Honey, beeswax, bee pollen and propolis are chemically very different products, so a single storage room rarely suits all four equally well. This lab models a simplified HACCP-style storage room where you control the three levers that matter most — temperature, relative humidity and light exposure — and fast-forward a simulated shelf-life clock to see how each product responds.
Properly capped honey stored cool, dry and dark can remain edible for years or even decades — but the same jar left near a warm, sunlit window can granulate or darken in weeks, which is exactly why commercial honey houses treat storage as a controlled, documented HACCP step rather than an afterthought.
A 3D storage-room lab where four pedestals hold honey, beeswax, bee pollen and propolis side by side, each with its own live quality gauge, so you can see exactly how temperature, humidity and light exposure push each product toward — or away from — spoilage.
Each product has its own storage physics: honey crystallises fastest near 10–15°C and ferments in humid warmth, beeswax stays inert until it nears its melting point, pollen moulds quickly in warm/humid air, and propolis stiffens when cold but softens and dulls in heat and light.
Set the room's temperature and humidity, toggle light-exposed vs dark storage, and run the clock forward with the time-speed slider. Watch the honey cloud with crystals, the wax slump, mould spots spread on the pollen jar, and the propolis darken — with a colour-coded quality bar above each stand.
Commercial honey houses treat storage as a documented HACCP control point: cool, dry, dark rooms with stable humidity below roughly 60% RH can keep capped honey and propolis shelf-stable for years, while the same batch left warm and humid can visibly change in a matter of weeks.