Honey is a sweet and
viscous
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.
Viscosity quantifies the inter ...
substance made by several
bees
Bees are winged insects closely related to wasps and ants, known for their roles in pollination and, in the case of the best-known bee species, the western honey bee, for producing honey. Bees are a monophyletic lineage within the superfamil ...
, the best-known of which are
honey bee
A honey bee (also spelled honeybee) is a eusocial flying insect within the genus ''Apis'' of the bee clade, all native to Afro-Eurasia. After bees spread naturally throughout Africa and Eurasia, humans became responsible for the current co ...
s.
Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
y secretions of plants (primarily floral
nectar
Nectar is a sugar-rich liquid produced by plants in glands called nectaries or nectarines, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists ...
) or the secretions of other insects, like the
honeydew of aphids. This refinement takes place both within individual bees, through
regurgitation and
enzymatic
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous.
Honey bees stockpile honey in the
hive
A hive may refer to a beehive, an enclosed structure in which some honey bee species live and raise their young.
Hive or hives may also refer to:
Arts
* ''Hive'' (game), an abstract-strategy board game published in 2001
* "Hive" (song), a 201 ...
. Within the hive is a structure made from wax called
honeycomb
A honeycomb is a mass of Triangular prismatic honeycomb#Hexagonal prismatic honeycomb, hexagonal prismatic Beeswax, wax cells built by honey bees in their beehive, nests to contain their larvae and stores of honey and pollen.
beekeeping, Beekee ...
. The honeycomb is made up of hundreds or thousands of
hexagonal
In geometry, a hexagon (from Greek , , meaning "six", and , , meaning "corner, angle") is a six-sided polygon. The total of the internal angles of any simple (non-self-intersecting) hexagon is 720°.
Regular hexagon
A '' regular hexagon'' has ...
cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and
resin
In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers. Resins are usually mixtures of organic compounds. This article focuses on natu ...
used by the
stingless bee
Stingless bees, sometimes called stingless honey bees or simply meliponines, are a large group of bees (about 550 described species), comprising the tribe Meliponini (or subtribe Meliponina according to other authors). They belong in the family A ...
.
Honey for human consumption is collected from wild bee colonies, or from the
hives
Hives, also known as urticaria, is a kind of skin rash with red, raised, itchy bumps. Hives may burn or sting. The patches of rash may appear on different body parts, with variable duration from minutes to days, and does not leave any long-lasti ...
of domesticated bees. The honey produced by honey bees is the most familiar to humans, thanks to its worldwide commercial production and availability.
The
husbandry
Animal husbandry is the branch of agriculture concerned with animals that are raised for meat, fibre, milk, or other products. It includes day-to-day care, selective breeding, and the raising of livestock. Husbandry has a long history, starti ...
of bees is known as
beekeeping
Beekeeping (or apiculture) is the maintenance of bee colonies, commonly in man-made beehives. Honey bees in the genus '' Apis'' are the most-commonly-kept species but other honey-producing bees such as ''Melipona'' stingless bees are also kept. ...
or apiculture, with the cultivation of stingless bees usually referred to as
meliponiculture
Stingless bees, sometimes called stingless honey bees or simply meliponines, are a large group of bees (about 550 described species), comprising the tribe Meliponini (or subtribe Meliponina according to other authors). They belong in the family A ...
.
Honey is sweet because of its high concentrations of the
monosaccharide
Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
They are usually colorless, water-solub ...
s
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
and
glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
. It has about the same relative
sweetness
Sweetness is a Taste#Basic tastes, basic taste most commonly Perception, perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasure, pleasurable. In addition to sugars like sucrose, many other chemical compounds ...
as
sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
(table sugar).
[National Honey Board]
"Carbohydrates and the Sweetness of Honey"
. Last accessed 1 June 2012.[Oregon State Universit]
Retrieved 1 June 2012. One standard
tablespoon
A tablespoon (tbsp. , Tbsp. , Tb. , or T.) is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; however, in some regions, it is the largest type of spoon used for eating.
By extension, the ter ...
(15 mL) of honey provides around of
food energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity.
Most animals derive most of their energy from aerobic respiration, namely combining the ...
.
It has attractive chemical properties for
baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
and a distinctive flavor when used as a sweetener.
Most
microorganism
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
s cannot grow in honey and sealed honey therefore does not
spoil
Spoil or spoils:
*Plunder taken from an enemy or victim
*Material (such as rock, earth or other overburden) removed during:
**excavation
**mining
**dredging
Dredging is the excavation of material from a water environment. Possible reasons f ...
. Samples of honey discovered in
archaeological
Archaeology or archeology is the scientific study of human activity through the recovery and analysis of material culture. The archaeological record consists of artifacts, architecture, biofacts or ecofacts, sites, and cultural landscap ...
contexts have proven edible even after thousands of years.
![Miels d'Alsace agriculture biologique](https://upload.wikimedia.org/wikipedia/commons/a/ab/Miels_d%27Alsace_agriculture_biologique.jpg)
Honey use and production has a long and varied history, with its beginnings in
prehistoric times
Prehistory, also known as pre-literary history, is the period of human history between the use of the first stone tools by hominins 3.3 million years ago and the beginning of recorded history with the invention of writing systems. The use of ...
. Several cave paintings in
Cuevas de la Araña
The Coves de l'Aranya (in original Catalan language, known in English as the Spider Caves and in Spanish Cuevas de la Araña) are a group of caves in the municipality of Bicorp in València, eastern Spain. The caves are in the valley of the river ...
in
Spain
, image_flag = Bandera de España.svg
, image_coat = Escudo de España (mazonado).svg
, national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond")
, national_anthem = (English: "Royal March")
, i ...
depict humans foraging for honey at least 8,000 years ago.
[ While ''Apis melifera'' is an ]Old World
The "Old World" is a term for Afro-Eurasia that originated in Europe , after Europeans became aware of the existence of the Americas. It is used to contrast the continents of Africa, Europe, and Asia, which were previously thought of by the ...
insect
Insects (from Latin ') are pancrustacean hexapod invertebrates of the class Insecta. They are the largest group within the arthropod phylum. Insects have a chitinous exoskeleton, a three-part body ( head, thorax and abdomen), three pairs ...
, large-scale meliponiculture of New World
The term ''New World'' is often used to mean the majority of Earth's Western Hemisphere, specifically the Americas."America." ''The Oxford Companion to the English Language'' (). McArthur, Tom, ed., 1992. New York: Oxford University Press, p. 3 ...
stingless bees has been practiced by Mayans
The Maya peoples () are an ethnolinguistic group of indigenous peoples of Mesoamerica. The ancient Maya civilization was formed by members of this group, and today's Maya are generally descended from people who lived within that historical reg ...
since pre-Columbian
In the history of the Americas, the pre-Columbian era spans from the original settlement of North and South America in the Upper Paleolithic period through European colonization, which began with Christopher Columbus's voyage of 1492. Usually, th ...
times.
Formation
By honeybees
Honey is produced by bees who have collected nectar
Nectar is a sugar-rich liquid produced by plants in glands called nectaries or nectarines, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists ...
or honeydew. Bees value honey for its sugars, which they consume to support general metabolic activity
Metabolism (, from el, μεταβολή ''metabolē'', "change") is the set of life-sustaining chemical reactions in organisms. The three main functions of metabolism are: the conversion of the energy in food to energy available to run cell ...
, especially that of their flight muscles during foraging
Foraging is searching for wild food resources. It affects an animal's Fitness (biology), fitness because it plays an important role in an animal's ability to survive and reproduce. Optimal foraging theory, Foraging theory is a branch of behaviora ...
, and as a food for their larvae
A larva (; plural larvae ) is a distinct juvenile form many animals undergo before metamorphosis into adults. Animals with indirect development such as insects, amphibians, or cnidarians typically have a larval phase of their life cycle.
The ...
. To this end bees stockpile honey to provide for themselves during ordinary foraging as well as during lean periods, as in overwintering
Overwintering is the process by which some organisms pass through or wait out the winter season, or pass through that period of the year when "winter" conditions (cold or sub-zero temperatures, ice, snow, limited food supplies) make normal activi ...
. During foraging bees use part of the nectar they collect to power their flight muscles. The majority of nectar collected is not used to directly nourish the insects but is instead destined for regurgitation, enzymatic digestion, and finally long-term storage as honey. During cold weather or when other food sources are scarce, adult and larva
A larva (; plural larvae ) is a distinct juvenile form many animals undergo before metamorphosis into adults. Animals with indirect development such as insects, amphibians, or cnidarians typically have a larval phase of their life cycle.
The ...
l bees consume stored honey, which is many times as energy-dense as the nectar from which it is made.[ National Honey Board]
After leaving the hive a foraging bee collects sugar-rich nectar or honeydew. Nectar from the flower generally has a water content of 70 to 80% and is much less viscous than finished honey, which usually has a water content around 18%. The water content of honeydew from aphids and other true bugs
Hemiptera (; ) is an order of insects, commonly called true bugs, comprising over 80,000 species within groups such as the cicadas, aphids, planthoppers, leafhoppers, assassin bugs, bed bugs, and shield bugs. They range in size from to aroun ...
is generally very close to the sap on which those insects feed and is usually somewhat more dilute than nectar. One source describes the water content of honeydew as around 89%. Whether it is feeding on nectar or honeydew, the bee sucks these runny fluids through its proboscis
A proboscis () is an elongated appendage from the head of an animal, either a vertebrate or an invertebrate. In invertebrates, the term usually refers to tubular mouthparts used for feeding and sucking. In vertebrates, a proboscis is an elong ...
