Il.

Extracted Honey
October 1985

PRODUCTION OF UNPROCESSED HONEY

c
c.

Use of Bees in Pollination.

Numerous important crops, including deciduous tree fruits,
alfaifa, clover seed, and vegetable seeds, are completely
dependent for a crop based on insect pollination. Many
insects, other than bees, serve as pollinators. 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 pollination if
yieids of the 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 allowing the bloom to exceed the capacity of
other indigenous insects to pollinate them properly. For
some crops in certain areas, the principal function of bee
colonies is pollination 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 profitable to both parties.

rey



Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

Grading.

3.

(i)

(continuation)

The score sheet.

Soluble Solids and Moisture Content. The percent
of soluble solids is determined by use of the
refractometer and conversion Table IV of this
manual, The table shows the refractive indices
with corresponding percent soluble solids and
percent moisture. Record the refractive index,
percent soluble solids, and percent moisture for
each sample unit on the score sheet.

To be certified as U.S. grade "A" or U.S. grade
"B," a lot of honey must contain an average of not
less than 81.4 percent of soluble solids. To be
certified as U.S. grade "C," a lot must contain an
average of not less than 80.0 percent of soluble
solids. The percent of soluble solids for a lot as
a whole (if officially sampled) may be considered
as meeting requirements for grade "A" or "B" if the
average of all sample units is at least 81.4
percent, the number of sample units falling below
81.4 percent does not exceed the appropriate
acceptance number shown in Table III of this
manual, and no sample unit falls below 80.0
percent.

An officially sampled lot may be considered as
meeting the soluble solids requirements for U.S.
grade "C" if the average of all sample units is at
least 80.0 percent, the number of sample units
falling below 80.0 percent does not exceed the
appropriate acceptance number shown in Table III of
this manual and no sample unit falls below 79.0
percent.

Determine and record the grade for percent soluble
solids in the appropriate manner on the score
sheet. The following Table IV can be used as a
guide for converting the refractive index to
percent soluble solids for honey.

NOTE
BE CERTAIN TO MAKE THE NECESSARY TEMPERATURE
CORRECTIONS TO THE REFRACTIVE INDEX IF THE

REFRACTOMETER PRISM AND HONEY IS NOT TEMPERATURE
STABILIZED TO 20 DEGREES C.

40


Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

Grading.

3.

(f)

(continuation)

(2)

The score sheet.

Color of Honey.

Jo determi

color.

cloudy, use the bottles with cloudy suspension
No. 1, No. 2, No. 3, whichever most matches
the degree of cloudiness of the sample unit.
Bottles containing the cloudy suspensions
should be thoroughly shaken before using. The
sample unit will belong in the sample 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. Refer to Table II as an
aid in the determination of the correct color
designation.

Determine the color designation for each
sample unit and record in the appropriate
location on the score sheet.

Preparation of Cloudy Suspensions. This
procedure is for the preparation of 1 liter
(1000 mL) each of cloudy suspension Nos. 1, 2,
and 3.

Measure 1.5 liters (1,500 mL) of warm water
(about 140 degrees F.). Add 1.5 grams sorbic
acid and mix with a stirrer until dissolved.

Gradually add 1.5 grams of carboxymethylcellu-
lose (Hercules Cellulose gum, Type 70, high
molecular weight) to the warm solution. It
may take several hours to dissolve.

Divide the stock solution into three equal
500 mL portions.

Add the following amounts of diatomaceous
earth (Johns Manville HyfloSuper-Cel or
equivalent) for each suspension.

w
a


Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

3.

Grading.

(3)

(continuation)

The Score Sheet.

Scoring for Quality Factors.

(2)

Absence of Defects.

Sample units with more than 3 specks present
that do not seriously affect the appearance or
edibility and propolis or other minute
particles do not seriously affect the
appearance or edibility may be scored in the
"Cc" range for defects. Sample units that are
seriously affected by specks and/or propolis
or other minute particles are considered
substandard in quality and are scored
accordingly.

To determine the amount of defects in the 100
gram sample unit, pour the honey to be graded
on a clean, flat white grading tray and allow
to flow or spread to a very thin layer. The
honey should be nearly transparent when
completely spread. Any speck(s) readily
noticed is then counted as a defect. Very
small light colored particles, or particles
that can only be recognized with the aid of
magnification, are not counted. Tilt the tray
from time to time assuring that the specks are
indeed suspended in the honey and not dark
spots associated with the bottom of the
grading tray.

Dark colored honey is best examined for
defects after diluting the sample unit with
equal parts of warm distilled water. The
diluted honey can then be spread over the
entire grading tray surface providing
sufficient translucency to effectively examine
the product for noticeable specks.

Light colored honey, such as water white and
extra white, can be examined for defects by
pouring the entire 100 gram sample unit into a
large size petri dish and examining the
contents over a white background. A white

45



Extracted Honey
tober 1985

i. KINDS AND SOURCES OF HONEY

C. Geographical Areas and Floral Sources. (continuation)

10. Hawaii and Puerto Rico.

Most honey produced in Puerto Rico is dark and strong
and not suitable for table use. Campaniila, or bell
flower, and Togwood, produce Tight colored,
well-flavored honeys when pure. These honeys,
particularly the former, are usually produced as an
admixture including a darker and stronger flavored
honey.

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)

White Clover (Trifolium repens)
Sweet Clover (Melilotus spp.)
Alsike Clover (Trifolium hybridum)
Alfalfa (Medicago sativa)

Mesquite (Prosopis spp.)

Algaroba (Prosopis juliflora)

Lima bean (Phaseolus limensis)
Black locust (Robinia pseudoacacia)
Honey locust (Gleditsia triacanthus)
Vetch (Vicia spp.)

Catsclaw (Acacia gregii)

Huajilla (Acacia spp.)

Orange (Citrus sinensis)

Sage (Silvia 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)

Sourwood (Oxydendrum arboreum)
Milkweed (Asclepias spp.)

Tupelo (Nyssa spp.)

Lippis (Lippia spp.)

Brazil Bush

Wild Cherry (Prunus spp.)

13


SHEET OF SHEETS

U. S. DEPARTMENT OF AGRICULTURE CONT, NO. NAME AND ADDRESS OF APPLICANT
AGRICULTURAL MARKETING SERVICE
: THO. ~TeeRT. FOR
SCORE SHEET FOR P.O.HO oI

EXTRACTED HONEY REFNO. CERT. NO.

