Making honey begins with a worker bee sucking nectar from colorful blooming flowers. This sticky liquid consists of trace elements, sugars and minerals. The worker bee stores the nectar in its honey stomach, a reservoir at the level of the esophagus. When the honey stomach is full, it flies back to its hive, after which a fascinating production process follows…

In the hive, the bee passes her nectar, mouth to mouth, to other younger bees. That process involves adding saliva to the nectar each time. That saliva contains enzymes and good bacteria. The enzymes break down the sugars into glucose and fructose, and the bacteria ensure the long shelf life. After this process, the honey is stored in honey combs, dried by wing flapping and sealed with a thin layer of wax.

The beekeeper can begin harvesting!

Honey is a particularly healthy food. Note that not all honey is the same. Nowadays, honey is usually obtained with an extractor (centrifuge) and then heated. This is a quick method, but it greatly reduces the quality and taste of the honey.
Cold-pressed honey is obtained by a much (very much!) slower process, where the temperature does not change and a manual honey press is used. In this way, the honey retains its natural properties.

Honey is a natural product without preservatives, additives, dyes or artificial flavors. Honey has many assets for our health. It is packed with vitamins, minerals, carbohydrates, simple sugars and is rich in antioxidants. Since ancient times it has been used as a beauty product or as a natural remedy for all kinds of ailments.