, which delivers the liquid to the bee's proventriculus The proventriculus is part of the digestive system of birds.Encarta World English Dictionary orth American Edition(2007). ''Proventriculus''. Source: (accessed: December 18, 2007) An analogous organ exists in invertebrates and insects.
Birds
The ...
, also called the honey stomach or honey crop. This cavity lies just above its food stomach, the latter of which digests pollen and sugars consumed by an individual honeybee for its own nourishment.
In ''Apis mellifera
The western honey bee or European honey bee (''Apis mellifera'') is the most common of the 7–12 species of honey bees worldwide. The genus name ''Apis'' is Latin for "bee", and ''mellifera'' is the Latin for "honey-bearing" or "honey carrying", ...
'' the honey stomach holds about 40 mg of liquid. This is about half the weight of an unladen bee. Collecting this quantity in nectar can require visits to more than a thousand flowers. When nectar is plentiful it can take a bee more than an hour of ceaseless work to collect enough nectar to fill its honey crop. Saliva
Saliva (commonly referred to as spit) is an extracellular fluid produced and secreted by salivary glands in the mouth. In humans, saliva is around 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be ...
ry enzymes and proteins from the bee's hypopharyngeal gland are secreted into the nectar once it is in the bee's honey stomach. These substances begin cleaving complex sugars like sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
and starches into simpler sugars such as glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
and fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
. This process slightly raises the water content and the acidity of the partially digested nectar.
Once filled, the forager bees return to the hive. There they regurgitate and transfer nectar to hive bees. Once in their own honey stomachs the hive bees regurgitate the nectar, repeatedly forming bubbles between their mandibles
In anatomy, the mandible, lower jaw or jawbone is the largest, strongest and lowest bone in the human facial skeleton. It forms the lower jaw and holds the lower teeth in place. The mandible sits beneath the maxilla. It is the only movable bone ...
, speeding its digestion and concentration. These bubbles create a large surface area per volume and by this means the bees evaporate a portion of the nectar's water into the warm air of the hive.
Hive bees form honey processing groups. These groups work in relay, with one bee subjecting the processed nectar to bubbling and then passing the refined liquid on to others. It can take as long as 20 minutes of continuous regurgitation, digestion and evaporation until the product reaches storage quality. The new honey is then placed in honeycomb cells, which are left uncapped. This honey still has a very high water content, up to 70%, depending on the concentration of nectar gathered. At this stage of its refinement the water content of the honey is high enough that ubiquitous yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
spores
In biology, a spore is a unit of sexual or asexual reproduction that may be adapted for dispersal and for survival, often for extended periods of time, in unfavourable conditions. Spores form part of the life cycles of many plants, algae, f ...
can reproduce
Reproduction (or procreation or breeding) is the biological process by which new individual organisms – "offspring" – are produced from their "parent" or parents. Reproduction is a fundamental feature of all known life; each individual org ...
in it, a process which, if left unchecked, would rapidly consume the new honey's sugars. To combat this, bees use an ability rare among insects: the endogenous
Endogenous substances and processes are those that originate from within a living system such as an organism, tissue, or cell.
In contrast, exogenous substances and processes are those that originate from outside of an organism.
For example, es ...
generation of heat.
Bees are among the few insects that can create large amounts of body heat. They use this ability to produce a constant ambient temperature in their hives. Hive temperatures are usually around in the honey-storage areas. This temperature is regulated either by generating heat with their bodies or removing it through water evaporation. The evaporation removes water from the stored honey, drawing heat from the colony. The bees use their wings to govern hive cooling. Coordinated wing beating moves air across the wet honey, drawing out water and heat. Ventilation of the hive eventually expels both excess water and heat into the outside world.
The process of evaporating continues until the honey reaches its final water content of between 15.5% to 18%. This concentrates the sugars far beyond the saturation point of water, which is to say there is far more sugar dissolved in what little water remains in honey than ever could be dissolved in an equivalent volume of water. Honey, even at hive temperatures, is therefore a supercooled solution of various sugars in water. These concentrations of sugar can only be achieved near room temperature by evaporation of a less concentrated solution, in this case nectar. For osmotic reasons such high concentrations of sugar are extremely unfavorable to microbiological reproduction and all fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
is consequently halted. The bees then cap the cells of finished honey with wax. This seals them from contamination and prevents further evaporation.
So long as its water concentration does not rise much above 18%, honey has an indefinite shelf life, both within the hive and after its removal by a beekeeper
A beekeeper is a person who keeps honey bees.
Beekeepers are also called honey farmers, apiarists, or less commonly, apiculturists (both from the Latin '' apis'', bee; cf. apiary). The term beekeeper refers to a person who keeps honey bees i ...
.
By other insects
Honey bees are not the only eusocial insects to produce honey. Some wasp species, such as ''Brachygastra lecheguana
''Brachygastra lecheguana'' (Latreille 1824), formerly known as ''Nectarina lecheguana'',Bequaert, J. Q. (1932). "The Nearctic social wasps of the subfamily polybiinae (Hymenoptera; Vespidae)". ''Entomologica Americana''. 13 (3): 87-150. is a spe ...
'' and ''Brachygastra mellifica
''Brachygastra mellifica'', commonly known as the Mexican honey wasp, is a neotropical social wasp. It can be found in both North and South America. ''B. mellifica'' is one of few wasp species that produces honey. It is also considered a delicac ...
,'' found in South and Central America, are known to feed on nectar and produce honey. Other wasps, such as ''Polistes versicolor
''Polistes versicolor'', also known as the variegated paper wasp or yellow paper wasp, is a subtropical social wasp within ''Polistes'', the most common genus of paper wasp. It is the most widely distributed of South American wasp species and is ...
'', also consume honey. In the middle of their lifecycles they alternate between feeding on protein-rich pollen and feeding on honey, which is a far denser
Density (volumetric mass density or specific mass) is the substance's mass per unit of volume. The symbol most often used for density is ''ρ'' (the lower case Greek language, Greek letter Rho (letter), rho), although the Latin letter ''D'' ca ...
source of food energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity.
Most animals derive most of their energy from aerobic respiration, namely combining the ...
.
Human intervention
Human beings have semi-domesticated several species of honeybee by taking advantage of their swarming stage. Swarming is the means by which new colonies are established when there is no longer space for expansion in the colony's present hive. The old queen lays eggs that will develop into new queens and then leads as many as half the colony to a site for a new hive. Bees generally swarm before a suitable location for another hive has been discovered by scouts sent out for this purpose. Until such a location is found the swarm will simply conglomerate near the former hive, often from tree branches. These swarms are unusually docile and amenable to transport by humans. When provided with a suitable nesting site, such as a commercial Langstroth hive
In modern American beekeeping, a Langstroth hive is any vertically modular beehive that has the key features of vertically hung frames, a bottom board with entrance for the bees, boxes containing frames for brood and honey (the lowest box for t ...
, the swarm will readily form a new colony in artificial surroundings. These semi-domesticated colonies are then looked after by humans practicing apiculture or meliponiculture. Captured bees are encouraged to forage, often in agricultural settings such as orchards, where pollinators are highly valued. The honey, pollen
Pollen is a powdery substance produced by seed plants. It consists of pollen grains (highly reduced microgametophytes), which produce male gametes (sperm cells). Pollen grains have a hard coat made of sporopollenin that protects the gametophyt ...
, wax
Waxes are a diverse class of organic compounds that are lipophilic, malleable solids near ambient temperatures. They include higher alkanes and lipids, typically with melting points above about 40 °C (104 °F), melting to giv ...
and resins
In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers. Resins are usually mixtures of organic compounds. This article focuses on natu ...
the bees produce are all harvested by humans for a variety of uses.
The term "semi-domesticated" is preferred because all bee colonies, even those in very large agricultural apiculture operations, readily leave the protection of humans in swarms that can establish successful wild colonies. Much of the effort in commercial beekeeping is dedicated to persuading a hive that is ready to swarm to produce more honeycomb in its present location. This is usually done by adding more space to the colony with '' honey supers'', empty boxes placed on top of an existing colony. The bees can then usually be enticed to develop this empty space instead of dividing their colony through swarming.
Production
Collection
Honey is collected from wild bee colonies or from domesticated beehives. On average, a hive will produce about of honey per year. Wild bee nests are sometimes located by following a honeyguide
Honeyguides (family Indicatoridae) are near passerine birds in the order Piciformes. They are also known as indicator birds, or honey birds, although the latter term is also used more narrowly to refer to species of the genus '' Prodotiscus''. Th ...
bird.
To safely collect honey from a hive, beekeepers typically pacify the bees using a bee smoker
A bee smoker (usually called simply a smoker or a smokepot) is a device used in beekeeping to calm honey bees. It is designed to generate smoke from the smoldering of various fuels, hence the name. It is commonly designed as a stainless steel cyli ...
. 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.
Before the invention of removable frames, bee colonies were often sacrificed to conduct the harvest. The harvester would take all the available honey and replace the entire colony the next spring. Since the invention of removable frames, the principles of husbandry led most beekeepers to ensure that their bees have enough stores to survive the winter, either by leaving some honey in the beehive or by providing the colony with a honey substitute such as sugar water or crystalline sugar (often in the form of a "candyboard"). The amount of food necessary to survive the winter depends on the variety of bees and on the length and severity of local winters.
Many animal species are attracted to wild or domestic sources of honey.
Preservation
Because of its composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for centuries. The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic
A hydrophile is a molecule or other molecular entity that is attracted to water molecules and tends to be dissolved by water.Liddell, H.G. & Scott, R. (1940). ''A Greek-English Lexicon'' Oxford: Clarendon Press.
