Honey is the product that the bees make from flowers nectar. The nectar is a transformation of the sap of the plants which produce the nectars, normally situated around the ovary of the flower, even though some have the bloosom outside of the nectar.

The collecting bee, once has sucked the nectar from the flowers, she puts it inside her collecting sack (pap), once she fills it, she takes inside the beehive. There, a young bee, recieves the nectar wet by saliva and spits it up from the pap of the collecting bee. This process called trofalàxia (transfer food from mouth to mouth) is repeated by a few bees. When the nectar gets passed from one bee to another, apart from the fact that it loses water, it recieves a contribution of enzyms from the saliva glands of the bees, which brakes the molecules of the heaviest sugar, turning them into more simpler molecules, and definatly, more digestable.

To finish this process, the bee puts the liquid honey inside a cell, sucking and spiting it during a couple of minutes, with the aim reduce the percentage of water of the food. Another mechanism that they also use is the ventilation and renewal of the air, moving their wings very quickly.
Once the honey is stored, the cell will stay open until it is completlly filled and the percentage of water reduces to a 15-20%. Finally the cell is sealed with a opercle of wax.

When the bee-keeper considers that the honey in the beehives has matured enough, they start what we call "crestar" or extract the honey from the beehives. The first part of this process consists in taking the bees off the honeycombs or mobile frames, in other words, expulsing them. Usually they use a brush and the smoke maker. Once the honeycombs are free from bees they take them to the place where they extract the honey, there they are uncapped with a knife removing the layer of wax off the cells (opercle), next they put it inside the extractor that using centrifugal force extracts the honey from the cells of the honeycomb.

Afterwards the honey gets put in food cans where, using the decantation method, the air bubbles and wax particles float up to the topmaking a layer that afterwards will be eliminated. Once this layer is extracted, the honey gets analised in the laboratory to know what type of honey it is, waiting for the moment to bottle it and finally to be consumed.