HONEY,
October 1967

V EXTRACTION AND PACKAGING OF UNPROCESSED HONEY

At one time honey was extracted by crushing the comb,
heating and straining through cheesecloth. The. remaining comb ©
and honey was then heated sufficiently to melt the comb, which
collected on top as beeswax and this was removed when cold.
Food and Drug advisory standards classify this remaining honey
as "strained" honey as distinguished from "extracted" honey ~
removed from the comb by gravity and/or centrifugal force.

For extracting honey a special house or shed, securely
screened against flies and bees, is necessary. The first
step in extracting the honey is slicing off the cell cappings
on both sides of the comb with an electrically or steam heated
"uncapping" knife. ©

Honey should not be extracted until well ripened. An
indication of well ripened honey is when most of the cells have’
been capped. Poorly ripenedhoney, with its high moisture ‘
content is liable to fermentation. Large quantities of honey
with moistere content from 18.6 to 20 percent are regularly
used by packers to blend with honey having a moisture content
less than 18.6 percent, in order to provide a resulting pack
of approximately 18.3 percent. e

The centrifugal extractor was invented in 1865, and is now
universally used. The combs, after uncapping, are placed in the
extractor and spun, by hand or electric motor, until most. of the -
honey has been removed by centrifugal force. Two types of centri-
fugal extractors are in common use today: (1) the radial type,
which extracts both sides of the comb at the same times (2) the
reversible frame extractor, which extracts one side at a time. *
Most large commercial honey producers now use the radial type
extractor, After extraction the honey is then strained, usually
through a° fine metal screen, to remove bits of comb and other
particles, and then it is placed in storage tanks or shipping
containers.

After extraction the frames containing the empty combs are
stored in honey houses until needed for the next honey crop, or
returned to the hives to be re-filled immediately with honey by
the bees. This necessitates the secretion of less wax by the bees
to build new comb, a process that requires the consumption of large
quantities of honey by the bees. The replacement of empty comb
in the hives saves the time that would be required to build new
comb. This is an important factor during a heavy honey flow.

- 12 -


HONEY
October 1967

VIII EXTRACTED HONEY (Continued)
A Inspection (Continued)

le The Score Sheet t (Contamed)

he

(3) Clarity (Continued)

_To score in the A range for this factor, the sam~
ple should be as‘clear as. the bottle containing
cloudy suspérsion No. 1.

To score .in the B range, the sample should be as

clear as the bottle containing cloudy suspension
“Noe 25 *

To score in‘ the C range,» the sample should be
approximately as clear as the bottle containing
cloudy suspension No. 33”

_, Under a limiting rule, any sample that is scored

“lin thé’ ¢ or D’range for this factor may not be
graded-higher than Us Se Grade C, or Substandard,

regardless of the total scores

de

alot of honéy is based on the results of
the sample units and general regula~

je EHach\score isheet_must_be dated and signed ~ The score
. sheet is. the. original record of the inspection that may
be called “into cotrt,;“if-necessary, to support the
ts on the certificate, Hence the necessity for
SHéat.'Set of score sheets containing complete informa-
tion, each dated and. signed by the inspector.

"Lcate: of sampling and the score sheets should
and ‘Well arranged so that another inspector

‘Some spain “ot” honey ‘to Germany and Switzerland have

been condemned in the past by inspectors of those countries
--on' the -ground that the honey was overheated. A low dias-
tase content was the basis for this conclusion. In both

countries honey which is judged to have been overheated can

- 33 -



HONEY
October 1967

VIII EXTRACTED HONEY (Continued).

A Inspection (Gonténued’)'~ eat

le The Score Sheet (Continued)

g. Floral ‘source or sources

ke, ‘Floral’ source or sources of any lot of honey
will ordinarily be certified only with an appropriate

‘qualifying statement, as "declared by producer, "
‘packer states," etc. An inspector should endeavor

to become familiar with the characteristic flavors
of the various honeys produced in his area. If, after
extensive experience in such tasting, he is certain
of his identification of the floral source of a given
sample of honey, it will be satisfactory for him to
certify the floral source without qualification. If

‘the floral source appears different from that stated
py the applicant and there is a controversy, forward
a sample to the Washington office for an opinions

Scoring for grade factors

When a single scoring factor is found to be
ideal (the best prodticed commercially), the top
score in the range for the factor should be assigned.

(1) Flavor is scored according to its degree of
excellence for the declared floral sources
and also according to its freedom from in-
duced undesirable or objectionable flavors
caused by caramelization, fermentation,
smoke, chemicals or other causeSe

Tastes’ vary, and some kinds of honey; such
: “gs ‘horsemint or cultivated buckwheat, are
relished ‘by ‘some persons and not by otherss
Take ‘care not to be influenced in scor-
ing by what may be a purely subjective pre~-
ference, On the other hand, some kinds,
such as bitterweed or tarweed, are almost
universally regarded as unpalatableo

In scoring a sample for flavor consider
whether the flavor is distinct and typical
for the declared floral source and free
from the objectionable induced flavors men~
tioned above. Samples of even the unpala~
table kinds of honey may score in the grade
A range for flavor if typical.

- 29 -


HONEY,
October 1967

VIEI EXTRACTED HONEY (Continued)

B Certification (Continued)

3e

he

5a

Body of Certificate (Continued).

@, Soluble Solids and Moisture Content (Continued )

(2) When any samples contain less than 81. percent
soluble solids, show the “number containing 81.
percent solids. or more,_ the number containing
less than 81.4) but not. less than 80 percent, and
the number containing less than 80 percent.

Example: "Soluble. solids (vefractometric method):
10 samples 81.) to 82.8 percent
(moisture 17.2 to 18-6 percent)
“4 samples 80 to 81.2 percent
(moisture 18.8 ‘to 20 percent)"

Examples "Soluble solids (refractometric method):
12 samples 83 to 83.2 percent
(moisture 16.8 to 17 percent )
2 samples 80 and 81 percent
(moisture 19 and 20 percent)
2 samples 77.5 and 78 percent
(moisture 22 and 22.5 percent)"

Grade

Follow applicable instructions under Certifications
Remarks a

Include any essential information with respect to the
product not covered under preceding headings» This will
cover principally the date of samplirig, number of cans
or cases, weight, warehousé where located, and identi-
fying marks (unless described elsewhere on certificate).
Detailed description of location of lot in warehouse will
be shown on the certificate of sampling and copied on the

_ inspection certificate under REMARKS.

~ 38 -


HONEY,
October 1967

III KINDS AND SOURCES OF HONEY - continuation

C. Geographical Areas and Floral Sources in Each - continuation

9

10

California - continuation’

in which there is usually a large admixture of wild buckwheat.
The latter is a rather dark honey, but not strong-flavored
and the sage-buckwheat blend ranks among the better honeys.

A large quantity of alfalfa honey is produced in the Imperial
and San Joaquin Valleys, Unlike alfalfa honey produced at
the higher elevations of the Intermountain area, sage-
buckwheat tends to be rather dark in color, seldom grading
lighter than extra light amber. In the southern’ portion

of the San Joaquin Valley considerable cotton-alfalfa blend,
arid ‘a large amount of almost pure cotton honey, is produced.
Star thistle honey, a heavy. bodied, light colored honey of
desirable flavor, is produced in the northern part of
California, principally in the Sacramento Valley. This
honey has a greenish tinge which disappears after exposure

to light. This phenomenon man cause this honey, upon
delivery, to differ in appearance from the sample on which
it was bought.

Limited quantities of other honeys are also produced
in California, Lima bean honey, a light colored, mild fla~
vored honey, is produced in moderate quantities in some years
in ventura County. Some mesquite honey is produced in the
southern part of the state, Almond, peach, prune and other
fruit bloom honey is produced. in various deciduous tree
fruit areas of the States Fruit-bloom honey is usually
dark in color and strong-flavored, The flow comes early
in the spring and is used by the bees in building up their
colonies. It seldom appears on the market.

Lesser quantities of undesirable flavored honey are
produced during some seasons, These undesirable flavored
honeys are produced from tamarisk, eucalyptus, mustard,
tarweed and rabbit-brush. Some years these honeys are
produced in sufficient volume to appear on the market,

Hawaii and Puerto Rico. The algaroba tree, similar to
mesquite is the principal source of honey in Hawaii. Honey
from this source is like honey produced from other legumes.
It is light in color when pure, of good flavor and granulates
readily, The Java plum is another important nectar source.
Some honeydew type honey is also produced in the islands by
bees, The bees also gather and store a certain amount of
sugar cane sap from the cane mills.

Most honey produced in Puerto Rico is dark and strong
and not suitable for table use. Campanilla or bell flower,
and logwood produce light colored, well-flavored honeys when
pure. These honeys, particularly the former, are usually
produced, however, with an admixture of darker, stronger-
flavored honey. -~6-



HONEY
October 1967

SELECTED REFERENCES ** (Continued )

(7) "A Cloth Strainer for’Honey: Conditioning Systems", by Be Fe
Detroy, USDA, ARS; AERDsProduction Research Report. 90,
March 1966, For sale by: Superintendent.of Documents, Us So

Government Printing Office, Washe, De Co 20402 ~ price 5 centso

~ 66 -


HONEY
October 1967

IX COMB HONEY (Continued)

A Inspection of Chunk Honey. -(Gon' dnued)

he Information to be..shown.on the. Certificate (continued )

co Information about comb

(1) Wet weight of comb, to.b determined by draining
the piece or pieces of comb in each container for
several minutes on a 1/2-inch screen (2 meshes per
inch) until dripping practically stops, and
weighings., Show range and averages

(2) Mumber.of pieces of comb in containers

(3) Type, whether liguid, “crystallized, or partially

crystallizede

(4) Floral..source, as“declared by applicant. (If
quoted from label, 28 in 2 (2) above, this may be
assuméd to apply to, both the extracted and conib
honey, and this heading may be ‘omitted)o

(5) color,’ to be determined by breaking comb open and
grading honey in color comparators

de Grade statement should show number of samples grading
Ue Se Fancy, the nunber of.U. S- Noo 1, and the number
Unclassified. If officially sampled, the statement
should also show whether ér'not the lot as a whole
meets. requirements of Us So “Faricy or Us Se Noo 1e

When any samples are graded as. unclassified, the reason
‘should. be showne :

Examples: "Grade -3 samples Ue S, Fancy
9 samples Us Se Noo 1
Lot as a whole grades Us-Se Noe iu"

Example: "Grades 2 samples Ue Se Fancy
8 samples U. Se Noo 1
3 samples unclassified account
pruised combs
lot as a whole fails to grade U. Se Noe 1
account unclassified containers in excess
of tolerances

~ 4B~


HONEY.
October 1967

IX COMB HONEY (Continued) ae : ‘

A Inspection of Chunk Honey. (Continued )

3. Explanation of Grade Requirements (Continued)

Dry holes are holes in the honey comb larger than a cell,
are not next to the wood, and may extend partly or entirely
through the combs

Pollen cells are cells ‘containing pollen, used as a high-
protein Food by bees. The bees usually locate these near
the brood cells in the-brood chambers

Brood cells are-cells in which eggs are laid and young are
Rlatched.  Queen-excluders between-the brood chamber and

supers in a hive restrict the egg-laying activities of the
big queén to the brood chamber, After the young bees are

hatched, the cell may be cleaned out and used again for
brood rearing, or. it may be used for storage of honey or
pollen after the end of the brood rearing period.

Uncapped cells may be empty but are usually an indication
of unripened honey from which excess moisture has not yet
been evaporated, Such honey may sour or fermente

Gappings may be brudsed in handling ‘causing leaking. This

Is Tess serious,in chunk honey than in other forms of comb

honeys ‘Chunk honey should be considered. as damaged by
bruising only if the appearance ‘of the Comb is materially—
injured, Cappings may also.‘be: damaged ‘by ‘staining by pro-
polis, travel stain, smoke ‘smudge, or. other meanse

Color of comb and cappings should have a clean, whitish,
pleasing appearance in U, Ss Fancy. If generally of a
pleasing whitish appearance, with insufficient yellowing
or other discoloration to detract materially from the
appearance, it may be graded Us Se No» le

Color requirements for Us. Ss Fancy Us So-Noe 1, and Use Se
No. 2. section comb honey are iMlustrated in the official
color chart which, however, is no longer available for
distributions a, poo

An exception to color requirements in the case of chunk
honey is any amount of watery cappings may be permitted
in either grade. Bees usually leave.a small air space be~
tween the honey and the capping. If no air. space is left or
if the honey absorbs moisture through the slightly porous
capping, the comb may take on a watery or greasy appearances

- 46 -


HONEY
October 1967

_,, TL COMB HONEY (Continued)

B Inspection of Section Comb Honey: (Continued) °

2. Grades for section comb honey (Contanidd) ”
Che aoe Sanne ae

UsSe-Fancy .. Us Se Noo 1 Ue So Noe 2

yout a _

Section _. Fancy and Nos 1 = shall be ~ New in appear~
“Sgro ke ** smaoth and new in appearance, ance unless
of white to Light buff bass= otherwise
wood or similar’ appearing specified.
light colored, wood’

Slight nots or Moderate
streaks permitted knots or —
streaks per-
mitted.

Minimim net. 12 ounces 11 ~ounces 1O ounces
weight (un=

less other=

wise speci-

fied)

° When sections of Ue Se Noe 1 honey of different colors are
‘packed in same container, they shall be designated Us So
“Noe 1 Mixed Colors

° Bxplanation of grade requirements

ae Uncapped cells may be empty or filled with honey»

_. Since section comb honey commonly has a number of
empty or uncapped cells next to the wood, these are
‘not scored as a defect in any of the Ue S. Grades
Where located farther out in the body of the comb,
however, they detract from the appearances

To grade U. Ss Fancy, a comb section may not have any
uncapped cells except in the row attached to the woods
A section grading,Us.S.» Now 1 may have uncapped cells
in the row next to the outside row, in corners and
along the lower edge, providing the total number in
the section does not exceed 15, “Requirements fora ~
Us Se No. 2 section are the same, except that the num-
ber of uncapped cells may not exceed 30, including not
more than 20 empty cells exclusive of the outside: row,
and there may be-up to 5 uncapped cells in parts of
the comb other..than.those designateda

- 52 -


IX COMB HONEY (Contdntied)

; _ HONEY
Ses ’ “October 1967

B Inspection!of Section Comb-Honey (Contin ea)”

3, ‘Explanation of grade requirements (Continued )

i Me

Ne

kh. Certification

ae

De

. solids and moisture content.