In contrast, hydrophobes are no ...
properties pull moisture into the honey, eventually diluting it to the point that fermentation can begin.
The long shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...
of honey is attributed to an enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
found in the stomach of bees. The bees mix glucose oxidase
The glucose oxidase enzyme (GOx or GOD) also known as notatin (EC number 1.1.3.4) is an oxidoreductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and ...
with expelled nectar they previously consumed, creating two byproduct
A by-product or byproduct is a secondary product derived from a production process, manufacturing process or chemical reaction; it is not the primary product or service being produced.
A by-product can be useful and marketable or it can be consid ...
s – gluconic acid
Gluconic acid is an organic compound with molecular formula C6H12O7 and condensed structural formula HOCH2(CHOH)4COOH. It is one of the 16 stereoisomers of 2,3,4,5,6-pentahydroxyhexanoic acid.
In aqueous solution at neutral pH, gluconic acid fo ...
and hydrogen peroxide
Hydrogen peroxide is a chemical compound with the formula . In its pure form, it is a very pale blue liquid that is slightly more viscous than water. It is used as an oxidizer, bleaching agent, and antiseptic, usually as a dilute solution (3% ...
, which are partially responsible for honey acidity and suppression of bacterial growth.[
]
Adulteration
Honey is sometimes adulterated
An adulterant is caused by the act of adulteration, a practice of secretly mixing a substance with another. Typical substances that are adulterated include but are not limited to food, cosmetics, pharmaceuticals, fuel, or other chemicals, th ...
by the addition of other sugars, syrups, or compounds to change its flavor or viscosity, reduce cost, or increase the fructose content to stave off crystallization. Adulteration of honey has been practiced since ancient times, when honey was sometimes blended with plant syrups such as maple
''Acer'' () is a genus of trees and shrubs commonly known as maples. The genus is placed in the family Sapindaceae.Stevens, P. F. (2001 onwards). Angiosperm Phylogeny Website. Version 9, June 2008 nd more or less continuously updated since http ...
, birch
A birch is a thin-leaved deciduous hardwood tree of the genus ''Betula'' (), in the family Betulaceae, which also includes alders, hazels, and hornbeams. It is closely related to the beech-oak family Fagaceae. The genus ''Betula'' contains 30 ...
, or sorghum
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...
and sold to customers as pure honey. Sometimes crystallized honey was mixed with flour or other fillers, hiding the adulteration from buyers until the honey was liquefied. In modern times the most common adulterant became clear, almost-flavorless corn syrup; the adulterated mixture can be very difficult to distinguish from pure honey.
According to the Codex Alimentarius
The Codex Alimentarius () is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production ...
of the United Nations, any product labeled as "honey" or "pure honey" must be a wholly natural product, although labeling laws differ between countries. In the United States, according to the National Honey Board (NHB; supervised by the United States Department of Agriculture
The United States Department of Agriculture (USDA) is the United States federal executive departments, federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, ...
), "honey stipulates a pure product that does not allow for the addition of any other substance... this includes, but is not limited to, water or other sweeteners
A sugar substitute is a food additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, ...
".
Isotope ratio mass spectrometry can be used to detect addition of corn syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to softe ...
and cane sugar
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
by the carbon isotopic signature
An isotopic signature (also isotopic fingerprint) is a ratio of non-radiogenic ' stable isotopes', stable radiogenic isotopes, or unstable radioactive isotopes of particular elements in an investigated material. The ratios of isotopes in a sample m ...
. Addition of sugars originating from corn or sugar cane (C4 plants
carbon fixation or the Hatch–Slack pathway is one of three known photosynthetic processes of carbon fixation in plants. It owes the names to the 1960's discovery by Marshall Davidson Hatch and Charles Roger Slack that some plants, when suppl ...
, unlike the plants used by bees, and also sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together wi ...
, which are predominantly C3 plants
carbon fixation is the most common of three metabolic pathways for carbon fixation in photosynthesis, along with C4 carbon fixation, and Crassulacean acid metabolism, CAM. This process converts carbon dioxide and ribulose bisphosphate (RuBP, a ...
) skews the isotopic ratio of sugars present in honey, but does not influence the isotopic ratio of proteins. In an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. Levels as low as 7% of addition can be detected.
Worldwide production
In 2020, global production of honey was 1.8million tonne
The tonne ( or ; symbol: t) is a unit of mass equal to 1000 kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton to distinguish it from the non-metric units of the short ton ( United State ...
s, led by China with 26% of the world total (table).[ Other major producers were ]Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
, Iran
Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
, Argentina
Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...
, and Ukraine
Ukraine ( uk, Україна, Ukraïna, ) is a country in Eastern Europe. It is the second-largest European country after Russia, which it borders to the east and northeast. Ukraine covers approximately . Prior to the ongoing Russian inv ...
.[
]
Modern uses
Food
Over its history as a food,[ the main uses of honey are in cooking, baking, desserts, as a spread on bread, as an addition to various beverages such as tea, and as a sweetener in some commercial beverages.
Due to its energy density, honey is an important food for virtually all ]hunter-gatherer
A traditional hunter-gatherer or forager is a human living an ancestrally derived lifestyle in which most or all food is obtained by foraging, that is, by gathering food from local sources, especially edible wild plants but also insects, fungi, ...
cultures in warm climates, with the Hadza people
The Hadza, or Hadzabe (''Wahadzabe'' in Swahili), are a Tanzanian indigenous ethnic group mostly based in southwest Karatu District of Arusha Region. They live around Lake Eyasi in the central Rift Valley and in the neighboring Serengeti Platea ...
ranking honey as their favorite food. Honey hunters in Africa have a mutualistic relationship with certain species of honeyguide
Honeyguides (family Indicatoridae) are near passerine birds in the order Piciformes. They are also known as indicator birds, or honey birds, although the latter term is also used more narrowly to refer to species of the genus '' Prodotiscus''. Th ...
birds.
Fermentation
Possibly the world's oldest fermented beverage, dating from 9,000 years ago, mead
Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining character ...
("honey wine") is the alcoholic product made by adding yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
to honey-water must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
and fermenting it for weeks or months. The yeast ''Saccharomyces cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been o ...
'' is commonly used in modern mead production.[
Mead varieties include drinks called ]metheglin
Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteri ...
(with spices or herbs), melomel
Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining charact ...
(with fruit juices, such as grape, specifically called pyment
Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteri ...
), hippocras
Hippocras ( ca, Pimentes de clareya; lat, vīnum Hippocraticum), sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the ...
(with cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
), and sack mead (high concentration of honey),[ many of which have been developed as commercial products numbering in the hundreds in the United States.] Honey is also used to make mead beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
, called "braggot".
Physical and chemical properties
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
In physical chemistry, supersaturation occurs with a solution when the concentration of a solute exceeds the concentration specified by the value of solubility at equilibrium. Most commonly the term is applied to a solution of a solid in a liqu ...
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
In an aqueous solution, precipitation is the process of transforming a dissolved substance into an insoluble solid from a super-saturated solution. The solid formed is called the precipitate. In case of an inorganic chemical reaction leading ...
glucose crystal
A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macros ...
s in a solution of fructose and other ingredients.
The density
Density (volumetric mass density or specific mass) is the substance's mass per unit of volume. The symbol most often used for density is ''ρ'' (the lower case Greek letter rho), although the Latin letter ''D'' can also be used. Mathematical ...
of honey typically ranges between 1.38 and 1.45 kg/L at 20 °C.
Phase transitions
The melting point of crystallized honey is between , depending on its composition. Below this temperature, honey can be either in a metastable
In chemistry and physics, metastability denotes an intermediate Energy level, energetic state within a dynamical system other than the system's ground state, state of least energy.
A ball resting in a hollow on a slope is a simple example of me ...
state, meaning that it will not crystallize until a seed crystal
A seed crystal is a small piece of single crystal or polycrystal material from which a large crystal of typically the same material is grown in a laboratory. Used to replicate material, the use of seed crystal to promote growth avoids the otherwi ...
is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously. The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as brassica
''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ''cole cr ...
honey, crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or tupelo
Tupelo , genus ''Nyssa'' , is a small genus of deciduous trees with alternate, simple leaves. It is sometimes included in the subfamily Nyssoideae of the dogwood family, Cornaceae, but is placed by other authorities in the family Nyssaceae. In ...
honey, do not crystallize. Some types of honey may produce few but very large crystals, while others produce many small crystals.[Tomasik, Piotr (2004) ''Chemical and functional properties of food saccharides'', CRC Press, p. 74, ]
Crystallization is also affected by water content, because a high percentage of water inhibits crystallization, as does a high dextrin
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
Dextrins can be produced from ...
content. Temperature also affects the rate of crystallization, with the fastest growth occurring between . Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking, or agitating, rather than if left at rest. However, the nucleation
In thermodynamics, nucleation is the first step in the formation of either a new thermodynamic phase or structure via self-assembly or self-organization within a substance or mixture. Nucleation is typically defined to be the process that deter ...
of microscopic seed-crystals is greatest between . Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5 °C, the honey will not crystallize, thus the original texture and flavor can be preserved indefinitely.