NO. «SIZE AND KIND OF CONTAINER
—— _ _ ee — _— a —_
CONTAINER MARK | CONTAINER
oR . _ —f 1 4h. —
1OENT IFICATION CASES
NET weIGHT (OUNCES)
TYPE (LiguiO, CRYSTALLIZED OR
PARTIALLY CRYSTALLIZED)
styte (filtered or strained) _ ~ a ef oe nn ns ee oe _ Le eee
ce on somces TS a 7 es ee ee ~ 7 —
REFRACTIVE INDEX | : ~ —
MoistuRE/ SOLUBLE SoLtos (PERCENT) — — -
FacToRS | SCORE POINTS
(Ar 45-50
° (B) 40-44"
1. FLAVOR 50 | ie) aelgge
(SStd} 0-34°
Ay 37-40
11, ABSENCE OF | 4) | (B) 84-36"
"DEFECTS (Cy) g1-38°
($Std) 0-30°
(A) 8-10
Inc / (Bp 6 7
TIE, CLARITY Yj 10 | (8) 1B
(SStd)0~ 3x
TOTAL SCORE | 100 a il
GRADE
CHARGE ON CERTIFICATE PRINCIPAL REASONS FOR DEGRADING PRODUCT OFFICTAL TWSPECTOR
Fee
EXPENSES
_ st. Date
TOTAL

“Limiting rule. x Partial limiting rule. -L/ Does rot apply to “Strained” style.


y. INSPECTION PROCEDURES
C. Certification. (continuation)
3. Body of certificate.

(#) Soluble solids and moisture content.

(1) When all sample units contain 81.4 percent or
more soluble solids, show range.

Example: Soluble solids: 81.4 to 83.2 percent
(refractometric method) (moisture 16.8 to 18.6
percent).

(2) When any sample unit contains less than 81.4
percent solubie solids, show the number
containing 81.4 percent solids or more, the
number containing less than 81.4 but not less
than 80.0 percent, and the number containing
less than 80.0 percent.

Example: "Soluble solids (refractometric
method): 10 sample units 81.4 to
82.8 percent (moisture 17.2 to 18.6
percent)

3 sample units 80 to 81.2 percent
(moisture 18.8 to 20 percent)"

Example: "Soluble solids (refractometric
method): 9 samples 83.0 to 83.2
percent (moisture 16.8 to 17.0
percent)

2 samples 80.0 and 81.0 percent
(moisture 19.0 and 20.0 percent)

2 samples 77.5 and 78.0 percent
(moisture 22.0 and 22.5 percent)"

51


iv.

Extracted Honey
October 1985

PROCESSING OF EXTRACTED HONEY

A.

Heating.

When honey is crystallized in the storage container, heating
facilities usually consisting of a hot water bath are
necessary. An improvement on this method is a hot room where
containers are placed with caps removed and opening faced
downward so that the honey will flow out and into a tank as
soon as it becomes liquid. The temperature of the hot room
may be 180 to 200 degrees F. The temperature of the honey as
it leaves the hot room for storage in non-heated storage
tanks is around 100 to 110 degrees F. Too prolonged heating
and resultant darkening and injury to the flavor of the honey
are avoided by this means. Honey exposed to high
temperatures should be under continuous agitation, preferably
provided with a  beneath-surface agitator to prevent
caramelization. An additional heating to 125 to 130 degrees
F, is performed by some packers in order to facilitate
straining.

A third step consists of maintaining the honey at a
temperature of 140 degrees F. for 30 minutes to destroy
fermentation producing yeasts. This also delays granulation.
Flash heating to 160 degrees F. for a very short time in
special equipment followed by quick cooling is sometimes
practiced instead.

Straining.

Many bottlers strain the heated honey through a standard silk
or nylon cloth. Two degrees of fineness of cloth are usually
used for this purpose. "No. 000 standard boiting cloth" is
made with 23 meshes to the inch and has an average opening of
-0406 inch. "No. 8 standard bolting cloth" has 86 meshes to
the inch and an average opening of .0080 inch. Wire cloth
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.

