Canadian Grade Compendium: Volume 6 - Honey

This document is incorporated by reference into the Safe Food for Canadians Regulations (SFCR). Any changes to this document must be made in accordance with the CFIA Incorporation by Reference Policy.

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Interpretation

1. The following definition applies in this volume.

"colour class" in respect of honey, means its hue or shade of colour as set out in Table 1 Colour Classes for Consumer Prepackaged Honey and Table 2 Colour Classes for Prepackaged Honey Other than Consumer Prepackaged Honey as determined by the use of a honey classifier or by the use of the Pfund honey grader. (classe de couleur)

Grades and Grade Names

2. (1) There are three grades of honey produced in Canada with the grade names Canada No. 1, Canada No. 2 and Canada No. 3 (see Volume 9, Import Grade Requirements for grade names used for imported honey).

(2) There are three grades of honey that is a blend of imported honey and Canadian honey with the grade names No. 1, No. 2, and No. 3.

Canada No. 1

3. Honey graded Canada No. 1 must

  • a) be the food derived from the nectar of blossoms or from secretions of or on the living parts of plants by the work of honey bees;
  • b) have a consistency that is fluid, viscous or partly or wholly crystallized;
  • c) meet the composition requirements set out in section 10;
  • d) have a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of:
    • (i) not less than eight if the hydroxymethylfurfural content is not more than 40 mg/kg; or
    • (ii) not less than three if the hydroxymethylfurfural content is not more than 15 mg/kg;
  • e) have no deterioration seriously affecting its edibility, appearance or shipping quality;
  • f) contain not more than 17.8% moisture or, if its container bears the word "pasteurized" or "pasteurisé", not more than 18.6% moisture;
  • g) be free from any foreign material that would be retained on a screen having a sieve opening of 0.1778 mm and made of wire having a diameter of 0.09 mm;
  • h) contain not more than 0.1% water insoluble solids or, if its container bears the word "pressed" or "de presse", not more than 0.5% water insoluble solids;
  • i) have a flavour characteristic of its colour class and be free from any objectionable flavour, aroma or taint;
  • j) if its container bears the word "liquid" or "liquide", be clear, bright, uniform in colour and free from visible crystals; and
  • k) if its container bears the word "creamed", "en crème" or another word indicating that the contents are granulated, have a smooth fine texture and complete and uniform granulation.

No. 1

4. Honey that is a blend, referred to in subsection 2(2), graded No. 1 must meet the requirements set out in paragraphs 3(a) to (k).

Canada No. 2

5. Honey graded Canada No. 2 must

  • a) meet paragraphs 3(a) to (e) and 3(h);
  • b) contain not more than 18.6% moisture or, if its container bears the word "pasteurized" or "pasteurisé", not more than 20% moisture;
  • c) be free from any foreign material that would be retained on a screen having a sieve opening of 0.2489 mm and made of wire having a diameter of 0.125 mm;
  • d) have a flavour that may be slightly off but with its honey flavour being not substantially impaired;
  • e) if its container bears the word "liquid" or "liquide", have a colour that may be dull and cloudy or turbid or slightly uneven and show not more than slight signs of crystallization in the form of a light suspension or minor sedimentation of crystals; and
  • f) if its container bears the word "creamed", "en crème" or another word indicating that the contents are granulated, have a texture that may be medium coarse or gritty, but not extremely coarse or gritty, and have a complete and fairly uniform granulation.

No. 2

6. Honey that is a blend, referred to in subsection 2(2), graded No. 2 must meet the requirements set out in paragraphs 5(a) to (f).

Canada No. 3

7. Honey graded Canada No. 3 must

  • a) meet paragraphs 3(a) to (e), 3(h) and 5(d); and
  • b) contain not more than 20% moisture.

No. 3

8. Honey that is a blend, referred to in subsection 2(2), graded No. 3 must meet the requirements set out in paragraphs 7(a) and (b).

Colour Classes

9. (1) There are four colour classes of consumer prepackaged honey: "White", "Golden", "Amber", and "Dark".

(2) There are six colour classes of prepackaged honey other than consumer prepackaged honey: "Extra White", "White", "Golden", "Light Amber", "Dark Amber", and "Dark".

(3) The colour class, referred to in subsections (1) and (2), set out in Table 1 Colour Classes for Consumer Prepackaged Honey or Table 2 Colour Classes for Prepackaged Honey Other than Consumer Prepackaged Honey must have a designation on a Honey Classifier set out in the table or a reading on a Pfund Honey Grader set out in the table, as applicable.

Table 1: Colour Classes for Consumer Prepackaged Honey
Item Colour Class Designation on Honey Classifier Reading on Pfund Honey Grader
Darker than Not darker than More than Not more than
1. "White" White 30 mm
2. "Golden" White Golden 30 mm 50 mm
3. "Amber" Golden Amber 50 mm 85 mm
4. "Dark" Amber 85 mm
Table 2: Colour Classes for Prepackaged Honey Other than Consumer Prepackaged Honey
Item Colour Class Designation on Honey Classifier Reading on Pfund Honey Grader
Darker than Not darker than More than Not more than
1. "Extra White" Extra White 13 mm
2. "White" Extra White White 13 mm 30 mm
3. "Golden" White Golden 30 mm 50 mm
4. "Light Amber" Golden Amber 50 mm 85 mm
5. "Dark Amber" Amber Dark 85 mm 114 mm
6. "Dark" Dark 114 mm

10. The compositional requirements set out in the Table of Composition of Specific Kinds of Honey, for a kind of honey specified in the table, must meet the requirement set out in the table, as applicable.

Table of Composition of Specific Kinds of Honey
Item Composition of Honey Honeydew Honey Lavender, Rubinia, Alfalfa or Banksia Menziesii Honey Blossom Honey other than the kinds named in Column 3
1. Apparent reducing sugar calculated as invert sugar not less than 60% not less than 65% not less than 65%
2. Moisture not more than 20% not more than 20% not more than 20%
3. Apparent sucrose not more than 10% not more than 10% not more than 5%
4. Water-insoluble solids if not pressed not more than 0.1% not more than 0.1% not more than 0.1%
5. Water-insoluble solids if pressed not more than 0.5% not more than 0.5% not more than 0.5%
6. Ash not more than 1% not more than 0.6% not more than 0.6%
7. Acid not more than 40 milliequivalents per 1000 grams not more than 40 milliequivalents per 1000 grams not more than 40 milliequivalents per 1000 grams
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