Understanding Different Types of Honey

Honey is one of nature’s most versatile products, but not all honey reaches your table the same way. The method used to harvest and process honey determines its type, quality, texture, and even flavour. Broadly, honey is classified into three main types based on harvesting method: extracted honey, squeezed honey, and comb honey. Each type has a distinct production process, and comb honey further branches into several sub-types. Understanding these differences helps beekeepers choose the right production approach and helps consumers make informed purchasing decisions.

How honey is classified by harvesting method 🔗

The primary way to classify honey is based on how it is separated – or not separated – from the beeswax comb. Bees store honey inside hexagonal wax cells within the hive. When the cells are full, they seal them with a thin wax cap. What happens next – whether the honey is spun out, pressed out, or left in the comb – creates the three main types of honey. This harvesting-based classification is recognised globally and forms the basis of grading standards set by agencies like the USDA Agricultural Marketing Service.

Extracted honey 🔗

Extracted honey is what most people picture when they think of honey – a clear, smooth, golden liquid in a jar. It is honey that has been removed from the comb using mechanical means such as centrifugal force, gravity, or straining.

How extracted honey is produced 🔗

The process begins when a beekeeper removes honeycomb frames from the hive. First, the thin beeswax caps sealing each cell are sliced off using a heated uncapping knife or a mechanised uncapper. The uncapped frames are then placed in a honey extractor – a drum-like device that spins the frames at high speed. Centrifugal force pulls the honey out of the cells while the comb structure stays intact on the frame. The honey collected at the bottom of the extractor is then passed through a strainer or filter to remove wax particles, air bubbles, and other debris.

This method is the most widely used approach in modern commercial beekeeping. One of its biggest advantages is that the empty comb can be returned to the hive. Since bees consume roughly 6-8 kg of honey to produce just 1 kg of beeswax, reusing the comb saves the colony significant energy. This means the bees can dedicate more resources to making honey instead of rebuilding wax structures.

Sub-types of extracted honey 🔗

Extracted honey itself comes in a few forms depending on how much it is processed:

Liquid honey is free from visible crystals and has the smooth, pourable consistency most consumers prefer. Crystallised honey (also called granulated or candied honey) is extracted honey where the glucose has solidified into crystals, giving it a firm, spreadable texture. Partially crystallised honey is a blend of both states. None of these are inferior to the other – crystallisation is a natural process that occurs in almost all raw honey over time.

Extracted honey can also be classified by its filtration level. Filtered honey has been processed to remove fine particles, pollen grains, and air bubbles, resulting in a very clear appearance. Strained honey undergoes gentler processing that removes larger debris like comb fragments and propolis, but retains pollen and fine particles. The USDA grades extracted honey from Grade A (highest quality, minimum 90 points) through Grade C, evaluating factors such as flavour, aroma, absence of defects, clarity, and moisture content.

Squeezed honey 🔗

Squeezed honey is obtained by physically crushing or pressing the entire honeycomb to release the honey inside. This is one of the oldest harvesting methods – it was the primary way humans collected honey for thousands of years before the invention of the centrifugal extractor in the mid-1800s.

How squeezed honey is produced 🔗

In this method, the honeycomb is removed from the hive and the entire structure – wax, honey, and all – is crushed or squeezed. The resulting mixture of liquid honey and wax fragments is then strained through a mesh or cloth to separate the honey from the solid material. Unlike centrifugal extraction, this process destroys the comb entirely. The bees must build fresh comb from scratch before they can store honey again, which is a significant energy investment for the colony.

Where squeezed honey is common 🔗

This method is still widely practised in traditional and rural beekeeping systems, particularly when harvesting from wild bee colonies or from hives that use natural comb without reinforced frames – such as top-bar hives and horizontal hives. In many parts of Asia, Africa, and South America, traditional honey hunters continue to use crushing and pressing as their primary harvesting technique.

