I should clarify that when I mention syrup in the previous post, I am 
meaning HFCS and when I mean sucrose syrup, I say sucrose.  The mention of 
there being various processes, suppliers and specs refers to HFCS, not 
sucrose. (AFAIK)

AFAIK, sucrose syrup is sucrose syrup, and all the same regardless of 
source, although that is an interesting question.  There are various grades 
of table sugar in different countries.  Mexican table sugar, for example is 
tan in colour.

Years ago, some US and Canadian beekeepers claimed a difference between beet 
and cane sugar and some said one or the other was superior.  Now, AFAIK the 
main market for sucrose syrup is the beverage market and all meets the same 
specs.

Anyone????

And the attribution is not clear on the following paragraph.  I should make 
it clear that the words are mine, not Rob's:

> I suppose someone could write or phone Dianna, since I understand
> she did some work on this question.  I don't know if Tucson has gone
> on the record as to what they found or if they named brands or
> discussed specs. 

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