1. Honey shall be:-
i. having sweet flavour, pleasant odour, taste and aroma characteristic to the variety
ii. uniform colour throughout and may vary from light to dark brown
iii. free from visible foreign matter
iv. free from any added food additives such as colour and artificial sweetener;
v. free from suspended particles.
2. Variety……………..(to be filled by assayer)
3. Actual Picture of the lot…………( to be uploaded by assayer)
4. Criteria for Range designation
S. No. | Tradable parameters | Range-1 | Range-2 | Range-3 |
A. | Primary |
-
| Moisture (%) max | 22.0 | 24.0 | 25.0 |
-
| Total soluble solids (%) min | 70.0 | 68.0 | 65.0 |
B | Optional (Industrial/processor) |
-
| Total reducing sugars (%) min | 70.0 | 68.0 | 65.0 |
-
| Sucrose (%) max | 5.0 |
-
| Specific gravity at 27°C min | 1.40 | 1.37 | 1.35 |
5. Sampling
i. 5 % or minimum one container shall be randomly selected for sampling.
ii. 200 g shall be drawn from each selected container and shall be mixed homogenously called as primary sample.
iii. 200 g shall be drawn from primary sample called as Laboratory sample.
