One standard tablespoon (15 mL) of honey provides around 190 kilojoules (46 kilocalories) of food energy. It has about the same relative sweetness as sucrose (table sugar).
Honey is sweet because of its high concentrations of the monosaccharides fructose and glucose. The husbandry of bees is known as beekeeping or apiculture, with the cultivation of stingless bees usually referred to as meliponiculture. The honey produced by honey bees is the most familiar to humans, thanks to its worldwide commercial production and availability. Honey for human consumption is collected from wild bee colonies, or from the hives of domesticated bees. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Within the hive is a structure made from wax called honeycomb. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. Honey is made and stored to nourish bee colonies. Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. A jar of honey with a honey dipper and an American biscuit
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