honey - specifications - esa-ipb

PWI ISO 24607 Honey - Specification QUESTIONNAIRE

1

ISO/TC 34/SC 19/WG 1 N18 Date: 2020-05-07

ISO/PWI Secretariat: AFNOR

Honey - Specifications As a reminder,

1. It has been decided to develop Honey related standards using CAC Honey Standard Requirements as a minimum (Resolution N4 concerning General aspects of the work plan of SC 19 – Paris 2019)

2. The national members’ bodies of SC19 agreed the standards should not contradict the Codex definition and description (Resolution N6 concerning the Needs of standardization on honey – Nanjing 2018) This document is a draft, it is yours, feel free to amend it, to comment it, to add some suggestions. This proposal is the result of the resolutions taken in Nanjing (May 2018) and in Paris (June 2019). In order to optimize time during our next meeting, each country, each expert is asked to add his/her comments or concerns in the dedicated (right-hand) column or in a review mode before June, 8th 2020 (i.e in view of our next meeting planned in Turkey in September or maybe a little bit after due to the Covid-19 situation). See also the Note at the end of the document.

Organization

Name of the representative

Personnal position o

Date

2 Erro! A origem da referência não foi encontrada.

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Table of contents

Foreword .......................................................................................................................................................................... 4

1 Scope .................................................................................................................................................................... 5

2 Normative references .................................................................................................................................... 5

3 Terms and definitions ................................................................................................................................... 6 3.1 Honey ................................................................................................................................................................... 6 3.1.1 Blossom Honey or Nectar Honey ............................................................................................................... 7 3.1.2 Honeydew Honey ............................................................................................................................................. 7 3.1.3 Raw Honey ......................................................................................................................................................... 7 3.1.4 Baker’s Honey ................................................................................................................................................... 8

4 Requirements ................................................................................................................................................... 8 4.1 Description ........................................................................................................................................................ 8 4.2 Essential composition and quality factors ............................................................................................. 9 4.3 Harvesting ....................................................................................................................................................... 10 4.4 Chemical requirements .............................................................................................................................. 10 4.5 Hygienic requirements ............................................................................................................................... 15

5 Packaging, marking, storage and transportation ............................................................................. 16 5.1 Packaging ........................................................................................................................................................ 16 5.2 Marking ............................................................................................................................................................ 16 5.2.1 The name of the food .................................................................................................................................. 17 List of mandatory labeling information for honey ......................................................................................... 19 5.2.2 Labelling of non-retail containers ........................................................................................................... 19 5.3 Storage and transportation ...................................................................................................................... 19

6 Sampling .......................................................................................................................................................... 20 6.1 Sample preparation ..................................................................................................................................... 20

Bibliography ................................................................................................................................................................. 21


Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).

Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.

For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO's adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information.

The committee responsible for this document is ISO/TC 34, Food products.

http://www.iso.org/directives

http://www.iso.org/patents

http://www.iso.org/iso/home/standards_development/resources-for-technical-work/foreword.htm

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Honey — Specifications

1 Scope

What the Codex says

Resolutions taken during the ISO working process

Proposals for the standard, resulting from the discussions in Nanjing (2018) and Paris

(2019)

Position of your country on this proposal (compared to column 3)

1.1 Part One of this Standard applies to all honeys produced by honey bees and covers all styles of honey presentations which are processed and ultimately intended for direct consumption. Part Two covers honey for industrial uses or as an ingredient in other foods.

1.2 Parts Two of this Standard also covers honey which is packed for sale in bulk containers, which may be repacked into retail packs.

