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Honey is produced by the bee by transforming sugary substances that it collects in nature. For millennia, it has been the only concentrated sugary food available. The first traces of man-made beehives date back to the 6th millennium BC. about. In ancient Egypt, honey was appreciated; the first news of beekeepers moving along the Nile to follow the flowering of plants with their hives dates back to 4000 years ago.

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From the deciphering of the hieroglyphs it became clear that honey-based recipes were used not only for food, but also for medical purposes, for the treatment of digestive disorders and for the production of ointments for sores and wounds. The Greeks considered it "food of the gods", because it represented a very important component in rites that included votive offerings. Pythagoras recommended it as a food for a long life.

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Honey was gradually supplanted as a sweetening agent in the following centuries, especially after the introduction of industrially refined sugar. Recently, thanks to its recognized therapeutic properties, honey is making a comeback and its antibacterial and antioxidant properties are the subject of in-depth scientific studies. These are maximum in fresh honey and decrease over time and with exposure to light and heat, while in pasteurized honey they may be completely absent.