The honeybee colony’s existence is inextricably linked to its ability to produce honey, which functions as the colony’s long-term, shelf-stable energy supply. Honey is a refined, concentrated carbohydrate source, not simple nectar, that sustains tens of thousands of individuals. Worker bees convert sugary floral nectar into this dense food, which is stored in wax honeycomb cells. This intense production cycle ensures the colony possesses enough stored energy to survive periods when no flowers are in bloom.
The Seasonal Cycle of Nectar Flow
Honey production is dictated by the environment and the “nectar flow,” the period when flowering plants secrete abundant nectar. For most regions, this intense availability occurs during the late spring and early summer months, coinciding with the peak of floral blooms. The timing and duration of a nectar flow depend on the local climate and the succession of nectar-producing plants in the area.
Favorable weather conditions are a prerequisite for a strong nectar flow, specifically warm temperatures (generally between 60°F and 90°F) and adequate soil moisture. Excessive rain washes away nectar or prevents foraging, while drought limits plant production. Beekeepers distinguish between a major flow, which provides a surplus of honey, and a minor flow, where incoming nectar only meets the colony’s daily needs. During a major flow, a strong hive can sometimes gain 4 to 10 kilograms of honey in a single day.
Transforming Nectar into Honey
The process of converting collected nectar into honey is a two-part biological and chemical transformation. It begins when a foraging bee ingests the nectar, which typically has a high water content (70% to 80%) that would cause immediate fermentation. The forager stores the nectar in a separate honey stomach and adds enzymes, primarily invertase, secreted from her salivary glands.
Invertase initiates the chemical breakdown of sucrose, a complex sugar common in nectar, into the simpler monosaccharides, glucose and fructose. Once back at the hive, the forager regurgitates the partially processed nectar to house bees, who continue the enzymatic conversion through trophallaxis. The second step is dehydration, where bees deposit the liquid into honeycomb cells and fan their wings to create air currents. This evaporation reduces the moisture content down to 16% to 18.5%, preventing fermentation and ensuring the honey’s indefinite shelf life.
Survival: The Primary Purpose of Honey
Honey production is a biological imperative for the colony, serving as the concentrated food source for periods when foraging is impossible. Honeybees do not hibernate; instead, they remain active inside the hive throughout the winter, forming a tight cluster to generate heat. The cluster’s sustained activity and warmth are powered entirely by the stored honey.
This energy-rich food also sustains the colony during any period of “dearth,” such as prolonged poor weather. Without the stockpile of honey, the colony would starve, as the energy is required not only for heat generation but also to feed the queen and developing brood when external resources are unavailable.
Determining When to Harvest
For the honey to be ready for human consumption, it must be fully “cured,” meaning the bees have completed the dehydration and enzymatic processes. Beekeepers determine readiness by observing a visual cue: the capping of the honey cells with a thin layer of beeswax. Capping the cells indicates that the moisture content is at or below the necessary threshold of 18.5%.
Harvesting honey with a higher moisture content significantly increases the risk of fermentation, which is why beekeepers typically wait until at least 75% to 80% of the frame’s surface is capped. The capping acts as a seal, preserving the honey’s quality and preventing it from absorbing moisture from the air.