Beekeeping in the field of honey can help lift beekeepers out of poverty by providing them with better opportunities and prices in the honey market. It can also strengthen the position of beekeeping as an important component of sustainable agriculture. Honey is considered the oldest and most common sweet food for humans. Honey is the sweet, natural, viscous substance extracted by the honeybee from the nectar of plants. Honey has many important properties, in addition to its composition and taste. Freshly extracted honey is a viscous liquid. Its viscosity depends on many properties and therefore varies with its composition, especially its water content. The color of liquid honey can range from clear and colorless (like water) to dark amber or black. The color varies with origin, age, and storage, but the transparency or clarity depends on the amount of material removed, such as pollen. Rare honey colors include bright yellow (sunflower), reddish (maroon), gray (Eucalyptus), and green (honeydew). When crystallized, the color of the honey will be lighter because the sugar crystals are white. The color of honey is usually measured in millimeters on the P background scale. Honey with main ingredients of fructose and glucose, also contains many bacteria and viruses in other products that produce many nutritional and biological properties: antibiotics, disease, antibiotics, antibiotics, antibiotics, antibiotics, antibiotics, and immunosuppressive activity. Beekeepers and the honey industries face many limitations, such as lack of training and management, safety, and less funding.