Honey is a supercooled liquid when stored below its melting point, as is normal. At very low temperatures, honey does not freeze solid; rather its viscosity increases. Like most viscous liquid
In condensed matter physics and physical chemistry, the terms viscous liquid, supercooled liquid, and glassforming liquid are often used interchangeably to designate liquids that are at the same time highly viscous (see Viscosity of amorphous mate ...
s, the honey becomes thick and sluggish with decreasing temperature. At , honey may appear or even feel solid, but it continues to flow at very low rates. Honey has a glass transition
The glass–liquid transition, or glass transition, is the gradual and reversible transition in amorphous materials (or in amorphous regions within semicrystalline materials) from a hard and relatively brittle "glassy" state into a viscous or rubb ...
between . Below this temperature, honey enters a glass
Glass is a non-crystalline, often transparent, amorphous solid that has widespread practical, technological, and decorative use in, for example, window panes, tableware, and optics. Glass is most often formed by rapid cooling (quenching) of ...
y state and becomes an amorphous solid
In condensed matter physics and materials science, an amorphous solid (or non-crystalline solid, glassy solid) is a solid that lacks the long-range order that is characteristic of a crystal.
Etymology
The term comes from the Greek ''a'' ("wit ...
(noncrystalline).
Rheology
The viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.
Viscosity quantifies the inte ...
of honey is affected greatly by both temperature and water content. The higher the water percentage, the more easily honey flows. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of most types of honey also has little effect on viscosity. At , honey with 14% water content generally has a viscosity around 400 poise, while a honey containing 20% water has a viscosity around 20 poise. Viscosity increases very slowly with moderate cooling; a honey containing 16% water, at , has a viscosity around 2 poise, while at , the viscosity is around 70 poise. With further cooling, the increase in viscosity is more rapid, reaching 600 poise at around . However, while honey is viscous, it has low surface tension
Surface tension is the tendency of liquid surfaces at rest to shrink into the minimum surface area possible. Surface tension is what allows objects with a higher density than water such as razor blades and insects (e.g. water striders) to f ...
of 50–60 mJ/m2, making its wettability
Wetting is the ability of a liquid to maintain contact with a solid surface, resulting from intermolecular interactions when the two are brought together. This happens in presence of a gaseous phase or another liquid phase not miscible with th ...
similar to water, glycerin
Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known ...
, or most other liquids. The high viscosity and wettability of honey cause stickiness, which is a time-dependent process in supercooled liquids between the glass-transition temperature (Tg) and the crystalline-melting temperature.
Most types of honey are Newtonian liquids, but a few types have non-Newtonian
A non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, i.e., constant viscosity independent of stress. In non-Newtonian fluids, viscosity can change when under force to either more liquid or more solid. Ketchup, for exa ...
viscous properties. Honeys from heather or manuka display thixotropic
Thixotropy is a time-dependent shear thinning property. Certain gels or fluids that are thick or viscous under static conditions will flow (become thinner, less viscous) over time when shaken, agitated, shear-stressed, or otherwise stressed (ti ...
properties. These types of honey enter a gel-like state when motionless, but liquefy when stirred.
Electrical and optical properties
Because honey contains electrolyte
An electrolyte is a medium containing ions that is electrically conducting through the movement of those ions, but not conducting electrons. This includes most soluble salts, acids, and bases dissolved in a polar solvent, such as water. Upon dis ...
s, in the form of acids and minerals, it exhibits varying degrees of electrical conductivity
Electrical resistivity (also called specific electrical resistance or volume resistivity) is a fundamental property of a material that measures how strongly it resists electric current. A low resistivity indicates a material that readily allow ...
. Measurements of the electrical conductivity are used to determine the quality of honey in terms of ash
Ash or ashes are the solid remnants of fires. Specifically, ''ash'' refers to all non-aqueous, non- gaseous residues that remain after something burns. In analytical chemistry, to analyse the mineral and metal content of chemical samples, ash ...
content.
The effect honey has on light is useful for determining the type and quality. Variations in its water content alter its refractive index
In optics, the refractive index (or refraction index) of an optical medium is a dimensionless number that gives the indication of the light bending ability of that medium.
The refractive index determines how much the path of light is bent, or ...
. Water content can easily be measured with a refractometer
A refractometer is a laboratory or field device for the measurement of an Refractive index, index of refraction (refractometry). The index of refraction is calculated from the observed refraction angle using Snell's law. For mixtures, the index ...
. Typically, the refractive index for honey ranges from 1.504 at 13% water content to 1.474 at 25%. Honey also has an effect on polarized light
Polarization (also polarisation) is a property applying to transverse waves that specifies the geometrical orientation of the oscillations. In a transverse wave, the direction of the oscillation is perpendicular to the direction of motion of the ...
, in that it rotates the polarization plane. The fructose gives a negative rotation, while the glucose gives a positive one. The overall rotation can be used to measure the ratio of the mixture.Root
In vascular plants, the roots are the organs of a plant that are modified to provide anchorage for the plant and take in water and nutrients into the plant body, which allows plants to grow taller and faster. They are most often below the sur ...
, p. 348 Honey may vary in color between pale yellow and dark brown, but other bright colors may occasionally be found, depending on the source of the sugar harvested by the bees. Bee colonies that forage on Kudzu
Kudzu (; also called Japanese arrowroot or Chinese arrowroot) is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands, but invasive species, invasive in many ...
( ''Pueraria montana'' var. ''lobata'') flowers, for example, produce honey that varies in color from red to purple.
Hygroscopy and fermentation
Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy
Hygroscopy is the phenomenon of attracting and holding water molecules via either absorption or adsorption from the surrounding environment, which is usually at normal or room temperature. If water molecules become suspended among the substance' ...
. 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.
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
Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mi ...
, to kill any yeast, by heating it above .
Thermal characteristics
Like all sugar compounds, honey caramelize
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and c ...
s if heated sufficiently, becoming darker in color, and eventually burns. However, honey contains fructose, which caramelizes at lower temperatures than glucose. The temperature at which caramelization begins varies, depending on the composition, but is typically between . Honey also contains acids, which act as catalyst
Catalysis () is the process of increasing the rate of a chemical reaction by adding a substance known as a catalyst (). Catalysts are not consumed in the reaction and remain unchanged after it. If the reaction is rapid and the catalyst recyc ...
s for caramelization. The specific types of acids and their amounts play a primary role in determining the exact temperature. 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 melanoidin Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard Reaction) at high temperatures and low water activity. They were discovered by Schmiedeberg in 1897.
Melan ...
s, during a Maillard reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and man ...
. 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.
Unlike many other liquids, honey has very poor thermal conductivity
The thermal conductivity of a material is a measure of its ability to conduct heat. It is commonly denoted by k, \lambda, or \kappa.
Heat transfer occurs at a lower rate in materials of low thermal conductivity than in materials of high thermal ...
of 0.5 W/(m⋅K) at 13% water content (compared to 401 W/(m⋅K) of copper
Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkis ...
), taking a long time to reach thermal equilibrium
Two physical systems are in thermal equilibrium if there is no net flow of thermal energy between them when they are connected by a path permeable to heat. Thermal equilibrium obeys the zeroth law of thermodynamics. A system is said to be in ...
. Due to its high kinematic viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.
Viscosity quantifies the inter ...
honey does not transfer heat through momentum diffusion (convection
Convection is single or multiphase fluid flow that occurs spontaneously due to the combined effects of material property heterogeneity and body forces on a fluid, most commonly density and gravity (see buoyancy). When the cause of the convec ...
) but rather through thermal diffusion (more like a solid), so melting crystallized honey can easily result in localized caramelization if the heat source is too hot or not evenly distributed. However, honey takes substantially longer to liquefy when just above the melting point than at elevated temperatures. Melting 20 kg of crystallized honey at can take up to 24 hours, while 50 kg may take twice as long. These times can be cut nearly in half by heating at ; however, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature and for the shortest time possible.
Acid content and flavor effects
The average pH of honey is 3.9, but can range from 3.4 to 6.1. Honey contains many kinds of acids, both organic and amino
In chemistry, amines (, ) are compounds and functional groups that contain a basic nitrogen atom with a lone pair. Amines are formally derivatives of ammonia (), wherein one or more hydrogen atoms have been replaced by a substituent s ...
. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be aromatic
In chemistry, aromaticity is a chemical property of cyclic ( ring-shaped), ''typically'' planar (flat) molecular structures with pi bonds in resonance (those containing delocalized electrons) that gives increased stability compared to satur ...
or aliphatic
In organic chemistry, hydrocarbons ( compounds composed solely of carbon and hydrogen) are divided into two classes: aromatic compounds and aliphatic compounds (; G. ''aleiphar'', fat, oil). Aliphatic compounds can be saturated, like hexane, or ...
(nonaromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients.
Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture, with gluconic acid
Gluconic acid is an organic compound with molecular formula C6H12O7 and condensed structural formula HOCH2(CHOH)4COOH. It is one of the 16 stereoisomers of 2,3,4,5,6-pentahydroxyhexanoic acid.
In aqueous solution at neutral pH, gluconic acid fo ...
formed by the actions of glucose oxidase
The glucose oxidase enzyme (GOx or GOD) also known as notatin (EC number 1.1.3.4) is an oxidoreductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and ...
as the most prevalent. Minor amounts of other organic acids are present, consisting of formic, acetic, butyric, citric, lactic, malic, pyroglutamic, propionic, valeric, capronic, palmitic, and succinic, among many others.
Volatile organic compounds
Individual honeys from different plant sources contain over 100 volatile organic compound
Volatile organic compounds (VOCs) are organic compounds that have a high vapour pressure at room temperature. High vapor pressure correlates with a low boiling point, which relates to the number of the sample's molecules in the surrounding air, a ...
s (VOCs), which play a primary role in determining honey flavor
Flavor or flavour is either the sensory perception of taste or smell, or a flavoring in food that produces such perception.
