Honey is the natural product made by bees, after collecting nectar from flowers and bringing it back to the hive for food.

They collect nectar from flowers to create honey which is stored for food and energy.

Bees convert nectar into honey through digestive enzymes and evaporation (fanning).

Not at all. In the U.S. alone there are more than 300 unique types of honey, each originating from a different floral source. The color, flavor and even aroma of honey differs, depending on the nectar of flowers visited.

When stored properly, honey can last indefinitely. Over time, honey tends to crystallize naturally.

Due to its high viscosity, heat is necessary to aid in the commercial packaging of honey.

American bees can only produce about 25% of the annual demand for honey in the U.S. Honey is a global business by necessity, ensuring consistent supply.

Organic honey complies with USDA guidelines relating to beekeeper practices around hive maintenance and location relative to commercial agriculture.

Agave syrup or agave nectar is a natural sweetener from Mexico, made from the agave plant.

The agave plant grows in specific areas of Mexico. Each plant takes 7-14 years to mature and is pollinated by hummingbirds, bees, and bats.

There are 2 primary varieties of agave plants: Blue Weber and Salmiana. These varieties are also used to make tequila and mescal liquor.

Once mature, the leaves are removed to reveal the core (pina). The nectar is expressed from the pina, filtered, and processed to create agave syrup.

Agave syrup is a natural sweetener that is commonly used as a substitute for sugar, honey, or artificial sweeteners. It can also be used in the following: beverages, dairy, baked goods, cereals, confectionery, granolas, dairy, dietary supplements.

Agave syrup is neutral flavor, vegan natural sweetener.

Agave syrup sweetens ~25% more than processed sugar.

Molasses is the viscous liquid left behind after sugar is removed from sugarcane or sugar beet juice, and is best known for creating brown sugar.

Sweet Harvest Foods molasses comes from sugar cane which is a tropical grass that flourishes in hot, wet climates.

Sugar cane (a perennial grass) is harvested every year in the fall. During harvest it’s stripped of leaves. The juice is extracted, usually by cutting, crushing or mashing, then boiled.

Golden molasses is the result of the early boilings of sugar cane. It is sweeter, lighter in color, and has a higher sugar content. Blackstrap molasses is the result of the later boilings of sugar cane. It is darker in color, has a lower sugar count and has a stronger more robust flavor.

Molasses is best known for creating brown sugar and used in baked goods, candies, baked beans, barbeque sauce, marinades, desserts, cookies and pies.

Molasses is a product that falls under the California Proposition 65 law, for more information on that please click here