6.1 Hive products packaging

Packaging is the last step that a beekeeper controls before a hive product leaves the apiary or processing room. Good packaging protects the product from moisture, dirt, light, heat, pests and strong odours, and it keeps the product safe and unchanged until the buyer uses it. Each hive product has different physical properties: honey is a thick, acidic and moisture-absorbing liquid, beeswax is a solid that softens with heat, and royal jelly is a perishable paste that needs cold storage. The container, closure and handling method must therefore be chosen to suit the product. Example: a beekeepers' cooperative society that packs honey, wax and pollen in the same type of container will lose quality in some of the products.

6.1.1 Honey

Honey is a sugar-rich food that absorbs moisture from the air, so packaging must be clean, dry and tightly sealed. If honey takes up water, its moisture content rises, and it may ferment and develop a sour smell. Honey is also acidic and can react with some metals, so the container material matters as much as the seal. Example: a farmers' SACCO that fills 500 g jars with ripe honey and closes them with tight lids can store the jars for months, while honey left in open basins ferments within weeks.

Packaging materials for honey

• Food-grade glass jars: Glass does not react with honey, does not absorb odours and lets the buyer see the colour and clarity. Jars must be washed, rinsed and dried completely before filling.
• Food-grade plastic containers (PET, HDPE or polypropylene): These are light, unbreakable and cheaper to transport. They must be marked as food-grade, because non-food plastics can release chemicals into honey.
• Food-grade plastic buckets with sealing lids: These are used for bulk storage and for moving honey from the apiary to the processing room. The lid must have a gasket or tight snap-fit so that moisture cannot enter.
• Stainless steel tanks and drums: These are suitable for settling and bulk holding because stainless steel resists the acid in honey.
• Squeeze bottles and sachets: These are used for small, single-serving portions and for convenient dispensing. The seal and the nozzle must be clean and leak-proof.
• Containers to avoid: Galvanised iron, mild steel, copper and recycled chemical or fuel containers must not be used. Honey acid corrodes them, which contaminates the honey and may release harmful metals.

Equipment for packing honey

Calculating container size for honey

Honey is about 1.42 times as dense as water, so a given mass occupies less volume than the same mass of water. A container must be large enough to hold the volume plus a small headspace.

Formula: volume = mass ÷ density

Substitution: volume = 500 g ÷ 1.42 g/mL

Working: 500 ÷ 1.42 = 352 mL

Result: 500 g of honey needs about 352 mL, so a 375 mL or 400 mL jar gives a safe headspace.

Procedure for packing honey

1. Check moisture with a refractometer, and pack only honey whose moisture content is about 20% or lower. Higher moisture invites fermentation.
2. Strain the honey through a clean mesh or cloth to remove wax and debris.
3. Pour the honey into a settling tank and leave it for 24 to 48 hours so that air bubbles and fine particles rise to the surface.
4. Skim the surface foam and wax with a clean stainless steel or plastic skimmer.
5. Wash the jars and lids in clean, hot water, rinse them and dry them fully. Moisture left in a jar will dilute the honey at the base.
6. Fill each jar through the honey gate, leaving about 1 to 2 cm of headspace, and check the mass on the scale.
7. Wipe the jar rim with a clean dry cloth and screw on the lid tightly.
8. Store the packed jars upright in a cool, dry, shaded place away from strong odours and direct sunlight.

Honey that is too thick to flow can be warmed gently in a water bath to about 40 °C. Overheating destroys natural enzymes and darkens the honey, so never heat it directly over a flame.

6.1.2 Propolis

Propolis is a sticky resin that bees collect from plants and mix with wax to seal gaps in the hive. Raw propolis is soft and tacky when warm and hard and brittle when cold. It loses its aromatic compounds when exposed to heat, light and air, so packaging must protect it from all three. Example: an apiary that scrapes propolis from its frames at harvest time packs it in sealed, clean packs rather than loose lumps contaminated with hive debris, so that buyers pay a better price.

Packaging raw propolis

• Cleaning before packing: Scrape propolis from frames and hive parts, and remove wood splinters, bees and wax pieces by hand. Dirt left in the pack lowers the quality and the price.
• Cooling before handling: Placing the propolis in a freezer or a cool place makes it brittle so it can be broken into small pieces without sticking to hands and tools.
• Inner wrap: Wrap pieces in clean food-grade paper or polythene so that they do not stick together and lose shape.
• Outer container: Use an airtight, opaque container such as a dark glass jar or a food-grade plastic tub with a tight lid. This prevents oxidation and loss of aroma.
• Storage conditions: Keep packed propolis cool, dry and away from sunlight and strong odours. Heat softens the resin and fuses lumps together.

