Hash oils seized in the 1970s had a THC contents ranging from 10 to 30%. The oil available on the U.S. West Coast in 1974 averaged about 15% THC. Samples seized across the United States by the Drug Enforcement Administration over an 18-year period (1980–1997) showed that THC content in hashish and hashish oil averaging 12.9% and 17.4%, respectively, did not show an increase over time. The highest THC concentrations measured were 52.9% in hashish and 47.0% in hash oil. Hash oils in use in the 2010s had THC concentrations as high as 90% and other products achieving higher concentrations 
When exposed to air, warmth and light (especially without antioxidants), the oil loses its taste and psychoactivity due to aging. Cannabinoid carboxylic acids (THCA, CBDA, and maybe others) have an antibiotic effect on gram-positive bacteria such as (penicillin-resistant) Staphylococcus aureus, but gram-negative bacteria such as Escherichia coli are unaffected.
Food and beverage products containing CBD were introduced in the United States in 2017. Similar to energy drinks and protein bars which may contain vitamin or herbal additives, food and beverage items can be infused with CBD as an alternative means of ingesting the substance. In the United States, numerous products are marketed as containing CBD, but in reality contain little or none. Some companies marketing CBD-infused food products with claims that are similar to the effects of prescription drugs have received warning letters from the Food and Drug Administration for making unsubstantiated health claims.
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Typically, pharmaceutical companies making cannabis-based medicines have sought to isolate individual compounds from the plant. But Mechoulam strongly suspects that in some cases those chemicals would work much better in concert with other compounds found in marijuana. He calls this the entourage effect, and it’s just one of the many cannabis mysteries that he says require further study.
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