Tag Archives: local honey

Honey pricing

The best way to start beekeeping is to learn by example.

Join an association, go to a Beginning beekeeping’ course over the winter and browse the catalogues.

Get a mentor, buy a nuc of well-behaved local bees in May/June and enjoy yourself.

And talk beekeeping with other beekeepers.

Ask questions, lots of them

In case you’ve not noticed, if there’s enough tea and digestives available, beekeepers can talk a lot. Ask three beekeepers a question and you’ll get at least five answers 1.

They’ll talk about swarming and queen rearing, about how imports are ruining beekeeping and about hive designs.

They’ll discuss how imported queens head calm and productive colonies and why ‘brood and a half’ is the solution to most beekeeping problems 2.

Some will enthusiastically talk about half-assed DIY ‘solutions’ to barely existent problems or why comparisons between treatment-free beekeeping and anti-vaxxers is unfair 3.

Local honey

They’ll talk about anything, agreeing and disagreeing in equal measure.

Well, not quite anything

The observant tyro will notice that there are a few topics on which experienced beekeepers are a bit less opinionated or, er, helpful.

Could you help me requeen my ‘colony of sociopaths’ this weekend?

Can you give me the phone number of the farmer with 40 acres of borage?

How did you prepare that prizewinning wax block for the annual honey show?

How much do you charge for your honey?

And not just unhelpful … they can be downright evasive.

Healthy competition

Topics like these are where beekeeping becomes a competitive pastime (except for the requeening one, which is simply self-preservation).

That’s not necessarily a bad thing. We want the best forage for our bees so that colonies are strong and healthy. We want good nectar sources so that supers are heavy and numerous. We want to win ‘Best in Show’ so we can add the magic words ‘Prizewinning local honey’ to our labels which – for some at least – means we’ll be able to charge a premium for our honey.

Vulture

And there’s nothing wrong with any of that.

But think back to when you were a beginner.

That first year you had a real surplus of honey 4.

After the circling vultures of friends and family had had a jar or two for their porridge/tea/toast or acne 5. After you’ve sold half a dozen jars at the village fete, or to colleagues at work.

When you’ve actually got quite a few jars left over you’d like to sell ‘at the door’, or through an excellent local organic cafe or outstanding artisan cheese shop 6.

How much do you charge for your honey?

Firstly, if you’re in precisely this situation, don’t expect any simple answers here.

But also don’t necessarily expect any straight answer from your beekeeping colleagues.

Assuming you’re not actually dependent upon the income, in a way it doesn’t really matter what you charge. As long as you recoup your costs – jars, labels, petrol, Apivar, fondant etc. – you’ll have a hobby that pays for itself and gives you enjoyment 7.

That sounds like a pretty good deal to me.

You can’t really ask for any more than that.

Except you can.

If you charge £3 a pound and cover your costs you might be able to charge £4.50 a pound and buy a new hive tool.

Or hive.

In your dreams

Or something totally unrelated to beekeeping that you’ve always wanted.

Like a Harley Davidson Softail Fat Boy 😉

Or you could charge £9 a pound and have a busman’s holiday in New Zealand every winter with the Manuka honey farmers.

Or you could charge £12.50 a pound … and sell virtually none of it because the beekeeper down the road is only charging £3 and you can buy *&%$£’s Everyday Essentials honey for 99p 8.

Tricky.

What is the competition?

Not inexpensive

With few exceptions, supermarket honey is cheap. Where there are exceptions it’s because the honey is either inexpensive … or exorbitantly priced Manuka.

Cheap and inexpensive aren’t the same thing at all. The former is produced down to a price, like the jar mentioned above priced just below the psychologically important £1 threshold.

I’d bet that any almost honey produced by a local beekeeper, whatever the forage available, however poorly it had been filtered or presented, would be better than most of these cheap supermarket honeys.

I should note in passing that any comments I make here assume the honey is actually honey (it’s not corn syrup for example) and that it’s not fermenting and hasn’t been overheated during preparation. The first of these regularly occur in the millions of tons of ‘honey’ traded globally each year, whereas the other two are more likely to be problems encountered – or caused – by inexperienced amateur beekeepers.