23



TABLE IV
REFRACTIVE INDICES, CORRESPONDING PERCENT SOLUBLE SOLIDS,
AND PERCENT MOISTURE IN EXTRACTED HONEY 1/

Refractive Index} Percent Soluble Percent | Refractive Index! Percent Soluble! Percent
@ 20°C (Range) Solids Moisture] @ 20° C (Range) Solids Moisture
T.4817 ~ 1.4818 78.1 21.9 1.4930 = 1.4932 82.6 17.4
1.4819 - 1.4820 78.2 21.8 1.4933 - 1.4934 82.7 17.3
1.4821 = 1.4823 78.23 21.7 1.4935 = 1.4936 82.8 17.2
1.4824 - 1.4825 78.4 21.6 1.4937 - 1.4939 82.9 17.1
1.4826 - 1.4828 78.5 21.5 1.4940 - 1.4941 83.0 17.0
1.4829 - 1.4830 78.6 21.4 1.4942 - 1.4944 83.1 16.9
1.4831 - 1.4833 78.7 21.3 1.4945 - 1.4946 83.2 16.8
1.4834 - 1.4835 78.8 21.2 1.4947 - 1.4949 83.3 16.7
1.4836 - 1.4838 78.9 21.1 1.4950 - 1.4951 83.4 16.6
1.4839 - 1.4840 79.0 21.0 1.4952 - 1.4954 83.5 16.5
1.4841 - 1.4843 79.1 20.9 1.4955 - 1.4957 83.6 16.4
1.4844 - 1.4845 79.2 20.8 1.4958 - 1.4959 83.7 16.3
1.4846 - 1.4848 79.3 20.7 1.4960 - 1.4962 83.8 16.2
1.4849 - 1.4850 79.4 20.6 1.4963 - 1.4964 83.9 16.1
1.4851 - 1.4853 79.5 20.5 1.4965 - 1.4967 84.0 16.0
1.4854 - 1.4855 79.6 20.4 1.4968 - 1.4969 84.1 15.9
1.4856 - 1.4858 79.7 20.3 1.4970 - 1.4972 84.2 15.8
1.4859 - 1.4860 79.8 20.2 1.4973 - 1.4975 84.3 15.7
1.4861 - 1.4863 79.9 20.1 1.4976 - 1.4977 84.4 15.6
1.4864 - 1.4865 80.0 20.0 1.4978 - 1.4980 84.5 15.5
1.4866 - 1.4868 80.1 19.9 1.4981 - 1.4982 84.6 15.4
1.4869 - 1.4870 80.2 19.8 1.4983 - 1.4984 84.7 15.3
1.4871 - 1.4873 80.3 19.7 1.4985 - 1.4987 84.8 15.2
1.4874 - 1.4875 80.4 19.6 1.4988 - 1.4990 84.9 15.1
1.4876 - 1.4878 80.5 19.5 1.4991 - 1.4993 85.0 15.0
1.4879 - 1.4880 80.6 19.4 1.4994 - 1.4995 85.1 14.9
1.4881 - 1.4883 80.7 19.3 1.4996 - 1.4998 85.2 14.8
1.4884 - 1.4885 80.8 19.2 1.4999 - 1.5000 85.3 14.7
1.4886 - 1.4888 80.9 19.1 1.5001 - 1.5003 85.4 14.6
1.4889 - 1.4890 81.0 19.0 1.5004 - 1.5005 85.5 14.5
1.4891 - 1.4893 81.1 18.9 1.5006 - 1.5008 85.6 14.4
1.4894 - 1.4896 81.2 18.8 1.5009 - 1.5011 85.7 14.3
1.4897 - 1.4898 81.3 18.7 1.5012 - 1.5013 85.8 14.2
1.4899 - 1.4901 81.4 18.6 1.5014 - 1.5016 85.9 14.1
1.4902 - 1.4903 81.5 18.5 1.5017 - 1.5018 86.0 14.0
1.4904 - 1.4906 81.6 18.4 1.5019 - 1.5021 86.1 13.9
1.4907 - 1.4908 81.7 18.3 1.5022 - 1.5024 86.2 13.8
1.4909 - 1.4911 81.8 18.2 1.5025 - 1.5026 86.3 13.7
1.4912 - 1.4913 81.9 18.1 1.5027 - 1.5029 86.4 13.6
1.4914 - 1.4916 82.0 18.0 1.5030 - 1.5031 86.5 13.5
1.4917 - 1.4918 82.1 17.9 1.5032 - 1.5034 86.6 13.4
1.4919 - 1.4921 82.2 17.8 1.5035 - 1.5037 86.7 13.3
1.4922 - 1.4923 82.3 17.7 1.5038 - 1.5039 86.8 13.2
1.4924 ~ 1.4926 82.4 17.6 1.5040 - 1.5042 36.9 13.1
1.4927 - 1.4929 82.5 17.5 1.5043 - 1.5044 87.0 13.0

i/ Temperature corrections: If refractometer reading is made at temperature above 20°C
(68°F), add 0.00023 to the refractive index for each degree C, or 0.00013 for each
degree F. If made below 20°C (68°F), subtract correction. The moisture content of

honey and equivalent values may be determined by any other method which gives
equivalent results.

Al





Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

Grading.

3.

(e)

(f)

(continuation)

The score sheet,

Style of Honey. Determine and record the style of

honey on the score sheet, Verify the style from
the certificate of sampling.

Color of Honey. 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. The
terms, long in use by industry, have been given
precise meaning and are determined with the use of
any USDA approved device designed for determining
the color designation of honey.

The Pfund color grader is not an official device
for determining the appropriate color designation
when 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 approved
USDA Honey Color Comparator and the Pfund reading
in terms of millimeters. However, Pfund
instruments may be erratic, out of adjustment and
inaccurate, so be sure that the instrument used is
Properly calibrated and in good operating
condition.

(1) Several color comparators have been approved
by the Branch for use in the determination of
color. One such device, furnished by a
licensed supplier, consists of two metal
holders divided into five compartments each of
the correct size to hold a square glass bottle
having internal dimensions of 1.24 x 1.24
inches (31.5 mm x 31.5 mm) and outside base
dimensions of 1-7/16 x 1-7/16 inches. Each
compartment has a viewing window on each side.



20


io)
a


il.

Extracted Honey
October 1985

EXTRACTION AND PACKAGING OF UNPROCESSED HONEY (continuation)

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 frames with
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.

22


Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

Grading.

3.

(f)

(continuation)

(1)

The score sheet.

Color of Honey.

Several color comparators.

The middle and end compartments are fitted
with the various shades of amber colored
glasses corresponding to the darker limits for
six of the color designations named above
(except dark amber).

An alternative USDA approved rotating wheel
type color comparator may also be used for the
determination of color designation of honey.
The device consists of a plastic retainer for
a specially designed wheel that can be rotated
for viewing in front of and beside comparison
sample bottles. The specially designed wheel
has amber colored glass discs mounted in it to
correspond with the darker limits for six of
the color designations named above (except
dark amber). By rotating the wheel with the
glass color discs and viewing through a
selected disc, a comparison can be made with
honey placed in the adjacent sample bottle.
Distilled water or a cloudy suspension
solution can be placed in the bottle behind
the color disc when viewing cloudy honey
samples.

To determine the color, fill one of the empty
bottles accompanying the comparator from the
sample unit to be graded. Place it in an
empty compartment between the colors it most
nearly approximates (for disc comparator,
place honey sample adjacent to wheel and
rotate wheel to position between discs that
the honey color 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

35



Il.

Extracted Honey
October 1985

PRODUCTION OF UNPROCESSED HONEY

A.

i.

The Making of Honey.

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 a sharp
demarcation between cells used for storage of honey,
pollen, or for brood rearing. In the production of
honey for sale or for home use, it is essential that
brood cells and honey cells be segregated in the hive.

In a modern hive, brood is restricted to the lower
portion of the hive, called the “brood chamber." Honey
deposited in the upper stories, called "supers," can be
added to 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.

Rectangular wooden frames 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 encourages the bees
to build straight combs suitable for easy extraction,
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, preferably 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 full width super.

7



I.

Extracted Honey
October 1985

KINDS AND SOURCES OF HONEY

C.

Geographical Areas and Floral Sources. (continuation)

2.

East Central and North Central States.

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 late 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 portion of the area.

South Atlantic States. Because of its extent, from

Maryland to Georgia, this area has a great variety of

climatic conditions 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 are
sourwood of the southern Appalachians with gallberry and
wild vetch important in the Carolinas and Georgia. The
ti-ti is a source of honey in the swamp areas from South
Carolina west to Louisiana. The honey is of only fair
quality.



Extracted Honey
October 1985
ve INSPECTION PROCEDURES
B. Grading. (continuation)
1. Grading Equipment.

(d) USDA approved color comparator with extra
comparator bottles.

(e) Distilled water.

(f) Beakers, 250 ml.

