Packers heat and filter honey to remove pollen to extend the shelf life and
to satisfy ‘consumer demand’. Makes sense. But, then what’s left? A simple,
albeit naturally produced liquid sweetener. If honey consumers discover
this, won’t honey be likely to go the same path as maple syrup? Grocery
store shelves loaded with ‘pancake syrup’ comprised of caramel coloring,
sugar and water. What makes us different? It’ll be pretty easy to produce a
honey substitute that won’t crystallize, is clear and cheap. I’m thinkin’
that we may well be the agents of our own demise.

*Dan Harris*

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