The wood: of sections may show varying degrees of free-
dom from propolis staining. Sections are sometimes
sandpapered or scraped to remove propolis stains which,
however, may remain after scraping. 2

Basswood used for the section must be smooth and new in
appearance, white to light puff in color for either Ue Se
Fancy or Ue Se Noa 1. The wood should be practically
free from nots or streaking for U. S. Fancy and show
only slight streaking or inconspicious tight knots for
U, Se Now le .

Basswood is not required: for Ue Ss Noo 2 sections which
~ must, however, be new. in. appearance unless otherwise

specified.

Net weight of sections is'12, 11; and. 10 ounces, res~

pectively, for Us 5S. Fancy, Ua'Se Now 1; and Ue Se

Now 2. This is a minimum per section, not an average

weight. Wot more than. 5 percent by count of the sec-

tions ‘in the weight of the combined comb and sectiono

Where weight is not a matter at issue, it will ordina-
rily be sufficient to report the range and average for
the samples drawn for determination of color, soluble

Where weight is in controversy and is'one of the ques~
tions to be settled by the.inspection, it will be new
cessary to weigh a large number of sections, At least
Half of the number of sections in the cases opened
should be wéighed individually to determine compliance
or failure to comply with the minimum weight.

Product inspected. Show SECTION COMB HONEY
Number, Size, and Kind of Containers. Since the in-
spection is made principally at the Location of the
lot, the number and kind of cases should be showne

Example: "200 double fiber cases, 2), sections per
case", If the inspector has not counted the cases

and cannot certify the number on his own responsibility,
he should qualify his statement of the number by an ape
propriate phrase, such as "shipper's count" or "packers
count."

- 56 =


HONEY
October 1967

IX COMB HONEY (Continued)

_. A Inspection of Chunk Honey (Continued)

le Duties of the Sampler (Continued)

ance, apparent quality and variations should be noted on
the certificate of sampling.

If packed in friction top tins, at least one tin should be
opened for each tin drawn as a sample, and the appearance
of the tin opened described on the certificate of sampling.

2. Grades for Chunk Honey. :
There are two grades for chunk honey-~U. S. Fancy and
- Ue. Se-Noevls. The following is an outline of the require-
ments for. individual containers of chunk honeys”):

- Uo: Se: Noo: 1-

vy Us Ss Fancy |.

For both grades shall be drawn .out on
foundation that is light in color and —
thin enough to produce a comb that..com-
pares favorably in texture with: the. comb
in section honeys

For both grades, comb must have no dry —
holes: and be free of pollen eels ° or one-
» time brood cells

Mesdmam number of
uncapped cells
per square inch

of,,comb surface one two i

Cap pings. = Shall present a.uni- Same as Us S. Fancy

Fn 2 formly- even appear except for slight~
ances irregularities afw~

fecting not to ex~
ceed half.of comb

Le surfaces

In_ both grades shall be free from damage
caused DY: bruising or other meanse

Color of Comb Same.as:U. S, Fancy Same as Us. Se Noo 1
and_cappings section comb hirey. section comb honey

(Exception: Any amount of watery cappings
permitted in both grades).

uke



HONEY
SE October 1967

VII PROCESSING OF EXTRACTED HONEY » continuation
G: Straining - continuation
1 Standard Wire-Cloth Sieves

The National Bureau of Standards has developed standard
wire cloth sieves, designated by number or-by the-average
size of the openings in microns, -(a micron is oné-thousandth
of a millimeter), The terms "18-mesh," "50-mesh," etce,
should not be used, since they convey no information as to
the size of the openings. Also, the standard sieve number does
not correspond exactly to the number of meshes per inch,
The No. 18 standard wire cloth sieve cofresponds approximately
in straining effectiveness to standard silk cloth having
23 meshes to the inch, and No, 80 sieve corresponds approxi-
mately to silk cloth with 86 meshes to the inch.

TABLE IIT

Specifications for Sieves

ire diameter,

SievesMeshes: Sieve Opening sPermissible Var~:.

Noe sper sMilii- 3 Inch m= percent: M2.
slineal: meter gezMaximum : meter
3 inch : ng:Cpening :

‘Inch

18 17515 1.00 039k
50 52036 =o 297 OL k
80 85eh7 = 77? 0070+

15 3-to 062 00169 to .02hh
0170 to 253 0067 to .0100
hO 2h to 215) 2005 to .0061L

tht et
nm
wt

D Filtering
Even after straining through a No. 80 sieve, or equivalent,
honey may still show cloudiness, due to the presence of pollen
grains, For perfect clarification, many bottlers filter honey
pefore packing, The most prevalent method involves the
addition of diatomaceous earth (usually at the rate of 4s of 1
: percent) to the honeys. The honey is heated to 1hO degrees Fo, and
passed through filter paper or canvas. ‘The first honey through-
the filter is passed through again until a filter cake of diato-
maceous earth is built up which effectively removes all pollen
grains.

-16-


HONEY,
October 1967
VIII, EXTRACTED Hoility (Continued).

A Inspection (Continued )

52°, Testing for Compliance with Foreign Import Requirements
(Continued )

be sold only for bakery use and must be appropriately
‘labeled. Diastase is.an enzyme that transforms starch
into sugar, and occurs naturally in nearly all honey but
may be destroyed if the honey is heated to excess or if
stored for prolonged times

Experiments made at Cornell University indicate that
some diastase may be destroyed at a temperature as low as
110° F butethat.noteall is destroyed until the honey is
heated to a temperature of 19° F (90° CG). The longer the
time honey stands at a high temperature, as in a large
tank after heating and straining, the greater the loss of
diastase. ne

New regulations being developed by the government of
West Germany will probably require a moisture content not
to exceed.18 percenite .

ae Test for Diastase

Samples of honey may be tested for presence and/or
amount of diastase if requested by the applicant. if
field office is not equipped for testing submit sam-
ples to Washington.

b. Fiche test For adulteration.

This test may.bewmade if specifically requested.s

Procedure

Five grams of honey are ground and dissolved in a
mortar with pure ‘éther which has been stored over
metallic sodium, The ether extract is then poured
into a small porcelain dish. After evaporation of
the ether at ordinary temperature, the residue is
moistened with a newly prepared solution (or with
one which has been stored in a place without light)
of one gram of resorcin in 100 grams of hydrochloric
acid of a specific gravity of 119+ A strong cherry
red color lasting at least one hour’ indicates the
presence of artificial invert sugar, whereas a weak,
quickly disappearing orange to pink coloring might be
the result of over-heating.

- 34 -


(1)

(2)

(3)

9)

(5)

(6)

HONEY,
October 1967

SELECTED REFERENCES

"The Hive and the Honey Bee 5 edited by Re Ac Grout,
Revised editdotiy “Dadant &.Sons, Hamilton, Illinois,

1963; 556 ppe ae i

"The ABC and XYZ of Bee Culture", by Ae I. Root,/33rd. edition,

The A» Io Root Company, Medina, Ohio,/1967, 712 ppe

"Honey in the Comb", by Carl E. Killion, Killion & Sons

Apiaries, Paris, Illinois, 1951, 11h pp.

"Selecting and Operating Beekeeping Equipment", by Co De Owens |
and Be Fs Detroy, USDA, ARS, Farmers! Bulletin Noe 220h, Jano
1965, 2h pope For sale by: Superintendent of Documents, Ue So
Government Printing Office, Washington, De C. 2002. ~ price

15 cents.

"Composition of American Honeys", by Je We White etealo, USDA,
ARS, Technical Bulletin Noe 1261, April 1962, 12) pp, For sale
bys Superintendent of Documents, Ue. S. Government Printing

Office, Washington, D.» C. 2002 ~ price 0 cents.

"Honey and Pollen Plants of the United States", by E, Oertel,

Circular No. 554, February 1939, 64 ppe (now out of print).

- 65 -


INSTRUCTIONS FOR INSPECTION
OF
HONEY
upersedes All Previous?
Instructions Which May : CaS MEE Octobér 1967
:Be_in Confli :

‘| TABLE OF CONTENTS vg

‘(Starting
on Page)

I GENERAL

A Purpose and Scope » « 2 «2 «e+ eee es ee ee eee

II ECONOMIC IMPORTANCE OF HONEY

A Value of Production « « |
B Producing Areas . «2 ee e |
C Imports and Exports « «© « s.0 0 ¢

1 Imports: « « ¢
2 Exports’ « ¢ ¢

.
«
*
.
Rt et ett

III KINDS AND SOURCES OF HONEY

A Definition, « aa 20 2 ww we we 6 i wee 2
B Floral Sources « 6 4 ¢ so 0 0 a me ee oe mw ee 2
C Geographical _ Areas and, Floral Sources of. Each . « . 3
1 Northeastern States «. 6 » «2 © oo © » © oe ee 3
2  Ea'st’ Central and North’ Central States . + se 2 + 3
3 South Atlantic States . « 6 «2 © © eo © #2 eee 4
4 South Central States . .. ee we ee ee te 4
5 Florida * See we ae ee eee 4
6 Texas 2 oe se ee oe oe eos se 4
7 Intermountain Area’. eee ee ae eee 5
8 Pacific Northwest . Pr ee ry 5
9 California . 2s ees 2 eee ee oe oe we eo 5
10 Hawaii and Puerto Rico . 2 ese 6 ee ee ee o & 6
D Flavor Classification of Honey « «2 6 ese eee © 7
1 Group No. 1 -~ Honeys having a desirable flavor .« 7
2 Group No. 2 -- Honeys having a distinctive flavor 7

3 Group No. 3 -- Honeys least desirable or even
unpalatable . 2 6 © «2» eee e+e © 8






_ HONEY...
Ta October’ 1967

VIII EXTRACTED HONEY (Continued)

A Inspection (€ontinued)

“he The Score Sheet (Continued)

ee

fo

Color (Continued)

(3) Cloudy Suspensions (Continued)

If, however, 11 sample units are classed’

as white oné as extra light amber and one.as 4 |

light amber, the lot as a whole could not be~
certified as “extra light amber, and would or-
dinarily not be certified as belonging to any
single color classification. The certificate
would show, however, the number of sample units
of each colore

Soluble solids ‘and moistare content

lL... The percent of soluble solids is determined by

use of the refractometer 4nd the conversion table . -
that follows, “This table, based on the work of Dre
H. De Chataway, George P. Walton and 6thers, shows
the percentage of moisture, (and the percent of
soluble solids derived by difference), corresponding
to various refractive indices, It also shows cor-
responding specific gravity and weight per gallons
The weight per gallon may be shown on the cert-

ificate: 2 bodcbysthe apphicaiaben .

: To be certified as Ue So Grade A or Uo Se Grade
Ba-lot of honey must contain an average of not less
than 8lel) percent of soluble solids. To be certi-
fied as U. S. Grade C it must contain an average of
not less than 80 percent of soluble solids, The
percent of soluble solids for the lot as a whole
(if officially sampled) may be considered as meeting
requirements for Grade A or B if-the average of all-
samples is at least 81.) percent, the number of sam-
ples falling below Sle percent does not exceed the
appropriate acceptance number and no sample falls
below 80 percents

An officially sampled lot may be considered as
meeting the soluble solids requirements for Us Se
Grade C if’the average of all samples is at least
80 percent, the number of samples falling below 80
percent does not exceed the appropriate acceptance
number and no sample falls below 79 percents

-27 -



HONEY
October 1967

VI DISTRIBUTION

A Most-honey is marketed in extracted form

It is estimated that at least 90°percent of honey sold
in the United States is marketed in the extracted form. Most
of this is liquid honey, and a relatively small quantity of
prepared honey spreads is included, Of the remaining 10 per-
cent, it is estimated that two-thirds or more is chunk or cut
comb and one-third or less is section comb honey. The quantity
of section comb honey has been declining, while the amount of
chunk honey has increased in recent years, especially in the
South, In that area the prevalence of types of honey that do
not crystallize readily facilitates the packing and marketing
of this style of honey.

B Containers used for extracted honey

Most extracted honey is packed in rectangular 5-gallon
cans for handling and shipping. Two cans are packed in a fiber
or wooden shipping case, separated by a partition. A fairly
large proportion of the honey in the southeastern states, some
in the north, and even a small proportion from the west is
packed in 55-gallon steel drums, This container is not suit-
able, however, for honey which granulates readily, as is the
case with most western honeys, because of difficulty in
liquefying honey when packed in large containers.

C Primary distribution of extracted honey

In general, this term covers the purchase or handling,
from the producer, of honey which has undergone no processing
other than straining at the time of extraction. Purchasers
and other handlers include co-operatives, bottlers, exporters
and others who purchase "bulk" honey, that is, honey in 5~
gallon cans or larger containers, from the producers

1 Honey packed by producers in retail containers

Honey packed by producers in retail containers
(principally glass) and sold either through stores or direct
to consumers is estimated to constitute approximately one
half of the honey produced in the United States.

Much of the honey packed by the smaller producers in
bottles or pails is packed without any straining other than
that which occurs following extraction. Such honey is likely
to be somewhat cloudy and may soon crystallize, if it is of
a kind that crystallizes readily.

~13-


(1)

(2)

HONEY,
October 1967

Sampling Liquid Honey

A satisfactory trier for. quia ¢ or partially
crystallized honey is a-inch diameter stainless
steel tube with a tight fitting plunger. A piece

* of dowling 3/hinch-in diameter with a 7/8 inch

ibber stopper attached to the end with a flat

“head ‘screw makes a satisfactory plunger. The tube

should be long enough to reach the bottom of the

‘container to be sampled and the plunger should be

about 6 inches longer than the tube.