The inexpensive supermarket honey is (usually) bought and sold in bulk, blended, often nicely labelled and attractively packaged. It’s perfectly good honey. It’ll probably taste OK and it might sell for £3 to £4 for 340 g.

The exorbitantly priced Manuka honey is an oddity. It might well be fake and it tastes pretty awful in my view. It’s a marketing triumph of hype over substance.

So is £4 a jar the baseline?

It depends upon the size of the jar 😉

It also depends upon the effort you are prepared to make on the bottling, labelling and marketing 9.

But you’re not bottling, labelling and marketing bulk produced, blended, imported ‘Produce of EU and non EU countries’.

What you have is a far, far more valuable product than that.

You’ve had complete control over its production from start to finish – from siting the hives, through extracting, storage and jarring.

Local apiary, mid-July 2018

The provenance of the honey is without question.

There’s very few products sitting on supermarket shelves that you could say that about.

It’s very rare. This doesn’t in itself make it valuable. After all,  Ebola is thankfully very rare in the UK. However, for some people (actually many people) buying something that’s not available in every supermarket across the country is a distinct plus point.

It’s rare and its availability is limited because it’s local honey. You’ve not got 5,000 colonies spread over half a dozen postcodes in the county 10. There aren’t barrels of the same stuff in warehouses across the country 11.

What you’ve got is a few buckets of mixed floral honey from about 9 square miles (at most, probably significantly less) of the countryside around your apiary.

Known provenance

And local honey should attract a premium price.

Many people want to buy local produce and eat local food. Their definition of local and the one I use above may not align perfectly. For me, local might be the two shallow valleys and the arable farmland my bees forage in.

For the potential buyer, ‘local’ might be anything within Fife (about 500 square miles).

And Fife has a population of about a third of a million people. Which is a lot of potential customers wanting ‘local’ honey. Which means demand should or could be high.

Which, in turn, increases the price you could sell your honey for.

So, I reckon that £4 a jar is about the lowest amount you should charge.

If you can find small enough jars 😉

The £10 ceiling

But what about slightly larger jars? After all, small jars are a pain to fill. How much can you realistically charge for a one pound (454 g) jar of honey?

At the moment the upper limit seems to be about a tenner.

If you look at ‘high-end’ outlets selling good quality local produce you’ll find that there appears to be an upper price limit of about £10.

Remember that this price includes a shop markup of perhaps 20-30%. After all, they have staff, rent, insurance and other costs to cover.

Which perhaps finally gets near the answer to How much do you (or can I) charge for honey?’

Go and look in local outlets and see what they are charging for truly local honey. Not the (perfectly fine quality) honey from the larger regional suppliers (this isn’t local, it’s regional at best and, more likely, national), but the stuff from individuals within 10-15 miles or so.

Take off the guesstimated markup and that’s a reasonable guide to the price 12.

What?

There isn’t any on the shelves?

This can only mean one of three things:

  • They’ve already sold out because demand is so high = opportunity 🙂
  • There aren’t any local beekeepers selling local honey = opportunity 🙂
  • The shopkeeper has yet to realise the benefits of selling local honey = (yes, you guessed it) opportunity 🙂

I’m going to return to this topic several times over the winter.

In the meantime, back to the borage and that prizewinning wax block …

Oh dear, I’ve just reached 1500 words which is my (oft-ignored) self-imposed cutoff for waffle each week.

Those subjects will have to wait 😉


 

The end is nigh

A brief triptych of items this week as I’m struggling with an intermittent broadband connection on the remote west coast 1.

Great view but no signal

There are worse places to be cutoff …

Summer honey

There are no significant amounts of heather in central Fife and there’s none within range of my colonies. Work and other commitments mean it’s not practical to take my colonies to the Angus glens, so when the summer nectar flow finishes so does my beekeeping season.

The summer honey I produce is clear, runny honey. It is best described as mixed floral or blossom honey. In some years it has a significant amount of lime in it.

Lime honey has a greenish tinge and a wonderful zesty flavour. In other years it lacks the lime but is no less delicious.

Honey

Honey

Last year it was “Heinz” honey i.e. 57 varieties. I looked at the pollen content during the excellent Scottish Beekeepers Microscopy course and there was a very wide range of tree and flower pollens, most of which remained unidentified.

What was striking was the relative abundance of pollen in contrast to the ‘control’ samples of supermarket honey. Most of these had probably been subjected to significant filtration during processing.

