Cabinet of Ministers Regulations No. 522 in Riga 2003 (16 September. No 49, § 12) quality, classification and labelling requirements for honey in accordance with Issued food surveillance law article 4, fourth paragraph, and article 13, third part i. General questions 1. determines the honey quality and classification requirements, the order in which measurable honey consistency with these requirements, as well as honey label requirements.
2. The rules are binding on all food companies (companies) established honey movement.
 
II. Classification requirements 3. Honey is natural, sweet substance that bee (APIs mellifera) is produced from the nectar of plants or from secretions of living parts of plants or excretions of sūcējinsekt on living parts of plants, which it collects, translates, adding in their own specific substances, deposit, dehydrate, store and leave in honeycombs to mature and mellow.
4. honey is by origin: 4.1 flower or nectar honey obtained from the nectar of plants;
4.2. honeydew-page honey obtained from sūcējinsekt pheromones to plant living parts or from secretions of living parts of plants.
5. the type of production and (or) design honey is: 5.1. cell honey that bees kept in the same hand-made new Combs Combs Combs which cells or made from artificial bee wax cell plates and sold in sealed whole combs or sections of such combs;
5.2. a piece of honey or honey with the parts of the cell;
5.3. the drained honey obtained, the broodless Combs Combs of tecin cells;
5.4. extracted honey obtained by centrifuging broodless Combs Combs of cells;
5.5. forced honey obtained by pressing Combs Combs cells without warming or heating to a temperature not exceeding 45 ° C; 5.6. filtered honey obtained by removing foreign inorganic or organic matter and separating the material quantity of pollen;
5.7. industrial honey that is overheated, with foreign taste or odour, has begun to ferment or have fermented, and it is suitable for industrial use as an ingredient in other foods.
6. Honey quality requirements are the following: 6.1 after the consistency of honey is liquid, viscous, crystallised in whole or in part;
6.2. the honey color can range from almost colorless to dark brown;
6.3. honey taste and smell is different, and it determines the type of plant;
6.4. honey consists of different types of sugar, mainly fructose and glucose, organic acids, enzymes and particulate matter resulting from the collection of honey;
6.5. the honey has not begun to ferment, and may not be artificially changed acidity, removing the provisions referred to in point 5.7;
6.6. the honey must not be heated so that the natural enzymes have been destroyed or have become inactive, except for this provision to cases referred to in point 5.7;
6.7. the honey must not contain organic and inorganic substances that are not specific to it.
7. Honey pollen may not be separated or specific components, except this rule 5.6. cases referred to, as well as the case where a separate foreign organic and inorganic substances.
8. Honey marketed or used for other food products, meet the composition indicators (annex), and it must not be added to the food ingredients or additives.
9. compliance with these rules of honey requirements controlled by the food and veterinary service.
10. Assessing the honey, the honey consistency it determines the origin, type of production and (or) design, as well as determine the quality indicators.
11. Honey quality and classification scores are definitely the food company's self-control system under the food laws and regulatory requirements.
 
III. Labelling requirements 12. Honey products (hereinafter the product) shall be marked in accordance with the laws and the labelling requirements.
13. Product name "honey" shall be limited to products which comply with the provisions referred to in paragraph 3 and the signs shall be used in trade to designate that product.
14. This provision (4) and (5) the product names listed in only apply to these products, and they are used in trade to designate these products.
15. in paragraph 4 of these rules, as well as a 5.3, 5.4 and 5.5 product names referred to can be replaced with the product name "honey".
16. Industrial honey label, the words "intended for cooking only" points close to the product name.
17. the product (except filtered honey and Baker) the name may be supplemented by the following: 17.1. about the flower or vegetable origin, if the product was obtained entirely or mainly from the flowers or plants and it has a flower and plant referred to organoleptic, physico-chemical and microscopic characteristics;
17.2. the regional, territorial or topographical origin, if the product was obtained only at the specified location;
17.3. specific quality indicators, if the product has the following characteristics.
18. If industrial honey is a composite food ingredient, the product name "industrial honey", you can use the word "honey", but noted in the list of ingredients, the words "industrial honey".
19. the labelling of products in the country or countries of origin.
20. If the product has been obtained in a number of European Community (EC) in Member States or in a third country, the indication of origin may be replaced by one of the following: 20.1. "EC countries produced honey mixture";
20.2. "outside the EC countries produced honey mixture";
20.3. "EC countries and countries outside the EC produced honey mixture".
21. Filtered honey and honey to industrial bulk containers, packaging of products and trade documents shall clearly indicate the full product name.
 
