§ 10-1904
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/md/agriculture/10-1904·A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
§10–1904.
(a)A product meets the Maryland standard of identity for honey if the product:
(1)Does not contain any substance other than honey, including any food additive as defined in § 21–101 of the Health – General Article;
(2)Has not been subjected to chemical or biochemical treatments used to influence honey crystallization;
(3)Has not had any water added to the product in the course of extraction or packing for sale or resale as honey;
(4)Has not begun to ferment or effervesce;
(5)Does not have a moisture content greater than:
(i)23% for heather honey (Calluna); or
(ii)18.6% for all other honey;
(6)Does not have a water–insoluble–solids content greater than:
(i)0.5 gram per 100 grams for pressed honey; or
(ii)0.1 gram per 100 grams for all other honey;
(7)Does not have a fructose content greater than 50 grams per 100 grams;
(8)Has a total amount of fructose and glucose equal to at least:
(i)45 grams per 100 grams for honeydew honey and blends of honeydew honey with blossom honey; or
(ii)60 grams per 100 grams for all other honey; and
(9)Except as provided in subsection
(b)of this section, has a sucrose content no greater than 5 grams per 100 grams.
(1)The sucrose content of the following types of honey may be greater than 5 grams per 100 grams but not greater than 10 grams per 100 grams to meet the Maryland standard of identity for honey:
(i)Alfalfa (Medicago sativa);
(ii)Citrus spp.;
(iii)False Acacia (Robinia pseudoacacia);
(iv)French Honeysuckle (Hedysarum);
(v)Menzes Banksia (Banksia menziesii);
(vi)Red Gum (Eucalyptus camaldulensisi);
(vii)Leatherwood (Eucryphia lucida); and
(viii)Eucryphia milligami.
(2)The sucrose content of the following types of honey may be greater than 5 grams per 100 grams but not greater than 15 grams per 100 grams to meet the Maryland standard of identity for honey:
(i)Lavender (Lavandula spp.); and
(ii)Borage (Borago officinalis).