Current with changes from the 2024 Legislative Session
Section 10-1904 - Requirements(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);(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).