Sampling Crystallized Honey

A satisfactory sampler for crystallized honey
is an instrument similar to a butter trier. It is
a spoon constructed by cutting in half longitudi-~
nally an even cylindrical stainless steel tube with
approximately 1% inch diameter at one end and
appréximately 1 inch on the other end, The top _
portion has a half circle cross section of approxi-
mately 1 inch diameter with a cross bar ''T" handle.
The tip end has a half circle cross section of
approximately 1 inch diameter and has a slightly
beveled edge. The leading longitudinal edge and
tip are sharpened.

-19 -


HONEY,
October 1967

VII PROCESSING OF EXTRACTED HONEY

A Consumer Packaging

Smailer sized consumer containers are used when bottling
in glass,..or packing in-pails or:cans, of: extracted or chunk
honey, as well-as the packing of crystallized honey spread,
usually in.one~pound round paraffined paper or cardboard cups
or glass or: plastic refrigerator jars. In general, the lighter
colored honeys are packed in glass, while the darker honeys are
frequently packed in friction top pails or hermetically sealed
key-opening 5-pound tins. “

As a prelude -to consumer packaging, most extracted honey
is subjected by the bottler to one or more processing operations.

B Heating

Where honey is crystallized in the can, heating facilities,
usually consisting of a hot water bath, are necessary, An
improvement on this method is a hot room where cans are placed
with caps removed and opening down so that the honey will flow—
out and tinto a tank as soon as it becomes liquid. The tempera= :
ture of the hot room.may be 180 degreés. - 200 degrees F., and |.
the temperature of the honey as it leaves the hot room for . i
storage in non-heated storage tanks around 100 degrees - 110 |
degrees F. Too prolonged heating and resultant darkening of ~~
the honey and injury to the flavor are avoided by this means.

Honey exposed to high temperatures should be under continuous
agitation, preferably provided by a beneath-surface agitator, ~
to prevent caramelization. An additional heating to 125 degrees -
130 degrees F., is performed by some packers in order to facili~
strainings

A third step consists of’maintaining the honey at a *-
temperature of 10 degrees Fa, for 30 minutes to destroy yeasts
which might produce fermentation; and"to delay granulatione.

Flash heating to 160 degrees F., for’a very short time in special
equipment, followed by quick cooling, is sometimes practiced
instead.

C Straining

Most bottlers strain the heated honey through a standard
silk or nylon cloth. Two degrees of fineness of cloth are”
usually used for the purpose. "Noe O0O standard bolting cloth"
is made with 23 meshes to the inch and has an average opening of
2006 inch, "No. 8 standard bolting cloth" has 86 meshes to
the inch and an average opening of .0080 inch, Wirescloth has
somewhat less straining effectiveness than silk cloth having
the same size openings because particles slip through the
meshes of wire cloth somewhat more readily.

-15 -


HONEY

VIII EXTRACTED HONEY (Continued)

October 1967

A Inspection (Continued)

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HONEY __
October 1967

IV PRODUCTION OF UNPROCESSED HONEY - continuation

A The Making of Honey - continuation
2 Gathering and Storing in Comb

Nectar gathered by worker bees may contain 70 percent or
more of moisture. This is converted by evaporation “into”
finished honey which usually contains 20 percent or less
moisture. ~ en

_ The worker bee gathers nectar from thé flower néctaries

with her tongue and swallows it into a special honey sac.
From this sac it is regurgitated directly: into the cells of
the comb. Moisture is removed by evaporation, ;which is
speeded up by action of the bees, which keep a current of
air moving over the surface of the uncapped cells by’rapid
vibration of their wings. This removal of moisture is
referred to by beekeepers as "ripened," the cells are capped
over with wax. ‘In prolonged damp weather honey may not
become sufficiently ripened and may be thin bodied and liable
to ferment. ” _ oes .

Bees’ also gather pollen, which serves.as a high-protein
food, especially useful in rearing the young brood. Pollen
grains become mixed with the honey and are the principal
cause of Cloudy honey. Many flowers, such. as most. deciduous
tree fruits, produce’ abundant pollen: but: comparatively little
nectar, while other flowers, such as*the Navel orarige,
produce nectar but no pollen. _ wo Ee

B Migratory Colonies , WE ney ane

Some beekeepers, after the flow.fromone major nectar
-source is completed, load their ‘colonies on trucks, or cars and
_ship them to another location in time to take advantage of
“another nectar flow. While the production per colony is

increased by this means, the beekeeper can substantially main-
tain the same overall production by keeping 2 larger total
number of colonies permanently at the two locations. The

cost of maintaining the extra colonies must be balanced against
the cost of transporting colonies from one location to another.

The seasonal change of location of hives is less common
than formerly, but is still largely practiced in some areas.
Most southern California commercial beekeepers, for example,
after the end of the end of the orange blossoming period, move
their colonies to the foothills for the late sage and wild
buckwheat flow.

~ 10 -


HONEY.
October 1967

IX COMB HONEY (Continued).

B Inspection of Section Comb Honey (Continued) ~~°

30 Explanation of, grade requirements (Coritariued )*-

Be

he

Pollen:cells. (Continued)

Pollen is deposited in the bottom of the ¢ell, which
iis then filled with honey. and capped over uniformly
with the remainder of the comb. Pollen cells can be °
seen only by viewing the section by transmitted light,
appearing as dark or black spots deep in the honeye

Cappings are slightly porous and may allow absorption-
of atmospheric moisture by honey in the cells. If ex-
posed to considerable dampness, enough. moisture may be
absorbed to cause weeping--the seepage of honey through
the capping to form small drops which finally run down

the face of the combs U. 5S. Faney and Us Se Noo 1 sete
$4ons must be free from "weeping" o

Damage means any injury or defect that materially
affects the appearance, edibility or shipping quality
of honey, "Damage" includes: -

(1) Bruising that is severe enough to cause leakings

(2) Granulation amounting to more than 10 percent by

.-..¥olume an the uncapped cells, or to more than
very. small or scattered granules in the capped
cells, If the honey in open cells next’to the
wood does not show signs of graritlation, there is
little probability of any of the capped cells
peing granulated.” When:a section is viewed by
transmitted light, cells containing granulating
honey appear somewhat opaque, but not dark or
plack like pollen cells.

<3) Any spots of bee excrement on the combe

(4) Travel stain is stain caused by wax or other
Material carried up by the bees from the dark
comb iri the brood chambers. It is commonly
brownish, dirty looking and-more pronounced
near the bottom of the comb, usually the result
of sections being permitted to remain next to

.ythe brood chamber during the time of cappings

- 54 -


HONEY,
October 1967

III KINDS AND SOURCES OF HONEY
A Definition. ,

The definition of honey, as given in Dr. E. F. “Phunnsp's
"The Hive and the Honey Bee," is as follows:

"Honey is an aromatic, viscid sweet material derived from the
nectar of plants, through the collection of honey bees, modified
by them for food into a dense liquid and finally stored by them
in their combs; of acid reaction, liquid in its original condition
but usually becoming crystalline on standing, corisisting chiefly
of two simple sugars, dextrose and levulose, with occasionally
more complex carbohydrates, with levulose usually predominant,

and always containing mineral material, plant coloring materials 3
several enzymes, and included pollen grains." .

Honey may contain small amounts of sweet substance exuded
from the leaves and other parts of ash, fir, vetch,..cotton, and
some other plants, which is included in the above. definition.
The definition does not include fruit juices or.sugarcane sap
gathered by bees, or sugar sirup fed to bees,

Considerable honeydew is gathered by bees. This is not
honey but is a sweet substance gathered from the: bodies of aphides
or plant lice and is found in moderate quantities in many parts
of the country. In appearance and flavor it resembles blackstrap
molasses. Soothe

Many honeys contain a small admixture of honeydew; such honey
is used commercially for baking only., Pure honeydew. contains
5 to 10 percent of dextrin as compared with less than 1 percent
in most honeys. Analysis for dextrin.content can thus be used
in some cases as a test for the presence of honeydew in honey.
If much honeydew is contained, it can usually be detected by the
molasses~like taste.

B Floral Sources

Bees obtain honey and pollen from some hundreds of different
species of plants in the United States. Legumes, including
white and sweet clover, alfalfa, and alsike clover, constitute
the most important group of honey plants, Honey from this
group generally has a mild, desirable flavor, but granulates
readily. Although red clover is an important farm crop in the
East and Midwest, and produces an abundance of nectar, it is
relatively unimportant, except from second cutting red clover,
as a source of honey because the corolla tubes are normally so
long that bees can seldom reach the nectar. Other legumes include
mesquite, lima bean, locust, vetch, and cowpea.

-2-


HONEY
October 1967

VIII EXTRACTED HONEY (Continued)

A Inspection (Continued)

4, The Score Sheet (Continued)

e. Color (Continued)

(3)

Cloudy Suspensions

The cloudy suspensions referred to above are
prepared by weighing out prepared diatomaceous
earth (Johns-Manville Hyflo Super-Cel or equal)
and mixing with measured quantities of specified
liquids, in the following proportions:

Suspension Concentration
No. mg/liter
L tons 100
2 : 200
3 400

The cloudy suspensions referred to above are
prepared from the following ingredients:

Cloudy A: Diatomaceous earth (Johns-—
Manville Hyflo Super-Cel) 100
mg/liter of water-glycerine
(equal parts by volume of water
and glycerine); Hercules Cellulose
gum, Type 70, high molecular
weight, 0.5 gram per liter of
prepared suspensions; 0.1 percent
sorbic acid.

Cloudy B: Same as A except diatomaceous
earth 200 mg/liter.

Cloudy C: Same as A except diatomaceous
earch 400 mg/liter.

Add sufficient sorbic acid to the calculated
amount of warm water (about 60 degrees C.) for
the three suspensions and mix with stirrer until
dissolved. Gradually add the calculated amount
of carboxymethylcellulose to the hot solution.
It may take several hours for the latter to
dissolve. Divide the stock solution into three
parts. Add the required amount of diatomaceous
earth to each. Add an equal volume of glycerine
to each.

= 25 ~


HONEY
October 1967

IX COMB HONEY {Céntinued)

C Inspection of Wrapped Cut—Comb Honey (Continued)

20

Grades’ for wrapped cut~comb.honey.s

-The following-is an outline of the requirements of the U.S,

Fancy and Je Se No. 1 grades for individual pieces of cut-
comb:

U..Se Fancy Us Se Noe 1

Comb foundation in both grades shall be light in color
and thin enough to produce a comb that
compares favorably in texture with the
comb in section comb honeys

: i :
Uncapped celis On’ cut edges only. On cut edges and not
to exceed 15 in row
adjoining cut edges

fre

“in bo h grades, must never have contained

brood.
Dry holes none . none
Pollen cells . _ hone . _none

Cappings in both grades shall be free from weep~
ing and from damage caused by bruising
- or other qHeAaNS »

Cappings must. present a.uni= Uniformly even appear-
formly even appear~ ance except slight ~—
ANCE o ~~ irregularities affect-

ing.up to half of

surface permitted,

Color of comb and as illustrated for grade in official

cappings color charts
(clear Whitish3"no! _fnoderate yellowing
appreciable” “permitted )
yellowing)

Color of honey uniforn throughout fairly uniform through~
comb. out combo

Damage in both grades ’ "free" from damage caused by

granulation, honey dew, poorly ripened or
sour hbney, objectionable flavor or odor,
or other meanse

= 61 -


HONEY
October 1967

COMB HONEY (Continued)

D Inspection of Shallow-Frame Comb Honey (Continued)

20 Grades for shallow-frame comb honeys

The following is an outline of requirements of the Use Se
Fancy and Us Ss Noe 1 grades. for: individual framess

> Ue 86. Fancy- : Use Sa Nog 1

Comb - , in both grades-shall be produced in shallow
- frame spaced 1-3/8 inches from center to
center, witha comb thickness of not less
than 1 inch, unless otherwise specified.

- in both grades, foundation shall be light
sin color and thin enough to produce a comb

-4.that-compares favorably in texture with
the comb in section-comb’ honeys

comb must be well no requirement.
filled oute peer 7

_. in bothgradés;“mist never have containéd

broode
: : ‘ pm ou OS ak
Dry holes . none 8 no requirement.
Empty cells may be present only may be present in row
in row attached to attached to frame and
frames in adjoining row.
Uncapped not more than150 in must be confined to
filled-cells '~*' row adjoining row groups and cover not

attached to frames more than 10 percent
honey must be ‘well ‘of, comb surfaces

ripened.
Pollen cells none ran free from damages
Cappings must not be broken free from serious
or damaged damages

Color of comb as illustrated for, grade in official color
and cappings charte
: (clear whitish
no appreciable ::
yellowing),

_ (moderate yellowing

- 63 =


HONEY
October 1967

IX COMB HONEY (Continued )

D Inspection of Shallow-frame Comb Honey (Continued)

2. Grades for shallow-frame comb honeys (Continued)

Ue Se. Fancy Us Se Noe 1

Color of horiey: uniform throughout fairly uniform
combs” 6f" lot unless throughout combs

Uh otherwise specified.

In:both grades, free from damage caused by
granulation, honey deity poorly ripened or

sour honey, objectionable flavor or odor,

or other meanse

Damage’'?? :

30 Net weight

2 ‘he ‘grades make "rio. requirements as to minimum net weight per
frame. If the agreement. between buyer and seller specifies
either a minimum or an average net weight, the inspector
should proceed according to the instructions for determining
the nét-weiglit of ¢omb. sections.

If weight is not a point at issue, determination may be

omitted,

he Color, soluble solids, moisture content, and floral sourcee

Discussion -and-instructions under these headings under
section comb honey gre applicable to shallow-frame comb
honeys

5. Certification
ae Product inspected, Under this héading show SHALLOW=
FRAME COMB HONEY»

be Other headingss Certification under the remaining
headings should be in accordance with instructions
under ‘section comb honey, substituting frames for
sectionse &

- 64 =


HONEY ___
October 1967

VIII EXTRACTED HONEY (Continued)

A Inspection (Continued) bes

3s

he

Inspection Equipment (Continued )

List of supplies, other than inspection equipment.

U. Se Standards for Grades of Extracted Honeys

Federal. Specification + Extracted Honeys

Request. for Inspection, and any other papers related to
the subject inspection, such as application and con~
tract instructions.

