Here's a more detailed look at honey🐝

Production:
Bees collect nectar from flowers and transform it into honey through a process involving enzymatic activity and water evaporation, resulting in a concentrated, sweet substance. 

Composition:
Honey contains a high percentage of sugars (primarily fructose and glucose), as well as water, trace amounts of vitamins and minerals, and various antioxidants. 

Uses:

Sweetener: Honey is a popular natural sweetener used in baking, cooking, and beverages. 

Culinary applications: It can be added to tea, yogurt, or used in dressings, sauces, and marinades. 

Potential health benefits: Honey is known for its potential to soothe sore throats, aid in wound healing, and act as an antioxidant. 

Types:
Honey can vary in color, flavor, and aroma depending on the flowers the bees visit. 

Storage:
Honey has a long shelf life and can be stored at room temperature in a sealed container.

Adulteration

Honey is sometimes adulterated by the addition of other sugars, syrups, or compounds to change its flavor or viscosity, reduce cost, or increase the fructose content to inhibit crystallization. Honey has been adulterated since ancient times, when honey was sometimes blended with plant syrups such as maple, birch, or sorghum and sold to customers as pure honey. Sometimes crystallized honey was mixed with flour or other fillers, hiding the adulteration from buyers until the honey was liquefied. In modern times, the most common adulterant became clear, almost-flavorless corn syrup; the adulterated mixture can be very difficult to distinguish from pure honey.

According to the Codex Alimentarius of the United Nations, any product labeled as "honey" or "pure honey" must be a wholly natural product, although labeling laws differ between countries.[33] In the United States, according to the National Honey Board, "Ensuring honey authenticity is one of the great challenges facing the honey industry today. Over the past half century, a number of honey testing methods have been developed to detect food fraud. To date, there is no single universal analytical method available which is capable of detecting all types of adulteration with adequate sensitivity.

Isotope ratio mass spectrometry can be used to detect addition of corn syrup and cane sugar by the carbon isotopic signature. Addition of sugars originating from corn or sugar cane (C4 plants, unlike the plants used by bees, and also sugar beet, which are predominantly C3 plants) skews the isotopic ratio of sugars present in honey,[34] but does not influence the isotopic ratio of proteins. In an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. Levels as low as 7% of addition can be detected.