All honey will crystallize (granulate) over time - this is a natural process. The rate of crystallization is determined by the types of sugars that the honey contains and will begin earlier at lower temperatures. Some honeys crystallize in a few days, while others will remain liquid for years. If honey begins to crystallize, it can be liquefied by placing the container in hot water for about 15 minutes. The best way to prevent granulation is to keep honey at a warmer temperature, however, the higher the temperature, the more quickly will the honey’s quality decline.
Inform customers that liquid and granulated honey are of equal quality – just different forms of the same product - like ice and water.