Maryland § 10-1904

§ 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).