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Honey () is a sweet food made by bees using nectar (plant)|nectar from flowers. The variety produced by honey bee s (the genus Apis ) is the one most commonly referred to and is the type of honey collected by beekeeper s and consumed by humans. Honey produced by other bee s and insects has distinctly different properties.

Honey bees transform nectar into honey by a process of regurgitation (digestion)|regurgitation , and store it as a primary food source in wax honeycomb s inside the beehive . Beekeeping practices encourage overproduction of honey so the excess can be taken from the Colony (biology)|colony .

Honey gets its sweetness from the monosaccharides fructose and glucose , and has approximately the same relative sweetness as that of sucrose|granulated sugar .National Honey Board. . Last accessed 2 Sep 2010.Oregon State University. . Accessed 2 Sep 2010. It has attractive chemical properties for baking, and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganism s do not grow in honey because of its low water activity of 0.6. However, honey sometimes contains dormant endospore s of the bacterium Clostridium botulinum , which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death (see #Health hazards|Health hazards below).

Honey has a long history of human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It is also used in various medicinal traditions to treat ailments. The study of pollen s and spore s in raw honey ( melissopalynology ) can determine floral sources of honey. Because bees carry an electrostatic charge , and can attract other particles, the same techniques of melissopalynology can be used in area environmental studies of radioactive decay|radioactive particles, dust or particulate pollution .

Formation

Honey natural sugars are dehydrated to prevent fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose.
The invertase is one of these enzyme s synthesized by the body of the insect.

Honey bees transform saccharide s into honey by a process of regurgitation (digestion)|regurgitation , a number of times, until it is partially digested. The bees do the regurgitation and digestion, as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.

Honey is produced by bees as a food source. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy.National Honey Board. Last accessed 10 January 2010. By contriving for bee swarming (honey bee)|swarms to nest in artificial Beehive|hives , people have been able to Domestication#Degrees|semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:

a single female queen bee

a seasonally variable number of male drone (bee)|drone bees to fertilize new queens

some 20,000 to 40,000 female worker bee s.Val Whitmyre. University of California. Retrieved 14 April 2007.

The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.

In the hive, the bees use their "honey stomachs" to ingest and Regurgitation (digestion)|regurgitate the nectar a number of times until it is partially digested.Standifer LN. . Excerpted from "Beekeeping in the United States." Retrieved 14 April 2007. Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment. The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar. This reduction in water content raises the sugar concentration and prevents fermentation (food)|fermentation . Ripe honey, as removed from the hive by a beekeeper , has a long shelf life, and will not ferment if properly sealed.

Physical and chemical properties

The physical properties of honey vary, depending on water content, the type of flora used to produce it, temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturation|supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooling|supercooled liquid, in which the glucose will precipitate into solid granules. This forms a semisolid solution of precipitated sugars in a solution of sugars and other ingredients.

The melting point of crystallized honey is between , depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal 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 the ratio of the main sugars, fructose to glucose, as well as the dextrin content. Temperature also affects the rate of crystallization, which is fastest between . Below 5 °C, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely.Piotr Tomasik Chemical and functional properties of food saccharides , CRC Press 2004 p. 74 ISBN 0-8493-1486-0

Since honey normally exists below its melting point, it is a supercooled liquid. At very low temperatures, honey will not freeze solid. Instead, as the temperatures become colder, the viscosity of honey increases. Like most viscous liquid s, the honey will become thick and sluggish with decreasing temperature. While appearing or even feeling solid, it will continue to flow at very slow rates. Honey has a glass transition between . Below this temperature, honey enters a glass y state and will become an amorphous solid (noncrystalline).

The viscosity of honey is affected greatly by both temperature and water content. The higher the humidity, the easier honey will flow. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of honey also has little effect on viscosity, with the exception of a few types. At , honey with 14% humidity will generally have a viscosity of around 400 poise , while a honey containing 20% humidity will have a viscosity of around 20 poise. Viscosity increase due to temperature occurs very slowly at first. A honey containing 16% humidity, at , will have a viscosity of around 2 poise, while at , the viscosity will be around 70 poise. As cooling progresses, honey will become more viscous at an increasingly rapid rate, reaching 600 poise around . However, while honey is very viscous, it has rather low surface tension .Stefan Bogdanov Book of Honey, Chapter 4

A few types of honey have unusual viscous properties. Honey from Calluna vulgaris|heather or Leptospermum scoparium|manuka display thixotropic properties. These types of honey enter a gel-like state when motionless, but then liquify when stirred.

