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One problem of major importance to the beekeeper is production of honey with an initial light color which will not tend to darken rapidly upon standing. A limited study has been given to the causes of coloration in honey and t o the methods f o r reducing it. Many of the factors, however, are probably identical with those which have occupied the attention of investigators concerned with other saccharine products. WORK OF OTHER INVESTIGATORSZerban (1920) has summarized the principal causes of coloration in cane juices and sirups. Some of these, which are related to the action of lime, sulfite, and other chemical treatments accorded the juice, of course do not apply to honey. The factors which would seem to be of particular significance to this.product are (a) the effect of iron salts of tannin and other polyphenolic substances, and (b) the effect of temperature treatment upon the sugars themselves.With respect to the first mentioned Ramsay (1923) bas reported the discoloration of honey by the tinned iron lid of the container.

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