Resolution 3 Paris, ISO 34 SC 19, June 2019:

Resolution N 3 The work of WG1 - Scope TC 34/SC 19 agreed the scope of the WG1 is: Standardization of the whole process and circulation (supply chain) of honey including but not limited to the following: Beekeeping practices, requirements for testing methods and testing methods, processing standards, products standards, packaging, storage and transportation standards… Contaminants and traceability (covering the origin) of honey are included in the scope of ISO/TC 34/SC 19/WG 1. The works of TC 34/SC 17 Management systems for food safety" are excluded of the scope of this working group. (Source : documents ISO/TC 34/SC 19 N 97 or AFNOR V36 A / N347)

This Standard applies to all honeys produced by honey bees and covers all styles of honey presentations which are processed and ultimately intended for direct consumption. The honey which is packed for sale in bulk containers, which may be repacked into retail packs is included.

This standard covers honey for industrial uses or as an ingredient in other foods.

The criteria of honey for industrial uses is detailed part “3.1.4 Baker’s honey” of this text

Agree

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

((This section will be fully completed at the end of the working session))


Norm Codex: Revised codex standard for honey CODEX STAN 12-1981, Rev.1 (1987), Rev.2 (2001), Amended (2019)

The General Standard for the Labelling of Pre-packaged Foods (CODEX STAN-2018)

AOAC 980.23

AOAC 958.09

AOAC 920.180

AOAC 977.20

((To be completed))

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

3.1 Honey

What the Codex says

Resolutions taken during the ISO working process

Proposals for the norm, resulting from the discussions in Nanjing (2018) and Paris (2019)

Position of your country on this proposal

Honey is the natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts 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 honey comb to ripen and mature.

Resolution 5 Paris, ISO 34 SC 19, June 2019:

ISO TC 34/SC 19 agreed to work on a project “Honey - Specification” that will focus on “Natural mature honey”.

(Source : documents ISO/TC 34/SC 19 N 97 or AFNOR V36 A / N347)

Honey is the natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts 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 honey comb to ripen and mature.

The maturation process by the bees between nectar and honey induces biotransformation, biodegradation and bioaccumulation.

A person must not use the name “honey”, “blossom honey”, “nectar honey” or “honeydew honey” in trade as the name of a product if the product is not honey obtained from the nectar of plants or honeydew and ripen by the honeybees.

Agree.

The reference to the “honey bee” may be ambiguous should instead appear "Apis mellifera

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3.1.1 Blossom Honey or Nectar Honey

What the Codex says

Proposals for the norm, resulting from the discussions in Nanjing (2018) and Paris (2019) + 1st round consultation


Blossom Honey or Nectar Honey is the honey which comes from nectars of plants.

Blossom Honey or Nectar Honey is the honey which comes from nectars of plants.

Agree

3.1.2 Honeydew Honey

What the Codex says



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.

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.

Agree

3.1.3 Raw Honey

What the Codex says



Nothing Turkey suggested to add this new term.

To be precised

Disagree

In our opinion this new term is unnecessary as it can promote confusion.


3.1.4 Baker’s Honey

What the Codex says

Nothing

Proposals resulting from the discussions in Nanjing (2018) and Paris (2019) + 1st round consultation

It could be interesting to add it


Agree

What the Directive 2001/110 says

(Annex 1, point 3)

Baker's honey: Honey which is (a) suitable for industrial uses or as an ingredient in other foodstuffs which are then processed and (b) may: — have a foreign taste or odour, or — have begun to ferment or have fermented, or

— have been overheated.

New proposal:

Baker's honey: Honey which is (a) suitable for industrial uses or as an ingredient in other foodstuffs which are then processed and (b) may: — have a foreign taste or odour, or — have begun to ferment or have fermented, or

— have been overheated.


Agree, nevertheless it must be clear the parameters that this type of honey must comply to guarantee that is indeed honey.

4 Requirements

4.1 Description

What the Codex says



Honey consists essentially 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

colour of honey varies from nearly

Honey is an unprocessed primary agriculture product, at stage of finished

product inside the hive.

Honey consists essentially 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 colour of honey varies from nearly

colourless to dark brown. The consistency can be fluid, viscous or partly to

Agree, but the word pollen should be added

“…such as organic acids, enzymes, pollen, and solid particles derived from honey collection….”

