Learning how to bottle honey properly is essential to preserving its natural flavor, maintaining freshness, and ensuring safe storage. This process involves careful preparation, suitable equipment, and attention to detail to achieve the best results. Whether you are a hobbyist beekeeper or a small-scale producer, understanding the key steps can help you produce high-quality bottled honey ready for sale or sharing.
This guide covers essential techniques, from harvesting and filtering honey to selecting appropriate bottles, filling, sealing, and conducting quality checks. By following these methods, you can ensure your honey remains pure, tasty, and visually appealing for months to come.
Introduction to Honey Bottling Process
The honey bottling process is a critical stage in honey production that ensures the product maintains its quality, flavor, and freshness from the hive to the consumer. Proper techniques in bottling not only preserve the natural properties of honey but also enhance its visual appeal and safety for storage and consumption.
Implementing meticulous bottling procedures is essential for beekeepers and suppliers to prevent contamination, fermentation, or spoilage. This process involves a series of well-defined steps supported by specific tools and safety precautions to guarantee that the honey remains pure, hygienic, and appealing to customers.
Basic Tools and Equipment Required for Honey Bottling
Efficient honey bottling begins with gathering the appropriate tools and equipment that facilitate a clean and safe transfer of honey into containers. The essential items include:
- Food-grade stainless steel or plastic funnels
- Sanitized bottles or jars with airtight lids
- Large, clean containers or buckets for holding honey during transfer
- A honey extractor or strainers to remove impurities
- A digital or analog thermometer to monitor honey temperature
- Cleaning brushes and sanitizing solutions
- Gloves and protective gear to maintain hygiene during bottling
- Labels and sealing equipment for packaging and branding
Using the right tools not only enhances efficiency but also plays a vital role in maintaining the honey’s natural integrity. Proper sanitation of equipment is paramount to prevent microbial growth or spoilage, which can compromise the product’s quality and safety.
Typical Steps Involved in Honey Bottling
The honey bottling process can be summarized into a series of sequential steps that ensure the honey is handled with care and preserved effectively. The following table Artikels these steps with corresponding tools and safety precautions:
| Step Number | Description | Tools Needed | Safety Precautions |
|---|---|---|---|
| 1 | Preparation and sanitization of all equipment and containers to eliminate contaminants. | Sanitizing solution, brushes, clean cloths | Wear gloves and protective gear to prevent contamination. |
| 2 | Extracting honey from the hive and straining to remove wax, pollen, and other impurities. | Honey extractor, strainers | Handle beeswax and honey carefully, keep work area clean. |
| 3 | Allowing honey to settle and reaching optimal temperature for bottling, usually between 35-40°C to ensure flowability without overheating. | Thermometer, temperature-controlled room or water bath | Avoid overheating, as high temperatures can degrade honey quality. |
| 4 | Filling bottles or jars with honey, ensuring minimal spillage and bubble formation. | Funnel, filling equipment | Maintain hygienic handling, avoid overfilling to prevent leakage. |
| 5 | Sealing bottles tightly to ensure airtight storage, preventing moisture ingress and fermentation. | Caps or lids, sealing equipment | Check seals for security, label containers accurately. |
| 6 | Labeling and storage of bottled honey in a cool, dry place away from direct sunlight. | Labels, storage shelves | Ensure labels are correctly affixed and legible for traceability and branding. |
“Maintaining hygiene, temperature, and proper sealing are fundamental to preserving honey’s natural qualities during bottling.”
Preparing Honey for Bottling
Proper preparation of honey prior to bottling is essential for maintaining its quality, ensuring safety, and achieving an appealing final product. This stage involves harvesting honey from the hive, removing impurities, testing its consistency and moisture content, and warming it to the optimal temperature for bottling. Attention to detail during these steps guarantees that the honey retains its natural flavor and beneficial properties while meeting industry standards.
Careful preparation not only enhances the honey’s appearance and texture but also extends its shelf life. Implementing precise procedures ensures consistent quality across batches and minimizes the risk of fermentation, crystallization issues, or contamination during packaging.
Harvesting Honey and Filtering Impurities
The initial step in preparing honey for bottling involves carefully harvesting honey from the hive. Beekeepers remove honeycombs, typically using a honey extractor, which spins the frames to extract honey without damaging the comb. This method ensures efficient collection while preserving the hive’s integrity for future production.
