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Table 11.1 Proposed criteria to assess honey quality and standard
Parameter
European
Directive
2001/110/EC
Codex
Alimentarius
CL 1998/12-S
International
Honey
Commission
(Proposed
Standard)
Moisture content
General
≤ 21 g/100 g ≤ 21 g/100 g
Heather, clover
≤ 23 g/100 g ≤ 23 g/100 g
≤ 21 g/100 g
Industrial or bake-honey
≤ 25 g/100 g ≤ 25 g/100 g
Apparent reducing sugars content
Honeys not listed below
≥ 65 g /100 g ≥ 65 g /100 g
Honeydew honey or blends of honeydew
honey and blossom honey
≥ 45 g /100 g ≥ 60 g /100 g
Xanthorrhoea pr.
≥ 53 g /100 g ≥ 53 g /100 g
Apparent sucrose content
Honeys not listed below
≤5 g/100 g
≤ 5 g/100 g
Robinia, Lavandula, Hedysarum, Trifolium,
Citrus, Medicago, Eucalyptus cam.,
Eucryphia luc. Banksia menz
a Rosemarinus
b
≤10 g/100 g ≤ 10 g/100 g
Calothamnus san., Eucalyptus scab., Banksia
gr., Xanthorrhoeapr., honeydew honey and
blends of blossom with honeydew honey
–
≤15 g/100 g
Water-insoluble solids content
General
≤ 0.1 g/100 g ≤ 0.1 g/100 g
Pressed honey
≤ 0.5 g/100 g ≤ 0.5 g/100 g
Mineral content (ash)
General
≤ 0.6 g/100 g ≤ 0.6 g/100 g
Honeydew or blends of honeydew and
blossom honey or chestnut honey
≤ 1.2 g/100 g ≤ 1.2 g/100 g
Acidity
In general
≤ 50 meq/kg ≤ 50 meq/kg
Baker’s honey
≤ 80 meq/kg
Diastase activity
After processing and blending (diastase
number in Schade scale)
General
≥ 8
≥ 8
Honeys with natural low enzyme content
≥ 3
≥ 3
Hydroxymethylfurfural (HMF) content
In general, except baker’s honey
≤ 40 mg/kg
After processing and/or blending
≤ 60 mg/kg
≤ 60 mg/kg
Honeys of declared origin from regions with
tropical climate and blends of these honeys
≤ 80 mg/kg
Sugar content
Sum of fructose and glucose
Honeys not listed below
≥ 60 g/100 g
≥ 60 g/100 g
(continued)
M. C. B. Otero and L. Bernolo