Since honey contains electrolyte s, in the form of acids and minerals, it exhibits varying degrees of electrical conductivity . Measurements of the electrical conductivity are used to determine the quality of honey in terms of ash content.

The effect honey has on light is useful for determining the type and quality. Variations in the water content alter the refractive index of honey. Water content can easily be measured with a refractometer . Typically, the refractive index for honey will range from 1.504 at 13% humidity, to 1.474 at 25%. Honey also has an effect on polarized light , in that it will rotate the polarization plane. The fructose will give a negative rotation, while the glucose will give a positive one. The overall rotation can be used to measure the ratio of the mixture.

Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy . The amount of water the honey will absorb is dependent on the relative humidity of the air. This hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation. Honey will tend to absorb more water in this manner than the individual sugars would allow on their own, which may be due to other ingredients it contains.

Like all sugar compounds, honey will caramelization|caramelize if heated too much, becoming darker in color and eventually burning. However, honey contains fructose, which caramelizes at lower temperatures than the glucose.Hans-Dieter Belitz, Werner Grosch, Peter Schieberle Springer Verlag, Berlin-Heidelberg 2004 p. 884 ISBN 3-540-69933-3 Honey also contains acids, which act as catalyst s, decreasing the caramelization temperature even more.Zdzislaw E. Sikorski Chemical and functional properties of food components CRC Press 2007 p. 121 ISBN 0-8493-9675-1 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 s, during a Maillard reaction . The temperature at which caramelization begins varies, depending on the composition, but is typically between and . The Maillard reaction will occur slowly at room temperature, taking from a few to several months to show visible darkening, but will speed-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 , taking a long time to reach thermal equilibrium . Melting crystallized honey can easily result in localized caramelization if the heat source is too hot, or if it is not evenly distributed. However, honey will take substantially longer to liquify when just above the melting point than it will at elevated temperatures. Melting 20 kilograms of crystallized honey, at , can take up to 24 hours, while 50 kilograms may take twice as long. This time 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 possible for the shortest amount of time. Value-added products from beekeeping By Food and Agriculture Organization of the United Nations, R. Krell – FAO 1996 Page 40-43

Acid content

The average pH of honey is 3.9, but can range from 3.4 to 6.1. Honey contains many kinds of acid s, both organic acid|organic and amino acid|amino . However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be aromaticity|aromatic or aliphatic compound#aliphatic acids|aliphatic (non-aromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients. Gluconic acid , for instance, is a flavor enhancer. The aromatic acids, such as malic acid , come mostly from the flowers, adding to the aroma and taste of the honey.

Honey can contain up to 18 of the 20 amino acids. However, amino acid content is almost negligible in honey, accounting for only 0.05–0.1% of the composition. The main acid is proline .

Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture. Gluconic acid is the most prevalent. Gluconic acid is formed by the actions of an enzyme called glucose oxidase . Other organic acids are minor, consisting of formic acid|formic , acetic acid|acetic , butyric acid|butyric , citric acid|citric , lactic acid|lactic , malic, pyroglutamic acid|pyroglutamic , propionic acid|propionic , valeric acid|valeric , capronic acid|capronic , palmitic acid|palmitic , and succinic acid|succinic , among many others.. National Honey Board Food Technology/Product Research Program

In history, culture, and folklore

Honey use and production has a long and varied history. In many cultures, honey has associations that go beyond its use as a food. Honey is frequently used as a amulet|talisman and symbol of sweetness.

Ancient times

Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencian Community|Valencia , Spain .Eva Crane The Archaeology of Beekeeping , Cornell University Press (1983) ISBN 0-8014-1609-4 The painting is a Mesolithic rock painting, showing two honey-hunters collecting honey and honeycomb from a wild bee nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the wild nest.

