Honey is "manufactured" in one of the world's most efficient factories, the beehive. Bees may travel as far as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey.
The color and flavor of honey differ depending on the bees' nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as clover, eucalyptus and orange blossom. In general, lighter colored honeys are mild in flavor; while darker honeys are usually more robust in flavor.
Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well trace enzymes, minerals, vitamins and amino acids.
The Honey Bees' Second Shift
In addition to gathering nectar to produce honey, honey bees perform a vital second function--pollination. About one-third of the human diet is derived from insect-pollinated plants, and honey bees are responsible for 80 percent of this pollination.
Pollination is the fertilization of a flowering plant. It occurs when pollen is transferred from the anthers of a flower to the ovules of that or another flower. Honey bees are responsible for pollinating a variety of fruits, vegetables, legumes and more.
The Delicious Forms of Honey
Most of us know honey as a sweet, golden liquid. But, in fact, honey can be found in a variety of forms.
Comb Honey
Comb honey is honey that comes as it was produced — in the honey bees' wax comb. The comb, as well as the honey, is edible!
Cut Comb
Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. Also known as liquid-cut comb combination.
Liquid Honey
Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force, gravity or straining. Because liquid honey mixes easily into a variety of foods, it's especially convenient for cooking and baking. Most of the honey produced in the United States is sold in the liquid form.
Naturally Crystallized Honey
Naturally crystallized honey is honey that part of the natural glucose content has spontaneously crystallized from solution as the monohydrate.
Whipped (or Creamed) Honey
While all honey will crystallize in time, whipped honey (also known as creamed honey or sugared honey) is brought to market in a crystallized state. The crystallization is controlled so that, at room temperature, the honey can be spread like butter. In many countries around the world, whipped honey is preferred to the liquid form
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