Flavor or flavour may also refer to:
Science
*Flavors (programming language), an early object-oriented extension to Lis ...
s and aromas. VOCs are carbon-based compounds that readily vaporize
Vaporization (or vaporisation) of an element or compound is a phase transition from the liquid phase to vapor. There are two types of vaporization: evaporation and boiling. Evaporation is a surface phenomenon, whereas boiling is a bulk phenomeno ...
into the air, providing aroma, including the scents of flowers, essential oils, or ripening fruit.[ The typical chemical families of VOCs found in honey include ]hydrocarbon
In organic chemistry, a hydrocarbon is an organic compound consisting entirely of hydrogen and carbon. Hydrocarbons are examples of group 14 hydrides. Hydrocarbons are generally colourless and hydrophobic, and their odors are usually weak or ex ...
s, aldehyde
In organic chemistry, an aldehyde () is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl grou ...
s, alcohol
Alcohol most commonly refers to:
* Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom
* Alcohol (drug), an intoxicant found in alcoholic drinks
Alcohol may also refer to:
Chemicals
* Ethanol, one of sev ...
s, ketone
In organic chemistry, a ketone is a functional group with the structure R–C(=O)–R', where R and R' can be a variety of carbon-containing substituents. Ketones contain a carbonyl group –C(=O)– (which contains a carbon-oxygen double bo ...
s, ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...
s, acid
In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
s, benzene
Benzene is an organic chemical compound with the molecular formula C6H6. The benzene molecule is composed of six carbon atoms joined in a planar ring with one hydrogen atom attached to each. Because it contains only carbon and hydrogen atoms, ...
s, furan
Furan is a heterocyclic organic compound, consisting of a five-membered aromatic ring with four carbon atoms and one oxygen atom. Chemical compounds containing such rings are also referred to as furans.
Furan is a colorless, flammable, highly ...
s, pyran
In chemistry, pyran, or oxine, is a six-membered heterocyclic, non-aromatic ring, consisting of five carbon atoms and one oxygen atom and containing two double bonds. The molecular formula is C5H6O. There are two isomers of pyran that differ by the ...
s, norisoprenoid
Terpenes () are a class of natural products consisting of compounds with the formula (C5H8)n for n > 1. Comprising more than 30,000 compounds, these unsaturated hydrocarbons are produced predominantly by plants, particularly conifers. Terpenes ...
s, and terpene
Terpenes () are a class of natural products consisting of compounds with the formula (C5H8)n for n > 1. Comprising more than 30,000 compounds, these unsaturated hydrocarbons are produced predominantly by plants, particularly conifers. Terpenes ar ...
s, among many others and their derivatives.[ The specific VOCs and their amounts vary considerably between different types of honey obtained by bees foraging on different plant sources.][ By example, when comparing the mixture of VOCs in different honeys in one review, ]longan
''Dimocarpus longan'', commonly known as the longan () and dragon's eye, is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambut ...
honey had a higher amount of volatiles (48 VOCs), while sunflower
The common sunflower (''Helianthus annuus'') is a large annual forb of the genus ''Helianthus'' grown as a crop for its edible oily seeds. Apart from cooking oil production, it is also used as livestock forage (as a meal or a silage plant), as ...
honey had the lowest number of volatiles (8 VOCs).[
VOCs are primarily introduced into the honey from the nectar, where they are excreted by the flowers imparting individual scents.][ The specific types and concentrations of certain VOCs can be used to determine the type of flora used to produce monofloral honeys.][ The specific geography, soil composition and acidity used to grow the flora also have an effect on honey aroma properties,][ such as a "fruity" or "grassy" aroma from longan honey, or a "waxy" aroma from sunflower honey.][ Dominant VOCs in one study were ]linalool
Linalool () refers to two enantiomers of a naturally occurring terpene alcohol found in many flowers and spice plants. Linalool has multiple commercial applications, the majority of which are based on its pleasant scent (floral, with a touch of ...
oxide
An oxide () is a chemical compound that contains at least one oxygen atom and one other element in its chemical formula. "Oxide" itself is the dianion of oxygen, an O2– (molecular) ion. with oxygen in the oxidation state of −2. Most of the E ...
, trans-linalool oxide, 2-phenylacetaldehyde
Phenylacetaldehyde is an organic compound used in the synthesis of fragrances and polymers. Phenylacetaldehyde is an aldehyde that consists of acetaldehyde bearing a phenyl substituent; the parent member of the phenylacetaldehyde class of compound ...
, benzyl
In organic chemistry, benzyl is the substituent or molecular fragment possessing the structure . Benzyl features a benzene ring () attached to a methylene group () group.
Nomenclature
In IUPAC nomenclature, the prefix benzyl refers to a substi ...
ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...
, isophorone
Isophorone is an α,β-unsaturated cyclic ketone. It is a colorless liquid with a characteristic peppermint-like odor, although commercial samples can appear yellowish. Used as a solvent and as a precursor to polymers, it is produced on a large ...
, and methyl
In organic chemistry, a methyl group is an alkyl derived from methane, containing one carbon atom bonded to three hydrogen atoms, having chemical formula . In formulas, the group is often abbreviated as Me. This hydrocarbon group occurs in many ...
nonanoate
Pelargonic acid, also called nonanoic acid, is an organic compound with structural formula CH3(CH2)7CO2H. It is a nine-carbon fatty acid. Nonanoic acid is a colorless oily liquid with an unpleasant, rancid odor. It is nearly insoluble in water, ...
.[
VOCs can also be introduced from the bodies of the bees, be produced by the enzymatic actions of digestion, or from chemical reactions that occur between different substances within the honey during storage, and therefore may change, increase, or decrease over long periods of time.][ VOCs may be produced, altered, or greatly affected by temperature and processing.][ Some VOCs are heat labile, and are destroyed at elevated temperatures, while others can be created during non-enzymatic reactions, such as the ]Maillard reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and man ...
. VOCs are responsible for nearly all of the aroma produced by a honey, which may be described as "sweet", "flowery", "citrus", "almond" or "rancid", among other terms.[ In addition, VOCs play a large role in determining the specific flavor of the honey, both through the aromas and flavor.][ VOCs from honeys in different geographic regions can be used as floral markers of those regions, and as markers of the bees that foraged the nectars.][
]
Classification
Honey is classified by its floral source, and divisions are made according to the packaging and processing used. Regional honeys Honey comes in various types based on the region it is grown and the types of flower that provide the nectar.
Europe
There are several European honey types with PDO/PGI that are protected under EU law with '' PDO'' status. Some of the criteria for ...
are also identified. In the US, honey is also graded on its color and optical density by USDA
The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of com ...
standards, graded on the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.
Floral source
Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The rheological
Rheology (; ) is the study of the flow of matter, primarily in a fluid (liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an appli ...
and melissopalynological properties of honey can be used to identify the major plant nectar source used in its production.
Blended
Most commercially available honey is a blend of two or more honeys differing in floral source, color, flavor, density, or geographic origin.
Polyfloral
Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers. The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which flowers are blooming.[
]
Monofloral
Monofloral honey
Monofloral honey is a type of honey which has a distinctive flavor or other attribute due to its being predominantly from the nectar of a single plant species. It is stored and labeled separately so as to command a premium price. While there may ...
is made primarily from the nectar of one type of flower. Monofloral honeys have distinctive flavors and colors because of differences between their principal nectar source
A nectar source is a flowering plant that produces nectar as part of its reproductive strategy. These plants create nectar, which attract pollinating insects and sometimes other animals such as birds.
Nectar source plants are important for beekee ...
s.[The Colours Of Honey](_blank)
. Mieliditalia.it. Retrieved on 6 February 2011. To produce monofloral honey, beekeepers keep beehives in an area where the bees have access, as far as possible, to only one type of flower. In practice a small proportion of any monofloral honey will be from other flower types. Typical examples of North American monofloral honeys are clover
Clover or trefoil are common names for plants of the genus ''Trifolium'' (from Latin ''tres'' 'three' + ''folium'' 'leaf'), consisting of about 300 species of flowering plants in the legume or pea family Fabaceae originating in Europe. The genus ...
, orange blossom
Orange Blossom is a French band that plays a mix of electronic and world music.
The band was formed in Nantes in 1993 with Pierre-Jean Chabot (known as ''PJ Chabot'') on violin and Jean-Christophe Waechter (known as ''Jay C.'') on percussions ...
, sage, tupelo
Tupelo , genus ''Nyssa'' , is a small genus of deciduous trees with alternate, simple leaves. It is sometimes included in the subfamily Nyssoideae of the dogwood family, Cornaceae, but is placed by other authorities in the family Nyssaceae. In ...
, buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
, fireweed
''Chamaenerion angustifolium'' is a perennial herbaceous flowering plant in the willowherb family Onagraceae. It is known in North America as fireweed, in some parts of Canada as great willowherb, in Britain and Ireland as rosebay willowherb. In ...
, mesquite
Mesquite is a common name for several plants in the genus ''Prosopis'', which contains over 40 species of small leguminous trees. They are native to dry areas in the Americas.
They have extremely long roots to seek water from very far under grou ...
, sourwood
''Oxydendrum arboreum'', the sourwood or sorrel tree, is the sole species in the genus ''Oxydendrum'', in the family Ericaceae. It is native to eastern North America, from southern Pennsylvania south to northwest Florida and west to southern I ...
, cherry
A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit).
Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The nam ...
, and blueberry
Blueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section ''Cyanococcus'' within the genus ''Vaccinium''. ''Vaccinium'' also includes cranberries, bi ...
. Some typical European examples include thyme
Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenou ...