In ancient Egypt , honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian and Middle East ern peoples also used honey for embalming the dead. Larry Gonick The Cartoon History of the Universe Vol.2 The fertility god of Egypt, Min (god)|Min , was offered honey.

Pliny the Elder devotes considerable space in his book Natural History (Pliny)|Naturalis Historia to the bee and honey, and its many uses. In the absence of sugar, Honey was an integral sweetening ingredient in Roman recipes, and references to its use in food can be found in the work of many Roman authors including Athenaeus , Cato and Bassus . Some of these are collected in the book Roman cookery .

The art of beekeeping in ancient China has existed since time immemorial and appears to be untraceable to its origin. In the book "Golden Rules of Business Success" written by Fan Li (or Tao Zhu Gong) during the Spring and Autumn Period , there are some parts mentioning the art of beekeeping and the importance of the quality of the wooden box for bee keeping that can affect the quality of its honey.

Honey was also cultivated in ancient Mesoamerica . The Maya peoples|Maya used honey from the stingless bee for culinary purposes, and continue to do so today. The Maya also regard the bee as sacred (see Stingless bee#Mayan stingless bees of Central America|Mayan stingless bees of Central America ).

Some cultures believed honey had many practical health uses. It was used as an ointment for rashes and burns, and to help soothe sore throats when no other practices were available.

Religious significance

In Hinduism, honey ( Madhu ) is one of the five elixirs of immortality ( 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.

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). The Book of Exodus famously describes the Promised Land as a "land flowing with milk and honey" (33:3). However, the claim has been advanced that the original Hebrew (??? devash ) actually refers to the sweet syrup produced from the juice of Phoenix dactylifera|date s.Berel, Rabbi. (2005-09-24) . Aish.com. Retrieved on 2011-02-06. Pure honey is considered Kashrut|kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher. Chabad.org. Retrieved 30 November 2010.

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. The legend has it that 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 .

In the Christian New Testament , Matthew 3:4 , John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey.

In Islam, there is an entire Sura h in the Qur'an called al-Nahl (the Honey Bee). According to hadith , Prophet Muhammad strongly recommended honey for healing purposes.Sahih Bukhari vol. 7, book 71, number 584, 585, 588 and 603. The Qur'an promotes honey as a nutritious and healthy food. Below is the English translation of those specific verses.

And your Lord inspired the bee(s), saying: "Take your habitations in the mountains and in the trees and in what they erect. (68) Then, eat of all fruits, and follow the ways of your Lord made easy (for you)." There comes forth from their bellies, a drink of varying colour wherein is healing for mankind. Verily, in this is indeed a sign for people who think.Translation of Quran 16:68–69

In western culture

The word "honey", along with variations like "honey bun" and the abbreviation "hon", has become a term of endearment in most of the English-speaking world. In some places it is used for loved ones; in others, such as the Southern United States , it is used when addressing casual acquaintances or even strangers.

In many children’s books, bear s are depicted as eating honey (e.g., Winnie the Pooh ), though most bears actually eat a wide variety of foods, and bears seen at beehives are usually more interested in bee larvae than honey.. Americanbear.org. Retrieved on 2012-01-09. In some European languages, even the word for bear (e.g. in Russian ??????? medvéd , in Belarusian ?????????, in Ukrainian ???????, in Polish niedzwiedz , in Czech medved , in Serbian ?????? medved , in Bosnian medvjed in Croatian medvjed / meded and in Hungarian medve ) is coined from the noun meaning honey and the verb meaning to eat, thus "honey eater."Search for in by Max Vasmer , Heidelberg (1962) Honey is sometimes sold in bear-shaped jar s or squeeze bottle s.

Collecting honey

Honey is collected from wild bee colonies, or from domesticated beehive s. Wild bee nests are sometimes located by following a honeyguide bird.

Collecting honey is typically achieved by using smoke from a bee smoker to pacify the bees; this causes the bees to attempt to save the resources of the hive from a possible forest fire, and makes them far less aggressive. The honeycomb is removed from the hive and the honey is extracted from that, often using a honey extractor . The honey is then filtered.

