The Egyptian beekeeping developed enormously, and in their boats loaded hives while sailing, which invented the migratory beekeeping as bees during the journey were sucking the flowers that were on their way, until eventually the honey was collected at the end the trip. In the Egyptian pharmacopoeia was one of the most commonly used products.

The Greek physician Hippocrates prescribed as necessary in the diet, and athletes took to the water to counter fatigue by energy intake.

In Rome he became famous serving wine, consumed in large quantities, being so much appreciated that became required as a tribute to the defeated enemies.

Today the operation has greatly improved hives and beekeeping activity is well developed. The consumption of both honey and pollen, propolis and royal jelly has increased, both as a delicacy for the palate as the therapeutic value they accumulate.

The process of making honey begins with the collection of floral nectar and transport to the hive. Then begin the process of transformation of this nectar from a complex task in which bees secrete a drop of fluid from her crop on the nectar. Then go past the drops of nectar from each other, thereby ensuring that contribute to enrich it with enzymes, and finally becoming the drops in honey. Part of the bees are engaged in a constant flutter to achieve a higher solidification, to evaporate the liquid air produced accumulated. Then, store it neatly into cells and sealed with wax, preventing the water absorbed or fermented honey. The beekeeper will bring finally depositing the honey combs in centrifuges.

The composition of honey varies according to their origin: whether plain or honey tree, and flowers which have entered mainstream in its production, but we can speak of a basic composition, common to all types of honey: they possess a 75% of carbohydrates (fructose, glucose, dextrin, sucrose), 20% water, essential amino acids, minerals and trace elements (potassium, sodium, calcium, magnesium, iron, phosphorus, sulfur, chlorine), vitamins all types except vitamin A, some digestive enzymes, antibiotic substances and pollen.

Based on multiple sources of honey, we can find on the market a wide range, where the color ranges from dark amber to amber lens. It involves a temptation that invites us to see for ourselves a world of different flavors.
According to their mode of preparation we may be presented in two ways:
* Honey-comb, which is marketed under its original wrapper and totally pure.
* Honey extraction: the extraction obtained by centrifuge and containers intended for consumption

Let us quote some of the most common varieties of honey and its therapeutic application including:
* Orange blossom honey: honey is a light amber color, very transparent when it is liquid. Aroma and taste sweet and fragrant. It has antispasmodic properties and is useful in cases of insomnia.
* Eucalyptus Honey: it has a strong flavor. This honey is used in the treatment of respiratory infections, throat, lungs … and problems of the urinary tract.
* Honey of lavender: it has a clear amber color, nice flavor. This is a honey rich in iron and is an excellent heart tonic. It is good as pulmonary antiseptic. Very adequate cough and flu.
* Pine Honey: Honey is a dark, resinous flavor. It is the best honey for bronchial cough.
* Rosemary honey: honey is one of the most appreciated. Amber is very tasty. Recommended as a stimulant of the liver, and liver failure. Stimulant in cases of fatigue and tiredness. It is also used in case of absence of menstruation.
* Mountain Honey: The nectar that bees collect high altitude produce excellent honey for colds.

We could cite many more kinds of honey depending on the plant that has been visited by the bees. This honey added to their therapeutic qualities which naturally has a plant with the nectar has been removed by our tireless friends. Somehow the healing powers of the plant in particular go to the honey produced.