Póa honey

A sugary substance which is produced by nectar-gathering insects known as póané.

Properties

Material Characteristics

Póa honey is a thick, viscous and translucent substance. Its color varies with the degree of refinement and the plant from which the póané collected the nectar.

Physical & Chemical Properties

It is very sticky due to the high amount of sugar, which also makes it a very nutritious food.

Origin & Source

It is produced by small insects known as póané. They gather nectar from various flowering plants and regurgitate it several times to turn the watery solution into a concentrated, sugary form which is then stored within their hives. Póa keepers usually provide artificial hives which grants them easy access for harvesting the honey.

Life & Expiration

The honey rarely spoils. It does change in flavor, color and consistency, but it has never been observed to rot or grow mold. Dried-out honey can be returned to a usable state by mixing in hot water.

History & Usage

Everyday use

It is commonly added to food, for example by spreading it onto a slice of bread or dissolving it in a beverage. Besides that, it is often used to conserve fruit by candying it.

Type

Biomaterial

Odor

flowery

Taste

sweet with different notes of flavor, depending on the plant from which the nectar was gathered

Color

pale yellow to dark amber

Common State

viscous liquid