Modern uses

As a food and in cooking

The main uses of honey are in cooking , baking, as a spread on bread , and as an addition to various beverages, such as tea , and as a sweetener in some commercial beverages. According to the The National Honey Board (a USDA-overseen organization), "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 Sugar substitute|sweeteners ".. (PDF) . Retrieved on 2012-01-09. Honey barbecue and honey mustard are common and popular sauce flavors.

Honey is the main ingredient in the alcoholic beverage mead , which is also known as "honey wine" or "honey beer". Historically, the ferment for mead was honey's naturally occurring yeast. Honey is also used as an Adjuncts|adjunct in some beer s.

Honey wine, or mead, is typically (modern era) made with a honey and water mixture with a pack of yeast added for fermentation. Primary fermentation usually takes 40 days, after which the must needs to be racked into a secondary fermentation vessel and left to sit about 35–40 more days. If done properly, fermentation will be finished by this point (though if a sparkling mead is desired, fermentation can be restarted after bottling by the addition of a small amount of sugar), but most meads require aging for 6–9 months or more in order to be palatable.

Nutrition

Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup , which is approximately 48% fructose, 47% glucose, and 5% sucrose . Honey's remaining carbohydrates include maltose , sucrose, and other complex carbohydrates . As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamin s or Dietary mineral|minerals .USDA Nutrient Data Laboratory Last accessed 24 August 2007. Honey also contains tiny amounts of several compounds thought to function as antioxidant s, including chrysin , pinobanksin , vitamin C , catalase , and pinocembrin . The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.
Typical honey analysis:. Beesource.com. Retrieved on 2011-02-06.

Fructose : 38.2%

Glucose : 31.3%

Maltose : 7.1%

Sucrose : 1.3%

Water : 17.2%

Higher sugar s: 1.5%

Ash (analytical chemistry)|Ash : 0.2%

Other/undetermined: 3.2%

Its glycemic index ranges from 31 to 78, depending on the variety.. None. Retrieved on 2012-01-09.

Honey has a density of about 1.36 kilograms per litre (36% denser than water).

Isotope ratio mass spectrometry can be used to detect addition of corn syrup or sugar cane sugars by the carbon isotopic signature . Addition of sugars originating from corn or sugar cane ( C4 carbon fixation|C4 plants , unlike the plants used by bees, which are predominantly C3 carbon fixation|C3 plants ) 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. As low as 7% level of addition can be detected.

Classification

Honey is classified by its floral source, and there are also divisions according to the packaging and processing used. There are also regional honeys . Honey is also graded on its color and optical density by United States Department of Agriculture|USDA standards, graded on a scale called the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.. Fao.org. Retrieved on 2011-04-14.

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 therefor region of origin.

Blended

Most commercially available honey is blended, meaning it is a mixture 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 bloomings are prevalent.. Mieliditalia.it. Retrieved on 2011-02-06.

Monofloral

Monofloral honey is made primarily from the nectar of one type of flower. Different monofloral honeys have a distinctive flavor and color because of differences between their principal nectar source s.. Mieliditalia.it. Retrieved on 2011-02-06. To produce monofloral honey, beekeepers keep beehives in an area where the bees have access to only one type of flower. In practice, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types. Typical examples of North American monofloral honeys are clover, orange blossom, blueberry, sage, tupelo, buckwheat, fireweed, and sourwood.
Some typical European examples include thyme, thistle, Ericaceae|heather , acacia, dandelion, sunflower, honeysuckle, and varieties from Tilia|lime and chestnut trees.
In North Africa (e.g. Egypt ) examples include clover , cotton , and citrus (mainly orange blossoms ).

Honeydew honey

Instead of taking nectar, bees can take Honeydew (secretion)|honeydew , the sweet secretions of aphid s or other plant sap-sucking insects. Honeydew honey is very dark brown in color, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys. Germany 's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria and Northern California in the United States. In Greece, pine honey (a type of honeydew honey) constitutes 60–65% of the annual honey production. Honeydew honey is popular in some areas, but in other areas beekeepers have difficulty selling the stronger flavored product.

The production of honeydew honey has some complications and dangers. The honey has a much larger proportion of indigestibles than light floral honeys, thus causing Diseases of the honey bee#Dysentery|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.

Classification by packaging and processing

Generally, honey is bottled in its familiar liquid form. However, honey is sold in other forms, and can be subjected to a variety of processing methods.

