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September 22, 1934

Committee on Foods

JAMA. 1934;103(12):918-919. doi:10.1001/jama.1934.02750380038013

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Sponsor.—  American Honey Institute, Madison, Wis., is a trade association for promoting the general welfare of the honey industry, investigating its problems, and disseminating information on honey.

Occurrence, Composition and Nutritional Values of Honey. —  Honey is deposited by bees in the cells of honeycomb, which the insect forms out of wax secreted by its body. It is gathered by the bees chiefly from the nectar of flowers and the exudations of leaves. The sucrose of the nectar is almost wholly inverted into dextrose and levulose. The nectar becomes concentrated in the hive by loss of moisture. The flavors of honey are due largely to the characteristic esters found in the nectar of different flowers.The United States Department of Agriculture definition and standards for the various forms of honey follow:1. Honey is the nectar and saccharine exudations of plants gathered, modified and stored

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