I’ll return to pollen in honey, and more specifically pollen in local honey shortly.

Following a judicious amount of ‘on the spot’ testing (i.e. dipping my finger into broken honey comb and tasting 😉 ) some of the honey this year has the ‘lime zest’ and, with the flow over, it’s now time to collect it for extraction.

Clearing supers

Towards the end of the summer colonies should be strong. A double brood National hive with three or four supers contains a lot of bees.

To remove the supers it’s first necessary to remove the bees.

Porter bee escape

Some beekeepers use smelly pads to achieve this, some use modified leaf blowers and many use a crownboard with a Porter bee escape (a sort of one-way valve for bees).

I’ve never liked the idea of putting a non-toxic blend of natural oils and herb extracts (the description of Bee Quick) anywhere near my delicately flavoured honey. I know most is capped. However, I want to avoid any risk of tainting the final product.

A leaf blower seems pretty barbaric to me. Shaking bees off the super frames leaves a lot of disorientated bees flying around the apiary. Blasting them halfway to the other side of the field is a poor way to thank them for all their hard work over the last few weeks.

I described the Porter bee escape as a ‘sort of’ one way valve. That’s because they don’t always work dependably. Big fat drones (why were they in the supers anyway?) get stuck, they get jammed with propolis and they’re very inefficient.

Clearer boards

Clearer boards …

I use a simple clearer board with no moving parts, two large ‘entrances’ and two very small ‘exits’. These clear a stack of supers overnight.

I don’t have enough for all my hives 2 so clear a few at a time.

I stack the supers on top of my honey warming cabinet set at 34°C. This delays crystallisation 3 and significantly improves the efficiency of extraction as the honey flows much more easily.

Honey filled supers

Honey filled supers …

Before leaving the subject of clearing supers it’s worth remembering that colonies can get a bit tetchy once the flow is over. Don’t be surprised if they don’t thank you for pinching all their hard earned stores.

In addition, it is very important to avoid spilling honey from broken comb or exposing colonies – particularly weak ones – which may induce robbing.

I prefer to  add the clearers in good weather and then remove the supers in poor weather the following day, or early or late the next day. Both ensure that there are fewer bees about.

Local honey

I get a lot of requests for ‘local honey’. Many of these are to alleviate or prevent hay fever. This is based on the belief that the pollen in honey primes the immune system and prevents the adverse responses seen in hay fever.

Despite the lack of scientific evidence supporting any beneficial effect, the repeated anecdotal evidence is reassuring … and certainly helps honey sales 😉

Le client n’a jamais tort4

And, whether it helps hay fever or not, it certainly tastes good 🙂

I only produce local honey, but am regularly asked for more details.

Where do the bees forage? How far do they fly?

What is local anyway?

British?

Scottish?

Fife?

Certainly not the first two, even if we do all now live in the global village 5Local means ‘the neighbourhood’ or a particular area.

Area, of course, isn’t defined.

It might not even mean Fife. The honey produced from the town gardens in St Andrews or Dunfermline will be different from the honey produced from the small villages in the flat agricultural land of the Howe of Fife.

Fife and Kinross Shires Civil Parish map

And the honey produced in the spring is very different from summer honey, or in different years.

There’s a lot of interest in eating locally produced food. Just consider the millions of posts using the hashtags #eatlocal on Twitter or Instagram.

Artisan shops that sell local produce tend to sell it at a significant premium. That’s something worth remembering 😉 Customers are prepared to pay more because they know something about the provenance of the produce, or they want to be reassured it has not been transported half way across the globe.

For those who want more information about ‘local’ honey, it would be good to be able to provide it – even if they purchase it in a shop 6. For those who don’t, who aren’t interested, or who just want to spread it thickly on toast 7 then the information is superfluous and should not spoil the appearance of the jar or label.

I’ve been toying with solutions to this over the last couple of years. It provides a bee-related diversion during the long winter evenings.

Some of the commercial Manuka honey producers already have a labelling system that incorporates links to this sort of additional information. With a bit of interweb geekery, a suitable server and a functioning broadband connection it should be relatively straightforward to engineer.

Watch this space …

But for the moment this will have to wait … I have honey supers to collect and no functioning broadband 🙁