Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as granulated sugar (97% of the sweetness of sucrose, a disaccharide).National Honey Board. "Carbohydrates and the Sweetness of Honey". Last accessed May 5, 2008. http://www.honey.com/downloads/carb.pdf Oregon State University. "Sugar Sweetness". Last accessed May 5, 2008. http://food.oregonstate.edu/sugar/sweet.html Honey has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

Most micro-organisms do not grow in honey because of its low water activity of 0.6. However, it is important to note that honey frequently contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death (see Precautions]] below).

The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. Because bees carry an [[electrostatic charge, and can attract other particles, the same techniques of melissopalynology can be used in area environmental studies of radioactive particles, dust, or particulate pollution.

A main effect of bees collecting nectar to make honey is pollination, which is crucial for flowering plants.

The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to give the bees supplementary nutrition.

Honey formation

Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy.National Honey Board. "Honey and Bees." Last accessed April 14, 2007. http://www.honey.com/consumers/kids/beefacts.asp By contriving for the bee swarm to make its home in a hive, people have been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens, and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will become honey in the hive. They go out, collect the sugar-rich flower nectar, release Nasonov pheromones and return to the hive. These pheromones enable other bees to find their way to the site by smell.Roger Hoopingarner. B-Plus: Beekeeping Report from Michigan State University. No. 18 Spring-Summer, 1990. cyberbee.net/Archive/bplus/pdf/bplus18.pdf Honeybees also release Nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb which enhances evaporation of much of the water from the nectar. The reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.