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Canadian report on honey alteration

Posted by Tim Chapman on

The attached video gives an overview of what's happening in the honey industry. Take note in the video segment about moisture content. There is a myriad of variables that can affect viscosity in honey and honey quality. Moisture, temperature, alteration are all factors that change the honey and its' viscosity. This is noteworthy because many think that they can qualify their honey by simply looking at viscosity. This just isn't so. For you consumers that care, I hope you find this interesting. 

This video link;


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