Honey is a naturally available sweet, gluey food substance produced by honey bees and some related insects. These insects make honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by discharging, enzymatic functioning, and water evaporation. Bees preserve honey in wax structures called honeycombs.
We obtain honey directly from the honey hunters of the Biosphere Reserves for its worldwide commercial production and human consumption. Honey is gathered from the honeycombs of the Apis Dorsata or the Indian Rock Bee. It gets its name from its habit of burrowing underneath overhanging rocks. It is also known as the Giant Bee and is a tropical species found throughout South East Asia and the Indian sub-continent. This native bee species lives only in the wild and is harvested by tribal communities living close to forested areas.

Honey gets its sweetness from the Monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (table sugar). It has interesting chemical properties for baking and a unique flavor while used as a sweetener. Most microorganisms don’t grow in honey, so sealed honey never decays, even after thousands of years.