When scientists begin to look for all of the elements found in this wonderful product of nature, they find a complex of naturally flavored sugars as well as trace enzymes, minerals, vitamins, and amino acids. (Complete information concerning honey’s chemical makeup and nutritional content is available in our downloadable PDF brochure, “Honimore – 100% ripe honey”).

Honey is made by bees in one of the world’s most efficient facilities, the beehive. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey!

The color and flavor of honey differ depending on the bees’ nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor, while darker honeys are usually more robust in flavor.

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Wild bee nests are sometimes located by following a honeyguide bird. The bees may first be pacified by using smoke from 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 the smoke obscures the pheromones the bees use to communicate.

The honeycomb is removed from the hive and the honey may be extracted from that, 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 in order 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 lead most beekeepers to ensure that their bees will 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 race of bees and on the length and severity of local winters.

The quality of honey is depended on neither it was fully ripen or not. The ripe honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey’s remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals.

Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin. The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.

Typical honey analysis:

Fructose: 38.2%
Glucose: 31.3%
Maltose: 7.1%
Sucrose: 1.3%
Water: 17.2%
Higher sugars: 1.5%
Ash: 0.2%
Other/undetermined: 3.2%
Its glycemic index ranges from 31 to 78, depending on the variety.

Honey has a density of about 1.36 kilograms per litre (36% denser than water).

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Here is the article “What Is It That Makes a special food such ‘honey?, published in Smithsonian, an American journal.

Modern archeologists, excavating ancient Egyptian tombs, have often found something unexpected amongst the tombs’ artifacts: pots of honey, thousands of years old, and yet still preserved. Through millennia, the archeologists discover, the food remains unspoiled, an unmistakable testament to the eternal shelf-life of honey.

There are a few other examples of foods that keep–indefinitely–in their raw state: salt, sugar, dried rice are a few. But there’s something about honey; it can remain preserved in a completely edible form, and while you wouldn’t want to chow down on raw rice or straight salt, one could ostensibly dip into a thousand year old jar of honey and enjoy it, without preparation, as if it were a day old. Moreover, honey’s longevity lends it other properties–mainly medicinal–that other resilient foods don’t have. Which raises the question–what exactly makes honey such a special food?

The answer is as complex as honey’s flavor–you don’t get a food source with no expiration date without a whole slew of factors working in perfect harmony.

The first comes from the chemical make-up of honey itself. Honey is, first and foremost, a sugar. Sugars are hygroscopic, a term that means they contain very little water in their natural state but can readily suck in moisture if left unsealed. As Amina Harris, executive director of the Honey and Pollination Center at the Robert Mondavi Institute at Univeristy of California, Davis explains, “Honey in its natural form is very low moisture. Very few bacteria or microorganisms can survive in an environment like that, they just die.

They’re smothered by it, essentially.” What Harris points out represents an important feature of honey’s longevity: for honey to spoil, there needs to be something inside of it that can spoil. With such an inhospitable environment, organisms can’t survive long enough within the jar of honey to have the chance to spoil.

Honey is also naturally extremely acidic. “It has a pH that falls between 3 and 4.5, approximately, and that acid will kill off almost anything that wants to grow there,” Harris explains. So bacteria and spoil-ready organisms must look elsewhere for a home–the life expectancy inside of honey is just too low.

But honey isn’t the only hygroscopic food source out there. Molasses, for example, which comes from the byproduct of cane sugar, is extremely hygroscopic, and is acidic, though less so than honey (molasses has a pH of around 5.5). And yet–although it may take a long time, as the sugar cane product has a longer shelf-life than fresh produce, eventually molasses will spoil.

So why does one sugar solution spoil, while another lasts indefinitely? Enter bees.

“Bees are magical,” Harris jokes. But there is certainly a special alchemy that goes into honey. Nectar, the first material collected by bees to make honey, is naturally very high in water–anywhere from 60-80 percent, by Harris’ estimate. But through the process of making honey, the bees play a large part in removing much of this moisture by flapping their wings to literally dry out the nectar. On top of behavior, the chemical makeup of a bees stomach also plays a large part in honey’s resilience.

Bees have an enzyme in their stomachs called glucose oxidase (PDF). When the bees regurgitate the nectar from their mouths into the combs to make honey, this enzyme mixes with the nectar, breaking it down into two by-products: gluconic acid and hydrogen peroxide. “Then,” Harris explains, “hydrogen peroxide is the next thing that goes into work against all these other bad things that could possibly grow.”

For this reason, honey has been used for centuries as a medicinal remedy. Because it’s so thick, rejects any kind of growth and contains hydrogen peroxide, it creates the perfect barrier against infection for wounds. The earliest recorded use of honey for medicinal purposes comes from Sumerian clay tablets, which state that honey was used in 30 percent of prescriptions.

The ancient Egyptians used medicinal honey regularly, making ointments to treat skin and eye diseases. “Honey was used to cover a wound or a burn or a slash, or something like that, because nothing could grow on it – so it was a natural bandage,” Harris explains.

