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Natural Honey Standards

Gordon McIntosh, 2023-04-01

Standards are typically set by national regulatory bodies, such as the United States Department of Agriculture (USDA) in the United States, or by international organizations, such as the Codex Alimentarius Commission, which is jointly run by the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO).

The standards for natural honey often include criteria related to the following aspects:

  1. Source: Natural honey must be produced by honey bees (Apis mellifera) from the nectar of plants or the secretions of living parts of plants.
  2. Composition: Honey must contain various sugars, predominantly fructose and glucose, as well as water, enzymes, organic acids, proteins, and trace elements. The specific composition can vary depending on the floral source and geographical origin.
  3. Processing: Honey should not undergo any treatments or processes that alter its natural composition or characteristics, such as the removal of pollen, excessive heating, or the addition of artificial sweeteners or flavors.
  4. Purity: Natural honey should be free of additives, such as sugars, syrups, or preservatives, as well as contaminants, such as pesticides, heavy metals, or antibiotics.
  5. Moisture content: The standards often define acceptable moisture levels for honey, which can vary depending on the type of honey and the region. High moisture content can lead to fermentation and spoilage. For example, the Codex Alimentarius standard for honey sets the maximum moisture content at 20%, while the USDA has a slightly lower maximum of 18.6% for Grade A honey.
  6. Grading: In some regions, honey is graded based on factors such as clarity, color, aroma, flavor, and the absence of defects or impurities. For example, the USDA has a voluntary grading system for honey, with Grade A being the highest quality.

It’s essential for honey producers to adhere to these standards to ensure the quality, safety, and authenticity of their honey products. Consumers can look for labels or certifications from recognized organizations, such as the USDA organic certification or regional-specific certifications, to help identify natural honey that meets these standards.

USDA Grades

The United States Department of Agriculture (USDA) has established a voluntary grading system for extracted honey based on specific quality factors. The USDA grades for honey include Grade A, Grade B, Grade C, and Substandard. Below are the criteria used to determine each grade:

  1. Grade A:
    • Absence of defects: Practically free of any defects that affect appearance or edibility.
    • Clarity: Clear and transparent, practically free of air bubbles, pollen grains, or other fine particles.
    • Flavor and aroma: Good flavor and aroma, free from any off-flavors or off-odors.
    • Moisture content: Not more than 18.6%.
  2. Grade B:
    • Absence of defects: Reasonably free of defects that affect appearance or edibility.
    • Clarity: Reasonably clear and transparent, may contain some air bubbles, pollen grains, or other fine particles.
    • Flavor and aroma: Reasonably good flavor and aroma, with only slight off-flavors or off-odors.
    • Moisture content: Not more than 18.6%.
  3. Grade C:
    • Absence of defects: Fairly free of defects that affect appearance or edibility.
    • Clarity: Fairly clear and transparent, may contain air bubbles, pollen grains, or other fine particles.
    • Flavor and aroma: Fairly good flavor and aroma, may have some off-flavors or off-odors.
    • Moisture content: Not more than 20%.
  4. Substandard:
    • Honey that fails to meet the requirements of Grade C.

These grades are used as a guideline for honey producers, packers, and consumers to help evaluate the quality of honey. It’s important to note that the USDA grading system is voluntary, so not all honey products will carry a USDA grade. However, when a honey product does display a USDA grade, it indicates that the honey has been evaluated based on the criteria mentioned above and meets the standards for that specific grade.

Additional USDA Resources

For additional resources on USDA natural honey grades, you can explore the following websites and documents:

  1. USDA Agricultural Marketing Service (AMS) – Grading, Certification, and Verification:
  2. United States Standards for Grades of Extracted Honey:
  3. USDA AMS – Processed Products Branch:
  4. USDA AMS – Specialty Crops Inspection Division:
  5. USDA AMS – Grading and Verification Services:

By visiting these resources, you can find more information about the USDA’s grading system for natural honey, the specific criteria for each grade, and the process of obtaining a grade for honey products.

Organic Honey

Organic honey refers to honey that is produced following strict organic standards and practices, which vary depending on the country or region. Organic honey production emphasizes natural, sustainable, and environmentally friendly methods, aiming to minimize the use of synthetic chemicals, promote biodiversity, and maintain the health of both honeybees and the ecosystem.

