Bees collect nectar from flowers, this nectar is carried back to the hive in the bees honey stomach, this mixes with different enzymes and when transferred to the honey cells the water content is reduced and this in turn is how honey is produced.
Few people know that like wine, honey improves in flavour and aroma the longer it is kept. When T.M. Davies an American archaeologist opened the tomb of Queen Tyi’s parents in Egypt, he found a jar of honey, still in a partly liquid state. It had been placed there 3,300 years ago; the honey retained its full aroma and was as good to eat as when it was placed there.
An average sample of Honey, when analysed consists of:
Levulose (d-fructose): 39.0%
Dextrose (g-glucose): 34.0%
Plant Acids (malic, formic, citric etc.): 0.5%
Salts (calcium, iron, phosphates, magnesium, iodine): 1.0%
Undetermined residues (resin, gums, pigments, volatile oils, pollen grains): 4.0%