How is honey made? And the secrets of the beehive!

Have you ever wondered how the honey you spread on your bread or add to your cup of tea every morning is made?

Although honey may seem like a simple gift from nature, it takes a small army of bees to make every glass of this golden-brown goodness. Below, we'll walk you through the entire process – from collecting the nectar to bottling and storing it in jars.

You will learn about the importance of worker bees, their queen bees, and the caring beekeeper who closely monitors each stage. If you are wondering how honey is made , you have come to the right place!

1. The path from nectar or manna to honey: the first stop is flowers and the forest

Chapter Summary: In this section, we will explain the difference between nectar and manna honey and find out why the location of the hive is so important for the taste and color of honey.

Nectar as a basic raw material

To understand how honey is made, we must first look at nectar – a sweet liquid secreted by flowers. Worker bees collect it using their long proboscis and store it in a special honey stomach , separate from their digestive tract.

Nectar is the heart of all honey : without it, there is no taste, color, or aroma that we later enjoy.
Different flowers, different flavors : From linden blossoms to wild manna and buckwheat – each type of plant influences the final taste and appearance of the honey.

Why are different types of honey so diverse?

Honey extracted from acacia, linden or buckwheat, each type has its own aromas, color nuances and flavor profiles. This is influenced by:

Flower type : Buckwheat honey, for example, is known for its darker, slightly bitter taste with a distinct aroma.
Local environment and climate : Honey from mountainous areas can be very different from that from lowlands, as different plants grow there.
Nectar composition : The amount of sugars, minerals, and other nutrients can vary greatly between different flowers.

Mana – the mysterious source of forest honey

But bees not only collect nectar from flowers, but also manna (honeydew) from the surfaces of coniferous and deciduous trees. Manna is a sweet secretion of insects (such as aphids) that feed on plant sap and leave sweet droplets on needles and leaves. Bees diligently collect these droplets and bring them to the hive.

Manna honey (forest honey) usually has a darker color, a fuller aroma, and is often slightly less sweet than floral honey.
The taste and composition are enriched with minerals and elements from wood, which gives forest honey a special, slightly resinous aftertaste.

2. The role of bees in the hive: how a bee colony creates honey

Chapter summary: Here we will look into the very heart of the bee colony – the hive, learn about the hierarchy of bees and learn how nectar or manna turns into honey.

Bee hierarchy

In a hive or bee colony, there is a strict division of tasks. At the top is the queen, who takes care of reproduction. Most of the work is done by the worker bees:

Foragers : These bees collect nectar, pollen, manna, and water and carry them to the hive.
Hive workers : They take care of processing the material brought in (nectar or manna), building honeycomb, cleaning and maintaining the hive.
Drones : Males whose main task is to reproduce with the queen.

Enzymatic treatment of nectar

When a bee in a hive gives nectar to other workers, a very special biological process begins:

Nectar transfer : Workers "pass" nectar from one proboscis to another, releasing enzymes that break down complex sugars.
Thickening : The nectar gradually thickens and becomes denser and more persistent.
Storage in the honeycomb : Once the concentrated nectar has turned into young honey, the worker bees store it in honeycomb cells and seal them with a thin layer of wax.

Hive ventilation

To produce real honey , bees must ensure a low moisture content. By rapidly flapping their wings, they create a gentle draft that accelerates the evaporation of excess water. The result is a thick and aromatic honey, full of flavors and natural ingredients (vitamins, minerals, antioxidants).

3. What all affects the quality of honey?

Chapter summary: Discover why bee health, an unpolluted environment, and proper hive care are key to top-quality honey, and how important the correct production process is.

Healthy and strong bee colonies : Without proper care and supervision, bees are more susceptible to diseases (e.g. Varroa) and parasites.
Unpolluted environment : Bees need clean air and an environment with diverse, unsprayed plants.
Proper tapping technology : Tapping too early (when the honey is not yet ripe enough) can negatively affect taste, shelf life, and quality.
Careful storage : To preserve the aroma and nutritional value, a suitable container (preferably glass) and space (dark, cool, dry) are required.

4. The process of honey extraction in beekeeping

Chapter summary: In this section, we will describe how a beekeeper determines the right moment to tap, and present the key steps from discovering the honeycomb to filling it into jars.

