Regarding honey processing
Beekeepers bring their extracted honey to the Honey Cooperative. Each batch received is inspected upon arrival, and accurate records are kept of the honey brought in. Quality control is carried out at every stage of the process, ensuring the quality and purity of the honey we package.
Nothing shall be added to honey, nor shall anything be removed from it. However, honey can be processed in different ways and stored at various temperatures and conditions, resulting in different honey products.
The properties of honey are not altered during the packaging phase.
Honey buckets and barrels are placed in a warming room if necessary, where the honey melts so it can then be poured into large clarification tanks. Liquid honey is poured directly into clarification. In the clarification tanks, the honey is at a temperature of about 38-40 degrees Celsius for a couple of days, and any wax particles and debris that may be present rise to the surface. The clarified honey is then filtered and cooled.
Throughout the entire production process, nothing is added to the honey and nothing is removed from it. Honey products, where the traditional composition of honey has been altered, are also created at Hunajayhtymä in their own production facilities. All Hunajayhtymä products retain the beneficial properties of honey, which are directly transferred to the user without any artificial treatments.
In clarifying tanks, honeys from different producers are mixed, so honey from different parts of the country ends up in the same jar. However, thanks to strict self-monitoring, we can easily tell you the origin of the honey here on our website – just enter the best-before date from the honey jar lid into the search engine and you'll get a list of origin locations. Search engine here.
Crystalline, flowing, and flexible?
Some honey is packaged in jars as a fine-grained, solid honey. Crystallization is influenced by mechanical kneading. Once the honey is packaged in jars, the jars are taken to a cold room to crystallize. From the cold room, the honey is transported to the central warehouses and from there to stores for consumers.
Bottled honey is packaged as is, in liquid form, without any mechanical creaming. After bottling, the honey is stored at room temperature, as cold temperatures accelerate its crystallization process (the optimum crystallization temperature is +14°C). If the honey later crystallizes in the consumer package, it can easily be returned to a liquid state in a warm water bath.
Hunajayhtymä pays special attention to the product safety, quality, and traceability of the honey it packs. Therefore, as the only company in Finland in its field, we follow the international food safety management system standard FSSC 22000:2018 in our operations, which was certified by Bureau Veritas on January 22, 2026.
