Due to its energy density, honey is an important food for virtually all hunter-gatherer cultures in warm climates, with the Hadza people ranking honey as their favorite food. [36] Honey hunters in Africa have a mutualistic relationship with certain species of honeyguide birds. [37] Fermentation Honey bees are not the only eusocial insects to produce honey. All non-parasitic bumblebees and stingless bees produce honey. Some wasp species, such as Brachygastra lecheguana and Brachygastra mellifica, found in South and Central America, are known to feed on nectar and produce honey. [22] Other wasps, such as Polistes versicolor, also consume honey. In the middle of their life cycles they alternate between feeding on protein-rich pollen and feeding on honey, which is a far denser source of food energy. [23] Human intervention Clear—"may contain air bubbles which do not materially affect the appearance of the product and may contain a trace of pollen grains or other finely divided particles of suspended material which do not affect the appearance of the product"

Beekeeping and Sustainable Livelihoods (2004), Food and Agriculture Organization of the United Nations a b Tomasik, Piotr (2004) Chemical and functional properties of food saccharides, CRC Press, p. 74, ISBN 0-8493-1486-0 Like all sugar compounds, honey caramelizes if heated sufficiently, becoming darker in color, and eventually burns. However, honey contains fructose, which caramelizes at lower temperatures than glucose. [57] The temperature at which caramelization begins varies, depending on the composition, but is typically between 70 and 110°C (158 and 230°F). Honey also contains acids, which act as catalysts for caramelization. The specific types of acids and their amounts play a primary role in determining the exact temperature. [58] Of these acids, the amino acids, which occur in very small amounts, play an important role in the darkening of honey. The amino acids form darkened compounds called melanoidins, during a Maillard reaction. The Maillard reaction occurs slowly at room temperature, taking from a few to several months to show visible darkening, but speeds up dramatically with increasing temperatures. However, the reaction can also be slowed by storing the honey at colder temperatures. [59] With powdered honey, you get the dryness of sugar, so there isn’t the concern of introducing more moisture. Benefits of Having Honey Powder at Home Moisturizer The Rheological & Mellisopalynological Properties of Honey" (PDF). Minerva Scientific . Retrieved 10 December 2012. If however, rheological measurements are made on a given sample it can be deduced that the sample is predominantly Manuka (Graph 2) or Kanuka (Graph 3) or a mixture of the two plant speciesFrequently Asked Questions". National Honey Board. Archived from the original on 1 February 2010 . Retrieved 6 February 2011. Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above 70°C (158°F). [30] Thermal characteristics Creamed honey: the honey on the left is fresh, and the honey on the right has been aged at room temperature for two years. The Maillard reaction produces considerable differences in the color and flavor of the aged honey, which remains edible.

Formation A honey bee with its proboscis extended into a calyx of goldenrod Honeycomb displaying hexagonal prismatic wax cells in which honey bees store honey By honey bees The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose precipitates into solid granules. This forms a semisolid solution of precipitated glucose crystals in a solution of fructose and other ingredients. [ citation needed] Moreover, it has many benefits over sugar and other sweeteners. It is completely natural, so it does not contain controversial or potentially harmful lab-created ingredients that artificial sweeteners do. Also, it is not highly processed like cane sugar. It is easier to digest than other options and has more nutrients, so it is better for your body. To safely collect honey from a hive, beekeepers typically pacify the bees using a bee smoker. The smoke triggers a feeding instinct (an attempt to save the resources of the hive from a possible fire), making them less aggressive, and obscures the pheromones the bees use to communicate. The honeycomb is removed from the hive and the honey may be extracted from it either by crushing or by using a honey extractor. The honey is then usually filtered to remove beeswax and other debris.

Manuka honey on the go

The first written records of beekeeping are from ancient Egypt [ when?], where honey was used to sweeten cakes, biscuits, and other foods and as a base for unguents in Egyptian hieroglyphs. The dead were often buried in or with honey in Egypt, Mesopotamia and other regions. Bees were kept at temples to produce honey for temple offerings, mummification and other uses. [144]

There is no evidence that honey is beneficial for treating cancer, [122] although honey may be useful for controlling side effects of radiation therapy or chemotherapy used to treat cancer. [123] a b "Full Report (All Nutrients): 19296, Honey". USDA National Nutrient Database, Agricultural Research Service, Release 28. 2015. Archived from the original on 12 March 2016 . Retrieved 30 October 2015.Generally, honey is bottled in its familiar liquid form, but it is sold in other forms, and can be subjected to a variety of processing methods. The world's first winemakers were the world's first beekeepers. guildofscientifictroubadours.com (2 April 2012). Retrieved on 10 July 2012. Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey absorbs is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's water content rises much above 25%. Honey tends to absorb more water in this manner than the individual sugars allow on their own, which may be due to other ingredients it contains. [30] India certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements. [93] Indicators of quality Michalski, Henry; Mendelsohn, Donna; Valley, Jewish Historical Society of Napa (1 January 2012). Napa Valley's Jewish Heritage. Arcadia Publishing. ISBN 9780738588988.