It was previously written:

>Unfortunately, in their greed, most mass
>processors of pollen remove so much moisture (read..."nectar"...) that the
>pollen becomes bitter and crunchy!



I have read this comment before, in other places, and I am not satisfied..

When nectar is evaporated, the sugar is left behind, concentrating it.  (If it didn't, we wouldn't have honey!)  Drying out something moistened with diluted honey, sugar, or nectar may indeed make it hard or crunchy, but the sugars shoud remain behind!   Something else must be going on here besides drying, or over-dried pollen would be crunchy, but still sweet.

Does that make sense?  Am I expressing my question well?    Any other explanation?



Ellen in Michigan