IV. Closing questions 22. Rule 20 shall enter into force with special cabinet rules.
23. If the product under the Cabinet of Ministers of 11 April 2000 by Regulation No 140 "minimum safety and labelling requirements for honey" prepared to this provision to the date of entry into force of the trade is allowed until such time as the end product.
24. Be declared unenforceable in the Cabinet of Ministers of 11 April 2000, Regulation No 140 "minimum safety and labelling requirements for honey" (Latvian journal, 2000, 133./135.nr.).
 
Informative reference to European Union Directive provisions included in the law arising from the European Union Directive 2001/110/EC.
Prime Minister e. Repše Minister of Agriculture m. Roze Editorial Note: rules shall enter into force on 20 September 2003.
 
Annex a Cabinet of 16 September 2003, the Regulation No. 522 composition indicators no PO box

Stock indicators 1 2 3 1.
The sugar content of 1.1.
fructose and glucose content (total) 1.1.1.
flower honey not less than 60 g/100 g 1.1.2.
honeydew honey, honeydew page-page and flower honey blend, not less than 45 g/100 g 1.2.
sucrose in 1.2.1.
Acacia (Robini of pseudoacaci), Lucerne (Medicago sativa), banksij (the menziesi Banksi), Hedysarum, eucalyptus (eucalyptus camadulens), Eucryphi, Eucryphi-milligani Lucida, citrus (Citrus spp.), honey not more than 10 g/100 g in 1.2.2.
Lavender (Lavandul spp.), gurķumētr (the Borag officinalis) honey not more than 15 g/100 g 1.2.3.
other types of honey not more than 5 g/100 g 2.
The water content of the 2.1.
Heather (Calluna vulgaris) and industrial honey not more than 23% 2.2.
commercial Heather honey not more than 25% 2.3.
other types of honey not more than 20% 3.
Water insoluble matter content 3.1.
the honey not more than forced 0.5 g/100 g 3.2.
other types of honey not more than 0.1 g/100 g 4.
Electrical conductivity 4.1.
honey and honey mixtures not more than 0.8 mS/cm 4.2.
honeydew and chestnut honey page or this way honey mixture (except the uned, Arbut Eric (Eric), eucalyptus (eucalyptus camadulens), Linden (Tilia spp.), Heather (Calluna vulgaris), leptosperm (Leptosperm), melaleuk (Melaleuc spp.) honey) not more than 0.8 mS/cm 5.
Free acid 5.1.
industrial honey not more than 80 milliequivalents per 1000 grams of acid to 5.2.
other types of honey not more than 50 milliequivalents per 1000 grams of acid to 6.
Diastase activity and hydroxymethylfurfural (HMF) content determined after processing and compound acquisition 6.1.
diastase activity (Schade scale) 6.1.1.
honey with low natural enzyme content (e.g. citrus honey), in which the HMF content of not more than 15 mg/kg not less than 3 6.1.2.
other types of honey (except Baker's honey) not less than 8 6.2.
HMF 6.2.1.
honey and honey mixtures, originating in tropical climate regions in not more than 80 mg/kg 6.2.2.
other types of honey (except Baker's honey), taking into account this annex 6.1.1. the conditions referred to in not more than 40 mg/kg/day Minister of Agriculture m. rose