Hans-Dieter Belitz, Werner Grosch, Peter Schieberle Food chemistry Springer Verlag, Berlin-Heidelberg 2004 p. 884 ISBN 3-540-69933-3 Bardy J, Slevin NJ, Mais KL, Molassiotis A (2008). "A systematic review of honey uses and its potential value within oncology care". J Clin Nurs. 17 (19): 2604–23. doi: 10.1111/j.1365-2702.2008.02304.x. PMID 18808626. a b c d "pH and acids in honey" (PDF). National Honey Board Food Technology/Product Research Program. April 2006. Archived from the original (PDF) on 1 July 2011 . Retrieved 1 March 2012.

There are many factors that determine how much honey a single bee colony will need to produce for the winter months. It depends on the climate where the bees live, how much ventilation the hive has, the number and kind of bees in the hive, according to the Italian Journal of Animal Science. Tutu Bush and Toxic Honey" (PDF), National Beekeepers Association, New Zealand, archived from the original (PDF) on 5 October 2011The use of honey has been recommended as a temporary intervention for known or suspected button cell battery ingestions to reduce the risk and severity of injury to the esophagus caused by the battery prior to its removal. [119] [120] [121] Over its history as a food, [10] 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. [35] Allan, Matthew. "Basic Honey Processing". Beekeeping in a Nutshell. 5. Archived from the original on 17 February 2001. In the Hebrew Bible, the Promised Land (Canaan, the Land of Israel) is described 16 times as "the land of milk and honey" [149] as a metaphor for its bounty. God promises such a land to the Israelites ( Exodus 3:8), and the spies sent in by Moses confirm that the land fits the description ( Numbers 13:27). [144] "Honey" in other contexts a b c Crane, Eva (1983) The Archaeology of Beekeeping, Cornell University Press, ISBN 0-8014-1609-4

a b Nolan, Victoria C.; Harrison, James; Cox, Jonathan A. G. (5 December 2019). "Dissecting the Antimicrobial Composition of Honey". Antibiotics. 8 (4): 251. doi: 10.3390/antibiotics8040251. PMC 6963415. PMID 31817375. A Short Story About A Wintering Colony With Dysentery | Bee Culture". Bee Culture. 19 April 2015 . Retrieved 9 October 2018. a b c "FAQS on honey testing methods for detecting adulteration with sugar syrups" (PDF). National Honey Board. 2023 . Retrieved 13 July 2023. Read the full HF Patch manual to learn more about what it is, what it does, how to use it, and how to solve common issues.

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In Apis mellifera the honey stomach holds about 40mg 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. Salivary 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 and starches into simpler sugars such as glucose and fructose. This process slightly raises the water content and the acidity of the partially digested nectar. [13] [19] Beekeepers then harvest this honey from the hive (only taking the excess to ensure the bees don’t starve) and bottle or jar it for human consumption. But not all honey is the same; like wine, there are a huge number of variables and factors that have an impact on the final flavour, colour and texture. Everything from which plants and flowers the bees have been harvesting to how the beekeeper processes the honey will change things. Terroir plays an important factor too – a lavender honey from Croatia will taste different to a lavender honey from the south of France, for example. Molan, P; Rhodes, T (June 2015). "Honey: A Biologic Wound Dressing". Wounds. 27 (6): 141–51. PMID 26061489. Value-added products from beekeeping. Food and Agriculture Organization of the United Nations. 1996. pp. 7–8. ISBN 978-92-5-103819-2 . Retrieved 5 January 2016.

Definition of Honey and Honey Products" (PDF). National Honey Board. 15 June 1996. Archived from the original (PDF) on 3 December 2007. a b "Full Report (All Nutrients): 19296, Honey". USDA National Nutrient Database, Agricultural Research Service, Release 28. 2015. Archived from the original on 12 March 2016 . Retrieved 30 October 2015. To produce the honey found in supermarkets, beekeepers harvest the honey made from bees in artificial hives. This process is a widely debated topic. How does keeping bees impact honey production, the environment and the bees themselves? Piotr Tomasik (20 October 2003). Chemical and Functional Properties of Food Saccharides. CRC Press. pp.74–. ISBN 978-0-203-49572-8. The consumer needs to be able to make an informed choice about what they are buying, and it’s impossible for them at the moment,” said Ingram, who is also the master beekeeper at Wesley Cottage Bees, near Bridgewater in Somerset. “The current labelling rules are hiding what people are eating.”

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The behavior of bees and therefore their productivity, is highly affected by the weather, including temperature, wind, rainfall and humidity," Schouten said, adding the ideal internal temperature of a hive is around 95 degrees Fahrenheit (35 degrees Celsius). Strained honey has been passed through a mesh material to remove particulate material [82] (pieces of wax, propolis, other defects) without removing pollen, minerals, or enzymes. Beesource Beekeeping: Honey Composition and Properties". Beesource.com. October 1980 . Retrieved 6 February 2011. Fairly good—"has a fairly good, normal flavor and aroma for the predominant floral source or, when blended, a fairly good flavor for the blend of floral sources and the honey is reasonably free from caramelized flavor and is free from objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source" Honey is sweet because of its high concentrations of the monosaccharides fructose and glucose. It has about the same relative sweetness as sucrose (table sugar). [5] [6] One standard tablespoon (15mL) of honey provides around 190 kilojoules (46 kilocalories) of food energy. [7] It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. [5] Most microorganisms cannot grow in honey and sealed honey therefore does not spoil. Samples of honey discovered in archaeological contexts have proven edible even after thousands of years. [8] [9] French honey from different floral sources, with visible differences in color and texture