The honey is a sweet, syrupy, aromatic substance, with a specific taste and scent produced by bees after processing the nectar and pollen or other sweet juices of plants. The honey cannot be called a product made by bees feeding or a product containing more than 22% water and 5% sucrose. The honey can be nectar, honeydew and mixed, all depending on the material in the nature from which it is derived.
The nectar honey is derived from the nectar of flower plants. The nectar mixes with the fermentation of the bees, and then carried in a wax honeycomb cell. The nectar is a sweet, aromatic juice that is secreted from the mead of the flowers. If the bees collect 1 kg of honey they must process 3 kg of nectar, fly 140.000 kilometers, visit at least 1.6 million flowers of almond or 6,000,000 clover flowers.

Honeydew. The honeydew is a sweet liquid that is secreted on the surface of some plants (pine, beech, acacia, maple, etc.) by insects that feed on the juices of the leaves. The insects poke their tongues in the green leaf, the juice enters their digestive canal and is mixed with the ferments. The excess juice that the incests swallow is returned on leaf plants in the form of a clear, transparent droplets. The honeydew is usually green. Due to the high content of micro elements in it, it is suitable for anemic patients.
The safest method for distinguishing the honey made from honeydew from the nectar honey is an alcohol test and experiment with a lime water.

The origin of honey, compared to the plant species of which foster, the experienced beekeepers and good honey connoisseurs are able to determine it based on organoleptic characteristics: consistence, color, scent and aroma. Reliably, the origin can be identified by analyzing the origin of honey flowery powders that are still, to a lesser or greater extent, in the honey.