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The honeycomb is removed from the hive and the honey may be extracted from that, either by crushing or by using a honey extractor.
The honey is then usually filtered to remove beeswax and other debris.
A wide range of species other than humans are attracted to wild or domestic sources of honey.
Because of its unique composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation.
Leaving the hive, foraging bees collect sugar-rich flower nectar and return to the hive where they use their "honey stomachs" to ingest and regurgitate the nectar repeatedly until it is partially digested.
The process continues as hive bees flutter their wings constantly to circulate air and evaporate water from the honey to a content around 18%, raising the sugar concentration, and preventing fermentation.
Honey barbecue and honey mustard are other common flavors used in sauces.
Another source of honey is from a number of wasp species, such as the wasps Brachygastra lecheguana and Brachygastra mellifica, which are found in South and Central America.
These species are known to feed on nectar and produce honey.
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, In one country, the USA, according to the National Honey Board (a USDA-overseen organization), "honey stipulates a pure product that does not allow for the addition of any other substance...
this includes, but is not limited to, water or other sweeteners".