Native plant nectars are an essential and nutritious food source for Hawaiian “honey” creepers.
Produced by flowers in their nectary to attract visitors, nectar isn’t just a sugary treat in exchange for pollination. It’s a complex and hydrating drink that provides a massive burst of energy for those who partake.
In the nectary, flowers break down sucrose from their sap into two simple sugars: glucose and fructose. The higher amounts of glucose in ʻōhiʻa lehua nectar may be a preference for honeycreepers while, for some reason, also causing the nectar to crystalize. If you have ever purchased lehua honey, you may have noticed that it tends to harden on the shelf compared to other honey varieties.
The sweetness and abundance of nectars are influenced by many things: who visits the flower, available water, and the shape of the flower itself. Generally, flowers pollinated by insects have more concentrated nectar. In contrast, flowers pollinated mostly by birds have more diluted nectars. It seems that the brushy stamens of ʻōhiʻa lehua blossoms help reduce evaporation from their open nectar cups, and the long floral tubes of ʻōhā wai protect their nectar from rain.
While savoring sweet libations, birds inevitably consume specks of plant pollen, as well as any wandering insects, both of which serve as delicious sources of protein at the flower and essentially serving up a complete meal.
Environmental and ecosystem changes do impact nectar quality. Despite a growing awareness of the importance of Hawaiian plants and nectars as staples in the diets of Hawaiian honeycreepers, there is still much to learn.
Research into Hawaiian nectars isn’t just a scientific question; it is part of securing ʻāina momona for the future of our manu mūkīkī (nectar sippers).
