Honey

Abstract

This chapter discusses about honey, the only sweetening material that can be stored and used exactly as produced in nature. No refining or processing is necessary before enjoying this. Honey is the sweet, viscous substance elaborated by the honeybee from the nectar of plants. This simple definition excludes honeydew honey, which is produced by the bee from honeydew excreted by various plant-sucking insects. The combs are constructed by the bees from wax they secrete, the production of which requires about 8–10 times its weight in honey. As produced, it is highly variable, particularly in color, flavor, moisture content, and sugar composition, indeed in nearly every constituent. As agricultural practices and crops change, the value of areas for beekeeping or the quality, type, and amount of honey produced will be influenced. Honey is characterized by its color and floral type. A group of naturally blended honeys is available on a consistent basis — such as — fall flowers, alfalfa — sweet clover, and mixed flowers from various specified areas. In contrast to the a–glucosidase, which has a clear and essential function in the conversion of nectar to honey, no such function has been assigned to the starch — digesting enzymes in honey. The use of inhibine number or glucose oxidase activity as a measure of honey quality on heat exposure is therefore impractical because of the wide range of activity and the wide range of heat sensitivity. Honey color is generally evaluated in the honey industry by Pfund Honey Color Grader.