Just like every other food, honey also comes in different classifications because there are distinctions as to its types, its components and purpose. It is important to know the classification of honey you consume because it might affect your system, especially in terms of the glucose content and allergens.
Basically, the floral source of honey is what classifies it from one another. But, there are also other ways of classifying honeys such as its packaging, the processing used in it, regional honeys or location-based, color, optical density and more. Focusing on the floral source, honey can be classified by the source of the nectar from which it was made. According to Minerva Scientific, honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The theological and melissopalynological properties of honey can be used to identify the major plant nectar source used in its production.
The first classification of honey according to floral source and the most commercially available honey is the blended honey, which is defined by the National Honey Issac Board as a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.
There also is the polyfloral honey, which is defined by the Honey Book as the honey that is from wild or commercialized honeybees that is derived from the nectar of many types of flowers and is also known as wildflower honey. Polyfloral honey is also called wildflower honey, which is described by the National Honey Board as honey from miscellaneous and undefined flower sources. According to Mieliditalia, the taste of the polyfloral honey may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which bloomings are prevalent.
Opposite to the preceding classification of honey is the monofloral honey which is made primarily from the nectar of one type of flower. According to the same source, different monofloral honeys have a distinctive flavor and color because of differences between their principal nectar sources. Monofloral honeys are produced by beekeepers, which keep beehives in an area where the bees have access to only one type of flower.
Last on the list is the honeydew honey which is produced by bees which instead of taking nectar, are taking honeydew or the sweet secretions of aphids or other plant sap-sucking insects. Mieliditalia described honeydew honey as very dark brown in color, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys.
Manuka Honey according to WebMD is a monofloral honey produced in Australia and New Zealand, from the nectar of the manuka tree.