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Honey is a sweet, viscous food substance made by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. Bees store honey in wax structures called honeycombs. The variety of honey produced by honey bees (the genus Apis) is the best-known, due to its worldwide commercial production and human consumption. Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture.

Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (table sugar). It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.

One tablespoonful (15 ml) of honey provides 46 calories (kcal) of energy. Honey is regarded as safe when not taken in excessive amounts.

Honey use and production have a long and varied history as an ancient activity. Several cave paintings in Cuevas de la Araña in Spain depict humans foraging for honey at least 8,000 years ago.

Honey is produced by bees collecting nectar for use as sugars consumed to support metabolism of muscle activity during foraging or to be stored as a long-term food supply. During foraging, bees access part of the nectar collected to support metabolic activity of flight muscles, with the majority of collected nectar destined for regurgitation, digestion, and storage as honey. In cold weather or when other food sources are scarce, adult and larval bees use stored honey as food.

Leaving the hive, a foraging bee collects sugar-rich flower nectar, sucking it through its proboscis and placing it in its proventriculus (honey stomach or crop), which lies just dorsal to its food stomach. The honey stomach holds about 40 mg of nectar, or roughly 50% of the bee's unloaded weight, which can require over a thousand flowers and more than an hour to fill. The nectar generally begins with a water content of 70 to 80%. Salivary enzymes and proteins from the bee's hypopharyngeal gland are added to the nectar to begin breaking down the sugars, raising the water content slightly. The forager bees then return to the hive, where they regurgitate and transfer nectar to the hive bees. The hive bees then use their honey stomachs to ingest and regurgitate the nectar, forming bubbles between their mandibles repeatedly until it is partially digested. The bubbles create a large surface area per volume and a portion of the water is removed through evaporation. Bee digestive enzymes hydrolyze sucrose to a mixture of glucose and fructose, and break down other starches and proteins, increasing the acidity.

The bees work together as a group with the regurgitation and digestion for as long as 20 minutes, passing the nectar from one bee to the next, until the product reaches the honeycombs in storage quality. It is then placed in honeycomb cells and left unsealed while still high in water content (about 50 to 70%) and natural yeasts which, unchecked, would cause the sugars in the newly formed honey to ferment. Bees are among the few insects that can generate large amounts of body heat, and the hive bees constantly regulate the hive temperature, either heating with their bodies or cooling with water evaporation, to maintain a fairly constant temperature of about 35 °C (95 °F) in the honey-storage areas. The process continues as hive bees flutter their wings constantly to circulate air and evaporate water from the honey to a content around 18%, raising the sugar concentration beyond the saturation point and preventing fermentation. The bees then cap the cells with wax to seal them. As removed from the hive by a beekeeper, honey has a long shelf life and will not ferment if properly sealed.

A number of wasp species such as Brachygastra lecheguana and Brachygastra mellifica, which are found in South and Central America, are known to feed on nectar and produce honey.

Some wasps, such as Polistes versicolor, consume honey, alternating between feeding on pollen in the middle of their lifecycles and feeding on honey, which can better provide for their energy needs.

Honey is collected from wild bee colonies or from domesticated beehives. On average, a hive will produce about 65 pounds (29 kg) of honey per year. Wild bee nests are sometimes located by following a honeyguide bird.

To safely collect honey from a hive, beekeepers typically pacify the bees using a bee smoker. The smoke triggers a feeding instinct (an attempt to save the resources of the hive from a possible fire), making them less aggressive, and obscures the pheromones the bees use to communicate. The honeycomb is removed from the hive and the honey may be extracted from it either by crushing or by using a honey extractor. The honey is then usually filtered to remove beeswax and other debris.

Before the invention of removable frames, bee colonies were often sacrificed to conduct the harvest. The harvester would take all the available honey and replace the entire colony the next spring. Since the invention of removable frames, the principles of husbandry led most beekeepers to ensure that their bees have enough stores to survive the winter, either by leaving some honey in the beehive or by providing the colony with a honey substitute such as sugar water or crystalline sugar (often in the form of a "candyboard"). The amount of food necessary to survive the winter depends on the variety of bees and on the length and severity of local winters.

Many animal species are attracted to wild or domestic sources of honey.

One hundred grams of honey provide about 304 kilocalories of energy with no significant amounts of essential nutrients. Composed of 17% water and 82% carbohydrates, honey has low content of fat, dietary fiber, and protein.

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