Understanding Michigan Rules for Producing and Selling Honey

By Andi Anderson

Many beekeepers in Michigan often seek clear information about the rules and regulations that apply when processing and selling honey. Understanding the state’s requirements helps producers stay compliant with food safety standards and protect their customers.

Michigan State University Extension provides guidance to help beekeepers navigate honey sales, labeling, and licensing rules.

Honey processing rules depend on how much money a producer makes from honey sales each year. Producers with limited gross sales may qualify for exemptions under the Michigan Food Law.

In December 2025, the Michigan Legislature updated these exemptions to match the limits used for cottage food operations. Another bill also increased cottage food sales limits and allowed annual inflation adjustments by the Michigan Department of Agriculture and Rural Development.

Under the Cottage Food Law, effective in late March 2026, honey producers may sell up to $50,000 of pure honey annually. If any honey product is priced at $250 or more, the limit increases to $75,000 annually. Producers who earn more than these limits must obtain a Michigan Food Establishment License.

These limits apply separately to pure honey, pure maple syrup and cottage food items. Exemption only applies to pure honey.

Honey mixed with other ingredients does not qualify and may require cottage food approval or full licensing. Nonfood items such as queens or nucs do not count toward sales totals.

Honey producers are allowed to sell directly to consumers and to wholesale buyers such as retailers and restaurants. However, they must determine whether their operation requires licensing before selling.

Labeling requirements also depend on gross sales. Under the exemption, labels must include the business name, production address, product identity, net weight in both customary and metric units, and a statement that reads: “Processed in a facility not inspected by the Michigan Department of Agriculture and Rural Development.”

Nutrition facts are only required if nutrition claims are made or if over one hundred thousand units are sold. The word organic may only be used if the operation is officially certified.

Michigan State University Extension and the MSU Product Center assist entrepreneurs with training, labeling help, and business development services. More information is available through their online resources.

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