, thistle
Thistle is the common name of a group of flowering plants characterised by leaves with sharp prickles on the margins, mostly in the family Asteraceae. Prickles can also occur all over the planton the stem and on the flat parts of the leaves. ...
, heather, acacia
''Acacia'', commonly known as the wattles or acacias, is a large genus of shrubs and trees in the subfamily Mimosoideae of the pea family Fabaceae. Initially, it comprised a group of plant species native to Africa and Australasia. The genus na ...
, dandelion
''Taraxacum'' () is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and Nor ...
, sunflower
The common sunflower (''Helianthus annuus'') is a large annual forb of the genus ''Helianthus'' grown as a crop for its edible oily seeds. Apart from cooking oil production, it is also used as livestock forage (as a meal or a silage plant), as ...
, lavender
''Lavandula'' (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and easte ...
, honeysuckle
Honeysuckles are arching shrubs or twining vines in the genus ''Lonicera'' () of the family Caprifoliaceae, native to northern latitudes in North America and Eurasia. Approximately 180 species of honeysuckle have been identified in both contin ...
, and varieties from lime
Lime commonly refers to:
* Lime (fruit), a green citrus fruit
* Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide
* Lime (color), a color between yellow and green
Lime may also refer to:
Botany ...
and chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere.
The name also refers to the edible nuts they produce.
The unrelat ...
trees. In North Africa
North Africa, or Northern Africa is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region, and it is sometimes defined as stretching from the Atlantic shores of Mauritania in ...
(e.g. Egypt), examples include clover, cotton
Cotton is a soft, fluffy staple fiber that grows in a boll, or protective case, around the seeds of the cotton plants of the genus ''Gossypium'' in the mallow family Malvaceae. The fiber is almost pure cellulose, and can contain minor perce ...
, and citrus
''Citrus'' is a genus of flowering plant, flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as Orange (fruit), oranges, Lemon, lemons, grapefruits, pomelos, and lim ...
(mainly orange blossoms). The unique flora of Australia yields a number of distinctive honeys, with some of the most popular being yellow box
''Eucalyptus melliodora'', commonly known as yellow box, honey box or yellow ironbark, is a species of medium-sized to occasionally tall tree that is endemic to south-eastern, continental Australia. It has rough, flaky or fibrous bark on part o ...
, blue gum, ironbark
Ironbark is a common name of a number of species in three taxonomic groups within the genus ''Eucalyptus'' that have dark, deeply furrowed bark.
Instead of being shed annually as in many of the other species of ''Eucalyptus'', the dead bark accu ...
, bush mallee, Tasmanian leatherwood, and macadamia
''Macadamia'' is a genus of four species of trees in the flowering plant family Proteaceae. They are indigenous to Australia, native to northeastern New South Wales and central and southeastern Queensland specifically. Two species of the genus ...
.
Honeydew honey
Instead of taking nectar, bees can take honeydew, the sweet secretions of aphid
Aphids are small sap-sucking insects and members of the superfamily Aphidoidea. Common names include greenfly and blackfly, although individuals within a species can vary widely in color. The group includes the fluffy white woolly aphids. A t ...
s or other plant-sap-sucking insects. Honeydew honey is very dark brown, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys. Germany's Black Forest
The Black Forest (german: Schwarzwald ) is a large forested mountain range in the state of Baden-Württemberg in southwest Germany, bounded by the Rhine Valley to the west and south and close to the borders with France and Switzerland. It is t ...
is a well-known source of honeydew-based honeys, as are some regions in Bulgaria, Tara in Serbia, and Northern California in the United States. In Greece, pine honey
Pine honey (; tr, çam balı) is a type of honey#Honeydew honey, honeydew honey. It is a sweet and spicy honey, with some woody notes, a resinous fragrance and dark amber color. It is a common Turkish cuisine#Breakfast, breakfast dish in Turkey an ...
, a type of honeydew honey, constitutes 60–65% of honey production. Honeydew honey is popular in some areas, but in other areas, beekeepers have difficulty selling honeydew honey, due to its stronger flavor.
The production of honeydew honey has some complications and dangers. This honey has a much larger proportion of indigestibles than light floral honeys, thus causing dysentery to the bees, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Bees collecting this resource also have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.
Honeydew honey is sometimes called "myelate".
Classification by packaging and processing
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.
* Crystallized honey occurs when some of the glucose content has spontaneously crystallized from solution as the monohydrate. It is also called "granulated honey" or "candied honey". Honey that has crystallized (or is commercially purchased crystallized) can be returned to a liquid state by warming.
* Pasteurized honey has been heated in a pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life.
The ...
process which requires temperatures of or higher. Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural
Hydroxymethylfurfural (HMF), also 5-(hydroxymethyl)furfural, is an organic compound formed by the dehydration of reducing sugars. It is a white low-melting solid (although commercial samples are often yellow) which is highly soluble in both water ...
(HMF) and reduces enzyme (e.g. diastase) activity. Heat also darkens the honey, and affects taste and fragrance.
* Raw honey is as it exists in the beehive or as obtained by extraction, settling, or straining, without adding heat (although some honey that has been "minimally processed" is often labeled as raw honey). Raw honey contains some pollen and may contain small particles of wax.
* Strained honey has been passed through a mesh material to remove particulate material (pieces of wax, propolis
Propolis or bee glue is a resinous mixture that honey bees produce by mixing saliva and beeswax with exudate gathered from tree buds, sap flows, or other botanical sources. It is used as a sealant for unwanted open spaces in the beehive. Pro ...
, other defects) without removing pollen, minerals, or enzymes.
* Filtered honey of any type has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed. The process typically heats honey to to more easily pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by supermarkets. The most common method involves the addition of diatomaceous earth
Diatomaceous earth (), diatomite (), or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3 μm to le ...
to honey that is heated to and passed through filter paper or canvas until a filter cake of diatomaceous earth builds up on the filter.
* Ultrasonicated honey has been processed by ultrasonication
A sonicator at the Weizmann Institute of Science during sonicationSonication is the act of applying sound energy to agitate particles in a sample, for various purposes such as the extraction of multiple compounds from plants, microalgae and seawe ...
, a nonthermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures around and can reduce liquefaction time to less than 30 seconds.
* Creamed honey
Creamed honey is honey that has been processed to control crystallization. Also known as honey fondant, it has a smooth, spreadable consistency and lighter color than liquid honey of the same floral type. A method for producing creamed honey was ...
, also called whipped honey, spun honey, churned honey, honey fondant, and, in the UK, set honey, has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.
* Dried honey has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and anticaking agent
An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption. Caking mechanisms d ...
s. Dried honey is used in baked goods, and to garnish desserts.
* Comb honey
Comb honey is honey intended for consumption by humans, which is still contained within its original hexagonal-shaped beeswax cells, called honeycomb. It has received no processing, filtering, or manipulation, and is in the state that honey bees ha ...
is still in the honeybees' wax comb. It is traditionally collected using standard wooden frames in honey super
A honey super is a part of a commercial or other managed (such as by a hobbyist) beehive that is used to collect honey. The most common variety is the "Illinois" or "medium" super with a depth of 6 inches, in the length and width dimensions of a ...
s. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor-intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".
* Chunk honey is packed in wide-mouthed containers; it consists of one or more pieces of comb honey immersed in extracted liquid honey.
* Honey decoctions are made from honey or honey byproducts which have been dissolved in water, then reduced (usually by means of boiling). Other ingredients may then be added. (For example, abbamele Abbamele (also known as , ' or ' in Sardinian language, Sardinian) is a honey-based product from the rural culture of Sardinia (Italy). The proper Sardinian name is also not rarely Italianization, italianized into ' ("honey sapa").
According to the ...
has added citrus.) The resulting product may be similar to molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
.
* Baker's honey is outside the normal specification for honey, due to a "foreign" taste or odor, or because it has begun to ferment or has been overheated. It is generally used as an ingredient in food processing. Additional requirements exist for labeling baker's honey, including that it may not be sold labeled simply as "honey".
Grading
Countries have differing standards for grading honey.
In the US, honey grading is performed voluntarily based upon USDA standards. USDA offers inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis." Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects, and clarity. Honey is also classified by color, though it is not a factor in the grading scale.
The honey grade scale is:
India certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements.
Indicators of quality
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates honey with excessive water content of over 20%, not suitable for long-term preservation.
In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase A diastase (; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. Alpha amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, ...
activity, which can be determined with the Schade or the Phadebas
Phadebas is a synthetic biochemical substrate used for both qualitative and quantitative assessment of the α-amylase enzyme. Its active component is DSM-P, microspheres in which a blue dye has been chemically bound. When the substrate is diges ...
methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a container's sides, is formed by air bubbles trapped during the bottling process.
A 2008 Italian study determined that nuclear magnetic resonance spectroscopy
Nuclear magnetic resonance spectroscopy, most commonly known as NMR spectroscopy or magnetic resonance spectroscopy (MRS), is a spectroscopic technique to observe local magnetic fields around atomic nuclei. The sample is placed in a magnetic fiel ...
can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic amino acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha am ...
s phenylalanine
Phenylalanine (symbol Phe or F) is an essential α-amino acid with the formula . It can be viewed as a benzyl group substituted for the methyl group of alanine, or a phenyl group in place of a terminal hydrogen of alanine. This essential amino a ...
and tyrosine
-Tyrosine or tyrosine (symbol Tyr or Y) or 4-hydroxyphenylalanine is one of the 20 standard amino acids that are used by cells to synthesize proteins. It is a non-essential amino acid with a polar side group. The word "tyrosine" is from the Gr ...
