On Fri, 01 Jan 2016 14:57:38 -0800, Uncle Monster wrote:
These bees are "American bees".
Says so right on the label!
They are in the California Union, apparently, since the honey is
"source from California" according to the label.
However, they fly the honey to Texas for packing, so, maybe the
bees get tired going from California to Texas!
Those bees were being shipped to somewhere for pollination , not to
harvest the honey . Many smaller operations will sell their honey in bulk to
a packager for resale . Less profit , but also less invested in packaging
and filtering equipment .
I always wondered about the honey part of the equation. There was a
company in Polson MT that made bee wood, and I took a load to several
places in South Dakota and that when I first learned about how many
miles a bee colony might travel as they were shipped around for
pollination. The almond ranchers are just interested in getting their
groves pollinated but I assume the bee are doing their bee thing all the
time, making honey and little bees.
We used to have cattle rustlers -- now it's bee rustlers:
I suspect it has nothing to do with the processing cost which is
If it is a low volume item requiring special labeling and packaging
line, and additional testing for safety that may be why it is more
I think it's a yuppy thing ... they charge more because people will pay
more believing it's a superior product - which in a way it is . Kinda like
the "organic vegetables" thing , the difference in production cost is more
than balanced by the exorbitant prices charged for anything labeled
There is no such "official" designation for honey - how are you going to
prove your bees foraged only on "organic" plants ? Probably why raw local
honey is a pretty big business in some areas , around here it sells well
during the tourist season - especially if a chunk of comb is included . We
have the advantage here of zero "commercial" farming with it's attendant
spraying of questionable (IMO) chemicals .
Helping wife recover from knee replacement surgery I've been doing all
the food shopping and learning a lot.
For example she had been buying low fat mayonnaise and it is much more
expensive than the normal stuff. Same for similar products that are
said to be more healthy for you but cost a lot more.
Some of the labeling is absolutely ridiculous. You see things like
bottled water with 0 calories or gluten free butter.
This old, retired chemist can read and understand labels but that does
not say much about the general public.
I worked a couple of years in food packaging R&D and know that some of
the packages, e.g. water and soda, cost more than the contents.
While at it, might mention, that many years ago I worked a summer in a
control lab whose plant made sorbitol and mannitol and learned a lot
about sugar chemistry.
Sucrose, high fructose corn syrup, and honey are basically the same
sugar mixture. The sucrose of course is a disaccharide but breaks down
to glucose and fructose at the same concentration as in honey and high
fructose corn syrup.
Add a little food coloring and floral essences to high fructose corn
syrup and you could most likely make artificial honey that users could
not distinguish from the real thing.
And what's up with organic sugar?
If someone is concerned about their health, they wouldn't be eating sugar.
And if the don't care about their health, they might as well eat the cheap high-fructose corn syrup crap.
Sea salt is also another one. Salt from sea water versus salt mine.
Both are still sodium chloride.
Reminds me of a time I was working on a food packaging problem with a
Campbell Soup lab. One day they brought in pallets of soup and opened
the cases and punctured the cans with an ice pick. They said they were
headed for the dump. Somebody forgot to add salt to the batch. I have
to laugh as that was 25 years ago and now they'd probably sell it as a
premium low salt product.
Friend said as a kid, he worked in one of their factories and said he
had the hardest job because he was a salter and had to haul big bags around.
I forget the weasel word, but there's also the maple syrup that's made
by dropping a maple leaf into a drum of corn syrup. When I was a kid
having a bottle of Karo syrup on the table was the hallmark of a low
rent, white trash existence.
I've had a question and wasn't sure who to ask, and haven't been able to
find the information doing a web search either.
Since, you're a chemist, maybe you know the answer.
I use liquid soap to bathe in, and it makes a lot of foam and bubbles
that float in the tub as I'm bathing that will simply go down the drain
as foam and bubbles. IF I add some baby oil during or after I've used
the the foaming liquid bath soap, the oil breaks down the foam and
bubbles completely, so much so, that if I add baby oil to the bath soap
and try to wash with both at the same time, the soap will not foam up at
I always thought soap breaks down oil products, but this seems to work
the other way around, the oil is breaking down the soap product.
What's actually happening chemically that makes the oil break down the
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