Score sheetse

The Score. Sheet

a, Size and Icind of container

If samples are sub samples containing honey
drawn from bulk containers, the notation "sub-sample "
will be sufficient. If packed in retail containers,
such’as plain tin pails with bails and friction
tops, or cylindrical glass jars with screw caps
Lined with smooth cardboard, the containers should
be described in essential detail.

b. Container mark and label

If this.is merely a lot number penciled on the
sample-container, it is sufficient to quote this
number. In the casé of retail size containers,
code marks or number's, if any, should’be shown. rf
the containers bear corimercial labels, all signifi~
cant statements should be“quoteds

ce Net Weight

Net weight of retail size containers should be
determined and recorded, Do not use the weight of
a single glass container as the tare, Glass cone
tainers frequently vary significantly in weights ~
Take the average weight of two or mores If a con-"
tainer appears to be’below the declared net weight,
it should be emptied, washed, dried and weighed to
make sure that the apparent short weight is not due
to below-average tare, If the. Honey is packed in
pulk containers, net weights are not taken unless
specifically requested by the applicant, and then
only if suitable facilities and accurate scales are
availablee

- 22--


VIII EXTRACTED HONEY -- INSPECTION PROCEDURE
A Imspection’ J. wee eo ec dsae

Sampling equipment ¢
Sampling procedure .
Inspection equipment
The score sheet 2 2 sss eee

WUFuUNnr

requirements 2s 2 «ee ee
B Certification . . 2 2 226 eee ee

General «se ee ee ee eee
Name of product «se 2 ee we
Body of certificate . 2... ce
Grade se eae see wee ewe
Remarks . 6 8 3 ee 6 ee ew we

UFWNe

C Inspection During Processing « « «
L Generales ete ee ee ee
2. Construction of honey house « .
3, Operation, «2 2s 5

- iii -

Testing for compliance with foreign import

HONEY
October 1967

(Starting
on Page)

33
35
35

35
38

40

40
40
41


HONEY
October 1967

(Starting
on Page )
IV PRODUCTION OF UNPROCESSED HONEY
A The Making of Honey. «eee c eee ee ev esee” 9
1 Structure of the-hive . . 26.262 2 ee eee 9
2 Gathering and:storing in comb « e+ 6 es ee es 10
B Migratory Colonies . 2s «ees eee ee eee ee 10
C Use of Bees in Pollination « . 6» « «+ ee ee oe @ il

V_ EXTRACTION AND PACKAGING OF UNPROCESSED HONEY . « «= » « 12

VI DISTRIBUTION

Most Honey is Marketed in Extracted Form «. « « « « « 13

A

B Containers Used for Extracted Honey « « s 6 « s:s e © 13

C Primary Distribution of Extracted Honeys « «0 6 « « 13
1 Honey packed by producers in retail containers . . 13
2° Honey handled by co-operatives. . s-0 ee # se ° 14
3° Dealers in bulk honey ‘. ese -e-e-e:s 6 oe eee we 14

VIL PROCESSING OF EXTRACTED HONEY

A ‘Consumer Packaging “. .' eee ae 15
B Heating . e - 2 es
Cc

Straining «see tse cess seca eee e ees 15

al standard wire-cloth ’ SLCVES ies eo ete ee et 16

FLLLIng ee: 0 a ete tote ee eee ole eee ee eee 17
Crystallized Honey Spread.e-..0 s'e 6 ee 6 a ee we 17

D -Filtering ss... wee wee oe ew tle te ee 16
E Pressure Straining -» ere ere ere eee eee 17
F Blending © 0:s:e:s-e-0e:0 ee s.0se 6 ee ea oe 17
G
H

-ii-


HONEY
October 1967

IV PRODUCTION OF UNPROCESSED HONEY - continuation

C Use of Bees in Pollination

Numerous important crops, including deciduous tree fruits,
alfalfa and clover seed and vegetable seeds, are completely
dependent for a crop on insect pollination. Many insects other
than bees serve as pollinators, and this function has generally
been regarded in the past as automatic, requiring no special
effort on the part of the grower.

. Various factors, however, have made it necessary for
growers to give increased attention to the subject of pollina-
tion if yields of these crops are to be kept at profitable
levels, The cleaning out of fence rows in many cases has
removed nesting places for native pollinating insects. New
insecticides frequently destroy harmful and useful insects
alike. This represents one of the most serious problems
which beekeepers have when using colonies for pollination
purposes. In some areas large acreages are planted to a single
crop, and the bloom exceeds the capacity of other indigencus
insects to pollinate them properly. For some crops and in
some areas. the principal function of bee colonies is pollina-
tion, with the production of honey a-secondary consideration.

The pollination of some crops is becoming a matter of
great concern to growers of insect-pollinated plants. With
the competition of other sweets. tending to depress the price
of honey, both growers of crops and beekeepers are giving more
consideration to mutual arrangements whereby the pollinating
function and honey production of bees may be made more profit-
able to both parties.

-1li-


Te.

II.

HONEY
October 1967

NSTRUCTIONS FOR THE INSPECTION
OF HONEY

GENERAL "38 J

Al Purpose and Scope-.-

These instructions are designed to assist in the proper
interpretation and uniform application of the: United States
Standards for Grades 6£ Extrdeted and Comb Honey. They also
provide some basic information concerning the commercial
production and marketing of honey.

ECONOMIC IMPORTANCE: OF HONEY
A. Value of Production. - * .

The annual production of honey in the United States
over the past ten years averaged approximately 247 million
pounds with an annual value of ‘nearly $45 million. Both
production and market value have been fairly stable and
constant, The doller.values'are in terms of money paid to
honey producers and includes all types of honey.

B. Producing Areas. |

Honey is produced and marketed in every State in the
Union, California is the leading State in quantity of honey
produced, with Florida second’ and Minnesota third.

Cc. Imports and Exports.

1. Imports.

Imports of honey, largely from Mexico and Central
America, are variable in quantity; for example, from
a low of about 2 million: pounds in 1963 to a high of
‘ almost'14 million. potinds in’ 1965.

2. Exports.

Exports, largely to Europe, provide an important
outlet for domestic production. The amounts exported
vary appreciably, depending on changing conditions such
as costs, availability, doméstic consumption, possible
surpluses or subsidies and so on, For example, approx}
mately 7 1/2 million pounds were exported in 1964; yet
over 25 million pounds were exported one year earlier,
1963. Exports have always exceeded imports with the
exception of 1960 and 1961,


HONEY
October 1967

VII PROCESSING OF EXTRACTED HONEY « continuation

E Pressure Straining

Under the pressure straining method, used by a few
bottlers, the honey is forced under pressure through an
extremely fine mesh cloth of stainless steel wire. Filtering
helps to prevent granulation, but.is believed by_some persons
to injure the flavors

F Blending ” a

“For packing in glass a honey of uniform color and appear-~
ance is-desired, To attain this, the larger bottlers use
lighter-colored honeys to blend with some of the darker honeys.
Blending is done in a tank from which the honey may be hand
filled direct into retail containers or.run into automatic

fillers. Tall or thin glass containers serve to lighten the
apparent folor of. E honeys : +

G Filling ~ : =

Filling “may be done by drawing the honey by hand from the
tank into individual retail containers, This is the method u
used in small establishments. It is also generally used for -
filling of small tin pails. In the larger bottling establish-
ments, especially for small size containers, an automatic
filler may be used. In conjunction with the filler, capping
machinery “for application of screw or friction caps or other
type of clostre may be used.

H Grystallized Honey Spread “

Creamed honey or honey spread, consisting of crystallized
honey having a smooth consistency because of its extremely fine
crystals, has grown in popularity in recent years, It is
ordinarily sold in retail‘stores in round cardboard containers
holding oné-pound, For making this product, a type of honey
that crystallizes ‘readily, suchas clover honey, is useds
Such honey is likely t6°be.crystallized inithe can, and must be
heated to liquefy it. It is then strained and "seeded" by
adding variable quantities, depending on the season, type of
honey and percent of moisture, but usually 5 to 10 percent, of
crystallized honey of the degree of fineness of crystals
desired,: The honey’is then poured into retail cartons and
stored ina cool’ room for several: days to- "set up" or crystalize.

- 17 -


INSTRUCTIONS FOR INSPECTION

of

HONEY

For Use Of USDA Processed Foods Inspectors

UNITED STATES DEPARTMENT OF AGRICULTURE
CONSUMER AND MARKETING SERVICE

FRUIT AND VEGETABLE DIVISION
PROCESSED PRODUCTS STANDARDIZATION AND INSPECTION BRANCH



HONEY
October 1967

VIII EXTRACTED HONEY (Continued)

os!) GoSInspection During Processing

le

“house is defined as ai

20

General
Continuous inspeétiion: or plant inspection~-pack certi-
fication may be reque: ‘a for any honey housee A honey
ny; building, or any room or place
within a‘building used for the purpose of extracting,
bottling, processing, or other handling of honeys

Basic general principles governing continuous factory in~
spection and plant inspection~-pack certification are ap~
plicable to honey proeessing. * Detailed requirements will

- differ from those for, fruit and vegetable processing plants

pecause of differences in the nature of the product and of

~plant operations, An Snitial survey of the plant should

be made atid a report submitted in the same manner as for
fruit and vegetable proc! Ssing plants, omitting only those
headings that are clearly: 4napplicable and giving additiona?
information which will determine whether the plant is puilt~
and equipped to turn out a clean product under sanitary con-
Gitdonse <2. THe, Ae

In addition to the applicable requirements for fruit
and vegetable processing plants, -honey houses operating ~
under continuous inspection or plant inspection-pack certi-
fication must meet the following requirements:

construction of Honey House ©

ae Floors

The floors of all rooms in’which honey is handled,
extracted; processed and packed, and of storage rooms
for honey, be of concrete or other equally impervious
and easily cleaned material and shall be smooth and in
good repaire

be Walls and‘ceilings of rooms in which honey’is handled, —
extracted, processed or packed-shatt have smooth, wash-
able surfaves;. painted with « Lightacolored-material .and
shall be in good repairo

ce Doors and windows, All openings to the outside in the
extracting and bottling rooms shali be sereened and
soreena kept in.good repair. Windows shall be equipped
with bee escapes. Screen doors shall be self-closinge
The entire construction shall be such as to facilitate
cleaning operations.

-~ 40 -


HONEY ___
October 1967

III KINDS AND ‘SOURCES OF HONEY - continuation

© Geographical Areas and Floral Sources_of Each - continuation

3 South Atlantic States. Because of its extent, from Maryland...
to Georgia, this area has a great variety of climatic condi-
tions and honey: flowers. White clover is the principal floral
source for honey in the northern portions of the area,
including Delaware, Maryland and Virginia. Limited quantities
of basswood and clover-basswood blend honeys are also produced
in the white clover area. farther south, the tupelo gum tree
is an important honey source in the Carolinas and Georgia.

The flavor of tupelo honey is rated as“good, and the honey
is characterized by. the slowness with which it granulates.
Tulip poplar honey, a rather dark honey of fair flavor is
produced in important quantities throughout the area from

Georgia north, Among the better flavored honeys of the area

‘ofthe southern Appalachians,’ and gallberry and

wild vetch, important in the Carolinas and Georgia. The tit

is a source:of honey in the swamp areas’ from South Carolina
west to Louisiana. The honey is of only fair quality.

. South Central States. In this area Kentucky and Tennessee
are in the clover.belt, white clover being the leading fleral
source in both states, These states also produce moderate
quantities of basswood, black locust, spurwood, tulip poplar,
goldenrod,” 4nd goldenrod-aster honey. Considerable sweet
“Clover and some white clover honey is produced in the Gulf
states. Considerable tupelo honey is also produged in these
states, with lesser quantities of tulip poplar, sourwood and

holly honey. * .

5 Florida. The same honey floral plants.occur in the northern
part of Florida as in Georgia and the Guif states. Considerable
tupelo, ii-ti, partridge pea, chinguapin, and gallberry honey
is produced in this portion. Orange honey is important in
the central-part of the state, while in the southern part
palmetto, black mangrove and manchineel are important honey
plants. oe |

6 Texas. With respect to climate and flora, eastern Texas
resembles the other Gulf states, while the western portion
of the State resembles more closely the semi-arid conditions
of New Mexico and-Arizona. Cotton probably leads other plants
in Texas as a source of honey. Considerable alfalfa honey
is produced in northern and western parts of the state.
Mesquite, a desert shrub of the legume family, is important
in the western and.southern portions of the state. It pro-
duces a table honey of desirable flavor. Other desert shrubs
and trees that produce important quantities: of desirable
flavored honeys include the catsclaw and huajilla.


aa HONEY
October 1967

TIT KINDS AND SOURCES OF HONEY - continuation

C Geographical Areas and Floral Sources of Fach -

Some of the more important honey floral plants in each area
are discussed below:

1 Northeastern States, New York and Pennsylvania are the
principal honey producing states of this area, which includes
the New Ingland states, The clovers, principally white and
alsike, are the most important sources of nectar. Cultivated
buckwheat is an important source in portions of New York and
Pennsylvania, where it produces a dark, rather strong-flavored
honey and is. objectionable to some people but liked by persons
who are used. to it. Numerous other sources, such as oldenrod,
aster, sweet clover, fruit bloom, and basswood (linden) are
of lesser importance for the area as a whole but may be impor-
tant locally. :

2 East Central and North Central States. _Thasé epresent a
continuance of the ‘clover belt," which extends across the
northern half of the country from New England to the Rocky
Mountains, Throughout the area white and alsike clovers are
the most important sources of nectar, while sweet clover is
relatively more important in this area than in the north-
eastern states, especially in the western portions. Raspberry H
(produced from the wild raspberry on cutover timber land in
the more northerly portions of the area) is a light colored
honey of exceptionally fine flavor. Some fireweed honey,
so~called because the plant frequently springs up in burnt-
over forest areas, is also produced in the northern portions.

