Honey Making From Flower to Comb
Honey production is
not merely the result of bee activity. It is the product of a well coordinated
biochemical and ecological process that begins with flowering plants and ends
with sealed honeycomb cells. This article explains the full cycle of honey production,
grounded in scientific research and apicultural studies.
Nectar Secretion by Plants
The honey making
process begins with the secretion of nectar by flowering plants. Nectar is
produced in floral nectaries and is primarily composed of sucrose, glucose, and
fructose. Its ecological function is to attract pollinators, including honey
bees, which in turn support the plant's reproductive success. The quantity and
sugar concentration of nectar vary depending on the plant species and on
environmental conditions such as temperature, humidity, and light (Pacini and
Nepi, 2007).
Nectar Collection by Forager Bees
Worker bees designated as foragers leave the hive in search of flowers with abundant nectar. Using their proboscis, each bee draws nectar into a specialized organ known as the honey stomach or crop, where it is temporarily stored. During this collection phase, the bee introduces the enzyme invertase, which begins the breakdown of sucrose into glucose and fructose (Winston, 1987). This early enzymatic activity prepares the nectar for further conversion inside the hive.
Enzymatic Transformation Inside the Hive
When the forager
returns to the hive, she regurgitates the nectar and transfers it to a younger
house bee through a process called trophallaxis. The nectar is passed from one
bee to another multiple times. Additional enzymes are introduced during this stage,
including glucose oxidase. This enzyme converts glucose into gluconic acid and
hydrogen peroxide, both of which contribute to the acidity and antibacterial
activity of mature honey (Bogdanov, 2009).
At this point, the
nectar still contains a high level of moisture, typically more than 60 percent,
and requires further processing before it becomes chemically stable.
Deposition into Wax Cells
The enzyme enriched
nectar is then placed into the hexagonal wax cells of the honeycomb. These wax
structures are built by worker bees using wax secreted from special abdominal
glands. The geometric structure of the comb is efficient in space utilization
and thermal regulation. However, the substance stored is not yet honey; it
still needs dehydration and maturation.
Dehydration Through Fanning
To reduce moisture, worker bees fan their wings to create air circulation inside the hive. This airflow accelerates the evaporation of water from the nectar. Over time, the moisture content is reduced to below 18 percent, a level that inhibits the growth of yeasts and bacteria (Bogdanov et al., 2008). This step is essential for the transformation of nectar into a dense, sugar rich product that can be stored safely.
Ripening and Wax Sealing
As the nectar
continues to dry, enzymatic reactions continue within the comb. These chemical
changes refine the sugar profile and enhance the flavor and aroma of the final
product. When the water content reaches the correct threshold, the bees cover
each cell with a wax layer. This sealing action prevents reabsorption of
atmospheric moisture and preserves the honey for long term storage (Winston,
1987).
Composition of Mature Honey
Ripe honey typically
contains about 38 percent fructose, 31 percent glucose, and 17 to 18 percent
water. It also includes small quantities of amino acids, organic acids,
vitamins, minerals, and phenolic compounds. The acidity of honey usually ranges
between pH 3.4 and 4.5, and its water activity is approximately 0.6. These
characteristics make honey resistant to spoilage and give it a naturally long
shelf life (Bogdanov et al., 2008; National Honey Board, 2021).
References
Bogdanov, S. (2009). Physical, chemical and bioactive properties of honey. In Book of Honey. International Honey Commission. Available at: https://www.researchgate.net/publication/309492372
Bogdanov, S., Jurendic, T., Sieber, R., and Gallmann, P. (2008). Honey for nutrition and health: a review. Journal of the American College of Nutrition, 27(6), 677 to 689. https://doi.org/10.1080/07315724.2008.10719745
Crane, E. (1990). Bees and Beekeeping: Science, Practice and World Resources. Heinemann.
FAO. (2009). Bees and their role in forest livelihoods. Non Wood Forest Products 19. Rome: Food and Agriculture Organization of the United Nations. https://www.fao.org/3/i0842e/i0842e.pdf
National Honey Board. (2021). Honey Composition and Properties. https://www.honey.com/about-honey/honey-composition-and-properties
Pacini, E., and Nepi, M. (2007). Nectar production and presentation. In Nicolson, S. W., Nepi, M., and Pacini, E. (Eds.), Nectaries and Nectar, pages 167 to 214. Springer. https://doi.org/10.1007/978-1-4020-5937-7_7
Winston, M. L. (1987). The Biology of the Honey Bee. Harvard University Press.