(g) Thermometer.

(h) Grading trays, flat white.

(i) Microwave oven (optional).

(j) Petri dishes, large size (optional).

2. List of supplies, other than grading equipment.

(a) U.S. Standards for Grades of Extracted Honey.

(b) Application for Inspection and any other papers
related to the subject inspection, such as
contract instructions.

(c) Score sheets.

3. The score sheet.

(a) Size and kind of container. The containers should
be described in essential detail.

(b) Code Marks and Labels. Code marks or numbers, if
any, should be shown legibly on the score sheet.
If the containers bear commercial labels, all
significant statements should be quoted or the
label may be attached to the score sheet.



Extracted Honey
October 1985

Ye INSPECTION PROCEDURES
A. Sampling. (continuation)
2. Procedure.

For sampling containers larger than 60 pounds or 5
gallon cans, it will be necessary to obtain a
similar instrument long enough to reach the bottom
of the container being sampled.

The trier is pushed directly to the bottom of the
container without rotating. When reaching the
bottom, the trier is rotated at least once and then
removed from the container with the tapered core
sample unit. When a clear layer of liquid honey,
free of crystals, forms above a solidly
crystallized portion, it is recommended to take a
sample separately of the liquid portion as well as
the crystallized portion and then combine the two
portions.

(d) Condition of container should be described on the
certificate of sampling. Rust, dirt, soiling,
leaking, or any other defect serious enough to
detract 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.

(e) Checking for Fermentation. Immediately upon
removing the cap, lid, or bung plug, the sampler
should note whether any odor of fermentation is
present. 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
notation should be made on the certificate of
sampling. fermenting honey is frequently found to
contain excessive moisture. It sometimes results
from crystallization, which reduces the soluble
solids content of the remaining liquid portion.

29




Extracted Honey
October 1985

SAMPLING PROCEDURES

Regulations (109-A-1)

Sampling Procedures (120-A-1)
Follow  <----<------ Condition of Container (125-A-1)

Foreign Material (172-A-1)

NONQUALITY INSPECTION PROCEDURES

Net Weights (128-A-10)
Vacuum (128-A-20) ka neeenn en een tees Follow (130-A-1)
Fill of Container (128-A-40)

PURPOSE AND SCOPE

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



Il.

Extracted Honey
October 1985

PRODUCTION OF UNPROCESSED HONEY

A.

The Making of Honey. (continuation)

2. Gathering and Storing in the 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,

The worker bee gathers nectar from the flower nectaries
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 keeping 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 "ripening."
The cells are then capped over with wax. In prolonged
damp weather, honey may not become sufficiently ripened
before capping and may be thin bodied making the honey
more liable to ferment.

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 orange, produce nectar, but no pollen.

Migratory Colonies.

Some beekeepers, after the flow from one major nectar source
is completed, load their colonies on trucks or cars and ship
them to another location to take advantage of another nectar
flow. While the production per colony is increased by this
means, the beekeeper can substantially maintain the same
overall production by keeping a slightly 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 changing of location of hives is less common
than formerly practiced, but is still heavily practiced in
some areas. Most southern California commercial beekeepers,
for example, after the end of the orange blossoming period,
move their colonies to the foothills for the late sage and
wild buckwheat flow.

18



I.

Extracted Honey
October 1985

KINDS AND SOURCES OF HONEY

B.

Floral Sources. (continuation)

readily. 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.

Geographical Areas and Floral Sources.

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 England 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
goldenrod, aster, sweet clover, fruit bloom, and
basswood (linden) are of lesser importance for the area
as a whole, but may be important locally.

2. East Central and North Central States. These represent
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. Sweet
clover is relatively more important in this area than in
the Northeastern states, especially in the western
portions. Raspberry (produced from the wild raspberry
on cutover timber land in the 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



Extracted Honey
October 1985

Ty. PROCESSING OF EXTRACTED HONEY
B. 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 opening in microns (a micron is
One-thousandth of a millimeter), The terms "18-mesh ,"
"50-mesh," etc. 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 U.S. No. 18 standard
wire cloth sieve corresponds approximately in straining
effectiveness to standard silk cloth having 23 meshes to
the inch. U.S. No. 80 sieve corresponds approximately
to silk cloth with 86 meshes to the inch.

TABLE 1
SPECIFICATIONS FOR SIEVES E

Sieve | Meshes ] Sieve Opening] Permissible Var Wire Diameter
No. per Milli- jation-Percent
lineal | meter | inch [Average Maximum Millimeter Inches
inch Opening] Opening
18 17.15 1.00 20394 46+ 5 #15 +43 to .62 -0169 to .0244
50 52.36 °297 | O11, + 5 + 25 -170 to .253 +0067 to .0100
80 85.47 +177, | .007G «+ 6 + 40 +114 to .154 +0045 to .0061

C. Filtering.

Even after straining through a U.S. No. 80 sieve or
equivalent, honey may still show cloudiness due to the
Presence of pollen grains. For perfect clarification, many
bottlers filter honey before packing. The most prevalent
method involves the addition of diatomaceous earth (usually
at the rate of 1/2 of 1 percent) to the honey. The honey is
heated to 140 degrees F. and passed through filter paper or
canvas. The first honey through the filter is passed through
again until a filter cake of diatomaceous earth is built up
which effectively removes all pollen grains.

24


@r Extracted Honey
tei Grading Manual

Vegetable
Division

Processed
Products
Branch



Extracted Honey
October 1985

ve INSPECTION PROCEDURES
B. Grading. (continuation)
3. The Score Sheet.

(i) Scoring for Quality Factors.

(3) Clarity.

The factor of clarity of honey for “filtered”
style is determined as a result of the
presence of air bubbles, pollen grains and
other fine particles that may be suspended in
the product, most of which pass through the
U.S. No. 80 screen. Samples must be
completely liquefied before scoring since any
crystals present will give it a cloudy
appearance.

Filtered style honey is expected to be
approximately as free of particles as
distilled water. To score in the "A" range
for this factor, the sample unit should be at
least as clear as the bottle containing cloudy
suspension No. 1.

To score in the "B" range, the sample unit
should be at least as clear as the bottle
containing cloudy suspension No. 2.

To score in the "C" range, the sample unit
should be at least as clear as the bottle
containing cloudy suspension No. 3.

Under a partial limiting rule, any sample unit
that is scored in the "C" or "SStd" range for
this factor may not be graded higher than U.S.
grade “C" regardless of the total score.
Assign the score points for the factor of
clarity and record in the appropriate box on
the score sheet.