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colourless to dark brown. The

consistency can be fluid, viscous or

partly to entirely crystallised. The

flavour and aroma vary, but are

derived from the plant origin.

entirely crystallised. The flavour and aroma vary, but are derived from the plant

origin.

4.2 Essential composition and quality factors

What the Codex says

Proposals for the norm, resulting from the discussions in Nanjing (2018) and Paris (2019) +

1st round consultation

Control/test methods


3.1 Honey sold as such 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 objectionable

matter, flavour, aroma, or taint absorbed

from foreign matter during its processing

and storage. The honey shall not have

begun to ferment or effervesce. No pollen

or constituent particular to honey may be

removed except where this is unavoidable

in the removal of foreign inorganic or

organic matter.

3.2 Honey shall not be heated or processed

to such an extent that its essential

composition is changed and/ or its quality

is impaired.

3.3 Chemical or biochemical treatments

shall not be used to influence honey

crystallisation.

All sugars included in honey are naturally coming from

plants visited by bees. Artificial feeding, using to avoid

starvation of the bees shall not induce a syrup

upturn/presence in the extracted honey.

Nothing shall be added nor removed. No pollen or

constituent particular to honey may be removed except

where this is unavoidable in the removal of foreign

inorganic or organic matter.

Honey shall not be harvested immature. It shall not be

dehydrated by industrial methods after extraction. The

honey shall not have begun to ferment or effervesce. Honey

shall not contain yeast that had, could or will induce a

fermentation.

To be completed

Quantitative and/or qualitative pollen analysis

Agree. Should a minimum of pollen content be added?

Honey shall not be heated or processed to such an extent

that its essential composition is changed and/ or its quality

is impaired.

Chemical or biochemical treatments shall not be used to

influence honey crystallisation, the color or the content of

the honey.

HMF analysis Agree


4.3 Harvesting

Beekeepers shall wait until the end of the flowering during harvest to pick up the suppers and extract honey. All completely filled cells shall be sealed.

When harvest is good enough to fill more than one supper, beekeeper shall add additional supper and wait the end of the crop to extract honey.

Mature honey typically contains 13 to 23 % water (White, 1975).

What the Codex says


Position of your country on this proposal (compared to column 2 and 3)

Nothing

Beekeepers shall wait until the end of the flowering during harvest to pick up the suppers and extract honey. All completely filled cells shall be sealed.

When harvest is good enough to fill more than one supper, beekeeper shall add additional supper and wait the end of the crop to extract honey.

If exceptionally harvest is stronger than 4 or 5 supers (honey chamber) then it is may be not possible to wait the end of the flowering during harvest. Only in this case, the supers already completely sealed can be harvested. All complete supers can be harvested, and uncomplete supers shall be replacing with new empty supers to wait the end of the flowering during harvest.

A delay must apply between the end of the collection of nectar in the hive and the harvest of the honey by the beekeeper:

3 days? • 4 days? • 5 days? • 6 days?

When harvesting, if the frame is shaken, the honey should not run out.

We consider the redaction of this proposal very confusing.

Honey should only be extracted when mature, and mature honey is sealed honey, on that we agree.

All other recommendations about managing the hives, which are acts that are decisions of the beekeeper, can be influenced by many outside factors, so we disagree on rules about how and when supers are harvested, and how supers are to be replaced. These decisions very much rely on the (i) the experience of the beekeeper and (ii) weather and flowering (nectar flows) conditions.

4.4 Chemical requirements

Proposals for the norm:

Honey shall comply with the requirements given in Table 1.

Baker’s honey shall comply with the requirements given in Table 2.

(Examples of test methods are given in the hereunder table however how to deal with tests methods should be discussed in the ISO/TC 34/SC 19/WG 1.)

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Characteristic Type of honey Requirement Test methods Position of your country on this proposal

Moisture content

Codex says: (a) Honeys not listed

below - not more than 20%

(b) Heather honey (Calluna) - not more than 23%

(a) Honeys not listed below not more than:

< 18% ? < 18,5 ? < 19% ? < 19,5% ? < 20% ?

