In addition to the general conditions specified in sub-rule (8) of rule 3 of the General Grading and Marking Rules, 1988, the following shall be the special conditions for grant of certificate of authorization for honey, namely:-
(i) the authorized packer shall have either a fully equipped laboratory with all necessary chemicals and apparatus or he should have an access to such a laboratory for testing the raw materials and for grading and marking of the produce;
(ii) the authorized packer shall ensure the compliance of the following requirements of hygiene and sanitary conditions in grading and marking of the Honey, namely.-
(a) the premises for processing and packing shall be clean, adequately lighted ,well ventilated and fly proof;
(b) the surrounding area or environment shall be free from objectionable odour, smoke, dust or air borne pathological contaminations;
(c) the building shall be of a permanent structure with wall cemented or tiled walls and easily washable floors with proper drainage system;
(d) all equipments and utensils shall be made of stainless steel or corrosive resistant material suitable for food contact applications.
(e) the premises and the equipments should be often disinfected so as to maintain high order of hygienic and sanitary conditions;
(f) no toxic or objectionable material other than the permissible shall be stored in the authorized grading premises;
(g) in the case of resinecated utensils, recoating will be done after every three years and the packer shall have to furnish a certificate to this effect;
(h) the personnel engaged in processing and packing of the product should be got medically checked periodically by the authorized Medical Officer and a certificate to the effect shall have to be produced on demand;
(i) the authorized packer and approved chemist shall maintain proper record of raw materials and finished material used in processing the product and their analysis.
SCHEDULE-I (see rule 5) (DESIGN OF AGMARK INSIGNIA) CA No.
NAME OF COMMODITY___________________ GRADE__________________________________ Schedule II Grade designation and quality of Honey (see rules 3 and 4)
(1) "Honey" shall be obtained from the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of plants, which honey bees collect, transform and store in honey combs for ripening.
(2) Minimum requirements:
(i) Honey shall be,-
(a) well ripened, natural product produced by honey bees;
(b) of sweet flavour, pleasant odour and taste and characteristic aroma;
(c) of uniform colour through out and may vary from light to dark brown;
(d) free from visible mould, inorganic or organic matters such as insects, insect debris, brood or grains of sand dirt, pieces of beeswax, the fragments of bees and other insects and free from any other extraneous matter;
(e) free of any added food additives such as colour, vitamins, minerals and saccharin;
(f) free of toxic substances arising from the micro organisms or plants which may constitute a hazard to health;
(g) free of any objectionable flavour, aroma or taint absorbed from foreign matter during its processing and storage;
(h) be free from suspended particles.
(ii) Honey shall not have begun to ferment or effervesee. Filtration is permitted to remove objectionable matter provided sufficient pollen grains which characterized the honey are retained.
(iii) Honey shall not be heated to such an extent that its essential composition and quality are impaired.
(iv) Honey shall have been strained clear through a double thickness of cheese cloth (150 microns) at a temperature below 65 degrees centigrade.
(v) Honey shall comply with restrictions in regards to Metallic Contaminants (rule 57), Crop Contaminants (rule 57 A), Naturally occurring toxic substances (rule 57 B), insecticides and pesticides residue (rule 65) and other food safety requirements as laid down under Prevention of Food Adulteration Rules, 1955 as amended from time to time for domestic purposes.
(vi) Honey shall comply restrictions in regards to heavy metals, pesticides and other food safety requirements as specified in Codex Alimentarious Commission or as per buyer’s requirements for export purposes.
(vii) The pH of honey shall be between 3.2 to 4.5.
(3) Criteria for grade designation:
Parameters Grade designation Special Grade-A Standard 1 Specific gravity at 27 Degree Centigrade, (Minimum)
1.40 1.37 1.35 2 Moisture, percentage by mass, ( Maximum) 20 22 25 Total reducing sugars, percentage by mass, (Minimum) 70 65 653 Carvia- callosa and Honeydew honey, percentage by mass, (Minimum) 60 60 60 Sucrose, percentage by mass, (Maximum) 5 5 54 Carvia-callosa & Honeydew honey, (Maximum) 10 10 10 5 Fructose and Glucose ratio (F/G Ratio) (Minimum)
1.00 0.95 0.95 Ash, percentage by mass, for honey (Maximum)
0.50 0.50 0.506 Ash, percentage by mass for Honey dew honey or a mixture of honey dew honey and blossom honey, (Maximum)
0.50 0.50 0.50 7 Acidity expressed as formic acid percentage(by mass), (Maximum), or Free Acidity Milli equivalents acid/1000g, (Maximum)
0.20 40
0.20 40
0.20 40 8 Fiehe’s Test $ Negative 9 Aniline chloride test Negative Total count of pollen and plant elements/g
(i). APIARY HONEY (Maximum) (EXTRACTED HONEY) 50,000 50,000 50,000 10
(ii). SQUEEZED HONEY (Minimum) 50,000 50,000 50,000 11 Hydroxy Methyl Furfural (H.M.F.) mg/kg.
(Maximum) 80 80 80 12 Optical Density at 660 nm. percentage (Maximum)
0.3 0.3 0.3 13 Diastase activity. in schade units, (Minimum) 3 3 3 14 Water insoluble matters percentage (Maximum), For Pressed honey
0.50 0.50 0.50 Other than Pressed honey 0.10 0.10 0.10 Note: If the pollen count is higher than 50000/gm. Then honey may be categorized as squeezed Honey.
$ If Fiehe’s test is positive, but Hydroxy Methyl Furfural (H.M.F.) content is below 80 p.p.m then honey may be accepted.
(4) Other requirements:
(i) Honey shall be homogeneous. It may be warmed before use, if granulated.
(ii) Honey shall be designated according to floral or plant source, if it comes wholly or mainly from any particular source and has the organoleptic, physicochemical and microscopic properties corresponding with that origin.
(a) In the case of “UNIFLORAL HONEY”, the minimum pollen content of the plant species concerned shall not be less than 45 percent of total pollen content and
(b) In the case of “MULTI FLORAL HONEY”, the pollen content of any of the plant species shall not exceed 45 percent of the total pollen content.
(iii) Honey shall be stored in cool and dry place maintained in hygienic condition.
Explanations:
(1) “Apiary honey” is the honey produced from domesticated beehives.
(2) “Blossom honey” or Nectar honey is the honey which comes from nectar of flowers.
(3) “Carvia collosa” is the honey derived from carvia colossa plant’s flower which is described as thixotrophic and is gel like extremely viscous when standing still and turned into liquid when agitated or stirred.
(4) “Extracted honey” is honey obtained by centrifuging decapped broodless combs; or without the application of moderate heat.
(5) "Honeydew honey" is the honey which comes mainly from excretions of plant sucking insects (Hemiptera) on the living parts of plants or secretions of living parts of plants.
(6) “Squeezed honey” is honey obtained by pressing or squeezing of broodless combs.
(F. No18011/26/2007-M-II) (JIJI THOMSON) Joint Secretary (Agricultural Marketing)