When shopping for honey, you've likely encountered a dizzying array of terms: "Grade A," "raw," "filtered," "wildflower," "light amber," and many more. While these designations appear on labels throughout grocery stores and farmers markets, few consumers truly understand what they mean or how they relate to the quality of honey they're purchasing.

This confusion is understandable. Unlike standardized nutritional information, honey grading and classification systems can seem arcane and inconsistent. Some designations represent official standards, while others are marketing terms with little regulatory backing.

At Nettie's Bees, we believe that educated consumers make better choices. This comprehensive guide will demystify honey grading and classification, helping you navigate honey labels with confidence and recognize truly premium products.

Official Grading Systems: Understanding the Standards

The USDA Honey Grading System Explained

The United States Department of Agriculture (USDA) maintains an official, albeit voluntary, grading system for honey. This system classifies honey into four grades based on several quality factors:

• U.S. Grade A (or "Fancy"): The highest quality, with exceptional clarity, uniform color, absence of defects, and excellent flavor and aroma for its floral source.
• U.S. Grade B: Good quality with reasonably clear appearance and good flavor.
• U.S. Grade C: A decent quality product with some potential defects but still suitable for human consumption.
• Substandard: Fails to meet the requirements for the above grades but is still safe to consume.

According to the USDA Agricultural Marketing Service, these grades are assessed based on specific measurable criteria including:

• Absence of defects: The degree to which honey is free from particles like comb, propolis, or other visible impurities
• Clarity: Freedom from air bubbles, pollen, or other materials that affect optical clarity
• Flavor and aroma: How typical the flavor is for the floral source
• Moisture content: Must not exceed 18.6% for Grade A and B honey

It's crucial to understand that these USDA grades are voluntary for domestic retail honey. Unless specifically labeled with the USDA shield, most honey on your grocery shelf hasn't undergone official USDA grading. Instead, packers may use these terms more loosely, or reference their own internal standards.

International Honey Standards

Beyond U.S. borders, the Codex Alimentarius—established jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO)—provides international food standards for honey. The Codex defines honey as "the natural sweet substance produced by honey bees" and establishes baseline composition criteria including:

• Minimum sugar content (fructose and glucose): 60%
• Maximum moisture content: 20%
• Maximum sucrose content: 5%
• Maximum water-insoluble solids: 0.1%

These international standards provide important baselines, but like the USDA system, they focus primarily on composition and purity rather than more subjective quality attributes like flavor complexity or unique regional characteristics.

Countries such as Canada, Australia, and members of the European Union maintain their own similar but slightly different grading systems. This variance in standards highlights an important reality: honey is a natural agricultural product with inherent variations, making standardization challenging across global markets.

Color Classification: From Water White to Dark Amber

The Honey Color Grading Scale

One of the most visible characteristics of honey is its color, which can range from nearly clear to almost black. The honey industry uses a standardized tool called the Pfund scale to measure and classify honey color, with results expressed in millimeters (mm):

• Water White: 0-8 mm (nearly colorless)
• Extra White: 8-17 mm (very pale)
• White: 17-34 mm (pale amber)
• Extra Light Amber: 34-50 mm (light amber)
• Light Amber: 50-85 mm (medium amber)
• Amber: 85-114 mm (darker amber)
• Dark Amber: >114 mm (dark amber to nearly black)

Color measurements are typically taken using a spectrophotometer or color grader that compares honey samples against standardized amber glass.

A common misconception is that lighter honey is somehow "purer" or higher quality. In reality, color classification is primarily descriptive rather than qualitative—it indicates what consumers can expect visually but doesn't directly correlate with overall quality.

What Causes Color Variations in Honey

Honey color is primarily determined by its floral source. Different nectar-producing plants contain varying levels of minerals and plant compounds that influence the resulting honey's color:

• Lighter honeys typically come from sources like clover, acacia, and orange blossoms
• Medium-colored honeys often derive from wildflowers, raspberries, and alfalfa
• Darker honeys come from buckwheat, heather, manuka, and forest honeydew sources

Research published in the Journal of Food Science has demonstrated that mineral content significantly influences honey color. Darker honeys generally contain higher concentrations of minerals like potassium, magnesium, and iron. Environmental factors including soil composition, climate, and weather patterns during nectar collection also play important roles in determining color.

Processing can also affect color—excessive heating during processing may darken honey through caramelization of sugars, though this represents an undesirable change in high-quality products.

Does Color Affect Nutritional Value?

According to multiple studies published in food science journals, darker honeys generally contain higher levels of antioxidants, phenolic compounds, and certain minerals. Research from the University of Illinois found that darker honey varieties can have up to 20 times the antioxidant content of lighter varieties.

However, each honey variety offers its own unique nutritional profile based on its floral source. While darker buckwheat honey might contain more antioxidants, lighter acacia honey may offer different beneficial properties.