Fireweed -honey has a heavy body and a mild pleasant flavor.
It is one of the lightest colored honeys on the market, a
high percentage grading water white, and is used by bottlers
for blending with darker honeys to produce the shade desired.
Some goldenrod honey is produced in the-fall,° When pure, the
honey is rather light in color and has a rich flavor that
many persons find desirable. It is frequently blended by the
bees with honey from the wild aster to form a goldenrod-aster
honey which has a strong, undesirable flavor when first taken
off, but which improves in flavor as the honey ripens.
Heartsease or smartweed honey, when pure, is’ rather light

- colored but the flavor is rated by most persons as undesirable.

.; A limited quantity of Spanish needle honey is produced in
date summer and has a distinctive Flavor appreciated by some
persons and disliked by others. Heartsease and Spanish needle
honeys are produced in the more southerly portions of the area,



HONEY
October 1967

De COMB HONEY (Contanued)..-

‘B Inspection of Section Comb Honey (Continued)

3e Explanation of grade requirements

be Attachment of comb to section. In the U. S. Fancy
grade the comb must be attached to at least 75 percent
of the adjacent area of the section if the cells in
the outside row are empty, or to 50 percent if the
cells in the outside row are filled‘with honey. Both
the Ue Se Noe 1 and U. Se No. 2 grades require the ~—
comb to be attached to at least 50 percent of the ad=
jacent area of the section.

Attachment of the comb to less ‘than kg percent of the
adjacent area shall be considered serious damage and
in the case of Ue S. Fancy or Us;Ss Noo 1 shall be
scored against the 2 percent tolerance for serious
damage.

3

“By. adjacent area of the section is meant the total
‘olength of the four inner sides of the section (16
“inches ) times the average thickness of the combe

Pee Ce Projection of comb beyond edge of section. This refers
to the widest portion of the: section, Such projection
usually ‘occurs because no,.separators were used, and
makes it difficult or impossible to pack or handle the
section without bruising ane consequent leakinge

de oles in the. “comb ‘larger than a cell and
a joda. Nor.dry holes are permitted in
Te Se Fahey: or Us 5. Moo “They may be present ina
2! * Ue Se Noe’.2‘section except.that any that extend far-
ther fromthe wood than AnK/8 inches may not be larger

G Bran: 3/8- Anch ACTOSS e+

eo Througtt exten ak the way through the combe
Such holes may not exceed 2-1/2 inches in aggregate
length in a section of U. Se Fancy comb, not over k
inches in U. S. Noo 1 and not more than 6 inches in
Us So Noo 2

f. Pollen cellse “To grade Ue S. Fancy or Us So Noe 1, a
Section may not contain any pollen cells. A Us So Noe
2 section must be free from "serious damage" from this
causes A section is "seriously damaged" if pollen ~—
cells are present in sufficient number to affect seri-
ously the desirability of the honey for edible purposes.»

- 53 -


VIII EXTRACTED HONEY (Continued) cn

HONEY
October 1967

B Certification (Continued)

3 Body of certificate (Conti ed)

be Type

Examples: “crystallized s" or "Most samples liquids
many

Show partial crystallization" or tEAquids"

Color

(1)

(2)

(3)

Where all samples from a single lot fall within —
the same color classification: Example: "Color~
Extra Light, amber."

Where most of the samples from an officially
sampled lot fall. in one color classification and
not more, than the applicable acceptance number —
shown jn Table IV fall in the next darker classi-
fication: . Examples. "Color 10 samples white,

2 samptes extra. light amber. Color of lot as a
whole - white."

If the samples representing a specific lot are
composed of more than one color to the extent of
exceeding the color tolerance limitations for the
darker color, show the number of samples of each
colore .
Examples "Color - 9 samples white
.2 samples extra light amber
I sample ambero"
- 5 samples white
“L- sample: light amber."

Since the two above examples represent lots of
mixed colors, no statement of color for the Lott
as a whole will ordinarily be made in the case
of commercial lots, or lots inspected under an

‘export or diversion programe

~36 -


HONEY
October 1967

VIII EXTRACTED HONEY (Continued) ©

A Inspection (Continued) “~~
he

2)

The Score Sheet (Continued) hg
. (1) A’Simpler color comparator, based on the Pfund

Scale, has been developed by the Branch in co-~
operation with the Bureaw of Agricultural and
Industrial Chemistry. «This consists of two
metal holders, divided into five compartments
each of the correct size to hold a square glass
bottle having internal’dimensions of 1.2h x

le2h inches (31.5um..x’ 31.5 mm.) and-outside base

‘ dimensions 6f 17/16 % 1 7/16 inches. Hach

compartment has a viewing window on each sides
The middle and end compartments are fitted with
an amber colored glass, the series of six
glasses represeriting the darker limit for each
of ‘the-¢olors ‘Hanied above (except dark amber )
for honey wWhen'vietred in a square glass bottle

“having the ‘in ernal diniéisions shown abovee

To determine ‘the coloy £411 one of the empty
Dobtles accompanying the comparator from the

' sample to ‘be gradéd. Place it in an empty

compartment betwéen the colors it most nearly
approximates, If the honey is practically
clear a bottle of distilled water should be
placed in the compartments behind the permanent
color standards, ‘If the honey is appreciably
cloudy use the bottles‘with cloudy suspension
Noo 1, Noe 2, or Nog 3, whichever matches the
degree of cloudiness of the sample most closelye
Bottles containing the cloudy suspension should
be thoroughly shaken before usingo. The sample
will belong in the same color classification

-as the darker of the two adjacent colors each

of which represents the lower limit of the
classification. Some honeys have a greenish
tinge which makes color comparison difficult.

- 24 =


HONEY
October 1967

VIII EXTRACTED HONEY (Continued )

G Inspection During Presessing (Continued)

2. Construction of Honey House (Continued), ,©

d. Waste disposal. If floors have a floor drain, it
Shall drain into an underground septic tank or cess-
pool, or be connected to local sewage disposal fa~
cilities.

30 Operation

ae During periods -of extracting or bottling, the honey
house and equipment shall be used only for operation
or storage of equipment or supplies incidental to
the operations being carried one

b. Raw material. The raw material may consist of supers
containing honey to be extracted, or bulk containers
of extracted honey ‘for further processing or bottling.
Supers shall be protected from dust, rain and contam~
ination en route to the honey house for extractings
Extracted honey. received shall be in clean containors
and shall be sufficiently free from defects to permit
the packing of a sanitary consumer product. Before
extracting, supers shall be stored in a clean location,
as free from dust as practicable.

Honey shall be extracted only from combs that are
properly capped and that are free from brood of the
bees or the larvae of the wax moth, Combs from
"gassed*colonies' or colonies otherwise exterminated,
‘containing dead adults or larvae shall not be ex-
vtracted.s

c. ‘Equipment, All extractors, storage tanks, and other

equipment with which honey comes in contact shall be
equipped with ‘covers which fully protect the honey
against dust, insects, and any other form of contam-
ination.

de Cleaning. Floors, walls, ceilings, doors, windows,
‘and -‘window‘sills shall be kept clean at all timese
Floérs,“drairiage boards, knives and any small movable
equipment ‘shall’ be cleaned at least once daily. Stor=
age tanks shall be thoroughly cleaned before user
Extraétors' shall: be-thoroughly cleansed before using
and ‘after’ edith Horley flow. A11 equipment shall be
protected ‘agsinstrust so far as possible.



HONEY
October 1967

VIII EXTRACTED HONEY (Continued)

“A. Inspection (Continued )

he The Score Sheet (Continued)

de

Type of Honey

Whether, liquid, crystallized or partially cry~
stallized, the type of honey should be showne Cry~
stallized or partially crystallized honey must be
liquefied to complete the remaining steps in the
inspection. This should be done by placing the ~
sample containers.in a hot water bath until the con-
terits become liquid. The honey should not be heated
above 130° Fs, and should not remain in the bath
longer than necessary to liquefy ite

Color

The color of honey is not a factor of grade,
but is to be: determined and shown on the certificate.
Color is expressed’by use of the terms water white;
extra white, white, extra light amber, light amber,
amber and dark amber, These’ terms, long in use by
industry, have been given precise meaning by the
Pfund color grader, The essential features of this
instrument are a wedge of amber colored glass and a
wedge-shaped glass trough containing the honey being
graded, the thin end of the glass wedge being oppo-
site the thick end of the trough. These are moved
together past a viewing slot-and the point where the
colors of the two match is indicated by a pointer on
millimetric scales :

faé Pfund color grader is not the official —
device for determing the appropriate color designa-
tion whén applying the United States Standards.
However, if the applicant requests certification in
terms of the Pfund scale (for example German importers
may include a Pfund reading as a part of the sales
contract) it is permissible to show both the color ~
designation as determined by the USDA Honey Compara—
tor andthe Pfund reading in terms of miliimeterse
However, Pfund instruments may be erratic, out of
adjustment and inaccurate, so be sure that the in-
strument used is properly calibrated and in good
operating condition.

- 23-



IX COMB HONEY (Continued)

HONEY
October 1967

B Inspection of Section Comb Honey (Continued):

ho

ertification (Continued)

Remarks -(Continued) * ceed
If lot- is in a warehouse and not=identified by a ware-
house or other lot number, thé inspector..should assign
and mark a lot number on the pile and describe the lo-
cation in detail under Remarks+ (See instructions for
extracted honey). Since inspection is made principally
atthe location of the lot, do not state "samples
drawn", The applicant may desire inspection to settle
a single point only. In sudh ‘case, ‘certification of —
factors not in controversy tay be omitted and a state-
ment showing the nature of and authority for restric-
tion of certification included under Remarkse

Examples: "At request of applicant, inspection made
for determination of net weight only".

"At request of applicant, inspection made for condition
only". 5

G Inspection of Wrappéd Gut+Comb Honey

A limited quantity of cut-comb honey has peen marketed in the
past, although it-has been largely replaced in recent years by
chunk honeys Cut-comb honey consists of piecés of comb cut to
the desired size, usually from shallow frames, and wrapped in
transparent. wrappers for retail salee

1. Major pert of inspection to be made at Location of lot.

°

Comments and instructions under this heading applicable %
section comb honey are also applicable to inspection of
cut-comb honey and should be studied before undertaking
inspections

Inspection for factors other than color of honey, soluble
solids, and moisture content may be madé at the location
of the lot, and if in transparent wraps, without breaking
wrappers o .

- 60 -


IX COMB HONEY -- INSPECTION PROCEDURE

A Inspection of Chunk Honey « 2 «+ +

FONE

Duties of the sampler
Grades for chunk honey ee
Explanation of grade réquirements
Information to ibe shown on ‘the | certificate .

see

B Inspection of Section Comb Honey ~

1 Major part of inspection to be made at

location of lot’.

2 Grades for section comb honey
3 Explanation of “grade “requirements
4 Certification

CG. Inspection of. ur

app: ed. Cut-comb Honey :

1 Major part of inspection to be made at
location of lot. .°. @.

2 Grades for wrapped cut-comb honey
3 Color ,* sdlible’ solids,*moisture content

.

weight,’ ahd floral source « + 2 « «

4 Certification ~

Parser Saris

D Inspection of Shallow-Frame Comb Honey.

FUNre

floral source «

5 Certification

SELECTED REFERENCES

coe

--iv -

Local or laboratory analysis ..
Grades for shallow-frame comb honey
Net weight . 2 « «
Color, Soluble solids, moisture content

HONEY.
October 1967

(Starting
on Page)
. 43
. 43
. ah
. 45
° 47
. 49
° 50
. 52
. 56
. 60
. “60
. 61
. 62
. 62
. 62
. 62
. 63
° 64
° 64
. 64
. 65


HONEY
October 1967

VI DISTRIBUTION - continuation

C Primary distribution of extracted honey - continuation

2 Honey handled -by Co-operatives

Honey handled by co-operatives, including both bulk (in
wholesale containers) and consumer packaged, is estimated
to: amount to between 10% and 15% of total U. S. production.
Honey unsuitable for bottling because of color or flavor may
be sold in bulk to bakers or other industrial users. Many
cooperatives, notably in the South and West, handle only
bulk honey: which they sell to wholesale distributors and
industrial users. ut .

3 Dealers in bulk honey

Numerous private shippers and exporters, including some
tienufacturers of bee Supplies, deal in bulk honey. only. They
obtain supplies from producers or cooperatives, usually. by
cash purchase, and export or sell to bottlers or industrial
users.

-14-


HONEY
October 1967

IK COMB HONEY (Continued)

B Inspection of Seetion Comb Honey (Continued)

26 Grades for seetion comb honey (tontdnued )

Uc So Fancy Us So Néo 2

Through holesg 2-1/2 mee

linear inches. : bod

permitted.

Pollen cells © ‘None None Free from seri~
a ous damages

Cappings Fancy arid No. 1 - dry and Not badly

free from weeping, and from pruised, marred
‘ damage by bruising or other or leaking (small
means . ° holes or small
broken surfaces
permitted,

Evenness of Uniformly even May also show’ No requirements»

cappings except in row slight irre-
attached to gularities
sections over as much i
as 1/2 of:
comb surface |
Golor of : As illustrated or grade in official color charte
comb and (clear whitish; (moderate (may show con= —
cappings no appreciable yellowing s=Siderable propo~
- yellowing)... permitted) lis staining).
Color of = Uniform. = Fairly uni-+ No requirements.
honey 2 throughout form through-
combe |» out combs
Damage Fareyand Noe 1 - Free from Free from seri-+
damage. by granulation, honey ous damage
dew, poorly ripened or sour from causes
honey, objectionable flavor named»

orbdor, or other means's

Section As free from excessive propolis and/or pro=
“nounced ‘stains as illustrated in official
color charte aad ~
(practically (slight, rela-~ (may show
free) tively incon- considerable
spicious stains) staining)

- She,


HONEY
October 1967

IX COMB HONEY (Continued) aon

B Inspection of:.Section Comb Honey (Continued )

he Certification (Continued)

és'eIn the body of the certificate show (Comtinadd)

2.

