Honey is produced from nectar collected from flowering trees and plant. Worker honey bees transform the floral nectar they gather into honey by adding enzymes to the nectar and reducing the moisture. The honey is stored in honey comb and used year round as food. There are many types, colors and flavors of honey, depending upon its nectar source. No matter what the nectar source, honey is an easily digestible, pure food.
Did you know?
- Honey is hydroscopic
- Honey has antibacterial qualities.
- Eating local honey can fend off allergies.
- Honey is the ONLY food source produced by an insect that humans eat.
Honey is honey, it’s just that simple. A bottle of pure honey contains the natural sweet substance produced by honey bees from the nectar of plants or secretions of living parts of plants. Nothing else.
When scientists begin to look for all of the elements found in this wonderful product of nature, they find a complex of naturally flavored sugars as well as trace enzymes, minerals, vitamins, and amino acids. (Complete information concerning honey’s chemical makeup and nutritional content is available in the downloadable PDF brochure, “Honey, a Reference Guide to Nature’s Sweetener”).
Honey is made by bees in one of the world’s most efficient facilities, the beehive. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey!
The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.