Post-extraction, the honey often contains impurities such as bee parts, wax particles, pollen, and other debris. Filtering is crucial to create a clean, smooth honey that is visually appealing and safe for consumption. A common filtration method involves passing the honey through a series of fine mesh screens or cheesecloth to eliminate larger particles. For a clearer product, some producers opt for filtration through specialized filters or cellulose pads, which can remove smaller impurities without stripping beneficial pollen or enzymes.
Testing Honey Consistency and Moisture Content
Before bottling, it is vital to assess honey’s consistency and moisture levels to ensure optimal quality and stability. Consistency tests involve observing the honey’s texture—whether it is runny, creamed, or crystallized—and confirming it aligns with the desired final product. A honey that is too thin may be prone to fermentation, whereas overly thick honey could indicate crystallization that needs addressing.
Moisture content is a key parameter, as honey with excessive moisture risks fermentation and spoilage. The standard maximum moisture level for commercial honey is typically around 18%. This can be measured using a refractometer, which provides an immediate reading of the honey’s moisture percentage based on its refractive index. A reading below 18% indicates suitable moisture levels for bottling and storage.
Warming Honey for Bottling
In some cases, honey may need gentle warming to facilitate bottling, especially if crystallization has occurred or if the honey is too thick to pour smoothly. The ideal temperature range for warming honey is between 35°C and 40°C (95°F to 104°F). This range ensures the honey becomes sufficiently fluid without degrading its delicate enzymes and flavor compounds.
Warming should be performed gradually using a double boiler or water bath, avoiding direct heat sources. Constant temperature monitoring is essential to prevent overheating, which can cause caramelization or loss of beneficial properties. Once the honey reaches the desired temperature and a pourable consistency, it is ready for bottling.
Quality Checks Prior to Bottling
Performing thorough quality assessments prior to bottling safeguards the product’s safety, appearance, and consumer acceptance. These checks help identify any issues that could compromise quality or shelf life. The following list Artikels essential visual and sensory evaluations:
- Visual clarity: Confirm that the honey is free from suspended particles or cloudiness, unless intentionally creamed honey.
- Color consistency: Ensure the honey’s color matches previous batches or desired specifications, as significant color variations may indicate adulteration or contamination.
- Presence of crystallization: Determine if crystallization is uniform and within acceptable parameters, or if it requires warming to restore liquidity.
- Odor assessment: Smell the honey for any off-odor that could suggest fermentation, mold, or contamination.
- Taste test: A small sample should be tasted to verify flavor purity, sweetness, and absence of sour or unusual tastes.
- Moisture measurement: Confirm moisture content with a refractometer to prevent fermentation risks.
- Temperature check: Ensure honey is within the ideal bottling temperature range (35°C to 40°C) for optimal flow and stability.
Accurate testing and inspection are vital in maintaining honey’s natural qualities and ensuring consumer satisfaction.
Selecting and Preparing Bottles
Choosing the appropriate bottles for honey storage is a vital step in the bottling process, as it directly impacts the product’s quality, shelf life, and presentation. Proper preparation of these bottles ensures that the honey remains uncontaminated and maintains its natural flavor and consistency. An understanding of the different types of bottles available, along with meticulous cleaning and labeling practices, helps in delivering a premium product to consumers.
In this section, we will explore the various types of bottles suitable for honey, their features, and the essential steps required to prepare them effectively for bottling. Additionally, we will cover best practices for labeling to ensure traceability and appealing presentation.
Choosing Suitable Bottles for Honey
Honey bottles come in a variety of materials and sizes, each with specific advantages based on usage and branding considerations. The selection process should consider factors such as material compatibility, consumer preferences, and storage conditions. The following comparative table Artikels common bottle types used in honey bottling:
| Type of Bottle | Material | Common Sizes | Advantages | Disadvantages |
|---|---|---|---|---|
| Glass Bottles | Clear or tinted glass | 125g, 250g, 500g, 1kg, 3kg, 5kg | Non-reactive, preserves honey flavor, aesthetically appealing | Fragile, heavier, potentially higher cost |
| Plastic Bottles | Food-grade PET or HDPE | 250g, 500g, 1kg, 3kg | Lightweight, durable, cost-effective | Potential for chemical leaching if low quality, less eco-friendly |
| Glass Jars | Glass | 125g, 250g, 500g, 1kg | Easy to fill and label, attractive display | Bulkier, breakable |
Cleaning and Sterilization Procedures for Bottles
Ensuring bottles are impeccably clean and sterilized is critical to preventing contamination and prolonging honey’s shelf life. Follow these comprehensive steps to prepare bottles properly:
- Initial Rinsing: Rinse bottles with warm water to remove any dust, residues, or manufacturing leftovers.
