> Why is the honey at the supermarket so thin?
Because pasteurized honey is allowed to have one percent more
moisture than unpasteurized -- resulting in levels of about 18.6%.
Moreover most beekeepers try to have their honey capped before
extracting which often results in moisture levels around 15% to 17%.
I wonder how the moisture gets up to 18.6 if beekeepers make honey at
17%??? ;)
Regards
Allen
W. Allen Dick, Beekeeper VE6CFK
RR#1, Swalwell, Alberta Canada T0M 1Y0
Internet:[log in to unmask] & [log in to unmask]
Honey. Bees, & Art <http://www.internode.net/~allend/>