Refractometry (IHC 1?) < 20%

(b)Heather honey (Calluna vulgaris) not more than:

< 21%? < 21,5%? < 22%? <22,5% <23%?

< 23%

HMF

(hydroxymethylfurfural

content)

Codex says:

The hydroxymethylfurfural

content of honey after

processing and/or blending

shall not be more than 40

mg/kg. However, in the case

of honey of declared origin

from countries or regions

with tropical ambient

temperatures, and blends of

these honeys, the HMF

content shall not be more

than 80 mg/kg.

honey offered of shops for consumers shall not be more than:

25 mg/kg? 30 mg/kg? 40 mg/kg?

HPLC-UV

NMR

AOAC 980.23

< 40%

honey in drums

< 20%

< 80%

honey of declared origin from

countries or regions with

tropical ambient

temperatures, and blends of

these honeys

honey in drums shall not be more than:

10 mg/kg? 15 mg/kg? 20 mg/kg?

honey of declared origin from

countries or regions with tropical

ambient temperatures, and blends of

these honeys

shall not be more than: 80 mg/kg ?

Sugars content

Fructose and Glucose

Content (sum of both)

Codex says:

(a) Honey not listed below not less than: 60 g/100g ? HPLC-RI

NMR

Agree

Agree (b) Honeydew honey, blends of

honeydew honey with blossom honey

not less than: 45 g/100g ?


(a) Honey not listed below: - not less than 60 g/100g

(b) Honeydew honey, blends of honeydew honey with blossom honey : not less than 45 g/100g

Others? :

Fir honeydew?

Abies cephalonica with Marchalina

hellenica ?

35g/100g (Manikis et al. 2011)

Agree

Sucrose content

Codex says:

(a) Honey not listed below: not more than 5 g/100g

(b) Alfalfa (Medicago sativa), Citrus spp., False Acacia (Robinia pseudoacacia), French Honeysuckle (Hedysarum), Menzies Banksia (Banksia menziesii), Red Gum (Eucalyptus camaldulensis), Leatherwood (Eucryphia lucida), Eucryphia milliganii: not more than 10 g/100g

(c) Lavender (Lavandula spp),Borage (Borago officinalis): not more than 15 g/100g

(a) Honey not listed below

not more than 5 g/100g ? HPLC-RI

NMR

Agree

Agree.

The addition of other

exceptions must me

scientifically proved.

Agree

(b) Alfalfa (Medicago sativa), Citrus

spp., False Acacia (Robinia

pseudoacacia), French Honeysuckle

(Hedysarum), Menzies Banksia

(Banksia menziesii), Red Gum

(Eucalyptus camaldulensis),

Leatherwood (Eucryphia lucida),

Eucryphia milliganii

Others?

China asked for adding other

Eucalyptus species, lychee honey and

Eurya spp.

not more than 10 g/100g ?

(c) Lavender (Lavandula spp), Borage

(Borago officinalis)

Others?

not more than 15 g/100g ?

not more than : … ?

(d) Others exceptions? not more than : … ?

Water insoluble solid

content

Codex says:

(a) Honeys other than pressed honey: not more than 0.1 g/100g

(b) Pressed honey : not

(a) Honeys other than pressed honey not more than 0.1 g/100g ? Oven (drying)

IHC 8

Agree

Agree (b) Pressed Honey not more than 0.5 g/100g ?

(c) Others? not more than … ?

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more than 0.5 g/100g

Pollen analysis Function of the floral and geographical

origin?

Mellisopalynological analysis:

microscopic analysis

Others?

Mellisopalynological

analysis: microscopic

analysis

Free acidity

Codex says:

The free acidity of honey

may be not more than 50

milliequivalents acid per

1000g.

May not be more than 50

milliequivalents acid per 1000g ?

