- Latest available (Revised) - English
- Latest available (Revised) - Welsh
- Point in Time (28/11/2003)
- Original (As made) - English
- Original (As made) - Welsh
Version Superseded: 24/03/2008
Point in time view as at 28/11/2003.
There are currently no known outstanding effects for the The Honey (Wales) Regulations 2003 (revoked),
SCHEDULE 2
.
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Regulation 2(2)
1. Sugar content | |
1.1. Fructose and glucose content (sum of both) | |
— blossom honey | not less than 60 g/100 g |
— honeydew honey, blends of honeydew honey with blossom honey | not less than 45 g/100 g |
1.2. Sucrose content | |
— in general | not more than 5 g/100 g |
— false acacia (Robinia pseudoacacia), alfalfa (Medicago sativa), Menzies Banksia (Banksia menziesii), French honeysuckle (Hedysarum), red gum (Eucalyptus camadulensis), leatherwood (Eucryphia lucida, Eucryphia milliganii), Citrus spp. | not more than 10 g/100 g |
— lavender (Lavandula spp.), borage (Borago officinalis) | not more than 15 g/100 g |
2. Moisture content | |
— in general | not more than 20% |
— heather (Calluna) and baker’s honey in general | not more than 23% |
— baker’s honey from heather (Calluna) | not more than 25% |
3. Water-insoluble content | |
— in general | not more than 0.1 g/100g |
— pressed honey | not more than 0.5 g/100 g |
4.Electrical conductivity | |
— honey not listed below and blends of these honeys | not more than 0.8 mS/cm |
— honeydew and chestnut honey and blends of these except with those listed below | not more than 0.8 mS/cm |
— exceptions: strawberry tree (Arbutus unedo), bell heather (Erica), eucalyptus, lime (Tilia spp.), ling heather (Calluna vulgaris), manuka or jelly bush (Leptospermum), tea tree (Melaleuca spp.) | |
5. Free acid | |
— in general | not more than 50 milli-equivalents acid per 1000 grammes |
— baker’s honey | not more than 80 milli-equivalents acid per 1000 grammes |
6. Diastase activity and hydroxymethylfurfural (HMF) content determined after processing and blending | |
(a)Diastase activity (Schade scale) | not less than 8 |
— in general, except baker’s honey | |
— honeys with low natural enzyme content (e.g. citrus honeys) and an HMF content of not more than 15 mg/kg | not less than 3 |
(b)HMF | |
— in general, except baker’s honey | not more than 40 mg/kg (subject to the provisions of (a), second indent) |
— honeys of declared origin from regions with tropical climate and blends of these honeys | not more than 80 mg/kg |
Note 1: When placed on the market as honey or used in any product intended for human consumption, honey must not:
(a)except in the case of baker’s honey, have any foreign tastes or odours, have begun to ferment or have fermented, or have been heated in such a way that the natural enzymes have been either destroyed or significantly inactivated.
(b)have an artificially changed acidity.
Note 2: No pollen or constituent particular to honey may be removed except where this is unavoidable in the removal of foreign inorganic or organic matter.
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