feat: Make the Honey analysis available for translation

blog/opening-the-honeypot.html

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+Analysis of Honeys Sold in France Through Open Food Facts Data
+<div>
+<p style="text-align: center;"><a href="https://fr.openfoodfacts.org/categorie/miels"><img src="https://blog.openfoodfacts.org/wp-content/uploads/2022/05/miels.png" alt="Honeys on Open Food Facts" width="500" height="338"></a></p>
+
+Honey is defined by <a href="https://www.legifrance.gouv.fr/affichTexte.do?cidTexte=LEGITEXT000005634642&amp;dateTexte=20080325">European legislation</a> as <em>“the natural sweet substance produced by bees of the species Apis mellifera from plant nectar or secretions coming from living parts of plants or the excretions left on them by sucking insects, which they collect, transform by combining with specific substances of their own, deposit, dehydrate, store and let ripen in the honeycombs of the hive.”</em> It’s a food highly appreciated by the French who consume&nbsp;<a href="https://www.economie.gouv.fr/dgccrf/qualite-des-miels-gelees-royales-sirops-derable-et-dagave">40,000 tons per year</a>, but also suspected of quite a few frauds especially regarding its origin and composition.
+
+<span style="font-weight: 400;">As of the time this article was published (July 2020) Open Food Facts had listed </span><a href="https://fr.openfoodfacts.org/categorie/miels"><span style="font-weight: 400;">3732 honeys</span></a><span style="font-weight: 400;"> in France, thanks to the work of more than 175 contributors who added products, and the 4,800 contributors who added information. Thus, we have a solid database allowing us a representative analysis of the reality of the honey market in France.</span>
+
+The average nutritional data for this food are as follows&nbsp;:
+<p style="text-align: center;"><img src="https://blog.openfoodfacts.org/wp-content/uploads/2022/05/vn_moyennes_des_miels_en_france.png" alt="Average nutritional values of honeys in France" width="522" height="431"></p>
+<p style="text-align: center;"><a href="https://fr.openfoodfacts.org/categorie/miels"><span style="font-weight: 400;">(nutritional table)</span></a></p>
+<span style="font-weight: 400;">We list honeys of very varied origins, from classic acacia honey to the more surprising </span><a href="https://fr.openfoodfacts.org/categorie/miels-d-avocat"><span style="font-weight: 400;">avocado honeys</span></a><span style="font-weight: 400;"> or </span><a href="https://fr.openfoodfacts.org/produit/8012527002124/miel-italien-de-coriandre-mielizia"><span style="font-weight: 400;">coriander honeys</span></a><span style="font-weight: 400;">.</span>
+<h2><strong>How to be sure of buying “real” honey&nbsp;?</strong></h2>
+<span style="font-weight: 400;">Thanks to Open Food Facts data, you have the possibility to choose your honey according to several criteria that should help you avoid frauds. In this article, we propose criteria that seem important to us, as well as corresponding products. If you think some criteria are missing, do not hesitate to let us know, and if you would like to add or modify a product, join us by becoming contributors&nbsp;!</span>&nbsp;
+<h3><strong><strong>The Ingredients</strong></strong></h3>
+<span style="font-weight: 400;">The denomination “honey” is reserved for products containing exclusively honey. In theory, honeys should therefore have no additives or additional ingredients, but frauds have been identified by the </span><a href="https://www.economie.gouv.fr/dgccrf/qualite-des-miels-gelees-royales-sirops-derable-et-dagave"><span style="font-weight: 400;">DGCCRF</span></a><span style="font-weight: 400;">. According to a survey conducted in 2017, 10% of the tested honeys were adulterated, that is, cut with sweetening substances to lower their cost. Mixtures with other products like royal jelly or flavors are obviously allowed but the name must be adapted and the label must display the percentage of each ingredient

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