(50mEq/kg)

Agree

Diastase activity

Codex says:

The diastase activity of

honey, determined after

processing and/or blending,

in general not less than 8

Schade units and in the case

of honeys with a low natural

enzyme content not less

than 3 Schade Units.

Determined after processing and/or

blending, in general not less than 8

Schade units and in the case of honeys

with a low natural enzyme content not

less than 3 Schade Units (with HMF not

exceed 15mg/kg)?

Agree

Electrical conductivity

Codex says:

honey not listed under (b) or (c), and blends of these honeys: not more than 0.8 mS/cm

Honeydew and chestnut honey and blends o these except with those listed

(a) honey not listed under (b) or (c),

and blends of these honeys: -

Others?

not more than 0.8 mS/cm ?

not more than: …?

In the Codex amended version

2019, it is written to be finalized.

Agree

Agree

(b) Honeydew and chestnut honey

and blends of these except with those

listed under (c)

Others?

not less than: 0.8 mS/cm ?

not less than: …


under (c): not less 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).

(c) Exceptions: Strawberry tree

(Arbutus unedo), Bell Heather (Erica

cinerea), Eucalyptus spp, Lime (Tilia

spp), Ling Heather (Calluna vulgaris)

Manuka or Jelly bush (Leptospermum

scoparium), Tea tree (Melaleuca spp).

Others?

Agree

Proline? Autres?

Invertase? Specific

rotation? Glycerol?

Proline (180mg/kg)

Table 1 — Chemical requirements of Honey

Table 2: Chemical requirements of Baker’s Honey

Proposals for the norm:

Characteristic Type of honey Requirement Test methods Position of your country on this proposal

Moisture content

a)Canada

b)Honey

Directive+Argentina+Uk

- Blossom/nectar Honey

- Calluna Honey

a) no more than 20% moisture

b) no more than 23% moisture

no more than 25% moisture

? Agree. Same tests as for honey.

HMF

(hydroxymethylfurfural

content)

a) Honey Directive

All types

a) Can be more than 40mg/kg

? Double of honey?

15

b)Brazil b) HMF index does not exceed 60mg/kg

Inedible products when the HMF index

exceeds the 60 mg / kg limit

Free acidity

Honey

Directive+Argentina+UK

Not more than 80 mEq/kg ? Agree

Diastase activity ?

Others? ? All parameters used to certify honey should be considered to guarantee the product as honey.

4.5 Hygienic requirements

What the Codex says Proposals for the norm Position of your country on this proposal

It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)

Agree


5 Packaging, marking, storage and transportation

5.1 Packaging


Nothing?? Drums for transportation of honey shall be in accordance

with food hygienic criteria.

Agree

5.2 Marking

What the Codex and Honey Directive say: Proposals for the norm Position of your country on this proposal

In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985), the following specific provisions apply :

In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985), the following specific provisions apply:

5.2.1.5 and 5.2.1.8 – This does not comply with the PDO, IGP and ETG regulations in the EU

17

THE NAME OF THE FOOD

6.1.1 Products conforming to Part One of the Standard shall be

designated 'honey'.

6.1.2 For products described in 2.1.1 the name of the food may

be supplemented by the term “blossom” or “nectar”.

6.1.3 For products described in 2.1.2 the word “honeydew”

may be placed in close proximity to the name of the food.

6.1.4 For mixtures of the products described in 2.1.1 and 2.1.2

the name of the food may be supplemented with the words “a

blend of honeydew honey with blossom honey”.

6.1.5 Honey may be designated by the name of the

geographical or topographical region if the honey was

produced exclusively within the area referred to in the

designation.

6.1.6 Honey may be designated according to floral or plant

source if it comes wholly or mainly from that particular source

and has the organoleptic, physicochemical and microscopic

properties corresponding with that origin.

6.1.7 Where honey has been designated according to floral or

plant source (6.1.6) then the common name or the botanical

name of the floral source shall be in close proximity to the

word "honey".

