A product meets the Maryland standard of identity for honey if the product: Does not contain any substance other than honey, including any food additive as defined in § 21–101 of the Health – General Article; Has not been subjected to chemical or biochemical treatments used to influence honey crystallization; Has not had any water added to the product in the course of extraction or packing for sale or resale as honey; Has not begun to ferment or effervesce; Does not have a moisture content greater than: 23% for heather honey (Calluna); or 6% for all other honey; Does not have a water–insoluble–solids content greater than: 5 gram per 100 grams for pressed honey; or 1 gram per 100 grams for all other honey; Does not have a fructose content greater than 50 grams per 100 grams; Has a total amount of fructose and glucose equal to at least: 45 grams per 100 grams for honeydew honey and blends of honeydew honey with blossom honey; or 60 grams per 100 grams for all other honey; and Except as provided in subsection (b) of this section, has a sucrose content no greater than 5 grams per 100 grams. 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: Alfalfa (Medicago sativa); Citrus spp.; False Acacia (Robinia pseudoacacia); French Honeysuckle (Hedysarum); Menzes Banksia (Banksia menziesii); Red Gum (Eucalyptus camaldulensisi); Leatherwood (Eucryphia lucida); and Eucryphia milligami. 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: Lavender (Lavandula spp.); and Borage (Borago officinalis).