Peter Bussell wrote:
 We find the same distinction made by big processors who want and pay
more for  light coloured honey and suggest that darker honey is suitable
for  baking.

Hello Peter and all,
With big packers its a supply problem.  There is less of the water white
honey produced in the U.S..  When blending honey which most large
packers do to get a uniform product they use usually two drums of water
white to 8 drums of amber.  The formula can be different than the
example i have shown but the formula i have personally seen used the
most.  Allways a market for water white honey with packers in the U.S..
Producing water white honey in the U.S. is a big problem as our main
floral sources produce a extra light amber at best.
Dark honey is allways the lowest price in the drums so bakeries shop
price.  I sell to *Golden Harvest bakery* and he wants my best honey and
is willing to pay the price.  I believe as he does that the better the
honey the better tasting the product but when you are talking cooking
involving high temperatures many bakeries tell me the end product tastes
the same whether the white or dark honey is used.  Canada and parts of
Alaska produce some of the finest white honey in the world.  My Canadian
friends tell me packers will come up on published prices when buying the
white honey.  Please forgive me packers but thats the rumor! If for the
sake of discussion all U.S. honey was water white then the same would be
true for dark honey.  I do get calls now for people wanting a true dark
wildflower honey as many Missouri beekeepers are treating  early rather
than produce the dark fall honey.
Buy Missouri Honey! Three adds run every month in ABJ. Drums or buckets!
Sincerely,
Bob