The history of honey dates back to Antiquity, when it enjoyed a position of privilege. It was seen as a natural and nutritious product, a necessary part of man’s diet and not as a supplement. The fragmentary information we have on the meals of the Ancient Greeks reveals that honey was a part of their everyday diet, either on its own, or as an ingredient in sauces or desserts.

We have books from the Historical Period by Hippocrates, Aristotle, and Democritus which refer to the benefits honey has on general health and well-being, whilst Pythagoras and his supporters lived mainly on honey. They believed it had antiseptic and medicinal properties and that is why they used it for embalming. Indeed, Alexander the Great was allegedly embalmed in honey.

Honey soon became the quintessential sweetener in many parts of the world and was integrated as a basic foodstuff in people’s diets. This lasted until the 16th century when sugar arrived on the scene in Europe, and which, as of the end of the 18th century, reigned supreme as a new product with major possibilities for production at low costs.

And so for three centuries, honey became the choice food of those few who knew and appreciated its properties. At the start of the twentieth century, people once again turned to honey because production increased and became more efficient and honey became more affordable. Also, scientists are continuously confirming, through their studies, the biological properties of honey. In this way, honey keeps gaining more and more supporters.