- Cleaning: Wash bottles thoroughly using a bottle brush and a food-safe cleaning solution or mild detergent. Pay special attention to the neck and threaded areas where residues can accumulate.
- Rinsing: Rinse bottles multiple times with potable water to remove all traces of detergent or cleaning agents, ensuring no residues remain that could affect honey flavor.
- Sanitizing: Submerge bottles in a sanitizing solution, such as a solution of food-grade sanitizer or a mixture of water with a small amount of bleach (using the correct dilution ratio). Alternatively, use hot water sterilization, where bottles are rinsed with boiling water for at least 10 minutes.
- Drying: Air-dry bottles on a clean, sanitized surface or use a food-safe drying rack. Avoid drying with towels that may reintroduce contaminants.
- Storage: Keep the sterilized bottles in a clean, covered area until ready for filling to prevent airborne contaminants.
“Sterilization is essential to prevent microbial growth and ensure the honey remains pure and safe for consumption.”
Labeling Bottles with Accurate Information
Proper labeling is crucial for traceability, compliance with regulations, and consumer appeal. Accurate labels provide essential information about the product and facilitate inventory management. When designing labels, consider including the following elements:
- Product name (e.g., “Pure Raw Honey”)
- Batch number for tracking production lots
- Date of bottling or best-before date
- Net weight or volume
- Producer’s name and contact information
- Origin of honey (location or floral source)
- Storage instructions, if necessary (e.g., “Keep in a cool, dry place”)
Label designs should be clear, legible, and visually appealing. Use high-quality printing materials resistant to moisture and handling. Incorporate branding elements such as logos and color schemes that reflect the product’s natural and premium qualities.
Examples of effective label designs include minimalist layouts emphasizing natural imagery, clear font for essential data, and a consistent color palette aligning with branding. Including a barcode or QR code can enhance traceability and consumer engagement.
Honey Bottling Procedures
The process of bottling honey requires meticulous attention to detail to preserve its quality, ensure safety, and facilitate ease of use for consumers. Proper bottling techniques help prevent contamination, minimize wastage, and maintain the natural properties of the honey. Following a structured approach ensures consistency and efficiency during the bottling operation, which is essential for commercial production or small-scale honey processing.During bottling, the primary goal is to transfer honey from the preparation vessel into individual containers with controlled flow.
This minimizes the introduction of air bubbles and reduces spills, which could compromise product quality or lead to wastage. Secure sealing of each bottle is equally important to prevent leaks and maintain freshness over time. Various equipment options, from manual pourers to automated fillers, can be employed depending on scale, budget, and desired precision.Handling overflow or spills efficiently is vital for maintaining cleanliness and safety in the workspace.
Implementing best practices such as using drip trays, employing slow and steady filling motions, and training personnel can greatly reduce mess and improve overall productivity during the bottling process.
Filling Bottles with Honey
Filling bottles accurately and smoothly is fundamental to an efficient bottling operation. The process begins with selecting an appropriate filling method based on production volume and equipment availability. Manual pourers are suitable for small batches, whereas automated fillers are ideal for larger quantities, offering consistent flow and precision.The honey should be transferred into the filling device, ensuring it is free of air pockets.
When using a manual pourer or squeeze bottle, position the nozzle just above the bottle opening to control the flow. For automated fillers, set the correct flow rate and volume parameters on the machine to prevent overfilling or underfilling. During filling, maintain a steady hand or consistent machine operation to avoid sudden bursts of honey that can introduce air bubbles or cause spills.To optimize the filling process:
- Begin filling slowly to observe the honey’s flow and adjust as needed.
- Keep the nozzle close to the bottle opening to minimize splashing and spillage.
- Pause briefly if a sudden surge or foaming occurs to allow the honey to settle.
- Fill just below the bottle rim to leave space for sealing without risking overflow.
This controlled method ensures each bottle is filled accurately while maintaining cleanliness.
