Honey! It Turned to Sugar

I produce local, raw honey which is often subject to granulation issues. Often, people think (erroneously) that granulated honey went "bad," or it "turned to sugar." The other stuff, the mass produced store-brand honey comingled with cheap, foreign honey is pasteurized and filtered to retard granulation, but it is robbed of its nutritional value. This manuscript details granulation issues. More

My honey is not filtered or pasteurized. I extract my honey straight from the bees, and the only thing I do to it is strain out the wax particles. My honey contains pollen grains from local floral sources and I market my honey specifically as “local, raw honey.” It’s about as natural as you can get and many of my customers seek me out for the various health benefits of consuming locally produced, raw, unprocessed honey.
The only down side to my honey is, sooner or later, my honey will granulate, that is, solidify. In some cases, it’s sooner than later. Some customers accept granulation as an inevitable process of natural honey. Yet for the uninformed customer, granulation is incorrectly interpreted as honey that “went bad.”
In truth, honey never goes “bad.” Honey is the only food that never spoils. Some people may complain their honey “turned to sugar,” as if it no longer could be called “honey.” Well, this isn’t necessarily true either. Honey is sugar in liquid form, and granulation happens when the dissolved solids fall out of suspension. If you’re a chemist, the solids “precipitate.” Either way, ignorant people fear the honey has gone bad, they throw it out, then they give me grief the next time they see me at the farmer’s market.
And somewhere I try and convince myself, the customer is always right.