(5) Below=grade sections. (Continued )

Similarly,.if a lot was: packed for Us Se No. 1,
the inspector's notes should show the number of
sections which fail to grade Ue So Noe 1 but which
meet quality requirements for U. S. Noe 2, as weil
as those which fall below the quality of require-
ments of Us Se Noe 2

i... Any sections which show serious damage, as defined
*- in the grades, should be recorded separatelye

A section which falls below quality requirements of
a grade and also below the declared net weight
should be scored in both categories. Otherwise a
lot which actually contained an excessive number of
undersgrade sections in one of the two categories
might:be certified as meeting grade requirements by
recording a sufficient.number of such under~grade
sections in the less numerous category to bring the
more numerous category within the tolerances

Grades
If below-grade sections are within the tolerance, a
statement to that effect is sufficient.

Example: "Below-grade sections within tolerance". If

2 lot declared as Ue Se Fancy or Us Se No. 1 fails to —
meet requirements for the declared grade, show percent"
age of under-grade sections responsible for the failure,
together with the principal reason for degrading. If
the lot is degraded. because. of quality factors and meets
requirements of the next lower grade, show the percentage
of higher grade sections in the lot.

les: “Lot fails to grade U. Se Fancy account 15
percent below-grade sections, mostly showing excessize

propolis stain; grades U. S. Noe 1 containing 85 percent

which meet quality requirements for Ue Se Fancy".

- 58 -


HONEY
October 1967

VIII EXTRACTED HONEY (Continued )
A Inspection (Continued) —_

he The Seore ‘Sheet (Continued )

he Scoring for grade factors (Continued)

(1) Flavor (Continued)

Honey acquires flavors from its surroundings very
readily when not in tight cnntainers, and some~ ~
times becomes contaminated through careless hand-
ling in the combs or in open containers. Some-
times’a beekeeper will be careless in the use of
smoke, either as regards the quantity blowm into
the supers to free’them of bees, or as to fuel
used. in the smoker, with the result that the
honey takes on an objectionable taint of smoke or
even particles of soot.

Commercial beekeepers today generally use carbolic
acid. to. drive the bees from the combs when taking
honey from-the hives, Chemically pure cearbolic

acid must beused in preparing the solution for

this purpose, otherwise the honey will become
tainted from the cloths dipped in the carbolic

acid solution, Honey so tainted cannot be reclaimed.
If anvumiistakeable taint from the above named ~
sources is present, score the honey in the substan-
dard range for flavors

(2) Absence of Defects

Honey is scored for defects on the basis of degree
of cleanliness and degree of freedom from parti-
cles of comb, propolis -(& gum gathered by bees

» from various: plants and sometimes referred to as
“bee glue!) specks or other defects, either in
suspension: or deposited as sediment.

It is not always necessary to strain samples when
scoring for the factor of absence of defects. If
on careful examination of the sample of liquid
honey. or of’ granulated honey after liquefying, no
specks or other foreign or extraneous material are
visible, it may be scored in the A range for this
factors If specks are present, each sample should
be divided into two portions, One portion is
heated in a water bath to 130° Fe, to facilitate
straining and the other retained as a check, In
most cases a No. 80 screen will be used.

-31-


HONEY
.,.,October 1967

VIII EXTRACTED HONEY (Continued)

A Inspection (continue

he The Seére Shéét (Continued) -

he Scoring for grade factors ‘(Continued )

(2)

(3)

“'aygence of Defects (Continued )

The strained and unstrained portions of the sam~
ple are then placed in separate pottles of the
same size and the clearness compared. If both

_ portions are equally clear after’ one has been
“strained through a No. 80 screen, the sample may

be scored in the A range. If the strained por~
tion is clearer than the other, the sample must
be scored in a lower classification. The same
procedure is followed in straining through a Noe
50 or a Noe 18 screens With a little practice
the inspector will be able to tell which screen
to use without having to use the finer screens
for honey which belongs in a lower classification.

Show the score points for defects in the substan~
dard range in multiples of 5 except in the range

of 25 to 29 which represents honey which is just

below the minimum score for Ue S. Grade C. The
defect score in the substandard range shouldbe
reported as 0, 5, 10, 15, 20, 25, 26, 27, 28, or
29 points. .

Both B and C classifications are subject to a
limiting rule which provides that a sample which
is scored in either classification for defects
may not be graded higher regardless of the total
scores

Clarity

This factor is determined by the amount of air
pubbles, pollen grains and other fine particles
that may be suspended in the product, most of
which pass through the No, 80 screen. Samples
must be completely liquefied before scoring since-
any crystals present will give it a cloudy appear-
ances

Filtered honey is approximately as free of parti~
cles as distilled waters

-.32 -


HONEY
October 1967

TX COMB HONEY (Continued)

A Inspection of Chunk Honey” (Continued)

30

he

Explanation of: Grade Requirements (Continued)

Uniformity of color of honey in the comb is judged by hold-

ing the piece of comb up to the light.
more than a°slight variation in the case of U, 5S» Fancy, and

no pronounced’ variation in the case of Ue Ss. No» 1 chunk
honey

Information to be shown on the Certificate

ae Tké following 4riformation should be show in accordance

Do

with
rc)
(2)
(3)

instructions under extracted honey:
Size and kind of container.
Container marks and label.

Net weight.

Information to be shown on extracted honey added to
complete weight: i

(1)

(2)

(3)
(4)

5)

Type, whether liquid, crystallized, or:partially
crystallized, If either the extracted honey or—
that in the comb is certified as ®partially cry-
stallized", this will be considered as "damage
by granulation" for the container within the
meaning of the grade requirements.

Floral source as declared by applicant. (If ~
quoted from label, as in a (2) above, this head~
ing may be omitted),

Colors

Soluble solids and moisture contents

Some packers place one or more orange or other
blossoms in-each container. This should not be
scored as a defect, but presence should be noted
on the certificates

Grade (omit-score range).

- a7 -

There should benot


HONEY.
October 1967

VIII EXTRACTED HONEY (Continued)

A Inspection (Continued)

2. Sampling Procedure (Continued)

ce Condition of containers should be described on the
certificate of sampling. Rust, dirt, soiling, ~
leaking or any other defect serious enough to de-
tract from the appearance of the lot should be
described, If the caps or bungs are tight and the
ends of cans on drums are noticeably bulged, there
is a possibility that the honey “is fermented.

d. Immediately on removing the cap, lid or bung the
sampler should note whether any’ odor of fermentation
is present, since this is more readily detectable
when the container is first opened, If fermentation
is unmistakably present and the surface of the honey
has a bubbly or foamy appearance, appropriate nota~
tion shovld be made on the certificate of sampling
and at least twice the usual number of containers
should be opened to ascertain whether additional <s
containers show fermentation. Fermenting honey is
frequently found to contain excessive moisturee It
sometimes results from crystallization, which reduces
the soluble solids content of the portion remaining

‘ ve than one part of
‘the container.’ “This s important in the
case of large d: 3
honey may vary cofisidérably indifferent parts of

the container, Bits of beeswax and foreign material
tend to float on top of the honey. The sample should
therefore not include an undue proportion of honey
from the top of the-container, When containers

stand for some time, the honey in the bottom may show
a slightly higher percentage of soluble solids than
in the top. Where the honey is partially crystallized
the sample should include some of both the crystal-
lized and liquid portions.

~ 20 =


HONEY,
October 1967

TX COMB HONEY (Continued)

B Inspection of Section Comb Honey (Continued )

1, Major part of inspection to be made at location of lot.
(Continued ) v8 °

and preferably.more Mould be opened and all sections in
each case examined for grades

Examination of a sufficient number of sections is necessary
in order to determine compliance or-failure to comply wit:

the prescribed tolerances for below-grade sections (5 per=

cent including 2 percent serious damage, with additional 6

percent tolerance.-for underweight )o~

2 Grades for section comb honey

The following is.an outline 6f the requirements for indivé-
dual sections of Ue Se Fancy, Use Se Noo 1 and Ue Sc Now 2%

Ue Sg Fancy Us Sp Wow Uz Se Now 2

_ Uncapped . - None except din” Noel and No», 2 - may also be
~ cells row attached in row adjoining outside row,
to section in corners, and along lower

. edge if total number for
section does not exceed:
15 30
: oo Not more than 5
elsewhere in
pody of combs
not more than 2@
may be empty ex~
elusive of oute
side role
Percent of 75 percent if No» 1 and No. 2 ~ comb must
attachment. . outside row be attached to 50 percent of

to adjacent of cells is adjacent area of sections
area of empty or 50
sections percent if

outside row

is filled.

with: honeyo.
AL grades - comb: must not project beyond
edge of sections © ”

None None None larger than
3/8=inch across
if more than

. 1143/8 inches

os "from wood

“= 50 -


HONEY
October 1967

IX COMB HONEY (Continued)

B Inspection of Section Comb Honey (Continued) .

he Certification (Contimiéd)

Bo

5 xe
so) Bee

Grades (Continued) 7

"Lot fails to grade Us Se Noe 1 account 18 percent

..below~grade sections,. mostly account presence of pollen
cells; grades U. Se Nos. 2 containing approximately 80

percent which meet quality requirements for Ue Ss Noo 1",

Where lot meets quality requirements for grade but fails
to meet net weight requirements.

Example: "Lot fails. to grade Us So Noo 1 account ex= —
cessive number of sections below 11 ounces; meets qual-
ity requirements of grade".
When showing percentages of below-grade sections, it is
generally sufficient to name one or at most two of the
principal defects. “Unless defects are exceptionally
serious or numerous, it will generally be unnecessary
to mention more than two. The cataloging of several
defects may make’ the description sound worse than the
lot deservese

Exact percentages may be used up to 20 percent; express
percentages above that-figure only in multiples of 5.
For example, show 22 percent as 20 percent, 23 percent
as 25 percent, and so one

Remarks ¢

If the lot is loaded in a car or truck, it may be suf-
ficiently identified by the car initials and number or
the truck license number and the railroad yard, siding
or warehouse where located, as shown under the appro~
priate headings above "Product inspected". In such “
cases the manner of loading; including number of stacks,
rows and layers in the load, stripping and bracing
should be described under Remarks, If at the receiving
end of the trip, and the load is in good condition, —
without shifting or breakage, that fact should be cert-
ified with the statement "Load in good condition". Any
shifting of the load, and amount and seriousness of any
breakage should be described,

- 59 =




HONEY
October 1967

VIII EXTRACTED HONEY (Continued)
B Certification (Continued)
5, Remarks (Continued)

a. Where inspection is made by the same-person who drew
. the samples, the above information. may be directly
~-certifiede _ :

Examples "Remarks: Packed dn square Segallon plain

' Gans with screw caps in good conditions
Samples dram November’5, 1958, from a tot
of 116 uncased cans. (6,960 pounds) (pac-
kerts count and dedlared weight) located
at property of Harold G. Sharp, 1305 Wash-
ington St., Fresno, Calif." .

Example: Remarks’ Packed in square Segallon plain
cans with screw caps, 36 cars examined for
condition3'10 cans show moderate external
rusts remainder generally in good conditions
Saniples draim October 1, 1958, from a lot of
of 450°cans:.(producer's count) located on
property of H. J. Weatherson, Route 1, Box
37kx Kerman, Calif."

be Where the sampler and -inspector are different persons
the certificate of sampling. should be quoted for the

information showneTM: 2

Example: Remarks... "Certificate of Sampling states
samples drawn March 11, 1958, from lot of ©
166 corrugated fiber cases 12/l-pound jars,
located in SW corner of main‘warehouse of
Western Commerce Corporation, 3216 East
Washington Boulevard, Los Angeles, Calif.3
Gases’ marking 12-1 lb. jars, Mello Brand ~
Pure Honay,’S &1S Honey and Syrup Products,
Los Angeles, Calif."

(Lot sampled for honey price support program)

> Remarks: "Work Sheet for Honey Sampling
states Samples drawn June 17, 1957, from a
“Lot of 300-5~gallon cans in good condition
(16,500 pounds, applicant's weight) located
 on‘Elizabeth Canyon Road, South of school

: property, Castaic, California, described as

"SW T/iof NE 2/k of Sege 25, TSN, RIG."

~ 39 -


HONEY
ieee October~1967

3. Body of Certificate. (Continued)

Ce

de

Co

Color (Continued) _

If the examples shown represent deliveries on a com—
resultiiof the inspection, the following statement
may be made following the color statement: "Lot as
a whole fails to grade white account excessive pro-
portion of containers of darker color," or "account
presence of containers more than one classification
darker than white," whichever appliese

Floral Sources:

Unless the inspector can qualify as an expert and is
willing to certify the floral source on his own res-~
ponsibility, he should show the authority for identi-
fication of floral source. Exampless "Floral source:
Declared by producer as alfalfa." "Floral source:
Packer states buckwheat - sage."

Soluble Solids ‘and Moisture Content

Since percentage of soluble solids and moisture con-
tent are always complementary, they should be included

.in the same statement... It should be kept in mind that-

Grades A and Bimust contain not less than 61.) percent,

~and Greade C:not:essithan 80 percent, and that no —

sample in Grade:C may:!show less than.79 percent solu-
ble solids.::'

(1) When all;-samples contain .81el percent or more

soluble solids, show ranges
Example: Soluble solids: 81.) to 83.2 percent

refractometric method) (moisture 16,8 to 18.6
percent).

- 37 -



HONEY
October 1967

IX COMB HONEY (Continued)

CG Inspection of Wrapped ute com Honey (Continued )

20 Grades for wrapped ut-con> honey. (Continued )

U. Se Fancy Uc Se Nos 1
Wrapper in both grades, transparent, clean, and
. ai j.t-80 sealed as to prevent leakages
Minimum netins |“! 12 ounces 11 ounces
weight (unless: .
otherwise
specified)

The sbove terms-have the same meaning as in the-grades for
, comb=section honeye (See discussion. under comb~section
honey)
3. Color, soluble solids, moisture content, net weight, and
floral source. Discussion and instructions under these—
headings under section comb honey are applicable to cut~
comb honeys

ete!

he. Certification
ae Product inspected. Under this heading show WRAPPED CUT-
COMB HONEY.” 4
be Other headings, Certification under.the remaining head~
ings. should be in accordance with instructions under
section comb honey, Substituting combs for sectionse

D Inspection of Shallow-Frame Comb Honey
Shalloweframe comb honey is rarely sold toe nonsamers, but may be
purchased by bottlers or packers from beekeepers for the packing
of chunk or unwrapped ¢ut-comb honey. Unlike the full depth
frames used for extracting, which have medium to heavy comb ~
foundation reinforced ‘by wires stretched lengthwise, shallow-
frame honey should have light comb foundation and no reinforcing
wires,

1. Local or Laboratory Analysts 7
is with section-comb honey, the major portion of the inspec-
tion is made at the location of the lot. If the applicant
does not desire inspection 6f the honey for color, soluble
solids, or moisture contént, the entire inspection may be
made at one time and it will not be necessary to take samples
to the laboratory.

