Bees do not possess a single mouth like humans do, but rather a collection of specialized structures that work together for feeding. These complex mouthparts are highly adapted to their diet, primarily consisting of liquid nectar and solid pollen.
The Proboscis
The proboscis is a bee’s primary tool for consuming liquids, functioning much like a straw. It is a long, slender, and flexible tube-like structure that can extend and retract. This retractable organ is formed by several interlocking parts, including the maxillae and labium, which come together to create a sucking system. When a bee encounters nectar or water, its proboscis extends, allowing it to reach deep into flowers.
The proboscis uses a sucking pump located in the bee’s head to draw liquids upward into the esophagus. Its hairy, spoon-like tip helps to mop up tiny droplets of nectar, and it also contains taste receptors. When not in use, the proboscis folds neatly backward and tucks away under the bee’s head, protected by its mandibles.
Mandibles and Other Feeding Structures
Beyond the proboscis, bees possess a pair of mandibles, which are jaw-like structures that move side-to-side rather than up and down like human jaws. These mandibles are versatile tools used for a variety of tasks beyond chewing. They are used to work with wax, allowing bees to shape and build honeycomb cells.
Young worker bees manipulate wax flakes, mixing them with salivary secretions for comb construction. Bees also use their mandibles for cleaning the hive, removing debris, and even carrying other bees. They can manipulate pollen. Mandibles also play a role in defense, as bees can use them to bite pests. The mandibles also help stabilize the proboscis during feeding, holding it firmly in place as the bee consumes liquids.
From Mouthparts to Honey
Once a foraging bee collects nectar using its proboscis, the nectar travels through the esophagus to a specialized organ called the honey stomach, or crop. This is a temporary storage sac. Inside the honey stomach, the initial stages of honey production begin.
The nectar is mixed with enzymes, such as invertase, which are added from the bee’s salivary glands. These enzymes start breaking down the complex sugars in the nectar, like sucrose, into simpler sugars like glucose and fructose. When the bee returns to the hive, it regurgitates this partially processed nectar, passing it to other worker bees through a process called trophallaxis. This continuous transfer and enzymatic action further transforms the nectar into honey, which is then stored in honeycomb cells.