Quality considerations 🔗

Squeezed honey is generally considered lower in purity compared to extracted honey. Because the entire comb is crushed, the final product often contains residual wax particles, pollen, and sometimes brood remnants or other hive debris. This gives squeezed honey a cloudier appearance and a more complex, sometimes earthier, flavour profile. The crushing process can also introduce higher moisture levels, which can increase the risk of fermentation if the honey is not stored properly. For these reasons, squeezed honey typically does not achieve the same quality grades as mechanically extracted honey.

That said, many artisanal markets value squeezed honey for its raw, unprocessed character. It retains more of the hive’s natural components – including higher pollen content and trace amounts of propolis – which some consumers specifically seek out.

Comb honey 🔗

Comb honey is honey that remains inside the original beeswax comb, exactly as the bees produced it. It has received no processing, filtering, or manipulation. This makes it the least processed and most natural form of honey available to consumers. Before the invention of the honey extractor, virtually all honey sold was in comb form. Today, comb honey commands a premium price due to the higher skill and labour required to produce it – often retailing for significantly more per kilogram than liquid extracted honey.

Why comb honey is special 🔗

Because comb honey is never heated, filtered, or handled beyond cutting and packaging, it retains all its natural enzymes, pollen, propolis residues, and aroma compounds. The beeswax comb itself is edible and adds a subtle, pleasant chewiness. Many honey enthusiasts consider comb honey the gold standard for authenticity and quality, since there is virtually no possibility of adulteration – what you see is exactly what the bees made.

Producing comb honey requires careful hive management. Colonies need to be populous and well-fed, and the beekeeper must prevent swarming while keeping the hive crowded enough to encourage rapid comb-building and honey storage. Areas with strong, sustained nectar flows from crops like clover, alfalfa, or eucalyptus are ideal for comb honey production.

Types of comb honey 🔗

Comb honey is further divided into several sub-types based on how it is packaged and presented. The USDA recognises four main categories of comb honey: comb-section honey, shallow-frame honey, wrapped cut-comb honey, and chunk or bulk comb honey. For beekeeping coursework, these are typically grouped as follows:

Section comb honey 🔗

Section comb honey is produced when bees build comb and store honey inside small, individual wooden or plastic boxes (called sections) placed inside a special super on the hive. Traditional sections are square boxes, usually weighing around 340-450 grams when full. The bees draw out fresh comb on thin foundation inside these small containers, fill the cells with honey, and cap them. Once complete, the entire section is removed from the hive and sold as a self-contained unit. This is one of the most attractive presentations of comb honey but also one of the most difficult to produce, since bees must be encouraged to work within the confined space of the section boxes.

Individual section comb honey 🔗

Individual section honey is a refinement of the section concept, using modern round or plastic cassette systems – such as Ross Rounds or the Hogg Halfcomb system. These systems provide pre-formed containers that bees fill directly with comb and honey. Once complete, the beekeeper simply pops the cassette out, fits a lid, and has a retail-ready product with minimal handling. Individual sections have become increasingly popular because they are cleaner and easier to produce than traditional wooden sections, reduce propolis build-up, and create a uniform, visually appealing product for direct sale at farmers’ markets or speciality shops.

Bulk comb honey 🔗

Bulk comb honey refers to large quantities of honeycomb sold in bigger portions – either as entire shallow frames or as large pieces sold by weight. This type caters to commercial buyers, food service operations, or consumers who want to purchase comb honey in volume. According to USDA grading standards, bulk comb honey packed in containers must consist of at least 50 percent comb honey by volume, with the remaining weight made up with extracted honey. Bulk comb honey is graded from U.S. Fancy through U.S. No. 1, with standards covering comb appearance, colour uniformity, and freedom from defects like pollen cells or granulation.

