Honey Regulation

Original Language Title: Honigverordnung

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40. Ordinance of the Federal Minister for Health and Women on Honey (Honey Regulation)

Due to § § 10 (1) and 19 (1) of the Food Law 1975, BGBl. N ° 86, as last amended by the Federal Law BGBl. I n ° 69/2003, in accordance with § § 6 and 7 in agreement with the Federal Minister for Economic Affairs and Labour, the following is arranged:

Scope and definitions

§ 1. This Regulation shall apply to the products described in § § 2 to 4.

§ 2. For the purposes of this Regulation, "honey" is the natural sweetener produced by bees of the species Apis mellifera, by means of the bees nectar of plants, secretions of live parts of plants or secretions on the living parts of plants, of Add plant-absorbent insects, move them with arteigenic substances, convert them, store them, dehydrate and store them in the honeycombs of the beehive and leave them to mature.

§ 3. Honey species are distinguished:

1.

By origin:

a)

"Flower Honey" or "Nectarhonig"

the honey coming from the nectar of plants;

b)

"Honey-honey"

Honey, which originates mainly from the secretions of plant-like insects (Hemiptera), which are located on live parts of the plant, or from secretions of living parts of plants.

2.

By type of manufacture or offer form:

a)

"Honeycomb honey" or "disc honey"

Honey obtained from the bees in the covered, brutfree cells of the honeycombs freshly made from them, or in honeycombs made of fine, exclusively beeswax-made honey, which is stored in whole or divided honeycombs. is traded;

b)

"Honey with honeycomb parts" or "honeycomb pieces in honey"

honey containing one or more pieces of comb honey;

c)

"Tropfhonig"

Honey obtained from the drops of the undiscovered, brut-free honeycombs;

d)

"Whiplash Honey"

By whiplash of the undiscovered, brutfree honeycombs honey;

e)

"Presshonig"

Honey obtained by pressing the brutfree honeycombs without heating or with little heating to a maximum of 45 °C.

f)

"Filtered Honey"

Honey which is obtained by removing inorganic or organic foreign substances in such a way that pollen is removed to a considerable extent.

§ 4. "Backhoney" means honey which is suitable for industrial purposes or as an ingredient for other foods which are subsequently processed, and which

-

have a foreign taste or smell,

-

have been transferred or gored in fermentation, or

-

have been overheated

can.

§ 5. The products covered by the scope of the Directive must: Annex shall meet the requirements laid down

Marking

§ 6. (1) Without prejudice to the provisions of the Food labelling Regulation 1993-LMKV, BGBl. No 72, as amended,

1.

the term "honey" is reserved for the products as defined in § 2 and must be used as a property name,

2.

the names provided for in § § 3 and 4 shall be reserved for the products defined therein and shall be used as a property name. These designations may be replaced by "honey", unless they are "filtered honey", "honey honey" or "honey" or "honey". "Disc honey", "Honey with honeycomb parts" or "honey with honeycomb" or " honey with honeycomb "honeycomb pieces in honey" or "bakery honey".

(2) In the case of "bakery honey" in accordance with § 4, the indication "only for cooking and baking" is to be indicated on the label in connection with the name of the product.

(3) The subject-specific names, with the exception of 'filtered honey' and 'cheat honey', may be supplemented by information relating to:

-

Origin of flowers or parts of plants, if the product is wholly or predominantly of the origin indicated and has organoleptic, physicochemical and microscopic properties corresponding to that origin;

-

regional, territorial or topographical origin, if the product is fully of the declared origin;

-

particular quality criteria.

(4) Where "bakery honey" has been used as an ingredient in a compound food, the term "honey" may be used in the name of the compound food instead of the term "bakhoney". In the list of ingredients, however, the designation "Backhoney" must be used.

(5) In the case of "filtered honey" and "bakery honey", in any case, the appropriate title in accordance with § § 3 Z 2 lit. is on the transport containers, the packaging and in the trade documents. (f) and 4.

§ 7. (1) The label shall be the country of origin in the country of origin. the countries of origin in which the honey has been produced shall be indicated.

