Collecting honey

Honey is collected from wild bee colonies, or from domesticated beehives. Wild bee nests are sometimes located by following a honeyguide bird.

Collecting honey is typically achieved by using smoke from a bee smoker to pacify the bees; this causes the bees to attempt to save the resources of the hive from a possible forest fire, and makes them far less aggressive. The honeycomb is removed from the hive and the honey is extracted from that, often using a honey extractor. The honey is then filtered. After the honey is harvested the beekeeper provides the hive with a honey substitute such as sugar water (in the fall) or crystalline sugar (in the winter - a "candyboard") so that the hive does not starve.

Classification by packaging and processing

Pasteurized honey is honey that has been heated in a pasteurization process which requires temperatures of 161 °F (72 °C) or higher. Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance