<In the case of the brown honey question, perhaps someone on the list can <suggest a lab that can identify honey from samples by methods other than <pollen analysis which is a flawed technique - especially where the honey <comes primarily from a flower which is not a pollen source, such as <alfalfa. I know that some adulterations can be identified, can floral <source? To my knowledge no method exists so far to identify the origin of honeys other than by pollen analysis wich, I agree with you has many imperfections. Somebody here in Quebec has worked on the identification of the geographical origin of honey by two different approaches. The first is by the analysis of the minerals, mostly the trace minerals. The second is by the analysis of the "isotopes non radioactifs" (sorry you will have to translate). This person is Marie-Josee Feller-Demalsy from Universite du Quebec in Rimouski. 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?