§ 10–1904
Statutes in effect as of October 1, 2026.
Md. Code Ann., Agric. § 10-1904 (2026)
Title 10. Promotion and Identification of Agricultural Products
Subtitle 19. Standard of Identity for Honey
§ 10–1904LinkCopy Citation
(a)
A product meets the Maryland standard of identity for honey if the product:
(1)
Does not contain any substance other than honey, including any food additive as defined in § 21–101 of the Health – General Article;
(2)
Has not been subjected to chemical or biochemical treatments used to influence honey crystallization;
(3)
Has not had any water added to the product in the course of extraction or packing for sale or resale as honey;
(4)
Has not begun to ferment or effervesce;
(5)
Does not have a moisture content greater than:
(i)
23% for heather honey (Calluna); or
(6)
Does not have a water–insoluble–solids content greater than:
(7)
Does not have a fructose content greater than 50 grams per 100 grams;
(8)
Has a total amount of fructose and glucose equal to at least:
(i)
45 grams per 100 grams for honeydew honey and blends of honeydew honey with blossom honey; or
(ii)
60 grams per 100 grams for all other honey; and
(9)
Except as provided in subsection (b) of this section, has a sucrose content no greater than 5 grams per 100 grams.
(b)
(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:
(i)
Alfalfa (Medicago sativa);
(ii)
Citrus spp.;
(iii)
False Acacia (Robinia pseudoacacia);
(iv)
French Honeysuckle (Hedysarum);
(v)
Menzes Banksia (Banksia menziesii);
(vi)
Red Gum (Eucalyptus camaldulensisi);
(vii)
Leatherwood (Eucryphia lucida); and
(viii)
Eucryphia milligami.
(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:
(i)
Lavender (Lavandula spp.); and
(ii)
Borage (Borago officinalis).