a Paul Hosticka snip followed by > my comment... 
I think that I hear a voice whispering in my ear that all beekeeping is local. 

>I suspect if you have a limited number of nectar sources at your location id'ing honey type by pollen would be fairly straightforward and simple.  We have literally hundreds here so identification by pollen would be a bit more difficult.  To get to the point of expertise of Dr Vaughn Bryant (who's primary source of lab money was doing similar work for the FBI and CIA) would imho take a bit more effort.

>Back to the ABJ article on 'Real Texas Honey'... I will say that the first remarks in the article by Chris Moore (former president of the Texas Beekeeper and as far as I can tell a really good guy) I do NOT believe you can look at honey in a jar and tell if the honey in the jar is or is not from Texas.. I would make the same conclusion on relying on taste < that is taste at the source (while standing over a hive) does mean the flavor is fresh and you have obtained quite a bit more sensory input (via smell) than if you bought the same product even a wee bit late in a bottle. And of course the more heat you apply in the process the more aromatics are totally vanished from the end product.

Gene in Central Texas...

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