From a culinary perspective, color often correlates with flavor intensity—lighter honeys typically have milder, more delicate flavors, while darker varieties tend to be more robust and sometimes even slightly bitter. This makes color a useful indicator when choosing honey for specific culinary applications:

• Lighter honeys: Ideal for delicate dishes, tea, or applications where a subtle honey flavor is desired
• Medium honeys: Versatile for baking, sauces, and everyday use
• Darker honeys: Better suited for recipes that benefit from stronger flavors or as a standalone tasting experience

Floral Source Classifications: Understanding Honey Origins

Monofloral vs. Polyfloral Honey

The botanical origin of honey—which flowers provided the nectar—creates perhaps the most meaningful classification from a flavor perspective.

Monofloral honey comes predominantly from a single type of flower. For honey to be classified as monofloral, industry standards typically require that at least 45-51% of its nectar must come from one plant species, though this percentage varies by country and specific plant type.

Common monofloral varieties include:

• Clover honey: Mild, sweet flavor with subtle floral notes
• Orange blossom honey: Distinctive citrus aroma and light, fruity taste
• Buckwheat honey: Robust, molasses-like flavor with high mineral content
• Lavender honey: Herbal, floral characteristics with notable aromatic properties
• Manuka honey: Strong, distinctive flavor and renowned bioactive properties

The authenticity of monofloral honey is typically verified through melissopalynology—the analysis of pollen types and quantities present in honey. This scientific method can determine which flower species contributed to the honey's production.

Polyfloral honey, by contrast, derives from multiple nectar sources with no single predominant flower type. These honeys reflect the diverse plant communities in the bees' foraging range.

Wildflower and Other Polyfloral Designations

"Wildflower honey" is perhaps the most common polyfloral designation, but this term has no standardized definition. It generally indicates honey produced from various wild-growing flowering plants rather than cultivated crops. The flavor profile of wildflower honey varies dramatically depending on the specific region and season.

Regional wildflower honeys like "Alpine Wildflower" or "Coastal Wildflower" provide more specific information about the general ecosystem where the honey was produced, though these terms aren't regulated.

Seasonal designations like "Spring Wildflower" or "Summer Wildflower" indicate when the honey was harvested and which seasonally blooming plants contributed nectar. Spring honey often comes from fruit tree blossoms and early-flowering herbs, while summer honey might include clover, alfalfa, and various wildflowers.

At Nettie's Bees, our polyfloral wildflower honey is always labeled with both location and season to provide consumers with transparent information about its origins and expected flavor profile.

Processing Classifications: Raw, Filtered, and Beyond

Raw Honey Standards

The term "raw honey" has no single official legal definition in the United States, creating significant variation in how the term is used. Generally, raw honey is understood to be honey that hasn't been pasteurized (heated at high temperatures) and contains all its natural enzymes, pollen, and other beneficial components.

Most beekeeping organizations and honey connoisseurs agree that authentic raw honey should meet the following criteria:

• Never heated above the natural temperature of the beehive (approximately 95°F/35°C)
• Minimally processed, typically only coarsely strained to remove large particles
• Not ultra-filtered, ensuring pollen remains in the honey
• Not pasteurized, preserving natural enzymes and beneficial compounds

According to the American Beekeeping Federation, truly raw honey preserves the "living" qualities of honey, including beneficial enzymes like diastase and invertase that can be destroyed by high heat.

Filtered vs. Strained: Understanding the Difference

The distinction between filtering and straining represents an important quality indicator for discerning honey consumers:

Straining is a minimal process that removes larger particles like bits of wax, propolis, or bee parts using coarse filters or screens. This light processing preserves pollen and most of honey's beneficial components while improving appearance. Most small-scale and quality-focused producers use only straining methods.

Filtration, especially commercial ultra-filtration, is a more intensive process that removes nearly all solid particles, including beneficial pollen. Commercial filtration often uses diatomaceous earth, pressure, or other advanced methods to create a crystal-clear product with extended shelf life.

According to research from Texas A&M University, the removal of pollen through ultra-filtration eliminates an important marker of honey authenticity. Without pollen, it becomes impossible to verify a honey's floral and geographic origin, making pollen-free honey potentially susceptible to adulteration or mislabeling.

Pasteurized and Ultra-Filtered Honey

Commercial honey processing often includes pasteurization—heating honey to temperatures between 145-160°F (63-71°C) to kill yeast cells, dissolve sugar crystals, and extend shelf life. While pasteurization reduces the risk of fermentation in higher-moisture honey, it also damages or destroys heat-sensitive enzymes and beneficial compounds.

Ultra-filtered honey undergoes additional processing to remove nearly all solid particles, including pollen. This creates a product that:

• Remains liquid longer without crystallizing
• Appears perfectly clear and uniform
• Has extended shelf stability
• Lacks many of the distinctive characteristics of less-processed honey

The National Honey Board notes that while these processes create the aesthetic qualities many consumers have come to expect (clear, always-liquid honey), they also remove many of the elements that make honey unique and potentially beneficial.