What’s more, when honey isn’t sealed in a jar, it sucks in moisture. “While it’s drawing water out of the wound, which is how it might get infected, it’s letting off this very minute amount of hydrogen peroxide. The amount of hydrogen peroxide comes off of honey is exactly what we need–it’s so small and so minute that it actually promotes healing.” And honey for healing open gashes is no longer just folk medicine–in the past decade, Derma Sciences, a medical device company, has been marketing and selling MEDIHONEY, bandages covered in honey used in hospitals around the world.

If you buy your honey from the supermarket, that little plastic bottle of golden nectar has been heated, strained and processed so that it contains zero particulates, meaning that there’s nothing in the liquid for molecules to crystallize on, and your supermarket honey will look the same for almost forever. If you buy your honey from a small-scale vendor, however, certain particulates might remain, from pollen to enzymes. With these particulates, the honey might crystallize, but don’t worry–if it’s sealed, it’s not spoiled and won’t be for quite some time.

A jar of honey’s seal, it turns out, is the final factor that’s key to honey’s long shelf life, as exemplified by the storied millennia-old Egyptian specimens. While honey is certainly a super-food, it isn’t supernatural–if you leave it out, unsealed in a humid environment, it will spoil. As Harris explains, ” As long as the lid stays on it and no water is added to it, honey will not go bad. As soon as you add water to it, it may go bad. Or if you open the lid, it may get more water in it and it may go bad.”

So if you’re interested in keeping honey for hundreds of years, do what the bees do and keep it sealed–a hard thing to do with this delicious treat!”

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Then they head back to the hive and blowing the nectar for younger worker bees.

Younger worker bees repeatedly drink and then blowing out of nectar to mix with their enzyme to convert nectar into premature honey. The worker bees beat their wings furiously, fanning the premature honey to evaporate water and thicker the honey.

The conversion and evaporation must be repeated about 200 times. When the honey is improved, the worker bees cap the cells of the hive with beewax for later consumption. It is the time when honey is ripe.

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Hãy gia nhập đội ngũ Phát triển Kinh doanh cùng chúng tôi

Điều kiện:

1. Dưới 28 tuổi, tốt nghiệp Đại học, Cao đẳng các ngành Quản trị Kinh doanh, Thương Mai, Kinh tế…
2. Yêu thích công việc gặp gỡ khách hàng, ăn nói có duyên, thuyết phục,
3. Siêng năng, định hướng mục tiêu cao.

Quyền lợi:
1. Lương và thưởng thành tích hấp dẫn (sẽ trao đổi khi phỏng vấn)
2. Có cơ hội được đào tạo và phát triển nghề nghiệp
3. Được hưởng đầy đủ các chế độ phúc lợi theo quy định của nhà nước

Nộp hồ sơ:
1. Gửi trước bản scan hoặc hình chụp hồ sơ đến email: tuyendung@zemlya.com.vn
2. Hạn cuối nhận hồ sơ: 31/ 03 /2019
3. Khi được mời tham dự phỏng vấn, ứng viên nộp hồ sơ bản chính.

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A thick, golden liquid produced by industrious bees, honey is made using the nectar of flowering plants and is saved inside the beehive for eating during times of scarcity. But how do bees make honey?

Nectar — a sugary liquid — is extracted from flowers using a bee’s long, tube-shaped tongue and stored in its extra stomach, or “crop.” While sloshing around in the crop, the nectar mixes with enzymes that transform its chemical composition and pH, making it more suitable for long-term storage.

When a honeybee returns to the hive, it passes the nectar to another bee by regurgitating the liquid into the other bee’s mouth. This regurgitation process is repeated until the partially digested nectar is finally deposited into a honeycomb.

Once in the comb, nectar is still a viscous liquid — nothing like the thick honey you use at the breakfast table. To get all that extra water out of their honey, bees set to work fanning the honeycomb with their wings in an effort to speed up the process of evaporation.

When most of the water has evaporated from the honeycomb, the bee seals the comb with a secretion of liquid from its abdomen, which eventually hardens into beeswax. Away from air and water, honey can be stored indefinitely, providing bees with the perfect food source for cold winter months.

But bees aren’t the only ones with a sweet tooth. Humans, bears, badgers and other animals have long been raiding the winter stores of their winged friends to harvest honey.

In fact, until sugar became widely available in the sixteenth century, honey was the world’s principal sweetener, with ancient Greece and Sicily among the best-known historical centers of honey production.

Honey’s color, taste, aroma and texture vary greatly depending on the type of flower a bee frequents. Clover honey, for example, differs greatly from the honey harvested from bees that frequent a lavender field.

The post What is honey? appeared first on HONIMORE.

Rambutan tree

Vietnam in the northern regions have a humid subtropical climate, with humidity averaging 84% throughout the year. However, because of differences in latitude and the marked variety of topographical relief, the climate tends to vary considerably from place to place. There are four seasons: spring, summer, autumn and winter in the North, but only two seasons in the South: rainy and dry. The climate in Central Highlands have ecffected by interference of both North and South. You can feel four seasons in a day when you are in those highlands. During the winter or dry season, extending roughly from November to April, the monsoon winds usually blow from the northeast along the Eastern sea coast and across the Gulf of Tonkin, picking up considerable moisture; consequently the winter season in most parts of the country is dry only by comparison with the rainy or summer season.

