Honey
Standard of
Identity

(SOI)
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Standard of Identity:
 Resolved and approved by the general membership of the Empire State Honey Producers Association at their summer picnic on July 24, 2010:

The Empire State Honey Producers Association supports and endorses the Honey Standard of Identity proposed for the State of New York as published in the spring 2010 newsletter.”
                                                                                                                                                                   ESHPA Resolution (link)


Proposed  "New York Standard of Identity for Honey"

The acceptance of this should provide that no added cost or responsibility shall be
required of the State of New York or to any business in the state of New York.

Section 1.

(a) “Honey” means the natural sweet substance produced by honeybees from the nectar of
plants or excretions of plant sucking insects on the living parts of plants, which the bees
collect, transform by combining with specific substances of their own, deposit, dehydrate,
store, and leave in the honeycomb to ripen and mature.
(b) “Blossom honey” or “nectar honey” means the honey that comes from nectars of
plants.
(c) “Honeydew honey” means the honey that comes mainly from excretions of plant
sucking insects (Hemiptera) of living parts of plants.
(d) Honey consists of different sugars, predominantly fructose and glucose as well as
other substances such as organic acids, enzymes, and solid particles derived from honey
collection. The color of honey can vary from nearly colorless to dark brown. The
consistency can be fluid, viscous, or partially to completely crystallized. The flavor and
aroma vary but are derived from plant origin.
(e) Honey sold as described in subdivision (d) shall not have added to it any food
ingredient, including food additives, nor shall any other additions be made other than
honey. Honey shall not have any foreign matter, or any flavor, aroma, or taint absorbed
from foreign matter during its’ processing and storage. Honey shall not have begun to
ferment or effervesce and no pollen or constituent particular to honey may be removed
except where unavoidable in the removal of foreign organic or inorganic matter.
(f) Honey shall meet the following standards:
1. Honey shall not be heated or processed to such and extent that its’ essential
composition is changed or its’ quality impaired.
2. Chemical or biochemical treatments shall not be used to influence honey
crystallization.
3. Honey shall not contain more than 18.6 percent moisture content.
4. Honey shall not contain less than 60 percent fructose and glucose, combined.
5. Honeydew honey and blends of honeydew honey with blossom honey shall not
contain less than 45 percent fructose and glucose, combined.
6. Blossom honey shall not contain more than 5 percent sucrose, except for the
following:
(A) Alfalfa (medicago sativa), citrus spp., false acacia (robinia pseudo acacia), French
honeysuckle (Hedysarum), Menzies banksias (Banksia meniscii), red gum (Eucalypsis
camaldulensis), leatherwood (Eucryphia lucida), and Eucryphia milligani may contain up
to 10 percent sucrose.
(B) Lavendar (Lavandula Spp.) and borage (Borago officinalis) may contain up to 15
percent sucrose.
7. Honey may contain the hive products beeswax and propolis.



CONTACT: RochesterHoney @ gmail.com