Inside the Hive: Nectar Becomes Honey
A honeybee visits dozens of flowers on a single trip, sipping a watery, sugary liquid called nectar. She stores it in a special stomach, separate from her food stomach, called a honey stomach, and carries it home to the hive. But nectar is not honey yet. It is thin, contains a lot of water, and would spoil quickly. The colony must change it.
Back in the hive, the forager passes the nectar mouth to mouth to a younger worker bee. During these handoffs, the bees add enzymes from their bodies. The enzymes break the complex sugar in nectar into simpler sugars, which gives honey part of its sweetness and helps it keep.
The next job is to get rid of extra water. The bees spread drops of nectar into the wax cells of the honeycomb, where a large surface lets water escape into the air. Other workers stand near the cells and fan their wings, pushing warm air through the hive to speed up drying. When the honey is thick enough, the bees seal the cell with a cap of wax.
Honey with little water is thick and resists spoiling, because few microbes can grow in it. That is why it can feed the colony through winter, when no flowers bloom. Beekeepers take only part of the honey and leave enough for the bees.