Honey is considered one of nature’s purest products, derived from nectar and other natural plant secretions collected and processed by bees, enabling a new source of potentially nutritious and healthy alternative food.

Because it is rich in energy, it enables us to carry out our daily tasks. It has organic acids, flavonoids, hormones, enzymes, water, glucose, fructose, sucrose, maltose, minerals, and vitamins. The composition of honey depends mainly on the plant sources from which it is derived and on different factors, such as soil, the bee species, the physiological state of the colony, the honey’s ripeness, and the weather conditions of the harvest, among others.

In general, the main characteristic of the honey of meliponid species is the differentiation in its composition, especially the water content (humidity), which makes it less dense than the Honey of Africanized bees (A. mellifera).The color varies from almost transparent to dark amber, and the taste and sugar levels depend on the palate, species, season, region, and especially the bloom. Bee honey, mainly from stingless bees, is widely used by Amazonian Indians for its therapeutic potentials, such as antibacterial, anti-inflammatory, analgesic, sedative, and expectorant effects.