(k) Assign and record the grade of each sample unit in
the lot and record the final grade of the lot. The
grade of a lot of honey is based on the results of
the inspection of the sample units in accordance
with the provisions of the U.S. grade standards and
the general regulations.



Kv

C.

Geographical Areas and Floral <

Extracted Honey
October 1985

KINDS AND SOURCES OF HONEY

urces (continuation)

7.

Intermountain Areas. This area includes inland states

extending 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 these 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 grown
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 casualties among sheep. Considerable
quantities of section comb honey were formerly produced
in the area and some are stiil produced principally in
Colorado. Alfalfa, cotton, and mesquite floral plants
provide the bulk of the honey produced in Arizona.

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

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 doaquin 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 bioom and sage produces the finest and lightest
colored honey. The later bloom produces a honey in
which there is usually a large admixture of wild
buckwheat. The latter is a rather dark honey, but not

il

F



Extracted Honey
October 1985

KINDS AND SOURCES OF HONEY

C.

Geographical Areas and Floral Sources. (continuation)

4,

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

Florida. The same honey floral plants occur in the
northern part of Florida as in Georgia and the Guif
states. Considerable tupelo, ti-ti, partridge pea,
chinquapin, 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,

Texas. With respect to climate and flora, eastern Texas
resembles the other Gulf states while the western
portion of the state more closely resembles 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 the
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 produces
a table honey of desirable flavor. ther desert shrubs
and trees that produce important quantities of desirable
flavored honeys include the catsclaw and huajilla. A
considerable quantity of horsemint honey is produced in
southern 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.



Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

Grading.

3.

(i)

(continuation)

The score sheet.

Scoring for Quality Factors.

(1)

Flavor.

Honey should be scored down for flavor if any
noticeable amount of honeydew is present.

Overheating may occur when the honey is heated
during processing to facilitate straining,
imparting a caramelized taste. When a
caramelized flavor is detectable, the honey
must be scored in the "B" range or lower.
Honey that is stored several years at high
temperatures may also develop a poor flavor.
Although 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 “C" grade or substandard for this
factor.

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 fermentation starts. If the
flavor of fermentation is sufficiently
pronounced to be unmistakable, score the
sample unit substandard for flavor.

Honey acquires flavors from its surroundings
very readily when not in tight containers.
Sometimes it becomes contaminated through
careless handling in the combs or in open
containers. If a beekeeper becomes careless
in the use of smoke either with the quantity
of smoke blown into the supers to free them of
bees or with the fuel used in the smoker, the
resulting honey takes on an objectionable
taint of smoke or even of soot.



Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

A.

Be

Sampling. (continuation)

2.

Procedure.

(h) Verification of Lot Size. In commercial sampling
Or when sampling lots for export or diversion, it
will ordinarily be sufficient to quote the
statement of net weight and other label information
from the containers on the certificate of sampling.
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
“applicant's count." Where the lot is small or so
stacked that the sampler can certify the number of
containers on his own responsibility, the
qualifying phrase may be omitted.

(i) Description of Packaging and Packing. When product
js packed in shipping containers, it should be
described with any significant markings on the
certificate of sampling. Example: "Packed with two
cans in nailed wooden shipping case with
partition;" "Packed with one can per new fiber
carton, stenciled....3;" “Packed with 24 jars in
corrugated fiber case with corrugated fiber
partitions; or corrugated fiber linings top, bottom
and sides. Cases stenciled....".

Grading.

1.

Grading Equipment.

The following list represents equipment necessary for
grading extracted honey. A single examination, however,
may not require the use of all the following items:

(a) Scale.

(b) Water bath, for liquefying crystallized honey.

{c) Refractometer.

31



Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B,

Grading. (continuation)
3. The Score Sheet.

(1) Each score sheet must be dated and signed. The
score sheet is the original record of the
inspection that may be called into court, if
necessary, to support the statements on the
certificate. Hence, the necessity for a neat set
of score sheets containing complete information,
each dated and signed by the inspector.

The certificate of sampling and the score sheets
should be complete and neatly arranged so that
another inspector could write the inspection
certificate from them.

Certification.

1. General.

The certificate and other inspection reports shall be in

accordance with the general regulations and applicable

instructions under certification.
2. Name of product.

Show EXTRACTED HONEY, using all capital letters.
3. Body of certificate.

(a)

Net weight (if in retail size container).

(1) Where weighed by sampler: See applicable
instructions on this subject.

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

Type.

Examples:

"Type - liquids" "Type - crystallized;" or “Type -
partially crystallized."

48



Vv.

Extracted Honey
October 1985

INSPECTION PROCEDURES

A,

Sampling.

2.

(f)

(continuation)

Procedure.

The Style of Honey. An effort should be made at

the time of sampling to determine the style of
honey the applicant is submitting for grade
analysis. Record the style, as offered, on the
certificate of sampling. This is especially
important since the two styles of product are not
graded with the same quality factors.

Determination of Floral Source or Sources. The
floral source of honey is usually declared by the
applicant. Every effort should be made at the time
of sampling to determine if the floral source
information is available. This is a financially
important part of the quality analysis for honey.

Great care should be taken in recording all
information regarding the floral source on the

certificate of sampling. If no information is

available about the floral source at the time of
sampling, record the floral source as "unknown" on
the certificate of sampling.

30


I.

Extracted Honey
October 1985

KINDS AND SOURCES OF HONEY

A.

Definition.

The definition of honey, as given in Dr. E. F. Phillip'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 by 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, consisting 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, several enzymes,
and 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 syrup fed to bees.

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

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.

Floral Sources.

Bees obtain honey and pollen from 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



Extracted Honey
October 1985

Il. EXTRACTION AND PACKAGING OF UNPROCESSED HONEY

The usual manner to remove honey from the comb is by uncapping the
cells and removing by gravity or centrifugal force. However,
honey can be extracted by crushing the comb, heating, and
straining through a cheesecloth or wire grid. The remaining comb
and honey is then reheated sufficiently to melt the comb. This is
collected on top as beeswax and removed later when cold. Honey
strained such that pollen grains are not removed is considered
strained style. Clarity is not a factor for this style. On the
other hand, when honey is more finely filtered, such that most
pollen grains are removed, the style is considered filtered. The
factor of clarity is examined for this style.