During the southwesterly summer monsoon, occurring from May to October, the heated air of the Gobi Desert rises, far to the north, inducing moist air to flow inland from the sea and deposit heavy rainfall. The climate in the southern regions especially Ho Chi Minh City and surrounding Mekong Delta is predominantly Tropical savanna climate with high humidity and a distinct wet and dry season.

Annual rainfall is substantial in all regions and torrential in some, ranging from 1,200 to 3,000 millimeters (47.2 to 118.1 in). Nearly 90% of the precipitation occurs during the summer. The average annual temperature is generally higher in the plains than in the mountains and plateaus. Temperatures range from a low of 5 °C (41 °F) in December and January, the coolest months, to more than 37 °C (98.6 °F) in April, the hottest month. Seasonal divisions are more clearly marked in the northern half than in the southern half of the country, where, except in some of the highlands, seasonal temperatures vary only a few degrees, usually in the 21–28 °C (69.8–82.4 °F) range.

Because of those above reasons, each region has its own ecosysterm. Therefore, some kinds of fruits as grapefruit, jackfruit, longan …, have very different taste if they are harvested in different region. And there many kinds of plants. The abundance of nectar sources in Vietnam led to the diversity of the types of honey in Vietnam. There are no accurate statistics on the types of nectars in Vietnam, but the number can be up to thousands.

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Details vary among the different species of honey bees, but common features include:

1. Eggs are laid singly in a cell in a wax honeycomb, produced and shaped by the worker bees. Using her spermatheca, the queen actually can choose to fertilize the egg she is laying, usually depending on into which cell she is laying. Drones develop from unfertilised eggs and are haploid, while females (queens and worker bees) develop from fertilised eggs and are diploid. Larvae are initially fed with royal jelly produced by worker bees, later switching to honey and pollen. The exception is a larva fed solely on royal jelly, which will develop into a queen bee. The larva undergoes several moultings before spinning a cocoon within the cell, and pupating.

2. Young worker bees clean the hive and feed the larvae. When their royal jelly-producing glands begin to atrophy, they begin building comb cells. They progress to other within-colony tasks as they become older, such as receiving nectar and pollen from foragers, and guarding the hive. Later still, a worker takes her first orientation flights and finally leaves the hive and typically spends the remainder of her life as a forager.

3. Worker bees cooperate to find food and use a pattern of “dancing” (known as the bee dance or waggle dance) to communicate information regarding resources with each other; this dance varies from species to species, but all living species of Apis exhibit some form of the behavior. If the resources are very close to the hive, they may also exhibit a less specific dance commonly known as the “round dance”.

4. Honey bees also perform tremble dances, which recruit receiver bees to collect nectar from returning foragers.

5. Virgin queens go on mating flights away from their home colony to a drone congregation area, and mate with multiple drones before returning. The drones die in the act of mating. Queen honey bees do not mate with drones from their home colony.

6. Colonies are established not by solitary queens, as in most bees, but by groups known as “swarms”, which consist of a mated queen and a large contingent of worker bees. This group moves en masse to a nest site scouted by worker bees beforehand. Once they arrive, they immediately construct a new wax comb and begin to raise new worker brood. This type of nest founding is not seen in any other living bee genus, though several groups of vespid wasps also found new nests by swarming (sometimes including multiple queens). Also, stingless bees will start new nests with large numbers of worker bees, but the nest is constructed before a queen is escorted to the site, and this worker force is not a true “swarm”.

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The first Apis bees appear in the fossil record at the Eocene–Oligocene boundary (23–56 Mya), in European deposits. The origin of these prehistoric honey bees does not necessarily indicate Europe as the place of origin of the genus, only that it occurred there then. A few fossil deposits are known from South Asia, the suspected region of honey bee origin, and fewer still have been thoroughly studied.

No Apis species existed in the New World during human times before the introduction of A. mellifera by Europeans. Only one fossil species is documented from the New World, Apis nearctica, known from a single 14-million-year old specimen from Nevada.

The close relatives of modern honey bees—e.g. bumblebees and stingless bees—are also social to some degree, and social behavior seems a plesiomorphic trait that predates the origin of the genus. Among the extant members of Apis, the more basal species make single, exposed combs, while the more recently evolved species nest in cavities and have multiple combs, which has greatly facilitated their domestication.

Most species have historically been cultured or at least exploited for honey and beeswax by humans indigenous to their native ranges. Only two of these species have been truly domesticated, one (A. mellifera) at least since the time of the building of the Egyptian pyramids, and only that species has been moved extensively beyond its native range.

Today’s honey bees constitute three clades.

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• 3 pork steaks with the thickness of 1,5 cm
• 2 whisked eggs
• 2 tablespoon of tapioca starch
• Plate of Bread crumbs
• Small spring onions
• Salt, pepper, fish sauce and chili powder
• 3 tablespoon of Honimore ripe honey

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