Honey Regulation

Original Language Title: Honigverordnung

Read the untranslated law here: http://www.ris.bka.gv.at/Dokumente/BgblAuth/BGBLA_2004_II_40/BGBLA_2004_II_40.html

40. Regulation of the Federal Minister for health and women relating to honey (honey Regulation)

On the basis of § 10 para 1 and 19 paragraph 1 of the Food Act 1975, BGBl. No. 86, I no. 69/2003, is amended by the Federal Act Federal Law Gazette - in terms of §§ 6 and prescribed 7 in agreement with the Federal Ministry of Economics and labour -:

Scope and definitions



§ 1. This Regulation shall apply to that in paragraphs 2 to 4 product.



§ 2. The purposes of this regulation, 'Honey' is the natural sweet substance produced by bees of the species APIs mellifera bees nectar from plants, secretions of living parts of plants, or on the living parts of plants leave take the secretions of plant-sucking insects, with native fabrics make them, convert, store, dehydrating and save in the honeycomb of the Beehive and mature.



§ 3 types of honey can be distinguished:



1. origin: a) "Honey" or "Nectar honey" which from the nectar of plants inhibits honey;

b) "Honeydew" honey, which comes mainly from secretions on living parts of plants by plant-sucking insects (Hemiptera), or from secretions of living parts of plants.

2. method of production or offer form: a) "Comb honey" or "Scheibenhonig" of the bees in the progeny-free cells covered the fresh of them built honeycomb or honey stored in honeycombs of fine, exclusively made of beeswax gewaffelten wax leaves, traded in whole or shared Combs;

(b) "Honey with honeycomb parts") or "Honey honeycomb pieces" contains honey, of one or more pieces of comb honey;

(c) "Drip honey" by off drops of extract extracted honey; brood, progeny-free Combs

(d) "Centrifugal honey" by spinning the ENT brood, gewonnener progeny-free Combs honey;

e) "Pressed honey" by pressing the progeny-free Combs without heating or with little warming up to a maximum of 45 ° C extracted honey;

(f) "Filtered honey" honey obtained by organic or inorganic impurities so withdrawn, removing pollen in significant degree.



§ 4.

"Baker's honey" is honey, which is suitable for industrial uses or as an ingredient in other foodstuffs which are then processed and the



-strange taste or smell exhibit a, - have gone in fermentation or have fermented or - can be been overheated.



§ 5. The products covered by the scope must comply with the requirements laid down in the annex.

Marking



Section 6 (1) without prejudice to the provisions of the food labeling regulations 1993 - LMKV, BGBl. No. 72, in its current version, 1 is the name of "Honey" the reserved and as new objective term, in §§ 3 are defined products 2 and reserved 4 provided labels defined there products in section 2 and to be used as new objective term. These names may be replaced by the new objective term "Honey", if it is not "filtered honey", "Comb honey" or "Scheibenhonig", "Honey with honeycomb parts" or "Honey honeycomb pieces" or "Baker's honey" is.

(2) in the case of "Baker's honey" pursuant to section 4 in conjunction with the new objective term on the label, the indication "only for cooking and baking" is to lead.

(3) the Sachbezeichnungen - with the exception of "filtered honey" and "Baker's honey" - may be supplemented by information relating to the following:



-Origin of flowers or plant parts, if the product is completely or predominantly the specified origin and possesses the organoleptic, physico chemical and microscopic characteristics corresponding to this origin.

-regional, territorial or topographical origin, if the product of the specified origin is complete;

-specific quality criteria.

(4) was "Baker's honey" is used as an ingredient in a compound foodstuff, the term "Honey" in the new objective term of the compound food instead of the term "Baker's honey" can be used. In the list of ingredients, the new objective term "Baker's honey" however is to use.

(5) in the case of "filtered honey" and "Baker's honey" the true new objective term in accordance with §§ 3 is no. 2 on the transport containers, the packaging and in the commercial documents anyway. f) and 4 to specify.



