About Honey

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honeys produced by other bees (bumblebees, stingless bees) and other hymenoptera insects (e. g. honey wasps) have different properties, and they are not discussed in this article.

Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.

Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as granulated sugar. It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganisms do not grow in honey because of its low water activity of 0.6 However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants' immature intestinal tracts, leading to illness and even death.

Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It has also been used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; the honey can be analysed by the techniques of melissopalynology in area environmental studies of radioactive particles, dust and particulate pollution.

About Royal Jelly

       Royal jelly is secreted from the glands in the heads of worker bees, and is fed to all bee larvae, whether they are destined to become drones (males), workers (sterile females), or queens (fertile females). After three days, the drone and worker larvae are no longer fed with royal jelly, but queen larvae continue to be fed this special substance throughout their development. It is harvested by humans by stimulating colonies with movable frame hives to produce queen bees. Royal jelly is collected from each individual queen cell (honeycomb) when the queen larvae are about four days old. It is collected from queen cells because these are the only cells in which large amounts are deposited; when royal jelly is fed to worker larvae, it is fed directly to them, and they consume it as it is produced, while the cells of queen larvae are "stocked" with royal jelly much faster than the larvae can consume it. Therefore, only in queen cells is the harvest of royal jelly practical. A well-managed hive during a season of 5–6 months can produce approximately 500 g of royal jelly. Since the product is perishable, producers must have immediate access to proper cold storage (e.g., a household refrigerator or freezer) in which the royal jelly is stored until it is sold or conveyed to a collection center. Sometimes honey or beeswax are added to the royal jelly, which is thought to aid its preservation.

Health benefits of truly raw honey

  • Anti-Bacterial, Anti-Viral, Anti-Fungal (can even be used topically to treat infection)
  • Treats coughs/upper respiratory infections
  • May promote better blood sugar control 
  • Experimental evidence indicates that consumption of honey may improve blood sugar control and insulin sensitivity compared to other sweeteners.
  • Antioxidants
  • Improved HDL cholesterol
  • Boosts immunity
  • Pre-digests starches for you – if you leave your raw honey on bread for 15 minutes, the amylase enzyme begins to break down the complex sugars/starches in the bread, making it ultimately easier to digest for you.
  • Some research shows that taking a Tbs of raw honey harvested within 100 miles of your home fights off seasonal allergies. The reason is something about the bees processing the same pollen that is making you sneeze, and you consuming the processed pollen, inoculating your system against the allergens…Sounds like a fun remedy to me! “Here, honey, take your spoonful of honey to fight allergies!” Better than a prescription med if it works for you.

Tropical Apiaries
Bee Removal Service & Bee Farm 

Specializing In Bee Removal, Relocation,
and Extermination Services

Serving Dade, Broward & Palm Beach Counties

Local Honey

We also sell to the public “Treatment-freeRaw HONEY harvested from our hives in Davie Florida. Our bee colonies stay on our property (they are not moved to other locations like the majority of hives which are treated with anti-biotics, miticides, pesticides, and other chemicals which work their way into the honey you eat- standard for all commercial honey you buy in the stores!)




Our honey is “seasonal”, so you have to call us for price and availability. Once you taste our honey, you will understand the difference. 

Click here for some Honey Home Remedies.
“Not scientifically proven, but worth a try”

Yes It's Back In Stock Now!!

We have two sizes available  
Quart jars for $20.00
Pint jars for $10.00

To place an order call 954-559-0700

HONEY is the only food provided by insects to man, and the only food that does not spoil as well as the only food that is a complete food, Thank God for the Bees.  Bees are a vital part of our lives on earth and we will endeavor to rescue honey bees when circumstances permit their safe and cost - effective relocation, rather than extermination. All of the bees in our apiary come from our Bee Removal service.

How Honey is Made
Honey's natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. The invertase is one of these enzymes synthesized by the body of the insect.

Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.

Honey is produced by bees as a food source. To produce a single jar of honey, foraging honey bees have to travel the equivalent of three times around the world. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy. By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees: a single female queen bees seasonally variable number of male drone bees to fertilize new queens some 20,000 to 40,000 female worker bees.

The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.

In the hive, the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested. Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment. The process continues as 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. This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.

A little History of honey
It is believed that honey history dated as far back as 10 to 20 million years ago and the practice of beekeeping to produce honey, apiculture, dates back to at least 700 BC. 
In ancient times, Egyptians sacrificed honey by the tons to their river gods, Roman legions slathered honey on the wounds as a natural cure to promote healing, and medieval lords reserved honey for their private use. It's told that the body of Alexander the Great was preserved and embalmed with honey. As honey was then expensive and not all could afford it, its use in cooking was reserved only for the wealthy. And ancient myths and writings on alcoholic beverages throughout the world also contain references to mead, or honey wine, which is known as the world's oldest fermented beverage.

Nutritional composition of honey               
Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates. As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals. Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin. The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.

Typical honey analysis:

Fructose:  38.2%

Glucose: 31.3%

Maltose: 7.1%

Sucrose: 1.3%

Water: 17.2%

Higher sugars: 1.5%

Ash: 0.2%

Other/undetermined: 3.2%

Its glycemic index ranges from 31 to 78, depending on the variety.

Honey has a density of about 1.36 kilograms per liter (36% denser than water).

Nutritional value per 100 g (3.5 oz)

Energy                       1,272 kJ (304 kcal)

Carbohydrates        82.4 g

Sugars                       82.12 g

Dietary fiber 0.2 g

Fat                          0 g

Protein                    0.3 g


Riboflavin (B2)                 (3%) 0.038 mg

Niacin (B3)                      (1%) 0.121 mg

Pantothenic acid (B5)    (1%) 0.068 mg

Vitamin B6                       (2%) 0.024 mg

Folate (B9)                       (1%) 2 mg

Vitamin C                         (1%) 0.5 mg

Trace metals

Calcium                            (1%) 6 mg

Iron                                  (3%) 0.42 mg

Magnesium                       (1%) 2 mg

Phosphorus                      (1%) 4 mg

Potassium                         (1%) 52 mg

Sodium                              (0%) 4 mg

Zinc                                 (2%) 0.22 mg

Other constituents

Water                               17.10 g