Sealing Bottles Securely
Effective sealing is crucial to preserve honey’s freshness, prevent leaks, and extend shelf life. The sealing process should be performed immediately after filling to minimize exposure to contaminants. Depending on the type of bottles used, different sealing techniques are employed.Screw caps are common and can be tightened manually or with a capping machine that applies uniform pressure. For higher volumes, semi-automatic or fully automatic capping machines ensure consistent application, reducing the risk of under- or over-tightening.
When sealing manually, use a torque wrench or capper to apply the correct amount of force, ensuring a tight, leak-proof closure.To enhance sealing effectiveness:
Always inspect each cap for proper fit and tightness before moving to the next bottle.
Use a visual check to confirm that seals are seated evenly and securely. If vacuum-sealing is employed, ensure the vacuum is properly established to prevent air ingress and spoilage.
Using Bottling Equipment
Selecting appropriate bottling equipment enhances efficiency, accuracy, and safety. Squeeze bottles and manual pourers are suitable for small-scale operations, allowing for careful control over honey flow. These devices are simple to handle and require minimal maintenance, making them accessible for artisanal producers.Automated filling machines are ideal for large-scale production, offering speed and consistency. These machines can be set to dispense precise volumes, significantly reducing manual labor and human error.
They typically feature adjustable flow rates, easy cleaning mechanisms, and quick changeover options for different bottle sizes.Manual pourers and spouts are versatile and economical, but they demand skilled handling to minimize spills and bubbles. When using automated fillers, operators should regularly calibrate the equipment, conduct routine maintenance, and train staff on proper operation to ensure optimal performance.
Proper use of bottling equipment minimizes wastage, reduces contamination risk, and enhances overall productivity.
Handling Overflow and Spillage
Managing overflow and spillage effectively maintains a clean and safe working environment while protecting product quality. Proper organization and proactive measures prevent waste and contamination.Best practices include:
- Positioning drip trays or catch basins beneath filling stations to collect excess honey and spills.
- Using slow, steady filling motions or adjustable flow rates to avoid sudden overflows.
- Implementing a routine check for bottle caps and seals during the process to promptly address any leaks.
- Training personnel to recognize signs of overfilling and to act swiftly to prevent cross-contamination.
- Maintaining a clean workspace by regularly cleaning spills and sanitizing equipment.
These practices enhance efficiency, reduce waste, and ensure a professional presentation of the final product.
Post-bottling Quality Control
Ensuring the quality and safety of bottled honey after the filling process is a critical step in maintaining consumer trust and product integrity. Proper post-bottling procedures help identify potential issues early, prevent spoilage, and ensure that the honey reaches consumers in optimal condition. Implementing thorough inspection routines and proper storage practices guarantees that the honey retains its flavor, texture, and natural qualities over time.Maintaining high standards in post-bottling quality control minimizes the risk of contamination, leakage, or mislabeling, thereby enhancing brand reputation and compliance with food safety regulations.
This phase is essential for confirming that each bottle meets the set quality benchmarks before distribution.
Inspection routines for sealing, cleanliness, and fill level
Following bottling, systematic inspection routines are necessary to verify that each container is properly sealed, clean, and filled to the specified level. Proper sealing prevents contamination and spoilage by ensuring an airtight environment. Visual inspection should confirm that the caps are tightly sealed without any signs of tampering or damage.Cleanliness is vital to prevent microbial contamination; inspecting each bottle for dust, residues, or foreign particles guarantees product safety.
The fill level should be checked to ensure consistency across all bottles, avoiding underfilled or overfilled containers which can compromise quality and consumer trust.To streamline inspections, implement standardized checklists and train personnel adequately. Utilize lighted inspection tables and magnifying tools as needed for detailed examinations. Documentation of inspection results aids in traceability and quality assurance.
Storage of Bottled Honey to Maintain Quality
Proper storage conditions are essential to preserve honey’s natural qualities post-bottling. Honey is hygroscopic and sensitive to temperature fluctuations, which can affect its viscosity, crystallization, or encourage microbial growth.The ideal storage environment involves maintaining a consistent temperature between 10°C and 20°C (50°F to 68°F). Temperatures above this range can accelerate aging and fermentation, while temperatures below can promote crystallization. Humidity should be kept below 60%, as excess moisture can lead to fermentation and spoilage.Bottled honey should be stored in a cool, dry, and dark place, away from direct sunlight and sources of heat.
