Honey is the beehive’s main product. Bees start making it from nectar collected from flowers and it undergoes an initial process of concentration and enriching it with enzymes when it is being transported. The process, a continuous passing on from one bee to another until it reaches the correct humidity (about 17-18%), continues inside the beehive. During this “maturing” process, the honey is stored in the cells and then protected by a thin layer of wax called operculum. Each type of honey contains organoleptic and chemical-physical properties of the nectar it comes from; honeys from different botanical origins have different colours, scents, tastes and crystallizations. The crystallization is proof of its naturalness; it appears at different times depending on different origins and composition.