- 62 =


HONEY,
October 1967

III KINDS AND SOURCES OF HONEY ~ continuation

D Flavor Classification of Honey

Honey is sometimes classified according to flavor into
groups, such as those shown below. There are hundreds of
minor floral sources of honey in each group in addition to
those named. Only the principal kinds are named below:

1 Group No. 1 - Honeys having a desirable flavor

Legumes (Leguminosae) ~ “ fas Raa
White Clover (Trifolium repens)
Sweet Clover (Melilotus spp. )
Alsike Clover (Trifolium hybridurt)’
Alfalfa (Medicago sativa)

Mesquite (Prosopis spp. )

Algaroba (Prosopis juliflora)

Lima bean (Phaseolus limensis)
Black locust (Robinia pseudoacacia)
Honey locust (Gleditsia triacanthus ss
Vetch (Vicia spp.) :
Catsclaw (Acacia gregii),:- 5
Huajillo Geacia spp.) ‘

Orange (citrus sinensis)

Sage (Salvia spp.)

Raspberry (Rubus spp.)

Basswood (Linden) (Tilia spp.)

Fireweed (Epilobium angustifolium) .
Star Thistle (Centaurea solstitialis) :
Cotton (Gossypium spp.)

Wild Buckwheat (Eriogonum spp.)

Gallberry (Ilex glabra)

Sourvood (Oxydendrum arboreum)

Milkweed (Asclepias spp.)

Tupelo (Nyssa sppe)

lippis (Lippia spp.)

Brazil Brush

Wild Cherry (Prunus spp.)

2 Group No, 2 ~ Honeys having a distinctive flavor - The
following kinds of honey tend to be strong flavored, gen-
erally each is liked locally where produced but disliked
by many other persons.

ister (Aster spp.)
Cultivated Buckwheat (Fagopyrum saggittatum)
Heartsease, smartweed (Polygonum spp. )
Horsemint (Monarda spp.)



HONEY
October 1967

IX COMB HONEY (Continued)

A Inspection of Chunk Honey (Continued).

he ‘Information to be shown on-the Certificate (Continued)

ry Remarks bce be syepupet

In addition to a deseription of Jocation and size of
lot, case markings and date of sampling, the number of
containers examined wathout opening should be shown

. Example:’. "Remarkst Total 240 containers examined for
aft appearance and probable grade",

oB Inspection. 38. Section Comb’ Honey” ,

Heney comb* section consists of the “honey-fillea comb constructed
by the bees in special wood sections and narketed without remov~
ing from the sections. --. sso we

S8ctions ‘Gonsist’ “of ii sides, each usually measuring

4 ¥ 1-7/8 inches inside} ‘wo opposite sides‘ of the section -

usually have a long_ indentation in either edge to allow passage-

way fot bees.to the Supets-Above, Basswood is usually used for |
comb sections because of its light attractive colors Sections
are frequently paraffined to prevent propolis and other staining H
from sticking, A pisce of thin comb foundstion is fastened in

each section. A well-filled section usually holds about 12

ownces of comb honeys

1. Major part of inspection to be made at location of lot.

The most important part of the inspection is made at the
location of the lot, whether loaded in a car or truck or
stacked in a warehousee

The grade may be determined in practically all cases by—
direct examination of the lot, and inspection may be re~
stricted to such examination’if the applicant prefers to
waive determination of color, soluble solids, and moisture
content. In such cases a suitable restrictive statement
should be made in the certificate under Remarks. Ordinarliy
a sufficient number of samples will be taken to the laborae
tory for determination of color and other factors requiring
laboratory examination.

Inspector must examine adequate number of cases and sections,
Tt will be necessary for the inspector to open enough cases
to be sure that the samples drawn are representative. Ordi~
narily the inspector will open a number of cases equal to
the number of samples prescribed in the Regulations. For
example, in a lot of 600- 2hsection cases, at least 6 cases

-49 -



HONEY,
October 1967

IX COMB HONEY (Contdnued)

B Inspection of Section Comb Honey (Continued)

3. Explanation of grade requirements (Continued)

i, Propolis is the chief cause of yellowish discoloration
of the comb, and of stains on the wood of the sectione ~
Propolis is’ a” gum gathered ‘by: bees from, various plants,

. especially from sticky or waxy buds,” It-may vary in
color from light yéllow to dark reddish-browm. It may
cause staining in spots-or patches on the wood or on
the surface of the comb, or may extend over practically
the whole surface of the combs Sections which have been
" paraffined are almost free ‘from -propolis staino

.ghe amount of staining permitted in the various grades
48 shown shown in the official color: chart, which is no longer
“available for distributions © Thé “illustrations in the

_. . chart show no appreciable yellowing of the comb or

i cappings permitted in aUs Se Fancy section, while a
“U.S No» 1 section may show. slight yellowing and a
Nos 2 section considerable yellowing.

jo. Honey-in the comb must be.free. from damage from any
cause, including those causes enumerated in the outline

abovee Kinds of honey with an objectionable flavor,
...Such as tarweed or dog fennel, £f occurring in the comb
“insufficient quaitity to materially affect the flavor,
will bar’the section from the Us S. Fancy and Ue Se Noe

. T-grades, and if quite objectionable, may bar it from

Ue Se Noe 20 ©

fone

ke Color of honey is determined by breaking the comb and
draining out enough of the: ‘honey to grade in the color
ey not comparatore
The color of conbesection honey is usually expressed by
ot oy. the terms "white", "light amber", "amber", and’ "dark
° . \-amber'", If the applicant requests it, however, the
a honey may be certified in accordance with the various
color classifications applicable to extracted honeys

y le Soluble solids and noigture content should be determined
“from samples drawn for that and color determination, and
reported on the certificates

-~55 -



HONEY
October .1967

IV PRODUCTION OF UNPROCESSED HONEY

A The Making of Honey

1 Structure of the Hive .

Swarms of bees which have "gone wild" may take up their
abode in a hollow tree, building, or other shelter. Here
they build combs in which there is not sharp demarcation
between cells used for storage of honey or pollen or for
brood rearing. In the production of honey for sale or home
use, it is essential that brood cells and honey cells be
segregated in the hive.

In a modern hive the rearing of brood is restricted to
the lower portion of. the hive, called the."brood chamber,"
while honey is deposited in cells in upper "stories! or
"supers" which can be added in any number required... These
supers are sometimes separated from the brood chamber by a
"queen excluder." This is a metal or wood and metal screen
with openings large enough. to permit access to the supers
by worker bees carrying honey: but’ small enough to exclude
the’ queen, whose egg laying activities are thus restricted
to the brood chamber. A more populous colony is obtained
by means of a "two-story hive," consisting of two brood
chambers below the supers. +f

Rectangular wooden framés are suspended in the brood
chamber and supers. A sheet of comb foundation is built into
each frame. This foundation is a thin sheet of beeswax
stamped in the hexagonal pattern of the honey or worker bee
cells. This foundation ericourages the bees to build straight
combs suitable for easy extractions provides some of the
beeswax needed for comb construction; and permits bees to
build comb rapidly over the entire surface during a heavy
honey flow instead of building from the side or corners of
the foundation only. The width of the frames determines the
thickness of the comb. Bees will allow room for passageway
between the combs.

Where it is desired to produce section comb honey, square
frames of white wood, preferable basswood (linden), with comb
foundation, of a size to hold a little more than 12 ounces of
honey, are placed in the supers. These are wider than the
rectangular frames used for honey to be extracted, resulting
in thicker combs than those built in the latter.


PREFACE

These instructions are designed primarily for Processed
Fruit and Vegetable Inspectors of the U. S. Department of
Agriculture. They are not intended to be a comprehensive
treatise on the subject but give background information
and guide-lines to assist in the uniform application and
interpretation of USDA grade standards and other similar
specifications.

These instructions are revised as necessary without public
notice and no mailing list is maintained as a public
advisory of such changes.

The citation of any data, criteria, techniques, illustrations,
copyrighted material, or pictorial representation accredited
to private authorship is used with the permission of the
individuals or sources cited. Unless a specific accreditation
is referenced, the information herein has been compiled and/or
developed from sources available to the public as well as from
technical knowledge of personnel in the Department.

Compliance with the suggested guide-lines and other pertinent
information herein does not excuse any one from failure to
comply with the Federal Food, Drug, and Cosmetic Act or any

other applicable Federal or State laws and/or regulations.

Except for official USDA inspection aids or devices and color
guides (or standards) produced under license of the Department,
the mention of any supplier, patented device, product, brand-
name, or equipment does not imply endorsement by the Department
over any other similar, or equally effective, material.

Information contained in this instruction is available to the
public. Inquiries as to availability of portions of this
instruction and copying or reproduction privileges should be
addressed to:

Chief

Processed Products Standardization
and Inspection Branch

Fruit and Vegetable Division, C&MS

Ue S. Department of Agriculture

Washington, D. C. 20250

October 1967



he

HONEY
& October 1967

VIII EXTRACTED HONEY (Conffnlied)

A Inspection (Coritinied})

: The Bore ‘Sheet (Continued)

Scoring for grade. factors (Continued )

“(1) Flavor (Continued)

On the other hand, if a sample is declared by
the applicant to be of a given floral source,
put:the flavor indicates an admixture of un-
desirable honey, it should be scored down for
flavors For example, a sample of honey declared
as alfalfa-tarweed blend might be scored in the
A range for flavor because the flavor is clean
and typical of sucha plend. If declared simply
. as alfalfa, however, the same sample might have
teaty “to be’scored in the C or even the substandard.
rarige, since’ the flavor is inferior for alfalfa
and not typical for the kind declared.

Honey should’ be scored dow for flavor if any
noticeable amount of honeydew is presents

Overheating may occur when the honey is heated

to facilitate straining, imparting a caramelized

taste. When a caramelized flavor is detectable,

the honey must be scored in the B range or lowers

Honey that ‘is stored several years at high temp-

eratures may also develop a poor flavore Although
enh oo honey with a faint caramelized taste may be scored
in the B range, the taste may not be more than
slight if the honey is to score above substandard
for this factors

Fermentation may occur in honey with low soluble
solids, Honey which is partially crystallized
and has a layer of liquid honey on top is very
susceptible to fermentation. The liquid portion-
of the honey is usually the portion in which fer-
mentation starts, If the flavor of fermentation
is sufficiently pronounced to be unmistakeable,
score the sample substandard for flavor.

- 30 -


HONEY
October 1967

VITI EXTRACTED HONEY -- INSPECTION PROCEDURE”TM

A Inspection

le Sampling Equipment..."

26

For sampling honey in bulk containers (5 gallons or

larger) the following equipment is required:

ae

be

Sampling Procedure *:

a. A box opener for opening shipping casese

be Wrench for opening drums and 5 gallon canse

ce A honey sampler "thief" or trier.

de A supply ‘of. glass jars, with screw tops
holding approximately 16..cunceso
eo Pad of sampling certificates.

f, Towelse

Unless otherwise instructed the rates specified in
the Regulations should be observed in sampling
honey. Generally there are two types-of situations
encountered in sampling this product - one in which
the honey has been: completely. processed and packed
in retail jars or small pails (5 potmds) for direct
sale, the other in which the: honey is still ina
Mraz! state and reqiirés further processing to ~
yield a merchantable product. In this latter in-
stance the honey is, stored in bulk containers (5
gellon cans ox.55. gallon drums) and is subsequently
blended, strained, heated and filled into suitable
containers for retail trades.

When sampling honey. use the usual discretion ob=
served with any other processed product. If the
honey is offered as a farm lean or price support
program appropriate, instructions for sampling will
be issued by. the Department.

The comments-which follow with respect to sampling
are generally directed toward sampling of bulk honey,
as the inspector's general instructions for sampling
honey in retail size containers is outlined elsewhere.

- 18 =




HONEY
October 1967

eo

Heating equipmerit.’” No boiler, heaters, oil stoves,
or any other form of heating.equipment that gives
off any dust or odor may be used within the honey
house unless proper ventilation.is provided. Such~

f.

Bo

he

ie

ke

watia temperaturs’ of at: Teast:

Insect controls No spraying of

Containers shall be clean, in Salty and externally,
and must be free from internal,rust. Before being
reused, metal containers which have been previously
used shall be cleaned with: Jive steam, or with water

purpose of exterminating insects-shall be done while
honey is being éxtracted, processed, or packede

Workers' clothing, Workers shall. wear clean, wash+
able outer clothing at all:times.during extracting,
processing, or bottlings: Lockers. or suitable cloak
rooms should be made available for use of workerse
Portable extracting plants. - These plants and equip-
ment are subject to the same requirements as stan
tionary honey houses: bn

Coding and lab: elin ing. Honey. “in bulk or retail size —

containers is not customarily coded in the same man-
ner as‘carned or frozen. products. It should be so
marked, “however, as to show all necessary informations
Bulk containers should be stenciled, stamped, coded
or otherwise marked to indicate the floral source and
year of extracting. Since retail size containers are
ordinarily labeled immediately after packing, this
will obviate the need for coding symbols. The label
should show the name of the product, floral source,~

‘name -and-address of packer, and net weight. If con-

tainers are opaque, .it should also show the colors
Shipping cases should show the same information as
the individual. containers.

During operation, .the inspector should particularly -
note the frequency and thoroughness of cleanups; temp-~
eratures of honey during liquefying, straining or fil-
tering; presence of bees, flies or other insects and
adequacy of preventive measuress any other factors
affecting cleanliness and quality of the product.