NOTE

THE EXTENT OF FILTRATION WILL DETERMINE IF THE HONEY
IS "STRAINED" OR “FILTERED" STYLE. PROCESSORS SHOULD
DESIGNATE STYLE AT THE TIME OF SAMPLING THE PRODUCT.

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 i
of well ripened honey is when most of the cells have been capped. I
Poorly ripened honey, with its high moisture content, is prone to

fermentation. Large quantities of honey, with moisture 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. This

is done to provide a resulting pack of approximately 18.3

percent moisture content.

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
centrifugal extractors are in common use today: (1) the radial
type, which extracts both sides of the comb at the same time; and
(2) the reversible frame extractor, which extracts one side ata
time. Most large commercial honey producers now use the radial
type extractor. After extraction, the honey is filtered or
strained through a fine metal screen to remove bits of comb,
pollen, if desired, and other particles.

21


Ve

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

3.

Grading.

(continuation)

The score sheet.

(f)

(g)

(3)

Color of Honey.

Preparation of Cloudy Suspension.

Suspension No. 1 = 100 mg
Suspension No. 2 - 200 mg
Suspension No. 3 - 400 mg

Add 500 mL of glycerine to each suspension.
This will result in a final volume of 1 liter
for each cloudy suspension. Transfer the
Suspensions to the same square glass bottles
used for color determination and label them
clearly.

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 prevent settling, while the sorbic acid
acts as a preservative.

An acceptable cloudy suspension can be
prepared by the use of distilled water and
diatomaceous 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.

Color Designation for a Lot of Honey. A lot of

honey as a whole (if officially sampled) will be
considered as meeting the requirements of a single
color designation if:

(1)

The number of sample units which fall in a
darker designation does not exceed the
applicable acceptance number in the sampling
plans contained in Table III below; and

38



v.

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

Grading.

(continuation)

3. The score sheet.

(g)

Sample size... 3
Acceptance No. . Ci 2 3 4

(h)

Color Designation for a Lot of Honey.

(2) No sample unit falls more than one color
designation below that represented by the
prevailing number of sample units.

TABLE IIT

6} 134 214 29

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

If, however, 11 sample units are classed as
white, one as extra light amber and one as
light amber, the lot as a whole could not be
certified as extra light amber, and would
ordinarily not be certified as belonging to
any single color classification. The
certificate would show, however, the number of
sample units of each color.

Floral source or sources. 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 by the applicant and there is a controversy,
forward a duplicate sample to the Regional and
Washington offices for an opinion. Record the
floral source, if known, on the score sheet.
Otherwise, record as unknown.





Extracted Honey
October 1985
Vv. INSPECTION PROCEDURES
A. Sampling.
1. Sampling Equipment.

For sampling honey in bulk containers (5 gallons or
larger) the following equipment is required:

(a) A box opener for opening shipping cases.
(b) Wrench for opening drums and 5 gallon cans.
(c) A honey sampler “thief or "trier."

(d) A supply of glass jars, with screw tops, holding
approximately 16 ounces.

(e) Pad of sampling certificates.

(f) Towels.

2. Procedure.

(a) Sample Rates. Unless otherwise instructed, the
rates specified in the Regulations (File Code
109-A-1) 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 pounds) for direct
sale; the other, in which the honey requires
further processing to yield a merchantable product.
In this latter instance, the honey is stored in
bulk containers (5 gallon can or 55 gallon drums)
and subsequently blended, strained, heated, and
filled into suitable containers for retail trade.

NOTE

TO OBTAIN THE SAMPLE SIZE FROM THE REGULATIONS, IT
MAY BE NECESSARY TO CONVERT GALLONS OF HONEY TO
POUNDS. FOR THE PURPOSE OF SAMPLING, ONE GALLON OF
HONEY WEIGHS APPROXIMATELY 12 POUNDS. WHEN
SAMPLING, DRAW A SUFFICIENT AMOUNT OF PRODUCT FOR
EACH SAMPLE UNIT REQUIRED TO ASSURE THE RECOMMENDED
SAMPLE UNIT SIZES FROM THE GRADE STANDARDS ARE
MET.

27


Extracted Honey
October 1985

TABLE OF CONTENTS

Page

Sampling Procedures ...-.. eee eaeee 5

Nonquality Inspection Procedures . : » 5

Purpose and Scope ..... eo cceseesens oe oe ° 5
I. KINDS AND SOURCES OF HONEY

A, Definition ..... . 7

B. Floral Sources cccoseseccccscccccsececcsere 7

C. Geographical Areas and Floral Sources ...-- 8

D. Flavor Classification .ssccvcecceecececsccccrersecces 13

Il.

IIt.

Tv.

PRODUCTION OF UNPROCESSED HONEY
A. The Making of Honey cececccessccceceveseccceseccecsos 7
B. Migratory Colonies ... sec ewccccesane «- 18
C. Use of Bees in POTTINAtiON coccecsecceceeceseseeerere 19

EXTRACTION AND PACKAGING OF UNPROCESSED HONEY

PROCESSING OF EXTRACTED HONEY
A, Heating wccccccceee
B. Straining ..
C. Filtering ...e
D. Pressure Straining
E. Blending ...scccccccee
Fo FID Ting .cccevecccccecceccessvcerce
G. Crystallized Honey Spread ..ccecceevece

INSPECTION PROCEDURES

A, Sampling .cscscceee
B. Grading ccssscecseees
C. Certification ........



ve

INSPE

B.

cir

Extracted Honey
October 1985

ON PROCEDURES

Grading.

3.

(continuation)

The Score Sheet.

(3)

Scoring for Quality Factors.

(2)

(3)

Absence of Defects.

grading tray or smoothly surfaced white paper
works well for this purpose. A number of
sample units can easily be examined in this
manner and little time is lost cleaning after
the grading is completed.

Propolis may be present in honey. It is
recognized as an oily or greasy substance
usually found on the surface of the product.
Together with comb and other defects,
practically none are allowed in grade "A."
Grades "B" and “C" permit more of the defects,
respectively.

After examination of the sample unit for
specks, comb, propolis, and other defects nas
been completed, record the significant
information on the score sheet under
"defects." Tabulate the score points for each
sample unit and assign the numerical value
relative to the allowances for the grade.

"Bo" "CC," and “SStd" classifications for
defects are subject to a limiting rule. This
requires that a sample unit which is scored in
any of these classifications for defects may
not be graded higher than that classification
which the score is assigned regardless of the
total score.

Clarity. The factor of clarity is not scored
in "strained" style. To adjust the total
score points of the sample unit, total the
amounts of the other two factors (flavor and
absence of defects), multiply by 100 and
divide the result by 90, dropping any
fractions.