1. The right time to pour

The beekeeper waits until the honey in the honeycomb cells is sufficiently mature – this means that the cells are mostly sealed with wax (approximately 70–80% of the honeycomb). At that time, the water content in the honey is low and suitable for storage.

2. Removing wax caps

In order for the beekeeper to access the honey in the honeycomb, the wax that seals the honeycomb cells must first be removed. The beekeeper does this with a knife or a beekeeper's knife.

3. Using the dispenser

The honeycomb is placed in a dispenser – a device that uses centrifugal force to suck the honey out of the cells. The honey then flows down the inside wall of the dispenser to the bottom, where a tap directs it into a container or collector.

4. Filtering and streaming

To remove fine impurities (wax residues, etc.), honey is usually lightly strained.

Minimal filtering : Some beekeepers opt for very gentle filtering to preserve as many of the natural ingredients in the honey as possible.

5. Filling into jars

After filtering, the honey is ready for storage. The jars are closed with a screw cap, often with an accompanying label, which provides traceability and information for the buyer.

5. Interesting facts about how honey is made

Chapter Summary: Short but sweet – learn fun facts about bees and honey that you've always been curious about.

To make 1 kg of honey, bees must visit millions of flowers, as each bee contributes only a tiny portion of nectar.
The color and taste depend greatly on the location of the hive and the seasonal characteristics of the vegetation.
Crystallization of honey is completely natural: most types harden over time. To liquefy it, you can gently heat it in a water bath (up to 40°C) to preserve enzymes and vitamins.
For example, buckwheat honey is darker and has a slightly bitter aftertaste, while acacia honey is very light and delicate. Check out our Buckwheat Honey .

6. From which honeycomb is honey harvested?

Chapter Summary: Discover how beekeepers know which honeycomb cells are intended for bees and which are suitable for tapping (so-called “surplus honey”).

In modern beekeeping, a hive is often divided into several sections or "stacks".

The lower part (the brood chamber) is intended primarily for brood (the development of new bees) and the basic food supplies that the bees need for their own survival.
The upper part (honeycomb) is where the bees store the surplus honey . It is from this part that the beekeeper takes the mature honeycomb frames for tapping.
This way, not all of the bees' supplies are taken away, but only the part that we can afford to harvest without jeopardizing their existence.

This ensures that the beekeeper has enough food left in the hive for the bee colony, and he can offer honey to the buyer.

7. Tips for buying and storing honey

Chapter summary: From purchase to storage - here you will find key information on how to choose and preserve real Slovenian honey so that it remains fresh and full of flavor.

Our honeys displayed at the stand represent quality products from natural beekeeping.

Choose local : Support local beekeepers and make sure the honey is as fresh as possible and produced in an environment you are familiar with.
Look at the certificates : SMGO production mark or other quality marks that confirm that the honey is produced without unnecessary additives.
Store correctly : In a dark and cool place , at a temperature of up to 20 °C, in a well-sealed container (preferably glass).
Don't be afraid of crystallization : This process is normal for most honeys and proves the naturalness of the product.

8. Conclusion: why honey is a true miracle of nature

Chapter summary: At the end of understanding the entire process, we realize how valuable each jar of honey is and why bees are crucial to the future of our planet.

When we understand how honey is made , we become even more aware of its preciousness. Every bee colony, every army of workers and every drop of nectar adds a piece to the mosaic that ultimately forms a delicious natural product. Honey is not just a sweetener – it is part of a rich culture and tradition that is passed down from generation to generation. Therefore, respecting bees and beekeepers is crucial for preserving biodiversity and our shared future.

The next time you open a jar of buckwheat, linden, or forest honey, remember how much effort and knowledge goes into each spoonful. And bon appetit!

Are you looking for the right thing?

Of course, after reading about how honey is made, you also want to try real, locally produced Slovenian honey. Nothing beats the taste and authenticity of honey that comes from an environment where bees and beekeepers care for every drop of nectar with love and tradition.

If you are tempted by honey that captures the natural aromas of Slovenian meadows, forests and flowering fields, take a look at our selection. Check it out here 👉🏻 Honey shop

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