Shelving units should be clean and organized to prevent damage to bottles and facilitate easy inventory management. Proper storage ensures longevity and consistent product quality during distribution and retail.
Labeling Guidelines for Batch Tracking and Expiration Dates
Accurate labeling is fundamental for traceability, compliance, and consumer safety. Labels should clearly display batch numbers, production dates, and expiration or best-before dates. Batch tracking facilitates recall procedures in case of quality issues and helps monitor production batches for quality control purposes.The placement of expiration dates must be conspicuous and in a readable font, ensuring consumers are well-informed about product freshness.
Batch numbers should be encoded systematically, often with a combination of date codes and sequential identifiers.Labels should also include essential product information such as net weight, storage instructions, and manufacturer details. Using durable, water-resistant labels prevents smudging or peeling, especially considering honey’s sticky nature. Proper labeling integrates with the overall quality assurance system, supporting transparency and compliance.
Quality Control Checklist Table
To ensure consistent quality, implementing a comprehensive quality control checklist is vital. The table below summarizes key inspection items, responsible personnel, and inspection frequency.
| Checklist Item | Responsible Personnel | Inspection Frequency |
|---|---|---|
| Sealing integrity of bottles | Quality Control Inspector | After each batch |
| Visual cleanliness of bottles and labels | Production supervisor | Every hour during production |
| Fill level accuracy | Line operator/Inspector | Per batch or daily |
| Storage condition monitoring (temperature & humidity) | Warehouse manager | Daily |
| Label accuracy and placement | Quality assurance team | Per batch before sealing |
| Final inspection for leaks or damage | Quality control supervisor | Post-packaging |
Maintaining rigorous post-bottling quality control ensures that honey remains pure, safe, and appealing, ultimately delivering a premium product to consumers and upholding industry standards.
Tips for maintaining hygiene and safety
Ensuring hygiene and safety during honey bottling is vital to produce a high-quality product and protect consumers from potential contamination. Adhering to strict sanitation practices and handling procedures minimizes the risk of spoilage and ensures the honey remains pure and safe for consumption. Proper hygiene not only maintains the integrity of the honey but also aligns with food safety standards and regulatory requirements.Maintaining a clean work environment and handling honey with care are essential components of a successful bottling operation.
Regular sanitation routines, appropriate protective gear, and diligent cleaning of equipment after each use form the backbone of a safe and hygienic honey bottling process.
Sanitation practices for equipment and workspace during bottling
A clean workspace and sanitized equipment are fundamental to preventing microbial growth and contamination. Before starting the bottling process, thoroughly clean all utensils, bottles, and machinery with hot water and food-grade sanitizers. Surfaces where honey is handled should be wiped down regularly with disinfectants approved for food contact areas. During bottling, ensure that the workspace remains free from dust, insects, and other contaminants.
Using protective barriers such as covers or shields can prevent airborne particles from settling in the honey. After each batch, disassemble and completely clean all equipment, including filters, spouts, and filling machines, following manufacturer instructions and using suitable cleaning agents.
Handling honey to prevent contamination
Handling honey with care is crucial to preserve its natural qualities and prevent introducing impurities. Use clean, food-grade utensils and avoid direct contact with hands, which can transfer bacteria or other contaminants. When transferring honey, always use sanitized tools like spatulas, ladles, or pumps designed for food products.Minimize exposure to air and external elements by working efficiently and sealing containers promptly after filling.
Store honey in a cool, dry environment to inhibit microbial growth and preserve its flavor and viscosity. Implementing a system for regular handwashing with soap and water before handling honey further reduces microbial risks.
Personal protective equipment (PPE) recommended during bottling
The health and safety of personnel are integral to a hygienic bottling process. Personal Protective Equipment (PPE) serves as a barrier against contaminants and ensures compliance with safety standards. The following PPE items are recommended:
- Disposable gloves made of food-grade material, such as latex or nitrile, to prevent direct contact with honey and equipment.
- Hairnets or caps to prevent hair from falling into the honey or contaminating the workspace.
- Face masks or shields to reduce the risk of airborne contamination, especially when handling large quantities of honey.
- Protective aprons or lab coats to keep clothing free from honey spills and prevent external contaminants from reaching the product.
