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Beekeepers used this honey classifier when packaging honey, in order to identify the grade (based on the honey's colour).

Beekeepers used this honey classifier when packaging honey, in order to identify the grade (based on the honey's colour).
© Canada Agriculture and Food Museum

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Beekeepers used this honey classifier when packaging honey, in order to identify the grade (based on the honey's colour). Using a honey classifier, Tisdale, Saskatchewan, ca 1950. Each of these bulk tanks probably held a different type of honey, ca 1920.

Grading

Honey grading in Canada began in 1935 for the export market and in 1939 for the Canadian market. Grading is based on characteristics such as moisture content, freedom from foreign matter and flavour. Honey is graded on a scale of 1 to 3, with 1 being the highest quality. Grocery stores usually sell grade 1, as lower grades are used in commercial food processing.

Honey is also classified according to colour. Prepackaged honey is classified as white, golden, amber or dark. Colour is usually determined by the type of flowers visited by the bees. In general, light-coloured honey is more mild and sweet, while darker honey has a stronger taste. It's all about personal preference!

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