stands in the jar with a little space around it and below the lid.
3. Drain the cut pieces briefly on the rack so that free honey does not make the jar messy.
4. Place the comb upright in the jar with tongs, without pressing it against the glass.
5. Pour strained liquid honey slowly down the side of the jar until the comb is covered, avoiding air bubbles.
6. Leave a small space below the lid, then weigh the jar to confirm the stated weight.
7. Close the lid tightly and wipe the jar clean.

Storage and handling of packed honeycomb

• Honey choice: Use honey that crystallises slowly, since crystals forming around the comb spoil its look.
• Temperature: Store in a cool place, as heat softens the comb and causes it to float or collapse.
• Light: Keep out of direct sunlight to protect colour.
• Handling: Move jars upright and do not shake them, because the comb can break away from its position.

6.1.7 Beeswax

Beeswax is produced by the bees to build comb. It is recovered from cappings, old combs and burr comb by melting, filtering and casting into blocks. It is stable and keeps for a long time, but it softens in heat, absorbs smells and attracts dust, so the blocks must be clean, uniform and well wrapped. Example: a county apiary training centre casts its rendered wax into 500 g blocks and wraps each in clean paper for sale to candle makers and cosmetic producers.

Packaging materials and equipment

Packaging procedure

1. Collect cappings, old comb and burr comb separately and wash them in clean water to remove honey.
2. Melt the wax in a double boiler or solar melter. Never heat it over a direct flame, because wax is flammable and melts at about 62 to 64°C.
3. Strain the melted wax through filter cloth into a clean container to remove dirt.
4. Let the wax stand for a short time so that remaining water and debris settle at the bottom.
5. Pour the clear wax into moulds that have been rinsed with water, so the blocks release easily.
6. Cool the blocks slowly in a draught-free place, since fast cooling causes cracks.
7. Remove the blocks from the moulds, scrape off the dirt layer from the underside and weigh each block.
8. Wrap each block in clean paper or polythene and place the blocks in cartons.

Storage and handling of packed beeswax

• Heat: Store blocks in a cool place, as wax softens in warm rooms and blocks can stick together.
• Odour: Keep wax away from strong-smelling goods, because it absorbs odours.
• Pests: Protect wax from wax moth by storing it in closed containers, and do not leave residues of honey or pollen on it.
• Dust: Keep blocks wrapped until use, since the sticky surface collects dust.

6.1.8 Bee pollen

Bee pollen is the pellets of pollen collected from the legs of worker bees by a trap at the hive entrance. Fresh pollen contains a lot of water and spoils within a day or two, so it must be cleaned, dried and packed quickly in airtight containers. Example: a youth beekeeping group dries pollen on trays in a ventilated room and packs it in glass jars with a food-grade desiccant sachet.

Packaging materials and equipment

Packaging procedure

1. Empty the pollen trap at least once a day, because pollen left in the trap becomes damp and mouldy.
2. Spread the fresh pollen on trays in a thin layer and remove bee parts, debris and mouldy lumps by sieving or by hand.
3. Dry the pollen at a low, gentle temperature with good airflow until the pellets are hard and do not stick together. High heat damages the nutrients.
4. Let the pollen cool completely before it is closed in containers, so that no moisture condenses inside.
5. Weigh the pollen into jars or pouches and place a food-grade desiccant sachet in each pack where appropriate.
6. Seal the containers airtight and check each seal.
7. Place the packs in a cool, dark store, or in a freezer for long storage.

Storage and handling of packed pollen

• Moisture: Keep containers fully sealed, since damp pollen quickly grows mould.
• Light and heat: Store in the dark and in the cool to slow the loss of nutrients.
• Pack size: Use small packs so that a container is not opened often.
• Allergy: Handle pollen with clean dry utensils, and keep it away from people who are allergic to pollen.

6.1.9 Royal jelly

Royal jelly is a creamy secretion fed by worker bees to young larvae and to the queen, and it is harvested from queen cells in very small amounts. It is perishable and sensitive to heat, light and air, so it must be strained, weighed and sealed in dark containers, then chilled immediately. Example: a queen-rearing beekeeper supplying a pharmacy fills small amber glass jars with royal jelly straight after harvest and keeps them in a refrigerator before delivery.

Packaging materials and equipment

Packaging procedure

1. Sterilise the forceps, spatula, strainer and jars before harvest and have them ready in a clean room.
2. Remove the cell bars from the hive at the proper time after the larvae were placed, and brush off the bees.
3. Cut away the wax rims of the cells to expose the jelly.
4. Lift out each larva carefully with the forceps and discard it.
5. Scoop out the jelly with the spatula or draw it up with a suction device.
6. Strain the jelly through the fine strainer to remove wax and debris.
7. Weigh the jelly into amber jars and close the lids tightly.
8. Place the jars in a refrigerator or freezer immediately, away from light.

Storage and handling of packed royal jelly

• Temperature: Keep jelly cold throughout storage and transport, because warmth speeds up spoilage.
• Light and air: Use dark, airtight containers, as both light and air break down the jelly.
• Utensils: Use only clean dry utensils to remove jelly from the jar.
• Pack size: Pack small quantities so that the jar is used up soon after opening.