Honey
Author
FAO - AGSLanguage
EnglishDocument Type
Instructional ManualPublisher
FAOPages
5Commodities
honeyTopics
Food procurement and securityYear
2007Document Url
http://www.fao.org/3/a-ax516e.pdfHoney has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density (1.4 to 1.44 g/cm3). Differences between a soft honey and a strongly flavored honey, as well as a clear or darker honey have direct relationship with botanical nectar origin.
Honey is shown under seasonal way, as the high production time varies according to the flora in each region of the country.