Mel
Mel (-lis, n) est cibus dulcis ab apidis ex nectari florum factus. Varietas a domesticatis apidis generis Apis effecta est varietas usitatissime commemorata, ab apiariis conlecta et ab hominibus consumpta.

Apes nectar in mel convertunt ratione vomendi, et hunc vomitum conservant pro cibo principali in favis cereis intra alvearia. Rationes apiculturae immoderatum mellis opus excitant ut nimium ex colonia conligi potest.

Mel ab insectis meliponinis confectum, aut silvaticarum aut ab hominibus conservatarum, "mel meliponinorum" appellari licet. Proprietates valde dissimiles habet.

Bibliographia 
 Fontes antiquiores
 Hippocrates, De regimine acutorum 53-57
 Epidemica 7.8
 Aristoteles, Historia animalium 553a17-554b21, 623b5-627b22
 Conon mythistoricus 35
 Varro, De re rustica 3.16
 Vergilius, Georgica lib. 4
 Dioscorides, De materia medica 2.101-103
 Columella, De agri cultura 9.2-9.16
  21.70-85, 22.107-115
 Palladius, Opus agriculturae 1.37-38 et alibi
 Deipnosophistarum epitome 46e-47a

 Eruditio
 Eva Crane, The Archaeology of Beekeeping. Londinii: Duckworth, 1983
 Eva Crane, The World History of Beekeeping and Honey Hunting. Londinii: Duckworth, 1999
 
 "Honey" in Harold McGee, On Food and Cooking (Novi Eboraci: Scribner, 1984; Londinii: Allen & Unwin, 1986) pp. 369-380
 Frederick J. Simoons, Food in China: A Cultural and Historical Inquiry (CRC Press, 1991) pp. 376-378 

 Apicultura
 Bellaria
 Mel insanum
 Saccharum

Nexus externi 

 "Beekeeping and Sustainable Livelihoods," apud Food and Agriculture Organization of the United Nations
 De melle apud U.S. National Honey Board
 "Value-Added Products From Beekeeping," apud Food and Agriculture Organization of the United Nations
 Varietates mellis, cum photogrammatibus, apud Mieli d' Italia 

 
Apicultura
Saccharum