. This ability allows greater ease of selecting compatible stocks.
Nutrition
One hundred grams of honey provides about of energy with no significant amounts of essential nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excret ...
s. Composed of 17% water and 82% carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
s, honey has low content of fat
In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food.
The term often refers spec ...
, dietary fiber
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by the ...
, and protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
.
Sugar profile
A mixture of sugars and other carbohydrates, honey is mainly fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
(about 38%) and glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
(about 32%), with remaining sugars including maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
, sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
, and other complex carbohydrates
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may ...
. Its glycemic index
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of ...
ranges from 31 to 78, depending on the variety. The specific composition, color, aroma, and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.
One 1980 study found that mixed floral
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism ...
honey from several United States regions typically contains the following:
* Fructose: 38.2%
* Glucose: 31.3%
* Maltose: 7.1%
* Sucrose: 1.3%
* Water: 17.2%
* Higher sugars: 1.5%
* Ash: 0.2%
* Other/undetermined: 3.2%
This means that 55% of the combined fructose and glucose content was fructose and 45% was glucose, which enables comparison with the essentially identical result (average of 56% and 44%) in the study described below:
A 2013 NMR spectroscopy
Nuclear magnetic resonance spectroscopy, most commonly known as NMR spectroscopy or magnetic resonance spectroscopy (MRS), is a spectroscopic technique to observe local magnetic fields around atomic nuclei. The sample is placed in a magnetic fiel ...
study of 20 different honeys from Germany found that their sugar contents comprised:
* Fructose: 28% to 41%
* Glucose: 22% to 35%
The average ratio was 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose (one type of flower honey; table 3 in reference) to a low of 50% fructose and 50% glucose (a different floral source). This NMR method was not able to quantify maltose, galactose
Galactose (, '' galacto-'' + '' -ose'', "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. It is an aldohexose and a C-4 epimer of glucose. A galactose molec ...
, and the other minor sugars as compared to fructose and glucose.
Medical use and research
Wounds and burns
Honey is a folk treatment for burns and other skin injuries. Preliminary evidence suggests that it aids in the healing of partial thickness burns 4–5 days faster than other dressings, and moderate evidence suggests that post-operative infections treated with honey heal faster and with fewer adverse events than with antiseptic
An antiseptic (from Greek ἀντί ''anti'', "against" and σηπτικός ''sēptikos'', "putrefactive") is an antimicrobial substance or compound that is applied to living tissue/skin to reduce the possibility of infection, sepsis, or putre ...
and gauze
Gauze is a thin, translucent fabric with a loose open weave. In technical terms "gauze" is a weave structure in which the weft yarns are arranged in pairs and are crossed before and after each warp yarn keeping the weft firmly in place. ...
. The evidence for the use of honey in various other wound treatments is of low quality, and firm conclusions cannot be drawn.[ Evidence does not support the use of honey-based products for the treatment of venous stasis ulcers or ]ingrown toenail
An ingrown nail, also known as onychocryptosis from el, ὄνυξ () 'nail' and () 'hidden', is a common form of nail disease. It is an often painful condition in which the nail grows so that it cuts into one or both sides of the paronychium ...
. Several medical-grade honey products have been approved by the FDA
The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food ...
for use in treating minor wounds and burns.
Antibiotic
Honey has long been used as a topical antibiotic
An antibiotic is a type of antimicrobial substance active against bacteria. It is the most important type of antibacterial agent for fighting bacterial infections, and antibiotic medications are widely used in the treatment and prevention of ...
by practitioners of traditional
A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays or ...
and herbal medicine
Herbal medicine (also herbalism) is the study of pharmacognosy and the use of medicinal plants, which are a basis of traditional medicine. With worldwide research into pharmacology, some herbal medicines have been translated into modern remed ...
. Honey's antibacterial effects were first demonstrated by the Dutch scientist Bernardus Adrianus van Ketel in 1892. Since then, numerous studies have shown that honey has broad-spectrum antibacterial activity against gram-positive
In bacteriology, gram-positive bacteria are bacteria that give a positive result in the Gram stain test, which is traditionally used to quickly classify bacteria into two broad categories according to their type of cell wall.
Gram-positive bacte ...
and gram-negative
Gram-negative bacteria are bacteria that do not retain the crystal violet stain used in the Gram staining method of bacterial differentiation. They are characterized by their cell envelopes, which are composed of a thin peptidoglycan cell wall ...
bacteria, although potency varies widely between different honeys. Due to the proliferation of antibiotic-resistant bacteria
Antimicrobial resistance (AMR) occurs when microbes evolve mechanisms that protect them from the effects of antimicrobials. All classes of microbes can evolve resistance. Fungi evolve antifungal resistance. Viruses evolve antiviral resistance. ...
in the last few decades, there has been renewed interest in researching the antibacterial properties of honey. Components of honey under preliminary research for potential antibiotic use include methylglyoxal
Methylglyoxal (MGO) is the organic compound with the formula CH3C(O)CHO. It is a reduced derivative of pyruvic acid. It is a reactive compound that is implicated in the biology of diabetes. Methylglyoxal is produced industrially by degradation ...
, hydrogen peroxide
Hydrogen peroxide is a chemical compound with the formula . In its pure form, it is a very pale blue liquid that is slightly more viscous than water. It is used as an oxidizer, bleaching agent, and antiseptic, usually as a dilute solution (3% ...
, and royalisin (also called defensin-1).
Cough
For chronic and acute coughs, a Cochrane review
Cochrane (previously known as the Cochrane Collaboration) is a British international charitable organisation formed to organise medical research findings to facilitate evidence-based choices about health interventions involving health professi ...
found no strong evidence for or against the use of honey. For treating children, the systematic review concluded with moderate to low evidence that honey helps more than no treatment, diphenhydramine
Diphenhydramine (DPH) is an antihistamine and sedative mainly used to treat allergies, insomnia, and symptoms of the common cold. It is also less commonly used for tremor in parkinsonism, and nausea. It is taken by mouth, injected into a vein ...
, and placebo
A placebo ( ) is a substance or treatment which is designed to have no therapeutic value. Common placebos include inert tablets (like sugar pills), inert injections (like Saline (medicine), saline), sham surgery, and other procedures.
In general ...
at giving relief from coughing. Honey does not appear to work better than dextromethorphan
Dextromethorphan (DXM) is a medication most often used as a cough suppressant in over-the-counter cold and cough medicines. It is sold in syrup, tablet, spray, and lozenge forms. In 2022, the FDA approved a formulation of it combined with bu ...
at relieving coughing in children. Other reviews have also supported the use of honey for treating children.
The UK Medicines and Healthcare products Regulatory Agency
The Medicines and Healthcare products Regulatory Agency (MHRA) is an executive agency of the Department of Health and Social Care in the United Kingdom which is responsible for ensuring that medicines and medical devices work and are acceptably ...
recommends avoiding giving over-the-counter
Over-the-counter (OTC) drugs are medicines sold directly to a consumer without a requirement for a prescription from a healthcare professional, as opposed to prescription drugs, which may be supplied only to consumers possessing a valid prescr ...
cough and common cold
The common cold or the cold is a viral infectious disease of the upper respiratory tract that primarily affects the respiratory mucosa of the nose, throat, sinuses, and larynx. Signs and symptoms may appear fewer than two days after exposu ...
medication to children under six, and suggests "a homemade remedy containing honey and lemon is likely to be just as useful and safer to take", but warns that honey should not be given to babies because of the risk of infant botulism
Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium ''Clostridium botulinum''. The disease begins with weakness, blurred vision, feeling tired, and trouble speaking. This may then be followed by weaknes ...
. The World Health Organization recommends honey as a treatment for coughs and sore throats, including for children, stating that no reason exists to believe it is less effective than a commercial remedy.
Other
The use of honey has been recommended as a temporary intervention for known or suspected button cell
A button cell, watch battery, or coin battery is a small single-cell battery shaped as a squat cylinder typically in diameter and high — resembling a button. Stainless steel usually forms the bottom body and positive terminal of the cell; insu ...
battery ingestions to reduce the risk and severity of injury to the esophagus
The esophagus (American English) or oesophagus (British English; both ), non-technically known also as the food pipe or gullet, is an organ in vertebrates through which food passes, aided by peristaltic contractions, from the pharynx to the ...
caused by the battery prior to its removal.
There is no evidence that honey is beneficial for treating cancer
Cancer is a group of diseases involving abnormal cell growth with the potential to invade or spread to other parts of the body. These contrast with benign tumors, which do not spread. Possible signs and symptoms include a lump, abnormal b ...
, although honey may be useful for controlling side effect
In medicine, a side effect is an effect, whether therapeutic or adverse, that is secondary to the one intended; although the term is predominantly employed to describe adverse effects, it can also apply to beneficial, but unintended, consequence ...
s of radiation therapy
Radiation therapy or radiotherapy, often abbreviated RT, RTx, or XRT, is a therapy using ionizing radiation, generally provided as part of cancer treatment to control or kill malignant cells and normally delivered by a linear accelerator. Radia ...
or chemotherapy
Chemotherapy (often abbreviated to chemo and sometimes CTX or CTx) is a type of cancer treatment that uses one or more anti-cancer drugs (chemotherapeutic agents or alkylating agents) as part of a standardized chemotherapy regimen. Chemotherap ...
used to treat cancer.
Consumption is sometimes advocated as a treatment for seasonal allergies
An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies.
In technical terms ...
due to pollen
Pollen is a powdery substance produced by seed plants. It consists of pollen grains (highly reduced microgametophytes), which produce male gametes (sperm cells). Pollen grains have a hard coat made of sporopollenin that protects the gametophyt ...