6.1.8 Where honey has been designated according to floral,

plant source, or by the name of a geographical or topological

region, then the name of the country where the honey has been

produced shall be declared.

6.1.9 The subsidiary designations listed in 6.1.10 may not be

5.2.1 The name of the food

5.2.1.1 Products conforming to the Standard definition

and requirements shall be designated 'honey'. There is no

other product than a naturally ripen and mature one.

5.2.1.2 For products described in 3.1.1 the name of the

food may be supplemented by the term “blossom” or

“nectar”.

5.2.1.3 For products described in 3.1.2 the word

“honeydew” may be placed in close proximity to the name

of the food.

5.2.1.4 For mixtures of the products described in 3.1.1

and 3.1.2 the name of the food may be supplemented with

the words “a blend of honeydew honey with blossom

honey”.

5.2.1.5 Honey may be designated by the name of the

geographical or topographical region if the honey was

produced exclusively within the area referred to in the

designation. Quantitative, and/or qualitative pollen analysis

shall control this point.

5.2.1.6 Honey may be designated according to floral or

plant source if it comes wholly or mainly from that

particular source and has the organoleptic, physicochemical

and microscopic properties corresponding with that origin.

Taste analysis, quantitative, and/or qualitative pollen

analysis shall control this point. [And all other possible

analyzes]

5.2.1.7 Where honey has been designated according to

floral or plant source then the common name or the

botanical name of the floral source shall be in close

proximity to the word "honey".

5.2.1.8 Where honey has been designated according to

floral, plant source, or by the name of a geographical or

Agree

Agree

Agree (why not use “honey” instead of “food”)

Agree

Agree

This does not comply with the PDO, IGP and ETG

regulations in the EU.

Agree

Common and scientific name

This does not comply with the PDO, IGP and ETG

regulations in the EU.


used unless the honey conforms to the appropriate description

contained therein. The styles in 6.1.11 (b) and (c) shall be

declared.

6.1.10 Honey may be designated according to the method of

removal from the comb.

(a) Extracted Honey is honey obtained by centrifuging

decapped broodless combs.

(b) Pressed Honey is honey obtained by pressing

broodless combs.

(c) Drained Honey is honey obtained by draining

decapped broodless combs.

6.1.11 Honey may be designated according to the following

styles:

(a) Honey which is honey in liquid or crystalline state or a

mixture of the two;

(b) Comb Honey which is honey stored by bees in the cells of

freshly built broodless combs and which is sold in sealed

whole combs or sections of such combs;

(c) Cut comb in honey or chunk honey which is honey

containing one or more pieces of comb honey.

6.1.12 Honey which has been filtered in such a way as to result

in the significant removal of pollen shall be designated filtered

honey.

Honey Directive says:

Art.2-2 a) in the case of baker's honey, the words ‘intended for

cooking only’ shall appear on the label in close proximity to the

product name;

topological region, then the name of the country where the

honey has been produced shall be declared.

5.2.1.9 The subsidiary designations listed in 5.2.1.10

may not be used unless the honey conforms to the

appropriate description contained therein. The styles in

5.2.1.11 (b) and (c) shall be declared.

5.2.1.10 Honey may be designated according to the

method of removal from the comb.

a) Extracted Honey is honey obtained by centrifuging decapped broodless combs.

b) Pressed Honey is honey obtained by pressing broodless combs.

c) Drained Honey is honey obtained by draining decapped broodless combs.

5.2.1.11 Honey may be designated according to the

following styles:

a) Honey which is honey in liquid or crystalline state or a mixture of the two;

b) Comb Honey which is honey stored by bees in the cells of freshly built broodless combs and which is sold in sealed whole combs or sections of such combs;

c) Cut comb in honey or chunk honey which is honey containing one or more pieces of comb honey.

5.2.1.12 Honey which has been filtered (by ultra-

filtrated technology) in such a way as to result in the

significant removal of pollen shall be designated filtered

honey.