Cut comb honey 🔗

Cut comb honey is made by taking full honeycomb frames from the hive, cutting the comb free from the frame, and then dividing it into smaller pieces – typically squares or rectangles. These pieces are packaged in clear plastic containers for retail sale. Cut comb is considered the easiest type of comb honey for beginner beekeepers to produce because it requires no special section boxes or cassette equipment – just standard frames with thin, unwired foundation. The beekeeper simply harvests filled and capped frames, cuts the comb to size, lets the pieces drain, and packages them. In the UK and Ireland, cut comb has largely replaced traditional sections as the primary form of comb honey sold.

Chunk honey 🔗

Chunk honey is a hybrid product that combines the appeal of both liquid and comb honey. A piece (or several pieces) of cut honeycomb is placed inside a jar, and the remaining space is filled with liquid extracted honey. The result is a visually striking product where golden comb chunks are suspended in clear honey. Chunk honey gives consumers the best of both worlds – they can spread or pour the liquid portion while also enjoying pieces of natural comb. Production costs are higher because the beekeeper must produce both high-quality comb and extracted honey, and the comb pieces must be carefully cut to fit the jars. Pieces of comb that are too small or irregular for standalone cut comb packaging are often repurposed for chunk honey, reducing waste.

Comparing the three main honey types 🔗

Each honey type has its own strengths depending on the context. Extracted honey is the most efficient to produce at scale, offers consistent quality, preserves combs for reuse, and is the most versatile for cooking and blending. Squeezed honey is practical in regions where modern extraction equipment is unavailable, but its lower purity and the destruction of comb make it less efficient overall. Comb honey offers the highest level of authenticity and commands the best market price, but it demands more skill, more labour, and stronger nectar flows.

From a consumer perspective, the choice often comes down to use case and preference. Extracted honey is convenient for everyday cooking and sweetening. Comb honey is a premium product ideal for cheese boards, direct eating, or gifting. And squeezed honey, while less common in formal markets, represents honey harvesting in its most ancient and traditional form.

Quality and grading across honey types 🔗

Quality grading systems differ by honey type. The USDA maintains separate grading standards for extracted honey and comb honey. Extracted honey is scored on a 100-point scale covering flavour and aroma (50 points), absence of defects (40 points), and clarity (10 points). Comb honey grades focus on different attributes – comb attachment, evenness of capping, colour uniformity, absence of pollen cells, and freedom from damage caused by granulation or poor ripening.

Internationally, the Codex Alimentarius – established jointly by the FAO and WHO – provides baseline composition and quality standards for honey traded across borders. These standards set limits on moisture content, sugar composition, and other measurable parameters, and apply regardless of harvesting method.

Squeezed honey does not have a dedicated grading category under most formal systems, which is one reason it tends to stay within local and informal markets rather than entering commercial supply chains.

Practical takeaways for beekeepers 🔗

For beekeepers deciding which type of honey to produce, the choice depends on several factors: available equipment, local market demand, colony strength, nectar flow intensity, and the beekeeper’s own skill level. Extracted honey is the most straightforward path for commercial production. Comb honey – whether section, cut comb, or chunk – offers higher revenue per kilogram but requires more management attention. Squeezed honey remains a valid approach for small-scale, traditional, or resource-limited operations.

No matter the type, the fundamental goal remains the same: harvesting a high-quality, natural product that reflects the work of healthy bee colonies and responsible beekeeping practices.

What do you think? If you were setting up a small beekeeping operation, which type of honey would you focus on producing – and would the higher price of comb honey justify the extra effort and skill required?

References

1. https://www.ams.usda.gov/grades-standards/extracted-honey-grades-and-standards
2. https://en.wikipedia.org/wiki/Honey_extraction
3. https://en.wikipedia.org/wiki/Comb_honey
4. https://www.ams.usda.gov/grades-standards/comb-honey-grades-and-standards
5. https://www.betterbee.com/instructions-and-resources/betterbee-product-corner-making-comb-honey.asp
6. https://carolinahoneybees.com/chunk-honey/
7. https://weynshoning.be/en/bees-and-honey/honey-classification/