>I do not see why a method could not be developped to identify the floral origin
>of honeys through the analysis of minerals and other components (the ones
>responsible of the flavor).  I imagin gaz chromatography could be used.  Any
>scientific advice on this?
 
Gas chromatography, or even spectrophotometry, seem like they would be
ideally suited to such identification.  I suspect that this would be more a
tool for scientific analysis, though, as the average consumer tends to care
more about the color than actual origin.  To Average Consumer, honey comes
in Clover, Orange Blossom, and Everything Else.  People who like "varietal
honey" are a very small group, I fear.
 
Jane B.  [[log in to unmask]]