Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to
and is the type of honey collected by beekeepers and consumed by humans. Honey can also be
divided by many categories, one is Wild Honey, which produced by wild bees.
Next, is Daily Honey, which produced by honeybees that are store in honeycomb
and kept by companies or owner, not by natural way. And the others are produced
by other than bees.
Honey bees transform nectar into honey by a
process of regurgitation, and
store it as a primary food source in wax honeycombs inside the beehive. Beekeeping practices encourage overproduction of
honey so the excess can be taken from the colony.
Honey gets its sweetness from the monosaccharide’s fructose and glucose,
and has approximately the same relative sweetness as that of granulated sugar. It has attractive chemical properties
for baking, and a distinctive flavour that leads some people to prefer it over
sugar and other sweeteners. Most microorganisms do not grow in honey because of its
low water activity of 0.6. Microorganisms will not exist
and develop inside of the Honey itself, and because of this, we don’t need to
use anti-bacterial solutions and there is no need for preservatives in our
Honey. It is saving by environment and chemical-free.
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