(2) If the honey originates in more than one EC Member State or third country, the following may be chosen instead of:

-

"Mixture of honey from EC countries",

-

"Mixture of honey from non-EC countries" or

-

"Mixture of honey from EC countries and non-EC countries".

Final provisions

§ 8. With the entry into force of this Regulation, the Regulation on Honey, BGBl. 941/1994, except for force.

§ 9. Products according to § 1, which do not comply with this Regulation, but the BGBl Regulation. No 941/1994, may be placed on the market until 31 July 2004 and be placed on the market until the stocks have been fully dismantled.

§ 10. This Regulation lays down the provisions of Council Directive 2001 /110/EC of 20 December 2001 on honey, OJ L 327, 22.12.2001, p. No. OJ L 10 of 12. Jänner 2002, transposed into Austrian law.

Smoke-Kallat

ANNEX

CHARACTERISTICS OF THE COMPOSITION OF THE HONIGS

Honey consists essentially of various sugars, in particular fructose and glucose, as well as organic acids, enzymes and solid particles collected during the honey collection. The colour of the honey ranges from almost colourless to dark brown. It may be of liquid, viscous or wholly to partially crystalline nature. The differences in flavor and aroma are determined by the respective botanical origin.

Honey should not be added to honey other than honey, it should be placed on the market as honey or used as an ingredient in a product. The honey must, as far as possible, be free from organic and inorganic foreign substances. It must not have a foreign taste or smell, except for "chewing honey" in accordance with § 4, and must not be in fermentation and must not have been artificially altered or heated to such a degree that the natural enzymes are destroyed. or have been inactivated in a significant way.

With the exception of "filtered honey" according to § 3 Z 2 lit. (f) neither pollen nor honey-specific constituents may be removed from the honey unless this is unavoidable in the case of the removal of inorganic or organic foreign substances.

Honig has the following characteristics:

1. Sugar content

1.1. Fructose and glucose levels (sum)

-

Blossom honey

-

Honey baptite, alone or in combination with blossom honey

at least 60 g/100 g,

at least 45 g/100 g.

1.2. Sucrose content

-In

General

no more than 5 g/100 g.

-

Honey from Robinie (Robinia pseudoacacia), Lucerne (Medicago sativa), Banksia menziesii, sweet clover (Hedysarum), Red Eucalyptus (Eucalyptus camadulensis), Eucryphia lucida, Eucryphia milliganii, Citrus spp.

no more than 10 g/100 g,

-

Honey of lavender (Lavendula spp.),
Borretsch (Borago officinalis)

no more than 15 g/100 g.

2. Water content

-

In general

no more than 20%,

-

Honey from Heidekraut (Calluna) and baker's honey in general

a maximum of 23%,

-

Baking honey from Heidekraut (Calluna)

no more than 25%.

3. Content of water-insoluble substances

-

In general

no more than 0.1 g/100 g,

-

Presshonig

no more than 0.5 g/100 g.

4. Electrical conductivity

-

Honey species and mixtures of these honey species not listed below

not more than 0.8 mS/cm,

-

Honey-honey and chestnut honey and mixtures of these types of honey with the exception of the honey species listed below

at least 0.8 mS/cm.

-

Exceptions: Honey of strawberry tree (Arbutus unedo), Glockenheide (Erica), Eucalyptus, Linden (Tilia spp), Heidekraut (Calluna vulgaris), (Leptospermum), Teebaum (Melaleuca spp.)

5. Content of free acids

-

In general

no more than 50 milliequivalents of acid per kg,

-

Backhoney

a maximum of 80 milliequivalents of acid per kg.

6.

Diastaseindex and hydroxymethylfurfurol (HMF) content, determined after treatment and mixing

a)

Diastaseindex (Schade-Scale):

-

In general with the exception of bakery honey

at least 8,

-

Honey species with a low natural enzyme content (zB citrushonig) and an HMF content of no more than 15 mg/kg

at least 3.

b)

HMF

-

In general, with the exception of bakery honey

at most 40 mg/kg

(subject to the provisions of the second indent of (a)),

-

Honey with specified origin in regions with tropical climate and mixtures of such honey species

no more than 80 mg/kg.