Honey is a natural sweet substance produced by bees from the nectar of plant flowers or the secretions of living parts of plants. The composition and thus the physico-chemical properties of honey are influenced by various factors, from botanical and geographical origin, climate, rainfall and temperature during honeyformation, to the professionalism and consistency of the beekeeper's work. All of these factors result in a large variety of honey on the market. It is the components found in honey in small quantities that are responsible for the sensory characteristics, i.e. the color, smell, taste and aroma of individual types of honey. In my dissertation, I examined some physicochemical properties of honey because these parameters areimportant for the certification process that determines the quality of honey. From the literature and articles, I obtained results for different types of honey from Saudi Arabia, Egypt, Germany, Australia and Malaysia. From the data, I found that all types of honey have good quality, as their parameters such as pH, color, color intensity, ash and electrical conductivity do not exceed the statutory values. However, the values of the tested parameters such as color, ash and electrical conductivity between the tested honeys differed according to their geographical and botanical origin.