5.2.1.13 Baker’s honey: the words ‘intended for cooking

Agree

Change “extracted” by “centrifuged”

Agree

The word “significant” must be clarified, for example defining the minimum mesh for filtration.

Agree

19

only’ must appear on the label in close proximity to the

product name OR honey additive as an ingredient in

industrial ingredient.

List of mandatory labeling information for honey

- Sales name

- Net quantity

- DDM (Date of minimum durability)

- Operator name and address

- Batch number

- Place of origin (country of harvesting)

The Beekeeper registration number or the

establishment’s identification mark should also be

mandatory, in comply with the EU Regulation nº

853/2004. For blend honeys, the names of the

countries of origin should be mentioned by order

of relevance.

Codex says:

5.2.2 LABELLING OF NON-RETAIL CONTAINERS

Information on labelling as specified in The General Standard for the Labelling of Pre-packaged Foods and in Section 6.1 shall be given either on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the producer, processor or packer shall appear on the container.

5.2.2 Labelling of non-retail containers

Information on labelling as specified in The General

Standard for the Labelling of Pre-packaged Foods and in

Section 6.1 shall be given either on the container or in

accompanying documents, except that the name of the

product, lot identification and the name and address of the

producer, processor or packer shall appear on the

container.

The normal way is to label the drums, with reference of the

lot, country, geographical and flower origin of honey. Name

and address of the producers and/or buyers are noted in

the weight list and invoice and / or other accompanying

documents.

Agree

5.3 Storage and transportation


Nothing?? To be completed

Honey shall not be shipped with articles that are with

peculiar smells, poisonous, corrosive and potentially

polluting.

Agree

Honey shall not be stored or shipped with

articles…


Honey shall be stored in conditions that allow to prevent

rapid decay.

6 Sampling

6.1 Sample preparation


Samples should be prepared in accordance with AOAC

920.180.

In the determination of diastase activity and

hydroxymethylfurfural content, samples are prepared

without heating.

Samples should be prepared in accordance with AOAC

920.180, or others standard methods (to be completed).

In the determination of diastase activity and

hydroxymethylfurfural content, samples are prepared

without heating.

To be completed

Agree

21

Bibliography

Ball D. W. (2007). The chemical composition of honey. J. Chem. Educ. 84:1643 10.1021/ed084p1643

Bogdanov S, Honigdiastase, Gegenüberstellung verschiedener Bestimmungsmethoden, Mitt. Gebiete Lebensmitt. Hyg. 75, 214-220 (1984)

Bogdanov S and Lischer P, Interlaboratory trial of the European Honey Commission: Phadebas and Schade Diastase determination methods, Humidity by

refractometry and Invertase activity: Report for the participants 1993.

Chataway HD (1932) Canad J Res 6, 540; (1933) Canad J Res 8, 435; (1935) Canad Bee J 43, (8) 215.

Commission du Codex Alimentarius, 2001. CODEX Norme pour le miel, pp.1–10.

Determination of Diastase with Phadebas, Swiss Food Manual, Chapter 23A, Honey, Bern, 1995.

DIRECTIVE 2001/110/CE DU CONSEIL du 20 décembre 2001 relative au miel. Available at: http://eur-

lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2002:010:0047:0052:FR:PDF

Figueiredo V, HMF Interlaboratory Trial, Report for the participants, Basel canton chemist laboratory, (1991)

Jeurings J and Kuppers F, High Performance Liquid Chromatography of Furfural and Hydroxymethylfurfural in Spirits and Honey. J. AOAC, 1215 (1980).

Determination of Hydroxymethylfurfural by HPLC, Swiss Food Manual, Kapitel Honig, Eidg. Druck und Materialzentrale 1995

International Honey Commission (2009), Harmonised Methods of the IHC, (in press).

Hadorn H (1961) Mitt Gebiete Lebens u Hyg, 52, 67.

Kiermeier F, Koberlein W (1954) Über die Hitzeinaktivierung von Enzymen in Honig,Z Unters Lebensmitt, 98, 329.

