(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:
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(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).