Honey being a biological substance and intended for food & pharmaceutical use needs greater attention in quality and its handling. The moisture content in honey plays an important role in deciding the quality of honey. Honey with more than 20% moisture is thinner in consistency due to moisture absorbed by honey. If the moisture content is more than 20% the honey is liable to spoilage due to fermentation & granulation. Considering the present practice of collection, storage & handling of honey under uncontrolled conditions including climatic factors it needs processing, to protect it's valuable natural properties which includes micro filteration, yeast inactivation & evaporation at low temperatures.