Honeydew honey is made from bees taking direct secretions from trees such as pine, fir, chestnut, and oak or primarily honeydew, the sweet secretions of aphids or other plant-sap-sucking insects, to produce honey rather than from nectar.[1][2] This honey has a much larger proportion of indigestibles than light floral honeys, thus causing dysentery to the bees.[3] Honeydew honey has a stronger and less sweet flavor than nectar-based honey, and European countries have been the primary market for honeydew honey.[1] In Greece, pine honey, a type of honeydew honey, constitutes 60–65% of honey production.[4]
References
edit- ^ a b Pita-Calvo, Consuelo; Vázquez, Manuel (January 2017). "Differences between honeydew and blossom honeys: A review". Trends in Food Science & Technology. 59: 79–87. doi:10.1016/j.tifs.2016.11.015.
- ^ Seraglio, Siluana Katia Tischer; Silva, Bibiana; Bergamo, Greici; Brugnerotto, Patricia; Gonzaga, Luciano Valdemiro; Fett, Roseane; Costa, Ana Carolina Oliveira (May 2019). "An overview of physicochemical characteristics and health-promoting properties of honeydew honey". Food Research International. 119: 44–66. doi:10.1016/j.foodres.2019.01.028.
- ^ "A Short Story About A Wintering Colony With Dysentery | Bee Culture". Bee Culture. 19 April 2015. Retrieved 9 October 2018.
- ^ Gounari, Sofia (2006). "Studies on the phenology of Marchalina hellenica (gen.) (Hemiptera: coccoidea, margarodidae) in relation to honeydew flow". Journal of Apicultural Research. 45 (1): 8–12. doi:10.3896/IBRA.1.45.1.03.