- Closed-toe, non-slip footwear to maintain a clean and safe working environment and prevent accidents.
Procedures for cleaning and disinfecting tools after use
Post-bottling sanitation is critical to maintaining hygiene and preparing equipment for subsequent batches. Immediately after completing the bottling, disassemble all tools and machinery used during the process. Rinse them with warm water to remove residual honey, which can harden and cause sanitation issues if left uncleaned.Follow with a thorough cleaning using a food-grade cleaning agent or sanitizer, ensuring all surfaces are scrubbed to remove any residues or biofilms.
Pay special attention to narrow or hard-to-reach parts, such as spouts or filters, using brushes designed for such components. Rinse all items with clean water to eliminate any cleaning agents, then allow them to air dry or wipe with sanitized cloths. Store tools in a clean, dry area to prevent recontamination before their next use.
Troubleshooting Common Bottling Issues
Proper honey bottling is essential to preserve quality, flavor, and safety. Despite careful preparation, various issues can arise during the bottling process. Recognizing these problems early and understanding their causes enables timely corrective actions, ensuring the final product meets high standards. Addressing common bottling issues proactively also helps in maintaining efficiency and consistency in honey packaging operations.This section highlights typical bottling problems encountered in honey processing, along with practical solutions and preventive measures.
By understanding these issues, producers can adapt procedures effectively, reduce waste, and ensure the longevity of their honey products.
Crystallization in Bottled Honey
Crystallization, or solidification of honey within the bottle, is a common natural phenomenon, especially in honey stored at cooler temperatures or with higher glucose content. While it does not compromise honey’s safety, it can affect the product’s appearance and consumer perception.
- Problem Description: Honey becomes cloudy and solidifies, forming granules or crystals inside the bottle.
- Causes: Low storage temperatures, high glucose levels, or prolonged storage periods increase crystallization risk.
- Corrective Actions:
- Gently warm the bottled honey to about 40–45°C (104–113°F) to re-melt the crystals without overheating.
- Ensure storage in a warm, stable environment to prevent premature crystallization.
- Use honey with appropriate moisture and glucose ratios suited for your target market.
Air Bubbles and Foam Formation
Air bubbles trapped during the filling process can affect the visual appeal and potentially impact the honey’s shelf life if not managed properly.
Air bubbles may form due to rapid filling, improper pouring, or inadequate agitation of honey prior to bottling. They can lead to an uneven appearance and may create space for microbial contamination if left unchecked.
- Problem Description: Visible bubbles or foam within the honey or around the bottle necks.
- Causes: Fast filling at high pressure, insufficient de-airing, or improper honey viscosity management.
- Corrective Actions:
- Use a slow, steady pour or a specialized filling machine with controlled flow.
- Pre-warm honey to reduce viscosity and improve flow, minimizing air entrapment.
- Allow honey to sit briefly after filling to enable bubbles to rise and escape before sealing.
Leaks and Improper Sealing
Leakage and sealing failures compromise the hygiene, shelf life, and consumer trust in the product.
- Problem Description: Honey leaks from bottle caps or seals, or bottles are not airtight.
- Causes: Improper sealing technique, damaged bottles, or incompatible caps.
- Corrective Actions:
- Ensure bottles and caps are thoroughly cleaned and free from damage before sealing.
- Use appropriate sealing equipment calibrated for the bottle size and cap type.
- Verify the integrity of seals immediately after bottling by performing a quality check and retightening if necessary.
Adjusting Procedures Based on Specific Issues
Monitoring the bottling process closely allows for timely adjustments to prevent or correct issues. For example, if crystallization is frequent, consider modifying storage conditions or adjusting honey formulation to reduce glucose content. For persistent air bubble problems, review the filling equipment settings and honey viscosity. If leaks are common, reassess sealing machinery and bottle integrity.Regular training of staff on proper filling and sealing techniques also minimizes human error.
Documenting issues and solutions helps establish standard operating procedures that can be refined over time, ensuring continuous improvement of the bottling process.
End of Discussion
Mastering the art of bottling honey not only enhances its quality but also elevates its presentation, making it more appealing to consumers or loved ones. Proper techniques and diligent quality control are vital in achieving consistent, safe, and delicious honey products. With careful attention and adherence to best practices, you can enjoy the satisfaction of sharing premium honey that retains its natural goodness from hive to jar.