The history of honey goes back to ancient times, where it was widely appreciated. It was regarded as a natural and healthy product, an essential element of daily alimentation and not just a supplement. From fragmentary information on ancient Greeks’ meals, we can see that honey was included in their daily menu, either on its own or as an ingredient in sauces and various sweets.

We also have writings by Hippocrates, Aristotle and Democritus referring to the beneficial properties of honey for health and longevity, whereas Pythagoras and his followers regarded honey as their main food. They believed that it had antiseptic and medicinal properties, and for this reason, they used it to embalm their dead. It is reported that the body of Alexander the Great was embalmed in this way.

Honey became a staple sweetener in many places all over the world and was included as basic food in their nutrition. This lasted until the middle of the 16th century, when sugar was first introduced in Europe, and by the end of the 18th century that new product had taken over, boosted by its great production potential and low cost.

Thus, for three centuries, honey became a fine food choice for those who knew and enjoyed its properties. At the beginning of this century, however, people turned to honey again, since its production increased and became more efficient, honey became more affordable, and scientists, based on well-documented studies, constantly confirm and highlight its biological properties and superiority over sugar. Thus, today honey is constantly gaining new consumers.