(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 (ii) 18.6% for all other honey; (6) Does not have a water-insoluble-solids content greater than: (i) 0.5 gram per 100 grams for pressed honey; or (ii) 0.1 gram per 100 grams for all other honey; (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).
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