46


Vv.

Extracted Honey
October 1935

INSPECTION PROCEDURES

B.

Grading.

3.

(3)

(continuation)

The Score Sheet.

Scoring for Quality Factors.

(1)

Flavor.

Commercial beekeepers today generally use
carbolic acid to drive the bees from the combs
when taking honey from the hives. Chemically
pure carbolic acid must be used in preparing
the solution for this purpose. Otherwise, the
honey will become tainted from the cloth
dipped in the carbolic acid solution. Honey,
so tainted, cannot be reclaimed. If an
unmistakable taint from the above named source
is present, score the honey in the substandard
range for flavor.

Assign and record the score points in the
appropriate location on the score sheet for
the factor of "Flavor and Aroma" relative to
the degree of excellence for each sample unit
in the lot. Remember the limiting rule
applies to grades "B," "C," and “SStd" for
this factor.

Absence of Defects. Honey is scored for
defects on the basis of degree of cleanliness
and degree of freedom from particles of comb,
propolis (a 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 necessary to strain samples when
scoring for the factor of absence of defects.
If on careful examination of the sample unit
of liquid honey or granulated honey after
liquefying, no more than one speck is present
and propolis or other minute particles do not
affect the appearance or edibility, the sample
unit may be scored in the "A" range. If no
more than 3 specks are present and propolis or
other minute particles do not materially
affect the appearance or edibility, the sample
unit may be scored in the "B" range for the
factor of defects.

44



Extracted Honey
October 1985

KINDS AND SOURCES OF HONEY

Dd. Flavor Classification of Honey. (continuation)

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

Aster (Aster spp.)

Cultivated Buckwheat (Fagopyrum Saggittatum)

Heartsease, smartweed (Polygonum spp.)

Horsemint (Monarda spp.)

Tulip poplar (Liriodendron tulipifera) i

Spanish Needle (Bidens bipinnate) |

Mangrove (Rhisophora mangle) j

Manzanita (Arctostaphylos spp.)

Peppermint (Mentha piperita)

Dwarf Palmetto (Sabal minor)

Goldenrod (Solidago spp.)

Dandelion (Taraxacum officinalis)

Ti-ti (Cliftonia spp., Cyrilla spp.)

Fruit Bloom (Prunus spp.) (Amygdalus spp.), (Pyrus

Spp.)

Rattan Vine (Berchemia scandens)

Thyme (Thymus spp.)

Toyon, Christmas berry, California Holly (Photinia
arbuti folia)

14


16





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37


IV.

Extracted Honey
October 1985

PROCESSING OF EXTRACTED HONEY

Dd.

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, as mentioned
earlier, helps to prevent granulation, but is believed by
some persons to injure the flavor. Pressure straining may be
used altrnatively to help preserve the characteristic flavor
of honey.

Blending.

For packing in glass, a honey of uniform color and appearance
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 directly into retail containers or run into
automatic fillers. Tall or thin glass containers serve to
lighten the apparent color of honey.

Filling.

Filling may be done by drawing the honey by hand from the
tank into individual retail containers. This is the method
used in small establishments. It is also generally used for
filling of small plastic pails. In the larger bottling
establishments, 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 closure may be used.

Crystallized Honey Spread.

Creamed honey, or honey spread, consisting of crystallized
honey has a smooth consistency because of its extremely fine
crystals. This type of honey has grown in popularity in
recent years. It is ordinarily sold in retail stores in
round cardboard or plastic containers holding one pound. For
making this product, a type of honey that crystallizes
readily, such as clover honey, is used. Such honey is likely
to be crystallized in the can and must be heated to liquefy
it. It is then strained and “seeded" by adding variable
quantities of crystallized honey depending on the season,
type of honey, and percent of moisture. Usually the
“seeding” requires 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 in a cool room for
several days to “set up" or crystallize.

25



Extracted Honey
October 1985

This manual is designed for Processed Products Branch personnel of the
U.S. Department of Agriculture. Its purpose is to give background
information and guidelines to assist in the uniform application and
interpretation of U.S. grade standards, other similar specifications
and special procedures.

The citation of any data, 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 reference is cited, the information in this manual
has been compiled or developed from sources available to the public as
well as from technical knowledge of personnel in the Department.

Compliance with the suggested guidelines in this manual does not excuse
failure to comply with the Federal Food, Drug, and Cosmetic Act or any
other applicable Federal or State laws 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.

Address inquiries to:

Chief, Processed Products Branch
Fruit and Vegetable Division, AMS
U.S. Department of Agriculture
Washington, DC 20250



Extracted Honey
October 1985

ve INSPECTION PROCEDURES
C. Certification. (continuation)
3. Body of certificate.
(c) Style.
Examples:

"Style - strained;" or "Style - filtered." If the
lot of honey was offered for “filtered" style and
the sample units appear to be mixed styles, report
the findings on the certificate as follows:

Example: “Style ~ 8 sample units filtered
5 sample units strained."

(d) Color.

(1) Where all sample units from a single lot fall }
within the same color classification: Example: i
"Color-extra light amber." j

(2) Where most of the sample units from an
officially sampled lot fall in one color
classification and not more than the
applicable acceptance number shown in Table
III fall in the next darker classification:
Example: "Color - 11 sample units white, 2
sample units extra light amber. Color of lot
as a whole - white."

(3) If the sample units 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 sample units of each color.

Examples: Color -10 sample units white
2 sample units extra light
amber
1 sample unit amber

Color - 5 sample units white
1 sample unit light amber

49


Ve

Extracted Honey
October 1985

INSPECTION PROCEDURES

B.

Grading.

3.

(c)

(continuation)

The score sheet.

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 containers frequently vary significantly in
weight. Take the average weight of five or more.
If a container 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 bulk containers, net weights are not
taken unless specifically requested by the
applicant, and then, only if suitable facilities
and accurate scales are available. Record the net
weights of all the sample units on the score
sheet.

Type and Preparation of Crystallized Honey. Whether
Tiquid, crystallized, or partially crystallized,
the type of honey should be shown. Crystallized 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 contents
become liquid. The honey should not be heated
above 130 degrees F., and should not remain in the
bath longer than necessary to liquefy it.

