§ 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.

(b) (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).