主题：【原创】 给大家看看蔬菜水果鸡蛋价格（多图） -- GraceUSA

因为我不知道国内的蜂蜜是什么样子的。

出国前，我不做买汰烧，所以对农副产品一点概念都没有。

我到你给的掏宝网看了一下，好像都表明是纯天然没有加工。那就应该没有稀释吧。

国外的蜂蜜非常稠。稠得很难倒出来。

蜂蜜含水量高会产生质量问题。我把这段原话抄给你看看。

判断含水量的方法我用蓝色标出。

Good quality honey essentially has low water content. Honey is likely to ferment and lose its freshness if the water content of honey is greater than 19%. The reason is that all unpasteurized honey contains wild yeasts. Due to the high sugar concentration, these yeasts will pose little risk in low moisture honey because osmosis will draw sufficient water from the yeast to force them into dormancy. In honey that has a higher proportion of water, the yeast may survive and cause fermentation to begin in storage. This results an increase of acidity, which then becomes an important quality criteria.

Honey is very hygroscopic, which means that it easily absorbs moisture from the air. Thus, in areas with a very high humidity it can be difficult to produce good quality honey of sufficiently low water content, which can be measured using a gadget called refractometer. Raw honey's moisture content can be as low as 14%, and is usually deemed as more valuable and hence is relatively more costly. Honey containing up to 20% water is not recommended for mead-making. One simple way of judging the relative quantity of water in honey involves taking two same-size, same-temperature, well-sealed jars of honey from different sources. Turn the two jars upside-down and watch the bubbles rise. Bubbles in the honey with more water content will rise faster.