Lane JH and Eynon L (1923) J Soc Chem Ind 42, 32T, 143T, 463T.

MANIKIS & A. THRASIVOULOU (2001) The relation of physicochemical characteristics of honey and the crystallization sensitive parameters, Apiacta 3

Manikis et al. (2011) Sugar analysis of “Menalou vanilia” fir honey, Journal of ApiProduct and ApiMedical Science, 3 (2): 101 - 103, DOI 10.3896/IBRA.4.03.2.06

Schade J. E., Marsh G. L. and Eckert J. E.: Diastase activity and hydroxymethylfurfural in honey and their usefulness in detecting heat adulteration. Food

Research 23, 446-463 (1958).

Siegenthaler U, Eine einfache und rasche Methode zur Bestimmung der α-Glucosidase (Saccharase) im Honig. Mitt. Geb. Lebensmittelunters. Hyg. 68, 251-258

(1977).

Turner JH, Rebers PA, Barrick PL and Cotton RH (1954) Anal Chem, 26, 898.

Walker HS (1917) J Ind Eng Chem, 2, 490.

Wedmore EB (1955), Bee World, 36, 197.

White JW Kushnir I and Subors MH (1964) Food Technol, 18, 555.

FW (1959) JAOAC, 42, 344.


White J, Spectrophotometric Method for Hydroxymethylfurfural in Honey. J. AOAC, 509 (1979).

White, J.W. (1975). Composition of Honey. In Honey: a comprehensive survey, Crane, E., Heinemann, London. pp 157–206

White J. W. (1992). “Honey,” in The Hive and the Honeybee ed. Graham J. M. (Hamilton: Dadant & Sons) 869–925

Winkler O: Beitrag zum Nachweis und zur Bestimmung von Oxymethylfurfural in Honig und Kunsthonig. Z. Lebensm. Forsch. 102, 160-167 (1955)

Harmonised methods of the European Honey Commission, Apidologie - special issue, 28, 1997

23

NOTE

To make it easier for everyone, please keep in mind the following points:

- creating an ISO standard for honey is a very different work from what can be done for other beehive products. As you know, honey already has a CODEX Standard which is authoritative text to most trading partners around the world. In addition, there is, in Europe (the main buyer on the world market), a Regulation of compulsory application (Directive 2001/110) which is, except for a few details, a copy and paste of the CODEX;

- honey is one of the most defrauded products. For many decades, laboratories in many countries did not stop developing their testing techniques. Indeed, the task/the work is delicate. To control wine, you simply check that it comes from the grapevine. For honey, it is not so simple, the characteristics of each mono floral honey depend on the plant on which the bees have been foraging. The task becomes even more complicated with polyfloral honeys depending on their various origins. This is the reason why the column named "control" of the draft remains largely to be completed by the scientists concerned or lab experts. In addition, the methods are constantly evolving, so it is not possible to definitively set the list of the different methods. The standard must therefore find a solution on this point;

- considering that each honey has different characteristics and composition depending on the plant from which it comes, it is essential to provide exceptions .... There are already many (Lavandula ssp., Calluna vulgaris, Citrus ssp., etc.). Others have to be take into account (i.e Turkish pine, etc.). Each exception must be validated by appropriated scientific studies;

- Some honeys are produced by other species than Apis mellifera (A. ceranae, A. dorsata etc.). Even if they are collected in infinitesimal quantities, a possible standard could validate these exceptions. Again, this cannot be done without appropriated scientific studies;

- Some “rumors” are circulating: in certain regions of the world, honeys would have different humidity or HMF characteristics. There is already an HMF exception for honeys coming from tropical areas. In those cases - honeys with higher moisture content, either they have particular characteristics which avoid fermentation (in drums and in the hive) or the bees which produce it can consume it without developing the usual pathologies that we know in these circumstances. Again, if there are exceptions, and after scientific validation, we will take them into account.

honey - specifications - esa-ipb

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