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Honey test criteria

Why is it necessary to test honey?

Testing honey is a must-do job of an enterprise when it wants to export goods, conduct food safety testing procedures, or announce products before putting products on the market.

Testing honey is a way to assess product quality, help the government manage the source of goods in the market, as well as help consumers, feel more secure in the use of honey and honey products.

The criteria for testing honey according to current standards

Currently, all regulations and standards on honey testing are based on TCVN 5267-2:2008 which are two of the national standards and regulations on honey related to honey quality testing, specifically may include:

Main ingredients and quality requirements

1. Honey for sale must not be mixed with any other food ingredients, including food additives, nor added any other ingredients with honey. Honey must not have any undesirable substances, flavors, aromas, or odors that are absorbed from the outside during processing and storage. The honey shows no signs of fermenting or bubbling. No pollen or any particular component of honey shall be removed, except where it cannot be avoided while removing organic or inorganic impurities.

2. Honey must not be heated or handled as such conditions may alter the basic composition and/or damage the quality of the honey.

3. Do not treat chemicals or biochemistry because it will affect the crystallization of honey.

4. Humidity

Types of honey other than those listed below	not greater than 20%
Honey from plants of the heather genus (Calluna)	not greater than 23%

5. Sugar content

5.1 Total fructose and glucose content

Honey other than those listed below	not less than 60g/100g
Honey from plant juice, a mixture of honey from plant juice and nectar	not less than 45g/100g

5.2 Sucrose content

a) Honey other than those listed in b) and c) below.	not greater than 5 g/100g
b) Alfalfa (Medicago sativa), citrus species (Citrus spp.), poplar (Robinia pseudoacacia). genus Hedysarum, species Banksia menziesii. white eucalyptus (Eucalyptus camaldulensis), species Eucryphia lucida, Eucryphia milligani	not greater than 10 g/100
c) Lavender (Lavandula spp.), sweat tree (Borago officinalis)	not greater than 15 g/100 g

6. Water-insoluble solids content

Types of honey that are not pressed honey	not greater than 0,1 g/100 g
Pressed honey	not greater than 0,5 g/100 g

Contaminants

1. Heavy Metals

Honey must not contain heavy metals in amounts that may be hazardous to human health
people.
The products covered by this standard are subject to the maximum levels of heavy metals set by the competent regulatory body.

2. Residues of pesticides and veterinary drugs

The products covered by this standard must comply with the maximum residue levels of pesticides and veterinary drugs set by the competent regulatory agency.

Hygiene

1. Products covered by this standard should be processed and handled following TCVN 5603:2008 (CAC/RCP 1-1969, Rev.4-2003) Code of Practice on General Principles of Hygiene Food and other relevant Codes of Hygiene and Code of Practice.
2. The product should comply with all microbiological standards established by CAC/GL 21-1997 Principles for the establishment and application of microbiological criteria for foods. food).

Labeling

In addition to labeling according to TCVN 7087:2008 (CODEX STAN 1-2005) Labeling of packaged foods available, the following provisions are required:

1. Product name

1.1 The name of the product conforming to this standard shall be stated as "honey".

1.2 For the products mentioned in 2.1.1 (see more in the attached file TCVN 5267-2 :2008), the product name is recorded as "flower honey".

1.3 For the products mentioned in 2.1.2 (see more in attached file TCVN 5267-2 :2008), the phrase "from tree translation" can be written close to the name of the product.

1.4 For mixtures of products mentioned in 2.1.1 and 2.1.2 (see more in the attached file TCVN 5267-2 :2008), the name of the product may be supplemented with the phrase "mixture of flower honey and wild honey".

1.5 Honey may be named after a place name or a regional name if the honey is produced exclusively in the area in which the appellation is concerned.

1.6 Honey may be named after its floral or vegetable origin if the product is obtained wholly or mainly from that particular source and has organoleptic, Physico-chemical properties corresponding to that origin.

1.7 When honey is named after a flower or a plant origin (section 1.6 above), the common name or scientific name of the flower must be written close to the word "honey".

1.8 When honey is named after its flower, botanical or geographical origin, the name of the country in which the honey is produced must also be indicated.

1.9 The sub names listed in 1.10 may not be used unless the honey fits the appropriate description therein. The categories in 1.11 b) and c) shall be stated.

1.10 Honey can be named after the method of obtaining honey from the hive:

a) Extracted honey: honey obtained by centrifugation of honeycombs that have removed the cap.
b) Pressed honey: is honey obtained by pressing honeycombs without children.
c) Rained honey: honey obtained by withdrawing honey from unopened beehives.

1.11 Honey can be named after the following types:

a) Honey: is honey in liquid or crystalline form or a mixture of both;
b) Comb honey: honey stored by bees in the openings of newly built nests with no offspring and sold as sealed whole nests or parts of that hive.
c) Honeycomb cut or sliced is honey obtained containing one or more pieces of honeycomb.

1.12 Honey that has been filtered to significantly remove pollen must be listed as filtered honey.

2. Non-retail packaging labeling

2.1 Information on labeling requirements, as specified in 6.1 of TCVN 7087:2008 (CODEX STAN 1-2005) Labeling of prepackaged foods, shall be on the package or in accompanying documentation, except for the name of the food. product, lot identification, and the name and address of the manufacturer or processor or the packer's name should be on the package.

Honey testing at Eurofins Sac Ky Hai Dang

Eurofins Sac Ky Hai Dang has a testing capacity of over 10 years, of which the capacity to perform honey testing services has been certified by many reputable establishments and receives absolute satisfaction from customers.

Eurofins Sac Ky Hai Dang has a local advantage with a team of seasoned experts, the laboratory system of Eurofins operates in 61 countries and has been present in 3 key regions of Vietnam. : Hanoi, TP. Ho Chi Minh City, Can Tho to give quick and accurate results, helping to save the lowest cost for customers. We have archived many accreditations that are published every year and the trust and choice of our customers.

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