Section 7 (1) on the label is the country of origin in the or are the countries of origin where the honey has been produced to indicate.

(2) the honey originates in more than one EC Member State or third country, instead following specification can be selected:



-"Mixture of honey from EC countries", -"honey from non-EC countries" or - "Blend of honey from EC and non-EC countries".

Final provisions



§ 8. In force this regulation is Ordinance, honey, BGBl. No. 941/1994, override.



§ 9 products referred to in article 1, the not this regulation however BGBl. No. 941/1994 in accordance with the regulation, must be brought to the 31 July 2004 in traffic and leave up to the complete dismantling of stocks on the market.



§ 10. This regulation is the Directive 2001/110/EC of 20 December 2001 relating to honey OJ No. L 10 of 12 January 2002, transposed into Austrian law.

Rauch-Kallat



ANNEX CHARACTERISTICS OF THE COMPOSITION OF HONEY

Honey consists essentially of different sugars, especially of fructose and glucose, as well as organic acids, enzymes and honey collecting recorded solid particles. The colour of honey ranges from almost colorless to dark brown. It can be liquid, viscous or until partially crystalline texture. The differences in taste and aroma are determined by the respective botanical origin.

Honey may be nothing more than honey added, should he as honey on the market be placed or used as an ingredient in a product. The honey must be as far as possible, free from organic and inorganic contaminants. He allowed - except "Baker's honey" pursuant to section 4 - have a foreign taste or odour and fermentation will not be and must not have an artificially changed acidity or be been heated so that the natural enzymes have been destroyed or inactivated in significant ways.

With the exception of "filtered honey" in accordance with § 3 No. 2 lit. f) neither pollen nor honey-own components may be removed, unless this is unavoidable in the removal of foreign inorganic or organic matter.

Honey has to have the following characteristics:

 





1. sugar content









1.1. fructose and glucose content (sum)











-Honey - honey-dew honey, alone or in mixture with honey



at least 60 g / 100 g,

at least 45 g / 100 g.







1.2. sucrose content











-In General



not more than 5 g / 100 g.









-Honey black locust (Robinia pseudoacacia), alfalfa (Medicago sativa), Banksia menziesii, sweet clover (root), red eucalyptus (eucalyptus camadulensis), traditionally lucida, traditionally milliganii, citrus spp.



not more than 10 g / 100 g,









-Honey Lavender (Lavendula spp.), Borage (Borago officinalis)



not more than 15 g / 100 g.











              











2. water content











-In General



not more than 20%,









-Honey from Heather (Calluna) and Baker's honey in General



not more than 23%,









-Baker's honey from Heather (Calluna)



up to 25%.







3. content of water-insoluble substances











-In General



not more than 0,1 g / 100 g,









-Pressed honey



not more than 0,5 g / 100 g.







4. electrical conductivity











-Not listed below types of honey and blends of these honeys



not more than 0,8 mS/cm,









-Honeydew and chestnut honey and blends of these honeys with the exception of the below specified types of honey



at least 0.8 mS/cm.









-Exceptions: Honey of Strawberry tree (Arbutus unedo), Bell Heather (Erica), eucalyptus, lime (Tilia spp.), Heather (Calluna vulgaris), (Leptospermum), tea tree (Melaleuca spp.)



5. free acid content











-In General



a maximum of 50 milliequivalents acid per kg.









-Baker's honey



more than 80 milliequivalents acid per kg.









6 Diastase index and Hydroxymethylfurfurolgehalt (HMF) determined after treatment and mixture



a) Diastase index (bad scale):



-In General with the exception of Baker's honey



at least 8,









-Honeys with low natural enzyme content (E.g. citrus honey) and an HMF content of not more than 15 mg / kg



at least 3.









b) HMF



-In General, except Baker's honey





not more than 40 mg / second indent of kg (subject to the provisions of subparagraph a)),









-Honey given originating in regions with tropical climate and blends of these honeys



not more than 80 mg / kg.