Packaging propolis extracts

Propolis dissolves in alcohol, not in water, so extracts are usually made as tinctures. These need special containers.

• Amber or dark glass bottles: Dark glass blocks light that would break down the active compounds.
• Dropper or screw caps with liners: These control dosage and prevent alcohol from evaporating.
• Avoid soft plastics: Alcohol can soften or dissolve some plastics, which then contaminate the extract.
• Small sizes: Bottles of about 30 mL are practical because extracts are used in small amounts and lose strength once opened.

6.1.3 Bee venom

Bee venom is collected in extremely small amounts, usually measured in milligrams, from many bees using special collector frames. It is dried to a powder on glass plates and then scraped off. Because it is potent, light-sensitive and can cause severe allergic reactions, it must be packed in small, sealed, protected containers by trained people only. Example: an apiary venom-collection unit that supplies dried venom for research packs it in tightly sealed amber vials with stoppers, not in loose plastic bags.

Packaging requirements for bee venom

• Small amber glass vials: Dark glass protects the venom from light, and glass does not react with the proteins in the venom.
• Rubber stoppers with crimped metal caps: These give an airtight seal that keeps out moisture and air.
• Dry packing: Venom must be fully dry before sealing. Moisture encourages breakdown and microbial growth.
• Cool storage: Vials are kept cold, usually in a refrigerator or freezer, to slow decomposition.
• Secure outer pack: Vials are placed in a padded, rigid box so that they do not break in transit.
• Safe handling: Only trained staff handle the product, wearing gloves, a mask and eye protection, because even dust from the powder may irritate skin, eyes and airways.

Procedure for packing dried venom

1. Prepare a clean, dry, well-ventilated working area and put on gloves, a mask and eye protection.
2. Collect the dried venom from the glass plates using a clean stainless steel scraper or blade.
3. Weigh the venom on a scale accurate to a milligram.
4. Place the weighed venom into a clean, dry amber vial.
5. Insert the stopper immediately and crimp the metal cap to seal it.
6. Place the vial in a labelled storage tray and move it to cold storage straight away.
7. Clean all tools and surfaces with a suitable cleaning agent and dispose of waste safely.

6.1.4 Creamed honey

Creamed honey, also called whipped or spun honey, is honey that has been controlled to crystallise into very fine crystals, giving a smooth, thick, spreadable texture. Because it is thick and semi-solid, it does not pour, so containers must have wide openings that allow filling and scooping. Example: an apiary processing unit that makes creamed honey for a school dining hall packs it in wide-mouth tubs because a narrow-neck bottle cannot be filled or emptied properly.

Packaging materials for creamed honey

• Wide-mouth glass jars: These allow easy spooning and show the pale, smooth appearance of the product.
• Food-grade polypropylene tubs: These are light and unbreakable, and they suit schools, canteens and institutional use.
• Squeezable tubes or sachets: These are possible for single portions, but the honey must be soft enough to flow.
• Tight, tamper-evident lids: These keep moisture out, prevent surface fermentation and show that the pack has not been opened.

Procedure for packing creamed honey

1. Prepare the honey by straining it and checking that its moisture content is low enough for safe storage.
2. Mix in about 10% of finely crystallised honey as seed so that fine, even crystals form.
3. Keep the mixture in a cool place at about 14 °C, stirring gently at intervals, until it becomes thick and pale.
4. Wash and dry the jars or tubs thoroughly while the honey is setting.
5. Fill the containers by spooning or using a wide-bore pump, pressing gently to remove air pockets and leaving 1 to 2 cm of headspace.
6. Wipe the rims clean and fit the lids tightly.
7. Store the packs in a cool place. Warm storage causes the honey to separate into a liquid layer and a hard layer.

6.1.5 Comb honey

Comb honey is honey sold still sealed in the wax cells in which the bees stored it. It is the least processed form of honey, so packaging must protect the fragile comb from crushing, leaking and contamination. Example: an apiary that sells comb honey to hotel kitchens for breakfast buffets delivers each piece in a clear, rigid, lidded container so that the comb arrives intact.

Packaging requirements for comb honey

• Clear rigid plastic boxes (clamshell type): These hold a cut square of comb securely and let the buyer see the product. The plastic must be food-grade.
• Section boxes or frames: Comb built in special small frames or sections can be sold in the section itself, with a protective wrapper.
• Fully capped comb only: Choose comb that is fully or almost fully capped. Uncapped cells leak and the honey may be too moist to store safely.
• Drained edges: Cut edges must drain so that honey does not smear the container.
• Cell orientation: Cells should be stored with their openings sideways, as in the hive, to reduce leaking.
• Cool storage: Pack and store in a cool place. Heat softens the wax and causes the comb to slump.

