Choose the honey
- Botanical type: multifloral or a named variety such as orange blossom or rosemary.
- Origin: one country, or a blend.
- Liquid, creamed or set texture.
- Organic, if the packer is certified.
Jars, closures and cases
- Glass jars or PET, in common retail sizes, or squeeze bottles.
- Lid type and colour, tamper-evident seals.
- Case size and pallet configuration for your distribution.
Labelling and origin
General EU food labelling rules apply (Regulation (EU) No 1169/2011), and the honey directive sets specific rules on the name and the country of origin. As amended by Directive (EU) 2024/1438, blends will need to list the countries of origin. Check the rules in your sales market and agree in writing who reviews label compliance.
Quality and testing
Agree the analysis parameters (moisture, HMF, sugars, pollen analysis) and ask for a certificate of analysis per lot. A reference sample from each production run helps settle any later questions.
MOQ and lead times
Minimum runs depend on the packer and the jar and label. Printed labels and special packaging usually set the timeline. Ask how long the price is valid.
Choosing the packer
- Food-safety certification your customers require, for example IFS or BRCGS.
- Filling equipment that suits your jar and texture (liquid, creamed or set).
- Traceability from drum to jar, so each lot can be traced back to its source.
- Experience with the labelling rules of your sales market.
Costs that make up the price
Asking for these elements separately helps you see the impact of each packaging choice.
- The honey itself, which varies with origin, variety and harvest.
- Jar, lid, seal and label.
- Filling, cases and pallets.
- Transport under the agreed Incoterm.
Seasonality
Honey is harvested seasonally, and the availability of a given variety depends on the year’s flowering. For a named variety, plan orders around the harvest and agree how a shortfall would be handled.
Testing on arrival
For each run, keep a sealed sample and the certificate of analysis. For large orders or new suppliers, an independent test of the finished product by an accredited laboratory gives you an extra check before the honey reaches your customers.
Planning your range
A focused first range keeps minimum runs manageable and makes the first order simpler to manage.
- Start with one or two core products and sizes, then add varieties.
- Check shelf space and case sizes with your customers before choosing jars.
- Agree reorder lead times so you do not run out during peak season.
Sample approval
Before the first run, approve a finished sample: honey, jar, lid and label together. It becomes the reference for later runs.
Common mistakes to avoid
- Printing labels before the origin wording is confirmed.
- Choosing a jar that the packer’s line cannot fill.
- Assuming the honey will look the same in every season.
- Leaving label compliance checks undefined.
Checklist before you order
- Honey type, origin and texture agreed.
- Jar, lid, seal and case confirmed with the packer.
- Label checked against honey and food labelling rules.
- Analysis parameters and reference sample per run.
- Lead time, price validity, Incoterm and payment terms in writing.
How Kestrade helps
We find packers that can supply your honey and format, check their documents and capacity, and present one offer with Incoterm, lead time and payment terms.