Key criteria for organic honey production often include:

  1. Forage area: The honeybees must have access to forage areas that are predominantly composed of organically grown plants or wild vegetation. These areas should be free from synthetic pesticides, herbicides, and fertilizers, typically within a certain radius around the apiary (e.g., 2-5 kilometers or more, depending on the regulations).
  2. Beekeeping practices: Beekeepers must adhere to organic management practices, which may include providing bees with natural, untreated materials for constructing their hives and using organic methods for controlling pests and diseases. The use of synthetic chemicals or antibiotics for disease and pest control is generally prohibited.
  3. Feeding: Supplemental feeding of bees, when necessary, should be done with organic sugar, honey, or other approved organic feed. The use of non-organic sugar or high-fructose corn syrup is typically not allowed in organic honey production.
  4. Extraction and processing: Honey extraction and processing methods should maintain the natural quality and characteristics of honey, avoiding excessive heating or filtration that could remove beneficial components, such as pollen or enzymes.
  5. Traceability and certification: Organic honey must be traceable from the hive to the final product, and the entire production process must be regularly inspected and certified by an accredited certifying agency to ensure compliance with organic standards.

Organic honey is generally considered to be more environmentally friendly and sustainable compared to conventionally produced honey, as it supports biodiversity, healthier ecosystems, and the well-being of honeybees. Additionally, some consumers prefer organic honey because they believe it may have a superior taste and nutritional profile due to the absence of synthetic chemicals and the presence of a diverse range of plant-derived compounds.

Standards for Organic Honey

The following countries have published standards for organic honey, either through their own national regulations or by adopting international standards:

  1. European Union (EU): The EU has a comprehensive set of regulations for organic production, including honey, under Council Regulation (EC) No 834/2007 and Commission Regulation (EC) No 889/2008. These regulations cover various aspects of organic honey production, such as forage areas, beekeeping practices, pest and disease control, and the use of additives and processing aids.
  2. United States: The United States Department of Agriculture (USDA) oversees organic standards through the National Organic Program (NOP). The NOP regulations apply to all organic agricultural products, including honey. Organic honey production in the United States must adhere to the requirements set forth in the USDA’s NOP regulations (7 CFR Part 205).
  3. Canada: The Canadian Organic Standards (COS) are managed by the Canadian General Standards Board (CGSB) and the Canada Organic Office (COO). The COS include specific guidelines for organic apiculture, which cover honey production.
  4. Australia: The Australian Certified Organic (ACO) is one of the largest certifying agencies in Australia, setting standards for organic honey production. The ACO standards align with the Australian National Standard for Organic and Biodynamic Produce, which is overseen by the Department of Agriculture, Water, and the Environment.
  5. India: The National Programme for Organic Production (NPOP) is overseen by the Agricultural and Processed Food Products Export Development Authority (APEDA) and the Ministry of Commerce and Industry. The NPOP includes guidelines for organic honey production, which must be followed by producers seeking organic certification in India.
  6. New Zealand: New Zealand has its organic standards for honey production managed by various organizations, such as BioGro, AsureQuality, and OrganicFarmNZ. These organizations certify organic honey producers based on national and international standards.

In addition to these countries, many others have established organic regulations or adopted international standards, such as the Codex Alimentarius guidelines for organically produced foods. It’s essential for organic honey producers to comply with the specific regulations in their country or region to obtain organic certification and market their products as organic.

Additional resources

To find more information about the USDA standards and other organic standards mentioned above, you can visit the official websites of the respective organizations and regulatory bodies. Below are some resources to help you get started:

  1. United States Department of Agriculture (USDA) – National Organic Program (NOP):
  2. European Union (EU) – Organic Farming:
  3. Canada – Canadian Organic Standards (COS):
  4. Australia – Australian Certified Organic (ACO):
  5. India – National Programme for Organic Production (NPOP):
  6. New Zealand – Organic Certifying Bodies:

By exploring these resources, you can gain a deeper understanding of the organic standards, guidelines, and certification processes for honey and other agricultural products in different countries and regions.