Two honey samples from Yemen “Ceder” (Zizyphus spina christi) and Bulgaria (poly floral honey) were chemically evaluated using different chemical and physical standard methods. The results showed that water content of Yemeni honey was almost 16.2% compared to 20% in the Bulgarian honey sample. Inverted sugars in the Yemeni honey sample was 27% compared to 68% in the Bulgarian honey sample. Sucros content in the Yemeni honey was 3.3% compared to 5% in Bulgarian honey. Acidity measured 100/gm of honey was 2,2% in Yemeni honey while it reached 4% in Bulgarian honey.

Key Words :Bee, Chemical characters, Honey