Crystallized honey is honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey." Honey that has crystallized over time (or commercially purchased crystallized) in the home can be returned to a liquid state if stirred in a container sitting in warm water at 120 °F (approx 49 °C)., from Eva Crane, “A Book of Honey”

Pasteurized honey is honey that has been heated in a pasteurization process (161& nbsp;°F (71.7& nbsp;°C) 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 (HMF) and reduces enzyme (e.g. diastase) activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance.

Raw honey is honey 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).. honey.com. Approved by the National Honey Board June 15, 1996; Updated September 27, 2003 Raw honey contains some pollen and may contain small particles of wax. Local raw honey is sought after by allergy sufferers as the pollen impurities are thought to lessen the sensitivity to hay fever (see #Other medical applications|Other medical applications below).

Strained honey has been passed through a mesh material to remove particulate material (pieces of wax, propolis , other defects) without removing pollen, minerals or enzymes.

Filtered honey is honey of any type that 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 150–170& nbsp;°F (approx. 65–77& nbsp;°C) to more easily pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by the supermarket trade.

Ultrasonicated honey has been processed by Sonication|ultrasonication , 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 of approximately 95& nbsp;°F (35& nbsp;°C) and can reduce liquefaction time to less than 30 seconds.. Hielscher.com. Retrieved on 2011-02-06.

Whipped honey , also called creamed honey, spun honey, churned honey, candied honey, honey fondant, and set honey (in the UK), has been processed to control crystallization . Whipped honey contains a large number of small crystals in the honey. The small crystals 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 s. Dried honey is commonly used to garnish desserts.

Comb honey is honey still in the honeybees' wax comb. It traditionally is collected by using standard wooden Frame (beehive)|frames in honey super 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".. Beeworks.com. Retrieved on 2011-02-06. In India, honey is harvested from forests in bee's natural habitat. It is said that honey will be consumed by the bees on the new moon day, so it is cultivated the day before.

Chunk honey is packed in widemouth containers consisting of one or more pieces of comb honey immersed in extracted liquid honey.

Preservation

Because of its unique 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 decades and even centuries."". Dr. M. A. Hagen. The American naturalist, Volume 10. 1876.1894. . 2nd ed. Cambridge: Cambridge University Press. (Reprinted New York: Dover Publications, 1989) 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 properties will pull moisture into the honey, eventually diluting it to the point that fermentation can begin. Honey sealed in honeycomb cells by the bees is considered by many to be the ideal form for preservation.

Honey should also be protected from oxidation and temperature degradation. It generally should not be preserved in metal containers because the acids in the honey may promote oxidation of the vessel. Traditionally, honey was stored in ceramic or wooden containers; however, glass and plastic are now the favored materials. Honey stored in wooden containers may be discolored or take on flavors imparted from the vessel. Likewise, honey stored uncovered near other foods may absorb other smells.

Excessive heat can have detrimental effects on the nutritional value of honey.An Interview Hryhoriy Deputat, Head of the Brotherhood of Beekeepers of Ukraine in Rivenska Oblast ,
?????????? ?????? ? 373, 21 August 2006 (in Ukrainian)Melnyk, Maria Vasylivna (Veterinary and Sanitary Expertize of bee honey in the contemporary ecological conditions of Ukraine). PhD Thesis (2002). National Agrarian University of Ukraine (in Ukrainian). Heating up to 37& nbsp;°C (98.6& nbsp;°F) causes loss of nearly 200 components, some of which are antibacterial. Heating up to 40& nbsp;°C (104& nbsp;°F) destroys invertase , an important enzyme. At 50& nbsp;°C (122& nbsp;°F), the honey sugars caramelize. Generally, any large temperature fluctuation causes decay.Vasyl Solomka . "Halytski Kontrakty" Ukrainian Business Weekly Magazine.

Regardless of preservation, honey may crystallize over time. Crystallization does not affect the flavor, quality or nutritional content of the honey, though it does affect color and texture. The rate is a function of storage temperature, availability of "seed" crystals and the specific mix of sugars and trace compounds in the honey. Tupelo and acacia honeys, for example, are exceptionally slow to crystallize, while goldenrod will often crystallize still in the comb. Most honeys crystallize fastest between about . The crystals can be dissolved by heating the honey.

