Checking the Moisture Content

Using a refractometer, Dr. Dewey M. Caron checks the moisture content of one of the entrants in the extracted honey division at the 2007 NJBA Annual Honey Show held in conjunction with the 92nd Annual New Jersey Department of Agriculture Convention on February 12, 2007 at the Tropicana Hotel in Atlantic City. Water content above 18.6% is too high and is disqualified, as the honey would ferment with this much moisture. Moisture content below 15.5% is considered too low. Water content is considered 20% of the score for extracted honey, while absence of crystals, cleanliness, flavor and container appearance are the other factors used to judge the entries.

(Photo by Curtis Crowell)

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