Generally, inexpensive honey sold in stores can hardly be called honey at all. These mass-produced products undergo various processes,  from dehydration, decolorization, and deodorization to impurity removal and coloring, resulting in uniform. First, let’s talk about dehydration. If honey with high moisture content is left as it is, the sugar will serve as food for fungi, leading to fermentation  and loss of sweetness. However, bees are well aware of this, so they diligently create airflow with their wings to evaporate the moisture using  their body heat. During the season, the sound of this wing flapping can be heard from hives everywhere.

The purpose of this dehydration process is to prepare honey as a food source for winter. If fermentation occurs, the energy-rich sugars  would decrease, which would be problematic for the bees. Thus, when the sugar content rises to about 80% and the honey is capped, it  becomes a complete honey that is inhospitable to any microorganisms. In commercial beekeeping, however, this natural dehydration process takes time and is not cost-effective. As a result, even honey that is  still somewhat watery is harvested and heated to reduce moisture. Deodorization is necessary for uniformity in the food industry, and the same goes for decolorization. Sometimes, the aroma is added later  using essences. 

Furthermore, impurity removal especially of pollen is necessary because pollen can act as a seed crystal, leading to various crystal  formations that affect the product’s appearance, taste, and consistency. Honey varies in color due to its origin, natural environment, and plant source. When different types of honey are mixed and don’t look  particularly appealing in color, artificial coloring can be used as a solution.