§ 10-1904. Requirements

   (a) In general. -- 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.

(b) Sucrose content. --

   (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).

HISTORY: 2012, ch. 189.