~ 42 -


HONEY
October 1967

VIII “EXTRACTED HONEY (Continued)

A Inspection (Gontinued )

he The Score Sheet. (Continued)

es Color (Continued) 3):

(3) Cloudy Suspensions (Continued )

The glycerine serves to prevent freezing; it
also helps to slow the rate of settling out of
the diatomaceous earth, The carboxymethyl-
cellulose serves to.raise the specific gravity
and to preventing settling, while the sorbic
acid acts as a preservative.

An acceptable cloudy suspension can be pre~~
pared by the use of distilled water and dia-
tomaceous earth alone. The bottles containing
the preparation should be thoroughly shaken
before use and allowed to stand until all the
air bubbles have been eliminated.

A lot of honey as:a whole (if officially -
sampled) will be considered as meeting the re-
. quirements of a given color classification ifs

(a) The number of sample units which fall
in a darker classification does not —
exceed the applicable acceptance num-
ber in the sampling plans contained
in Table IV, and

(b>) no sample unit falls more than one ~

color classification below that rep~

: . - resented by the prevailing number of
vist sample unitse

u : : TABLE IV

6 13 21 29 38 860
22 3 6

Sample size _3
Agceptance No. _O0

For example, if, out of 13 sample
units, 11 were classed as white and
two.as extra light amber, the color
of the lot would be certified as
white.

- 26 -


HONEY.
October 1967

VIII EXTRACTED HONEY (Continued)

A Inspection (Continued)

5. Testing for Compliance with Foreign Import Requirements
(Continued ) Teena

be Fiehe test for adulteration (Continued)

sinued )’

> Procedure-(

The ether used in these tests must be absolutely pure,
as impure ether is apt to indicate a reaction not

actually presente :
Results of the Fiehe test may be certified as follows:

If reaction is strong and lasting:
"Fiehe reaction ~ positive, indicating presence of
extraneous invert sugar."

If reaction is stight and evanescent:
"Fiehe reaction -.faintly positive."

If no coloration-is produced:
"Fiche reaction ~ negatives"

B Certification
1. General

The certificates and other inspection reports shall
be in accordance with applicable general instructions
under Cértification.

2. Name of Product _

“ Show EXTRACTED HONEY, using all capital letters.
3. Body of certificate
as Net weight (if in retail size containers)

(1) Where weighed by sampler: Example: "Certi-
ficate of sampling shows average 16.2 ounces."

(2) Where weighed in laboratory: See applicable
instructions on this subject.

=~35-


HONEY
October 1967

VIII EXTRACTED HONEY (Continued)

A Inspection (Continued) i 7 Go wad

2. Sampling Procedte’ (Continued):
f, Determinatioh of Quantity’:

In-conmercial sampling; or when.sampling lots—
for export’ ‘ot diversions tit will ordinarily be suf-
ficient t6 quéte‘ the statement of ‘net weight on the
containers and to indicate the number of containers
as stated by the warehouseman or other responsible
party, In such cases the number of containers, as
shown on the certificate of sampling, should be
accompanied by an appropriate qualifying-phrase such
as "packer's count," ‘warehouse manager's count" or
Napplicantts. count. ‘Where the lot is small..orosa’
stacked that the sampler can certify the number of
containers on his own-responsibility, the qualifying
phrase Ss

Bo whén" ‘ad of honey is-packed in retail size“ containers,
entire: containers: should be drawn as samples, in
accordance with the sampling rates in the Regulations.

he When packed in shipping containers, these should be

described and any significant markings quoted on the
certificate of sampling. Examples: "Packed two cans
in nailed wooden shipping case with partitions

"Packedione can per new fiber carton stenciledecese
"Packed 2 jars in corrugated fiber case with cor~
rugated fiber partitions; corrugated fiber linings
top, bottom and sides, Cases stenciledoseses"

3e Inspection Equipment

The following list represents equipment necessary
for inspection of extracted honey. No single inspection,
= however, will require use of every item:

Scales .
Water bath, for liquefying crystallized honeys
Refractometers

Color comparator, with 3 cloudy suspension bottlese
Distilled waters 6 empty bottles.

Screens, Noe 18, Nos 50 and Now 80.

Thermometers *

vGrading tray, flat, white.

-~2 2


HONEY
October 1967

III KINDS AND SOURCES OF HONEY - continuation

C Geographical Areas and Floral Sources of Each - continuation

6. Texas ~ continuation

A considerable quantity of horsemint honey is produced in
ssuthern and central Texas. This honey has a strong
undesirable flavor for table use. When horsemint honey is
-blended together in considerable quantity with other honeys
it renders them unsuitable for table use. This blending
may be brought about by the bees when these floral sources
are available at the same time. a

7 Intermountain Area. This area includes inland states extend-
ing from Arizona and New Mexico north to the Canadian border.
Idaho, Arizona and Montana are the leading producing states
of the area. In this area alfalfa, sweet clover, and blends
of the two make up nearly all of the honey produced in states
(other ‘than Arizona), Alfalfa honey in this area is mostly
light in color, whereas at lower altitudes, as in California,
it may seldom grade higher for color than extra light amber.
The sweet _clover-alfalfa blends have a heavy body and a mild
flavor. Sweet clover is grom extensively in some parts of
the area along roadsides, partly to provide bee pasturage
but largely to keep down White Top and other poisonous weeds
which sometimes cause heavy casualiies among sheep.
Considerable quantities of section comb honey were formerly
produced in ‘the area and some is still produced, principally
in Colorado. Alfalfa, cotton and mesquite floral plants
provide the bulk of the honey produced in Arizona.

8 Pacific Northwest. This area consists of the states of
: Washington Oregon. A variety of honey floral plants are
‘ve found in this area, including vine maple, sweet and white
clover, alfalfa, fireweed, vetch, mint and fruit bloom.
Fireweed is legs important than formerly because cut-over
forest land is no longer as abundant.

9 California, California produces more honey than any other
state, and much of it consists of the finer honeys produced
only in limited quantities elsewhere. Among the most

» important’.is orange honey, produced in the southern part of
the state and in the foothill section on the east side of
the San Joaquin Valley, This is one of the best flavored
honeys, and the greater portion is white or better in color.
Sage honey, when pure, is rated among the finest in color,
body and flavor, The black and purple sages possess the
special quality of not crystallizing for a long period or not
at all. The spring blooming species of sage follows and
overlaps the orange bloom, and sage produces the finest and
lightest colored honey. The later bloom produces a honey.

-56


IX COMB HONEY (Continued)

HONEY
5 October 1967 —

B Inspection of Honey Comb Section (Continued)
ho Sertiticatio

Co

do

ee

(Gontinned):

Under Code or OtHer. Identification Marks show any marke
ings on the ‘caseso

Examples: "Cases riarked" "Fancy Sweet Clover Comb Honey,
Mountain States Honey Prediiters Association, Boise,
Idaho; 2 12-oz. sections.

Under Principal Title of Label quote any markings on
the individual sections.

mle: "Sections wrapped “in transparent film marked
"Golden Bear Comb Honey, Distributed by Mountain States
Honey Producers Association;"Boise, Idaho, 12 oz. net".

In the body of the certificate show

(1) Net weight range, withpercent by count of sections
below the declared iimume Since there is a tol~
erance of. only.5 pe¥cént for sections falling below
the minimum net weisht, regardless of the average,
this tolerance. would. be exceeded by a single sec-
tion in the sample drawn from the usual size lot.
‘Where’ the lot meets all other requirements of the
grade, it should not be degraded because of a single
underweight section. In such cases enough addition-
al samples should be weighed at the lot to eptablish
definitely whether or not the percentage of under~
weight sections exceeds the tolerance.

(2) Color, (See Section 3 k above)

(3) Soluble solids and moisture content. See instruc-
tions for extracted honey.

(4) Floral source or sources, See instructions for
extracted honey.

° (5) Below-grade-sections. If the lot was packed for

Ue So Fancy, the inspector's notes should show

the number of sections which fail to grade Us. Se
Fancy’ but which meet quality requirements for U. Se
Noe 1, as well as those which fall below the qual~
ity requirements of Us Se Noo le A lot might have
been packed for'U. S, Fancy and while failing to
make that grade, would be satisfactory for Ue. S.
Noo le

-~57 =


HONEY
October 1967

IX COMB HONEY -- INSPECTION PROCEDURE

s

United States grades, last revised“in 1367, have ‘been prepared
for four styles of comb honey, as;follows:

Chunk honey.
Section coms. honey
Wrapped cut-comb honey
Shall ow frame cont honey

Comb honey, " (4neluding the quantity of extracted honey used in
packing chunk honey), is estimated to make up between 5 and 10
percent of the honey marketed in the.United,States.., The greater
part of this is chunk honey, which has increased ‘in popularity in
recent yearse A minor part..consists of honey.comb section, which

+ ?onee. “made vp a substantial proportion of the honey , marketed but
has declined in importance over the past “several. years, being
largely replaced by chunk-honey in glass. Relatively very small
quantities of wrapped cut-comb and shallow frame comb honey are
marketed o

Us Se grades for comb honey, unlike grades for canried or frozen
fruits or vegetables, are not based on a scoring system. Each
unit must meet certain specified requirements and a percentage
tolerance for units which fail to meet requirements is provided,
This means that for most types and styles the inspector must i
examine many times the number of units drawn as samples. In the

case of section comb or shallow frame comb honey, most of the

inspection work will be done at the location of the lot, the

laboratory examination of samples being chiefly for the determi-

nation of color, soluble solids, and.moisture. . Except in the

case of unofficially drawn samples, never base a statement of

grade solely on examination of a few samples in the, laboratory.

The grade applies to individual samples and also to the lot as
a whole, providing.the exceptions come within the prescribed
tolerances. mae

A Inspection of Chunk Honey

Chunk honey consists of pieces of comb honey, usually cut from
shallow frame comb and packed in glass or tin, usually glass,
with extracted honey added as a packing mediums

1. Duties of the Sampler

The inspector will draw. only one sample froma shipping
easee If packed in glass, every container in the case
should be examined, without opening, for color, size,
condition of comb, and any defects that may be apparento
The sample drawn should be typical of those in the case, ~—
The number of units examined and any comments as to appear-

- 43 -


IX COMB HONEY (Continued) ey

HONEY
October 1967

ss

A Inspection of Chunk Honéy “(Gpritinued) we wees.

260

3e

When packed in ‘tin; chunk honey must 4
50 percent of comb, unless a differ:

“fied. When packed in glass there is me. required percentage

Grades for Chunic Honey (
Ue Se iFancy

noe

U, So Noo 1

Color of honey.

in comb Uniform throughott Fairly uniform
comb.” er throughout comb.

In both grades, ghall not. be darker than
- mext darker color classification of ex-
“tracted honey -used.to make up total weight.

Honey in comb-..In both grades -shald be free from damage

“and added _ex~ caused by granulation; honey dew, poorly~

- tracted honey; ripened or sour honey, objectionably fla~
vor or odor, .or ggher-means.

In ‘both’ prades, extracted honey adddd.to make up total

weight shall be U. S. Grade-A.

7 “hfe yc
Color of honey as a whole shall be déSiphated according
to color of extracted honey used to make-up total weight.

Not more than 5 percent of containers, in any let may fall

below above requirements.

mtain not less than-
proportion is speci-

of combs . nog

Explanation _of Grade Requirements

Comb foundation is made conmeycially from beeswax which is
produced for the: most part from,cappings cut from the sur-
face-of comb before extracting. Beeswax may be light or
dark, depending in part on stainimg,on:surace of comb by
propolis, smoke smudge, or other Boiling, but principally
on care used by extractor in separating from honey.

Where honey is being produced for extracting, full depth
supers are used and comb foundation sis,usually braced with
wires, Where chunk.or cut comb Honéyris being “produced, the
wires are omitted and usually only shallow supers are used.
Besides ;being light in color, comb foundation for any form
of comb honey should be thin enough;,so.that the "chewiness"
of the comb.is.not appreciably ineggased. Light weight comb
foundation is used for production of comb honey and medium
or heavy weight foundation for producing extracted honey.

be

-~ 45 -



HONEY,
October 1967

III KINDS AND SOURCES OF HONEY ~ continuation

‘Do Flavor Classification of Honey

2 Group No. 2 - continuation — .

Tulip poplar (Liriodendron tulipifera)
Spanish Needle (Bidens bipinnate) us:
Mangrove (Rhisophora mangle)
Manzanita (Arctostaphylos spp; )
Peppermint. (Mentha piperita)
Buarf Palmetto: (Sabal minor)

Goldenrod (Solidago spp.)
Dandelion (Taraxacum officinale)

Ti-ti (Cliftonia spp., oyna sppx) ee.
Fruit Bloom (Prunus spp

(Amygdalus spp.) (Pyrus spp.)

Rattan Vine (Berchemia scandens?)

Thyme (Thymus spp. )

Toyon, Christmas berry, California holly (Photinia arbutifolia)

3 Group No. 3 - Honeys least. desirable-or even unpalatable

Avocado (Persea americana)
Bitterweed (Helenium tenuifolium). :.
Boneset (Bupatorium perfoliatum)
Broomweed (Gutierrezia dracunculoides )

Cantaloup (Cucumis melo)

Carrot (Daucus carota)

Chinquapin (Castanea pumila)

Cactus (Opuntiaceae)

Cucumber (Cucumis sativus)

Creosote Bush (larrea spp.)

Desert Hollyhock

Dog Fennel, mayweed (Anthemis cotula)

Eucalyptus (Eucalyptus spp. )

Gumeed (Grindelia spp.)

Hoarhound (Marrubium vulgare) ~

Mescal (Lophophora spp. )

Mountain Misery (Chamaebatia foliolosa)

Mustard (Brassica spp.)

Onion (Allium spp. )

Rabbit Brush (Chrysothanmus spp.)

Snowbush, buckbrush teaweed, wild lilse: “(Ceanothus spp.)
Sore Eye Poppy F

Spikeweed (Centromadia pungens)

Tamarisk, Athel, Salt cedar (Tamarix Spps )s.

Tarweed ‘(emizonia or Parsonia spp: )