How does high moisture content in honey impact its quality?

High moisture content in honey significantly impacts its quality primarily because it can lead to fermentation and spoilage. Honey is a natural preservative due to its low moisture content and high sugar concentration. When the moisture level exceeds a certain threshold (typically around 18-20% moisture), the environment becomes conducive for yeast growth. This can result in fermentation, which not only alters the taste and aroma of the honey but can also cause it to spoil, making it less palatable and potentially unsafe for consumption.

In contrast, moisture levels that are too low can result in honey being overly thick and difficult to work with, but high moisture is particularly detrimental to quality. Understanding the moisture content in honey is essential for beekeepers and honey producers to ensure that their product remains stable and maintains its desirable characteristics.