, but scientific evidence to support the claim is inconclusive.[ Honey is generally considered ineffective for the treatment of ]allergic conjunctivitis
Allergic conjunctivitis (AC) is inflammation of the conjunctiva (the membrane covering the white part of the eye) due to allergy. Although allergens differ among patients, the most common cause is hay fever. Symptoms consist of redness (mainly due ...
.[
The majority of calories in honey are from fructose. When consumed in addition to a normal diet, fructose causes significant weight gain, but when fructose was substituted for other carbohydrates of equal energy value there was no effect on body weight.]
Honey has a mild laxative effect which has been noted as being helpful in alleviating constipation and bloating.
Health hazards
Honey is generally safe when taken in typical food amounts,[ but it may have various, potential ]adverse effect
An adverse effect is an undesired harmful effect resulting from a medication or other intervention, such as surgery. An adverse effect may be termed a "side effect", when judged to be secondary to a main or therapeutic effect. The term complica ...
s or interactions
Interaction is action that occurs between two or more objects, with broad use in philosophy and the sciences. It may refer to:
Science
* Interaction hypothesis, a theory of second language acquisition
* Interaction (statistics)
* Interactions o ...
in combination with excessive consumption, existing disease
A disease is a particular abnormal condition that negatively affects the structure or function of all or part of an organism, and that is not immediately due to any external injury. Diseases are often known to be medical conditions that a ...
conditions, or drug
A drug is any chemical substance that causes a change in an organism's physiology or psychology when consumed. Drugs are typically distinguished from food and substances that provide nutritional support. Consumption of drugs can be via insuffla ...
s.[ Included among these are mild reactions to high intake, such as ]anxiety
Anxiety is an emotion which is characterized by an unpleasant state of inner turmoil and includes feelings of dread over anticipated events. Anxiety is different than fear in that the former is defined as the anticipation of a future threat wh ...
, insomnia
Insomnia, also known as sleeplessness, is a sleep disorder in which people have trouble sleeping. They may have difficulty falling asleep, or staying asleep as long as desired. Insomnia is typically followed by daytime sleepiness, low energy, ...
, or hyperactivity in about 10% of children, according to one study.[ No symptoms of anxiety, insomnia, or hyperactivity were detected with honey consumption compared to ]placebo
A placebo ( ) is a substance or treatment which is designed to have no therapeutic value. Common placebos include inert tablets (like sugar pills), inert injections (like Saline (medicine), saline), sham surgery, and other procedures.
In general ...
, according to another study.[ Honey consumption may interact adversely with existing allergy, allergies, high blood sugar levels (as in diabetes), or anticoagulants used to control bleeding, among other clinical medicine, clinical conditions.][
People who have a immunocompromised, weakened immune system may be at risk of bacterial or fungal infection from eating honey.]
Botulism
Infants can develop botulism after consuming honey contaminated with ''Clostridium botulinum'' endospores.
Infantile botulism shows geographical variation. In the UK, only six cases were reported between 1976 and 2006, yet the US has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California.[Botulism in the United States, 1899–1996](_blank)
Handbook for Epidemiologists, Clinicians, and Laboratory Workers, Atlanta, GA. Centers for Disease Control and Prevention (1998) While the risk honey poses to infant health is small, taking the risk is not recommended until after one year of age, and then giving honey is considered safe.
Toxic honey
Mad honey disease, Mad honey intoxication is a result of eating honey containing grayanotoxins. Honey produced from flowers of rhododendrons, Kalmia latifolia, mountain laurels, Kalmia angustifolia, sheep laurel, and azaleas may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea, and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities, and convulsions may occur, with rare cases resulting in death. Honey intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources, is thought to dilute any toxins.
in the ''Foodborne Pathogenic Microorganisms and Natural Toxins Handbook'', FDA Center for Food Safety and Applied Nutrition.
Toxic honey may also result when bees are proximate to Tutu (plant), tutu bushes (''Coriaria arborea'') and the vine hopper insect (''Scolypopa australis''). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison Tutin (toxin), tutin into honey. Only a few areas in New Zealand (the Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sounds) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma, and violent convulsions. To reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand. Since December 2001, New Zealand beekeepers have been required to reduce the risk of producing toxic honey by closely monitoring tutu, vine hopper, and foraging conditions within of their apiary. Intoxication is rarely dangerous.[
]
Folk medicine
In myths and folk medicine, honey was used both orally and topically to treat various ailments including gastric disturbances, ulcers, skin wounds, and skin burns by ancient Greeks and Egyptians, and in Ayurveda and traditional Chinese medicine.
History
Honey collection is an ancient activity,[ long preceding the honey bee's domestication; this traditional practice is known as honey hunting. A Mesolithic rock painting in a cave in Valencian Community, Valencia, Spain, dating back at least 8,000 years, depicts two honey foragers collecting honey and honeycomb from a wild bees' nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the nest.][Crane, Eva (1983) ''The Archaeology of Beekeeping'', Cornell University Press, ] Humans followed the greater honeyguide bird to wild beehives; this behavior may have evolved with early hominids. The oldest known honey remains were found in Georgia (country), Georgia during the construction of the Baku–Tbilisi–Ceyhan pipeline: archaeologists found honey remains on the inner surface of clay vessels unearthed in an ancient tomb, dating back between 4,700 and 5,500 years. In ancient Georgia, several types of honey were buried with a person for journeys into the afterlife, including linden, berry, and meadow-flower varieties.
The first written records of beekeeping are from ancient Egypt, 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, Ancient Mesopotamia, Mesopotamia and other regions. Bees were kept at temples to produce honey for temple offerings, mummification and other uses.
In ancient Greece, honey was produced from the Archaic Greece, Archaic to the Hellenistic periods. In 594 BC, beekeeping around Athens was so widespread that Solon passed a law about it: "He who sets up hives of bees must put them away from those already installed by another". Greek archaeological excavations of pottery located ancient hives. According to Columella, Greek beekeepers of the Hellenistic period did not hesitate to move their hives over rather long distances to maximize production, taking advantage of the different vegetative cycles in different regions. The spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts.
Biblical references include the description of Israel as the "land of milk and honey". The Book of Proverbs says, "Eat honey, my son, for it is good" (Prov. 24:13), but also, "It is not good to eat much honey" (Prov. 25:27). Early Christianity, Early Christians used honey as a symbol of spiritual perfection in christening ceremonies. St. John the Baptist was said to have sustained himself on a diet of honey and locusts.[
]
Religious significance
In ancient Greek religion, the food of Zeus and the twelve Twelve Olympians, Gods of Olympus was honey in the form of nectar and ambrosia.
In Hinduism, honey (''Madhu'') is one of the five elixirs of life (''Panchamrita''). In temples, honey is poured over the deities in a ritual called ''Madhu abhisheka''. The ''Vedas'' and other ancient literature mention the use of honey as a great medicinal and health food.[A Meaningful Story of Buddha, Elephant and Monkey](_blank)
by Marguerite Theophil, United Press International, 16 November 2006, accessed 9 August 2008
In Jewish tradition, honey is a symbol for the new year, ''Rosh Hashanah''. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some ''Rosh Hashanah'' greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year.
The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). Biblical law covered offerings made in the temple to God. The Book of Leviticus says that "Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord" (2:11). In the Books of Samuel, Jonathan (1 Samuel), Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul has made. Proverbs 16:24 in the JPS Tanakh 1917 version says "Pleasant words are as a honeycomb, Sweet to the soul, and health to the bones." Book of Exodus famously describes the Promised Land as a "land flowing with milk and honey" (33:3). However, most Biblical commentators write that the original Hebrew in the Bible (דבש ''devash'') refers to the sweet syrup produced from the juice of Phoenix dactylifera, dates (''silan''). In 2005 an apiary dating from the 10th century BC was found in Tel Rehov, Israel that contained 100 hives, estimated to produce half a ton of honey annually. Pure honey is considered Kashrut, kosher (permitted to be eaten by religious Jews), though it is produced by a flying insect, a non-kosher creature; eating other products of non-kosher animals is forbidden. It belongs among the ''parve'' (neutral) foods, containing neither meat nor dairy products and allowed to be eaten together with either.
In Buddhism, honey plays an important role in the festival of ''Madhu Purnima'', celebrated in India and Bangladesh. The day commemorates Gautama Buddha, Buddha's making peace among his disciples by retreating into the wilderness. According to legend, while he was there a Old World monkey, monkey brought him honey to eat. On ''Madhu Purnima'', Buddhists remember this act by giving honey to Buddhist monasticism, monks. The monkey's gift is frequently depicted in Buddhist art.
The Christian New Testament says that John the Baptist lived for a long of time in the wilderness on a diet of locusts and honey.[''Bible'', Matthew 3:4]
In Islam, an entire chapter (Surah) in the Quran is called ''an-Nahl'' (the Bees). According to his teachings (''hadith''), Muhammad strongly recommended Prophetic medicine, honey for healing purposes.The Quran promotes honey as a nutritious and healthy food, saying:
See also
* Bee pollen
* Honey hunting
* List of spreads
* Mellivory
* ''More than Honey''a 2012 Swiss documentary film on the current state of honey bees and beekeeping
* National Honey Show
* Royal jelly
References
Bibliography
*
*
External links
Beekeeping and Sustainable Livelihoods
(2004), Food and Agriculture Organization of the United Nations
*
{{Authority control
Honey,
Beekeeping
Demulcents
Non-timber forest products
Sugar substitutes