1. (a) A product meets the Maryland standard of identity for honey if the product:

   1. (1) Does not contain any substance other than honey, including any food additive as defined in § 21-101 of the Health--General Article;
   2. (2) Has not been subjected to chemical or biochemical treatments used to influence honey crystallization;
   3. (3) Has not had any water added to the product in the course of extraction or packing for sale or resale as honey;
   4. (4) Has not begun to ferment or effervesce;

   5. (5) Does not have a moisture content greater than:

      1. (i) 23% for heather honey (Calluna); or
      2. (ii) 18.6% for all other honey;

   6. (6) Does not have a water-insoluble-solids content greater than:

      1. (i) 0.5 gram per 100 grams for pressed honey; or
      2. (ii) 0.1 gram per 100 grams for all other honey;
   7. (7) Does not have a fructose content greater than 50 grams per 100 grams;

   8. (8) Has a total amount of fructose and glucose equal to at least:

      1. (i) 45 grams per 100 grams for honeydew honey and blends of honeydew honey with blossom honey; or
      2. (ii) 60 grams per 100 grams for all other honey; and
   9. (9) Except as provided in subsection (b) of this section, has a sucrose content no greater than 5 grams per 100 grams.

2. (b)

   1. (1) The sucrose content of the following types of honey may be greater than 5 grams per 100 grams but not greater than 10 grams per 100 grams to meet the Maryland standard of identity for honey:

      1. (i) Alfalfa (Medicago sativa);
      2. (ii) Citrus spp.;
      3. (iii) False Acacia (Robinia pseudoacacia);
      4. (iv) French Honeysuckle (Hedysarum);
      5. (v) Menzes Banksia (Banksia menziesii);
      6. (vi) Red Gum (Eucalyptus camaldulensisi);
      7. (vii) Leatherwood (Eucryphia lucida); and
      8. (viii) Eucryphia milligami.

   2. (2) The sucrose content of the following types of honey may be greater than 5 grams per 100 grams but not greater than 15 grams per 100 grams to meet the Maryland standard of identity for honey:

      1. (i) Lavender (Lavandula spp.); and
      2. (ii) Borage (Borago officinalis).

Added by Acts 2012, c. 189, § 1, eff. Oct. 1, 2012.