A microwave oven may be used as an alternative
method of preparing the sample for grading. The
sample unit container, with the cover removed, is
placed in the microwave oven. The oven is set at
45 seconds and turned on. Check the sample units
to see if they are completely liquefied and ready
for grading. If the samples are not completely
liquefied, repeat the above’ process taking
precaution that the honey is not heated above 130
degrees F. Do not heat the samples so that there
is bubbling at the surface since this indicates
moisture is being driven off and affecting an
accurate soluble solids reading. Record the type
of honey on the score sheet.

33



Extracted Honey
October 1985

Vy. INSPECTION PROCEDURES
B. Grading. (continuation)
3. The score sheet.

(j) Scoring for Quality Factors. Analysis of the
following quality factors is from 100 grams of
product. When a single scoring factor for honey is
found to be ideal (the best produced commercially),
the top score in the range for the factor should be
assigned.

(1) Flavor. Flavor is scored according to its
degree of excellence for the declared floral
source, and also according to its freedom from
induced undesirable or objectionable flavors
caused by caramelization, fermentation, smoke,
chemicals or other causes.

Tastes vary. Some kinds of honey, such as

horsemint or cultivated buckwheat, are i
relished by some persons and not by others. 4
Take care not to be influenced in scoring by
what may be a purely subjective preference.
On the other hand, some kinds, such as
bitterweed or tarweed, are almost universally
regarded as unpalatable.

In scoring a sample unit for flavor, consider
whether the flavor is distinct and typical for
the declared floral source and free from the
objectionable induced flavors mentioned above.
Samples of even the unpalatable kinds of honey
may score in the grade "A" range for flavor if
typical.

On the other hand, if a sample unit is
declared by the applicant to be of a given
floral source, but the flavor indicates a
mixture of undesirable honey, it should be
scored down for flavor. For example, a sample
unit of honey declared as aifalfa-tarweed
blend might be scored in the “A" range for
flavor because the flavor is clean and typical
of such a blend. If declared simply as
alfalfa, however, the same sample unit might
have to be scored in the "C" or even the
substandard range since the flavor is inferior
for alfalfa and not typical for the kind
declared.

42


Extracted Honey
October 1985

ve INSPECTION PROCEDURES
A. Sampling. (continuation)
2. Procedure.

(b) Sampling Liquid Honey. A satisfactory trier for
liquid or partially crystallized honey is a one
inch diameter stainless steel tube with a tight
fitting plunger. A piece of plastic or metal
dowling 3/4 inch in diameter with a 7/8 inch rubber
stopper attached to the end with a flat head screw
makes a satisfactory plunger. The tube should be
jong enough to reach the bottom of the container to
be sampled and the plunger should be about 6 inches
longer than the tube.

When sampling bulk containers of honey, care should
be taken to obtain a representative sample from
each of the containers opened for inspection. The i
sample trier should be inserted through the opening i
of the container and a core obtained from a \
diagonal probe to the bottom of the container on
the opposite side.

When drawing a sample, the tube is inserted into
the bulk container with the plunger positioned
flush with the bottom end of the tube. As the tube
is drawn out of the container, the plunger is also
drawn up the tube. The sample is then put into the
sample container.

(c) 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 longitudinally an
even cylindrical stainless steel tube with
approximately 1-1/4 inch diameter at one end and
approximately 1 inch on the other end. The top
portion has a half circle cross section of
approximately 1-1/4 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 i
edge and tip are sharpened. \

28


I,

Extracted Honey
October 1985

KINDS AND SQURCES OF HONEY

Cc.

Geographical Areas and Floral Sources. (continuation)

9.

10.

California.

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 and 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 may cause the honey,
upon delivery, to differ in appearance from the sample
which it represented earlier when graded.

Limited quantities of other honeys are also produced in
California. Lima bean honey, a light colored, mild
flavored 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 state.
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 honeys 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. Tt is light in color when pure, has 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.

12



Extracted Honey
October 1985

Ve INSPECTION PROCEDURES
C. Certification. (continuation)
3. Body of certificate.
(4) Color.

Since the two above examples represent lots of
mixed colors, no statement of color for lot as
a whole will ordinarily be made.

(4) If the sample units shown represent deliveries
on a commercial contract in which settlement
depends on the results of the inspection, the
following statement may be made following the
color statement: “Lot as a whole fails to
grade white, account, excessive proportion of
containers of darker color," or "account
presence of containers more than one
classification darker than white," whichever
applies.

(e) Floral Source. Unless the inspector can qualify as
an expert and is willing to certify the floral
source on his own responsibility, he should show
the authority for identification of the floral
source. Example: Floral source: “Declared by
producer as alfalfa." Floral source: "Packer
states buckwheat - sage."

More than one (1) declared or apparent floral
source in a given lot of honey should be certified
as, "mixed floral sources." Examples for
certification of a lot of honey when more than one
(1) floral sources are present would be, “mixed
floral sources: declared by applicant as sunflower

- clover." If no floral source is declared or
identifiable, certify as, “floral source:
unknown,"

(f) Soluble solids and moisture content. Since

percentage of soluble solids and moisture content
are always complementary, they should be included
in the same statement. It should be kept in mind
that grades "A® and "B" must contain an average of
not less than 81.4 percent and grade "C" not less
than 80.0 percent, and that no sample unit in grade
"C" may show less than 79.0 percent soluble
solids,


V.

Extracted Honey
October 1985

INSPECTION PROCEDURES

C.

4.

5.

Certification. (continuation)

Grade, Follow applicable instructions under
certification,

Remarks. Include any essential information with respect
to the product not covered under preceding headings.
This will cover principally: the date of sampling,
number of cans or cases, weight, warehouse where
located, and identifying marks (unless described
elsewhere on certificate). Detailed description of
Yocation of lot in warehouse will be shown on the
certificate of sampling and copied on the inspection
certificate under REMARKS.

2U.S, GOVERNMENT PRINTING OFFICE: 1985- 490-920:20188-ANS

52

E
F



I. KINDS AND SOURCES OF HONEY

D. Flavor Classification of Honey.

3.

Extracted Honey
October 1985

(continuation)

Group No. 3 - Honeys least desirable or even

unpalatable.

Avocado (Persea americana)

Bitterweed (Helenium tenuifolium)
Boneset (Bupatorium perfoliatum)
Broomweed (Gutierrezia dracunculoides)
Cantaloupe (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.)

Gumweed (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 lilac
spp.)

Sore Eye Poppy

Spikeweed (Centromadia pungens)

(Ceanothus

Tamarisk, Athel, Salt cedar (Tamarix spp.)

Tarweed (Hemizonia or Parsonia spp.)

16