When reading labels, terms like "pure honey" don't necessarily indicate minimal processing—they only legally mean that no additional ingredients have been added. For honey that retains its natural characteristics, look specifically for terms like "raw," "unheated," or "unfiltered," particularly from producers who transparently describe their processing methods.

Special Designations and Certifications

Organic Honey Certification Requirements

For honey to receive USDA organic certification, beekeepers must meet stringent requirements including:

• Hives must be placed in certified organic foraging areas (typically within a 2-mile radius free from prohibited substances)
• No antibiotics or synthetic treatments can be used in hive management
• Honey processing must follow organic handling requirements
• Detailed recordkeeping and regular inspections are required

The challenges in producing certified organic honey are significant. Since bees forage freely within several miles of their hives, beekeepers cannot control with absolute certainty which plants the bees visit. This makes organic certification particularly difficult in regions with mixed agricultural practices.

The USDA National Organic Program provides official certification, though some honey may carry other international organic certifications like the EU Organic logo or certifications from organizations like Oregon Tilth or the Soil Association.

Local and Artisanal Honey Designations

Terms like "local honey" and "artisanal honey" have no standardized definitions but generally communicate something about production scale and geographic proximity:

Local honey typically means honey produced relatively near where it's sold, though the specific radius varies widely. Some retailers consider honey "local" if produced within 50 miles, while others may extend this to 300 miles or within state boundaries.

The benefits of truly local honey include:

• Support for nearby beekeepers and regional ecosystems
• Reduced carbon footprint from transportation
• Potential representation of the local floral environment
• Greater transparency and traceability

Artisanal honey generally indicates small-batch production with careful attention to quality and traditional methods. Artisanal producers typically:

• Maintain direct oversight of the entire production process
• Apply minimal processing (usually just straining)
• Harvest honey seasonally rather than continuously
• Focus on preserving distinct varietal characteristics

When purchasing honey with these designations, consider asking questions like:

• Where specifically are the hives located?
• What is your definition of "local" or "artisanal"?
• How is the honey processed after harvesting?
• What flowering plants contribute to this honey?

Consumer Guidance: Reading Between the Lines

Decoding Honey Labels

Honey labels provide valuable information when you know what to look for:

Required information on U.S. honey labels includes:

• Product name ("Honey" or specific variety)
• Net weight
• Manufacturer/distributor name and address
• Country of origin
• Ingredient list (if anything besides honey is included)

Voluntary information that quality-focused producers often include:

• Floral source (clover, wildflower, etc.)
• Geographic region of production
• Harvest date or season
• Processing methods (raw, unfiltered, etc.)
• Nutrition facts (not required for single-ingredient foods like honey)

Red flags that may indicate lower quality include:

• Ingredients other than honey (such as corn syrup or "honey blend")
• Vague country of origin information
• Absence of specific floral source information
• Generic terms without substantiating details
• Exceptionally low price compared to other similar products

The most transparent honey producers, including Nettie's Bees, provide detailed information about their honey's origins, processing methods, and quality characteristics, often going well beyond minimum requirements.

Questions Worth Asking Your Honey Producer

When purchasing from farmers markets, specialty shops, or directly from beekeepers, these questions can help assess quality and authenticity:

• Where are your hives located?
• What flowering plants contributed to this particular honey?
• How do you process your honey after harvesting?
• Do you test for moisture content or other quality factors?
• When was this batch harvested?
• How do you ensure your honey is free from contaminants?

Quality-focused producers welcome these questions and typically provide detailed, transparent answers that demonstrate their expertise and commitment to authentic honey production.

Nettie's Bees Approach to Honey Quality

Our Quality Standards

At Nettie's Bees, our approach to honey classification and quality goes beyond minimum industry standards. We believe in full transparency about our honey's origins and characteristics:

• Each honey variety is identified by its floral source, geographic origin, and harvest season
• Our moisture content standards exceed USDA Grade A requirements, with all our honey testing below 18% moisture
• We work exclusively with beekeepers who follow sustainable practices and harvest only fully capped, properly ripened honey
• All our honey is minimally processed—only strained, never ultra-filtered or heated above hive temperature
• We conduct in-house quality testing for moisture content, flavor profile, and pollen presence

Rather than relying solely on generic terms, we provide specific, verifiable information about each honey batch. This includes the name and location of the beekeeper, allowing consumers to trace their honey directly to its source.

Conclusion

Understanding honey grading and classification empowers you to make more informed choices when purchasing this remarkable natural product. While official grading systems provide some guidance, the most meaningful indicators of honey quality often lie in specific details about origin, processing methods, and the producer's commitment to transparency.

By looking beyond marketing terms and understanding what truly defines exceptional honey, you can identify products that offer authentic flavor, optimal nutritional properties, and sustainable production practices. Each jar of honey tells a story—about the flowers that produced its nectar, the region where those plants grow, the bees that transformed nectar into honey, and the beekeepers who carefully harvested this liquid gold.