- Joined
- May 2, 2019
- Messages
- 606
- Reaction score
- 459
- Location
- UK - Hampshire
- Hive Type
- National
- Number of Hives
- 0
I would suggest having a range of prices to support one another, even for modest differences in the honey.
Imagine you're at a restaurant and the wine is £10, £12, £15, £18, £25. Most people will pick the £12 or £15 bottle. Guess what happens if you drop the £10 and add a £50 bottle?
Bring a few jars of Lidl honey to explain the 'blend of EU and non EU' and how it's cut with syrup. Maybe even a jar or two of Manuka as being an example of how you're paying a premium for an artisan product. Pitch the unique flavor of local honey and how coarse filtration leaves in a little local honey which is great for flavor and hay fever sufferers.
I've only started and don't sell honey yet. Hope this helps.
Consumers seem to be becoming ever more knowledgeable, I had customers asking how my honey was filtered and if it had been heated. So you wont have to do much pitching to customers. Many people already know the difference between good and bad honey and will be delighted to buy direct from a bee keeper. Good honey will sell its self in my neck of the woods.
I would keep it simple with prices, one price for standard honey, a premium for any special honey. Then another price for chunk and cut comb. But dont grade every batch of honey at a different price.
I completely agree regarding supermarket honey. I think ASDAs cheapest is cut, but I have no proof other than my own sense of taste and smell. There are some great documentaries on honey cutting and the constant arms race between cutters and regulators. Honey cutting is happening on an industrial scale and its not stopping any time soon.
The story of Manuka honey is fascinating, a genius bit of marketing play. But just think how much of the stuff gets sold in the UK at outrageous prices, our honey should be valued just as highly.
Good luck with your harvest and sales.