Distinguishing honey

Honey grading

In the US, honey grading is performed voluntarily (USDA does offer inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis.") based upon United States Department of Agriculture|USDA standards. 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:

Grade	Water content	Flavor and aroma	Absence of defects	Clarity
A
B
C
Substandard

Other countries may have differing standards on the grading of honey. India , for example, certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements., MINISTRY OF AGRICULTURE (Department of Agriculture and Co-operation) New Delhi, 24 December 2008

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.Stefan Bogdanov . Bee Product Science (2008) 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 excessive water content (over 20%)
of the product. Honey with excessive water content is not suitable for long-term preservation.Matthew Allan , Beekeeping in a Nutshell Number 5

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 40–49°C (104–120°F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase activity, which can be determined with the Schade or the Phadebas methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.

A 2008 Italy|Italian study determined nuclear magnetic resonance spectroscopy 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 s phenylalanine and tyrosine . This ability allows greater ease of selecting compatible stocks.

In medicine

Historically, honey has been used by humans to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained.

In Ayurveda , a 4000-year-old medicine originating from India, honey is considered to positively affect all three primitive material imbalances of the body. " Vaatalam guru sheetam cha raktapittakaphapaham| Sandhatru cchedanam ruksham kashayam madhuram madhu|| "It has sweetness with added astringent as end taste. It is heavy, dry and cold. Its effect on doshas (imbalances) is that it aggravates vata (air / moving forces), scrapes kapha (mucus / holding forces) and normalizes pitta (catabolic fire) and rakta (blood). It promotes the healing process."

Some wound gels which contain antibacterial raw honey and have regulatory approval are now available to help treat drug-resistant strains of bacteria ( Methicillin-resistant Staphylococcus aureus|MRSA ). One New Zealand researcher says a particular type of honey ( Manuka honey ) may be useful in treating MRSA infections.)

As an antimicrobial agent honey may have the potential for treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, chelation of free Iron, its slow release of hydrogen peroxide , high acidity, and the antibacterial activity of methylglyoxal .. Bio.waikato.ac.nz. Retrieved on 2011-02-06.

Honey appears to be effective in killing drug-resistant biofilm s which are implicated in chronic rhinosinusitis .ScienceDaily. (2008). .

Osmotic effect

Honey has an Osmotic effect. Honey is primarily a saturated mixture of two monosaccharides , with a low water activity ; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth. If water is mixed with honey, it loses its low water activity, and therefore no longer possesses this antimicrobial property.

Hydrogen peroxide

Hydrogen peroxide is formed in a slow-release manner by the enzyme glucose oxidase present in honey. It becomes active only when honey is diluted, requires oxygen to be available for the reaction (thus it may not work under wound dressings, in wound cavities or in the gut), is active only when the acidity of honey is neutralized by body fluids, can be destroyed by the protein-digesting enzymes present in wound fluids, and is destroyed when honey is exposed to heat and light. Honey Chelation|chelates and deactivates free iron, which would otherwise catalyze the formation of oxygen Radical (chemistry)|free radicals from hydrogen peroxide, leading to inflammation. Also, the antioxidant constituents in honey help clean up oxygen free radicals present.. Worldwidewounds.com (2002-02-15). Retrieved on 2011-02-06.

: Glucose|C₆H₁₂O₆ + H₂O + O₂ ? gluconic acid|C₆H₁₂O₇ + Hydrogen peroxide|H₂O₂ (glucose oxidase reaction)

When honey is used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution of the honey with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic.

Use for diabetic ulcers

Topical honey has been used successfully in a comprehensive treatment of chronic wound#Classification|diabetic ulcers when the patient cannot use topical antibiotics.Jennifer Eddy , UW Health's Eau Claire Family Medicine Clinic, University of Wisconsin–Madison (2007-05-02)

Acidity

The pH of honey is commonly between 3.2 and 4.5. This relatively acidic pH level prevents the growth of many bacteria.

Methylglyoxal

The nonperoxide antibiotic activity is due to methylglyoxal (MGO) and an unidentified synergistic component. Most honeys contain very low levels of MGO, but manuka honey contains very high levels. The presence of the synergist in manuka honey more than doubles MGO antibacterial activity.