Procedure for packing comb honey

1. Select frames with evenly built, fully capped, clean white or pale comb free of brood and pollen.
2. Cut the comb from the frame with a sharp, clean knife warmed in hot water and wiped dry.
3. Trim the pieces to fit the container, using a template or cutter.
4. Stand each piece on a wire rack for several hours so that honey from the cut cells drains away.
5. Place each piece into a clean, dry container without touching the cut edges.
6. Close the container so that the lid clicks shut, and wipe off any honey from the outside.
7. If wax moth is a risk, freeze the packed pieces for 24 to 48 hours before storing them to kill eggs and larvae.
8. Store in a cool, dry place and handle the packs gently.

6.1.6 Honeycomb

Honeycomb is the wax structure of hexagonal cells that bees build, and it is sold in pieces or chunks, often in a jar topped up with liquid honey. This form is also called chunk honey. Packaging must keep the comb pieces covered with honey, prevent them from drying out and avoid damaging them during handling. Example: a demonstration apiary run by an agricultural office packs chunk honeycomb in wide-mouth jars for field days because the jars withstand transport better than flat boxes.

Packaging requirements for honeycomb

• Wide-mouth glass jars: The opening must be wide enough to insert comb pieces without breaking them.
• Food-grade plastic tubs: These suit lighter, unbreakable packs, especially for transport.
• Properly sized comb pieces: Cut the comb to a size that fits the container with room for honey on all sides.
• Covering honey: Fill the container with strained liquid honey so that the comb is submerged. Exposed comb dries and may attract pests.
• Airtight lid: A tight lid protects both comb and honey from moisture and odours.
• Clean, brood-free comb: Pieces with pollen or brood stains reduce quality and shorten shelf life.

Procedure for packing honeycomb

1. Select clean, light-coloured comb that is fully capped and free of brood.
2. Cut the comb into pieces that fit the jar, using a sharp knife warmed in hot water.
3. Allow the cut pieces to drain on a rack for a short time.
4. Place the pieces upright in a clean, dry jar without pressing them.
5. Pour strained liquid honey over the comb until the pieces are covered, leaving about 1 to 2 cm of headspace.
6. Tap the jar gently to release trapped air, then wipe the rim and fit the lid tightly.
7. Store the jars upright in a cool, shaded place.

6.1.7 Beeswax

Beeswax is secreted by worker bees and recovered after honey extraction, usually by melting old combs and cappings. Packaging begins with cleaning and moulding, because the wax must be free of debris before being sold or stored. Wax melts at about 62 to 64 °C, absorbs odours easily and attracts wax moths, so it needs protection from heat, dirt and pests. Example: an apiary that sells wax to candle makers moulds it into clean, uniform blocks that are easy to weigh, store and melt.

Equipment for processing and packing beeswax

Packaging requirements for beeswax

• Standard blocks or cakes: Pour wax into moulds of a regular size so that blocks stack neatly and weights are easy to confirm.
• Wrapping: Wrap each block in clean paper or food-grade polythene to keep dust and odours away.
• Avoid iron and copper contact: These metals discolour wax, so use stainless steel or food-grade plastic equipment.
• Pest protection: Store blocks in closed cartons or sacks to deny wax moths access.
• Heat protection: Keep packed wax away from direct sun and hot stores, since blocks soften and stick together.
• Pellets or small bars: For craft and cosmetic users, small pellets can be sealed in food-grade bags, which makes measuring easier.

Procedure for preparing and packing beeswax

1. Sort old comb and cappings, removing any propolis, dead bees and other debris.
2. Melt the wax in a water bath or solar melter, never over direct flame.
3. Filter the molten wax through a clean cloth or fine mesh into a clean container.
4. Allow the wax to settle for a short time so that remaining dirt sinks.
5. Pour the clean wax gently into slightly warm, clean moulds.
6. Let the wax cool slowly in a draught-free place to prevent cracking.
7. Remove the blocks from the moulds, scrape off any dirty base layer and weigh each block.
8. Wrap the blocks and pack them in clean cartons or sacks, then store them in a cool, dry place.

