This mouth-to-mouth exchange of nectar is called trophallaxis. The final processing of nectar into honey is handled by the bees working in the hive, The bee repeatedly extends and retracts its uvula coated with fresh, processed nectar which causes water to evaporate and thicken the mixture. During this process, digestive enzymes are added to the solution in the crop. Eventually, the bees deposit the honey drops in the cells of the comb, where it initially remains uncapped, as it still contains a high content of water (about 50 to 70 percent) and natural yeasts, which, uncontrolled, cause the fermentation of sugars in the newly formed honey.