Nutraceutical effects

Antioxidants in honey have even been associated with reducing the damage done to the colon in colitis in a study involving administering honey enemas to rats.

Such claims are consistent with its use in many traditions of folk medicine .

Use for sore throats and coughs

Honey has also been used for centuries as a treatment for sore throats and coughs and, according to recent research, may be an effective soothing agent for coughs.The Guardian Society 04/12/2007

Other medical applications

Some studies suggest the topical use of honey may reduce odors, swelling, and scarring when used to treat wounds; it may also prevent the dressing (medical)|dressing from sticking to the healing wound.

Honey has been shown to be an effective treatment for conjunctivitis in rats.

Unfiltered, pasteurized honey is widely believed to alleviate allergies, though neither commercially filtered nor raw honey was shown to be more effective than placebo in a controlled study of 36 participants with Allergic conjunctivitis|ocular allergies . Nearly 1 in 3 of the volunteers dropped out of the study because they couldn’t tolerate eating one tablespoon of honey every day due to the overly sweet taste. The official conclusion: "This study does not confirm the widely held belief that honey relieves the symptoms of allergic rhinoconjunctivitis." A more recent study has shown pollen collected by bees to exert an antiallergenic effect, mediated by an inhibition of IgE immunoglobulin binding to mast cells . This inhibited mast cell degranulation and thus reduced allergic reaction. The risk of experiencing anaphylaxis as an immune system reaction may outweigh any potential allergy relief.

A review in the Cochrane Library suggests honey could reduce the time it takes for a mild burn to heal — up to four days sooner in some cases. The review included 19 studies with 2,554 participants. Although the honey treatment healed mild burns faster than traditional dressings did, the author recommends viewing the findings with caution, since a single research centre performed all of the burn studies.

Health hazards

Botulism

Because of the natural presence of Clostridium botulinum|botulinum endospore s in honey, children under one year of age should not be given honey. The more-developed digestive system of older children and adults generally destroys the spores. Infants, however, can contract botulism from honey.. Honey.com. Retrieved on 2011-02-06. Medical grade honey can be treated with gamma radiation to reduce the risk of botulinum spores being present. Gamma radiation evidently does not affect honey's antibacterial activity, whether or not the particular honey's antibacterial activity is dependent upon peroxide generation.

Infantile botulism shows geographical variation. In the UK, only six cases have been reported between 1976 and 2006,. (PDF). Advisory Committee on the
Microbiological Safety of Food (July 2006). food.gov.uk. Retrieved on 2012-01-09. yet the U.S. has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California., 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, it is recommended not to take the risk. Edis.ifas.ufl.edu. Retrieved on 2012-01-09.

Toxic honey

Honey produced from flowers of oleander s, rhododendron s, mountain laurel s, sheep laurel , and azalea s 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, claims it dilutes any toxins but these findings are not verifiable.FDA Center for Food Safety and Applied Nutrition's Foodborne Pathogenic Microorganisms and Natural Toxins Handbook.

New Zealand

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.National Beekeepers Association, New Zealand – Toxic Honey Only a few areas in New Zealand (Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sound) 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 3& nbsp;km of their apiary.

Honey-producing countries

In 2005, China , Argentina , Turkey and the United States were the top producers of natural honey, reports the Food and Agriculture Organization of the United Nations (FAO).

Significant regional producers of honey include Turkey (ranked third worldwide) and Ukraine (ranked fifth worldwide)., Ukrinform (23 September 2009)

Mexico is also an important producer of honey, providing about 10% of the world's supply. Much of this (about one-third) comes from the Yucatán Peninsula . Honey production began there when the Apis mellifera and the A. mellifera ligustica were introduced there early in the 20th century. Most of Mexico's Yucatán producers are small, family operations who use original traditional techniques, moving hives to take advantage of the various tropical and subtropical flowers.

Honey is also one of the gourmet products of the French island of Corsica . Corsican honey is certified as to its origin ('' Appellation d'origine contrôlée ) just as are French wines, like Champagne.. Miel-corse.eu. Retrieved on 2011-02-06.

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