6.1.8 Bee pollen

Bee pollen is the pollen that foragers pack into pellets on their legs, and it is collected from pollen traps at the hive entrance. Fresh pollen contains a lot of moisture and spoils fast, so it must be cleaned, dried and then packed in airtight containers that keep out moisture, light and oxygen. Example: a youth group that collects pollen from trap drawers dries it in a shaded ventilated room the same day, because wet pollen turns mouldy within days.

Packaging requirements for bee pollen

• Cleaning before packing: Remove bee parts, hive debris and foreign matter by hand or sieve.
• Drying to low moisture: Dry the pollen gently, away from direct sun, to a moisture level of about 8% or lower. Low moisture slows mould growth and keeps pellets free-flowing.
• Airtight containers: Use glass jars, food-grade plastic tubs with tight lids, or foil-laminated pouches with a zip seal.
• Protection from light: Choose dark glass or opaque pouches, because light breaks down nutrients and colour.
• Food-grade desiccant sachets: These can be placed in the pack to absorb leftover moisture, but only if they are separate from the pollen and clearly food-safe.
• Cool storage: Store packed pollen in a cool, dry place, and freeze bulk stock for longer storage.

Procedure for packing bee pollen

1. Collect pollen from the trap drawers frequently, ideally daily, to prevent spoilage.
2. Freeze the fresh pollen for 24 to 48 hours to kill insect eggs, if available equipment allows.
3. Spread the pollen in a thin layer on clean trays in a shaded, ventilated room, or use a low-heat dryer not exceeding about 40 °C.
4. Stir the pollen at intervals until it is dry, with pellets that are hard and do not crush into paste.
5. Clean the pollen by sieving or winnowing to remove debris.
6. Weigh the pollen and fill clean, dry containers, leaving little air space.
7. Seal the containers tightly and store them in a cool, dark place.

6.1.9 Royal jelly

Royal jelly is a creamy, white to pale yellow secretion fed by worker bees to larvae and to the queen. It is highly perishable, sensitive to heat and light, and may react with some metals, so it must be packed quickly in small glass containers and kept cold. Example: a commercial queen-rearing apiary harvests jelly from queen cups, filters it and places it in a cool box within minutes, because warmth shortens its useful life.

Packaging requirements for royal jelly

• Dark glass jars or vials: Glass is inert, and dark colour protects the jelly from light.
• Small pack sizes: Packs of about 10 g to 50 g reduce waste because the product is used quickly once opened.
• Airtight sealing: A tight screw cap or stopper prevents air and moisture from reaching the jelly.
• Avoid iron and copper: These metals can react with the jelly. Use glass, plastic or stainless steel utensils.
• Cold storage: Keep the jelly in a refrigerator at about 2 to 5 °C for short-term storage, or frozen for longer storage.
• Cold chain during transport: Use an insulated cool box with ice packs so that the jelly stays cold until it reaches the buyer.

Procedure for harvesting and packing royal jelly

1. Remove the queen cups from the frame and take off the bees gently with a soft brush.
2. Cut the wax from the top of each cup with a clean, sharp knife.
3. Remove the larva with clean tweezers.
4. Scoop the jelly out with a clean plastic or stainless steel spatula into a clean glass container.
5. Filter the jelly through a fine, clean stainless steel or nylon mesh to remove wax and larval remains.
6. Weigh the jelly and transfer it into small, sterilised dark glass vials, filling them close to the top to reduce air.
7. Seal the vials tightly and place them in a cool box immediately.
8. Move the packed jelly into a refrigerator or freezer, depending on how soon it will be used.

Storing and transporting packaged hive products

Packed hive products can still be spoiled by poor storage and rough transport. Containers that leave the processing room in good condition may arrive broken, leaking, melted or contaminated if they are stacked, loaded or stored carelessly. Example: a transporter carrying honey and wax from upcountry apiaries to a distant market must plan for heat, vibration and humidity.

• Strong outer cartons: Place jars and bottles in cartons with dividers or padding so that glass does not knock together. Mark cartons as fragile.
• Correct stacking: Do not stack heavy cartons on top of comb honey, honeycomb or soft tubs, because the weight crushes them.
• Temperature control: Keep wax and honey away from hot vehicle roofs and metal-walled stores. Keep royal jelly, venom and pollen cool or frozen as required.
• Separation from odours: Do not store honey, wax or pollen near fuel, paint, chemicals, fertiliser or strong spices, because they absorb the smell.
• Dry, raised storage: Place cartons on pallets or shelves off the floor in a dry, pest-proof room so that damp and rodents cannot reach them.
• Stock rotation: Sell or use older stock first, so that no product stays in store longer than its safe shelf life.