OAR 603-051-0366: Standard of Identity for Honey

Honey will meet the following standards: (1) Honey may not be heated or processed to such an extent that its essential composition is changed or its quality is impaired. (2) Chemical or biochemical treatments may not be used to influence honey crystallizations. (3) Honey may not contain more than 21 percent moisture content. (a) Water may not be added to honey in the course of extraction or packing for sale or resale as honey. (b) Heather honey may contain up to 23 percent moisture content. (4) Honey may not be less than 60g/100g fructose and glucose, combined; the ratio of fructose to glucose will be greater than 0.9. (5) Honey will not exceed five (5) percent sucrose except for honey from the nectar of the plants: (a) alfalfa (Medicago sativa); citrus spp; false acacia (Robinia pseudoacacia); french honeysuckle (Hedysarum); menzies banksias (Banksia menziesii); red gum (Eucalyptus camaldulensis); leatherwood (Eucalyptus lucida); and eucryphia milligani which may contain up to 10 percent sucrose; or (b) lavender (Lavandula spp) and borage (Borago officinalis) which may contain up to 15 percent sucrose. (6) Honey may not contain food additives. (7) Extracted honey may not contain more than .05g/1000g water insoluble solids.