The quality of honey is affected by many different factors, from the time it is removed from the honey bee colony until it is sold for human consumption. Whether the operation is small or large, it is important to produce a final packaged product that is of highest quality and attractive to the consumer.
Honey is considered at peak quality when properly cured and sealed in the comb by the honey bee.
Proper handling during extraction and processing can produce liquid honey with only a slight loss of quality. Limited heating and straining are needed to prevent granulation and fermentation. The final product should be well strained, low in moisture, free from foreign flavors and impurities, and should retain its original delicate flavor and aroma. Honey quality is affected most by heating and moisture content. At no time during processing should the honey be overheated.