United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Extracted Honey

Effective date May 23, 1985
This is the fifth issue, as amended, of the United States Standards for Grades of Extracted

Honey published in the FEDERAL REGISTER of April 23, 1985 (50 FR 15861) to become

effective May 23, 1985. This issue supersedes the fourth issue, which has been in effect

since April 16, 1951.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards

and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data and

views submitted, and the Department welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies of standards

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Extracted Honey

Section Page No.

§52.1391 Product description ......................................... 2

§52.1392 Types. ................................................... 2

§52.1393 Styles. ................................................... 2

§52.1394 Definitions of terms. ....................................... 2

§52.1395 Recommended sample unit sizes. ............................. 5

§52.1396 Recommended fill of container. ............................... 5

§52.1397 Color. ................................................... 5

§52.1398 Color designations. ......................................... 5

§52.1399 Tolerance for the designation of color of officially drawn samples. .... 7

§52.1400 Grades. .................................................. 7

§52.1401 Determining the grade. ...................................... 7

§52.1402 Determining the rating for each factor. .......................... 8

§52.1403 Requirements for grades. .................................... 8

§52.1404 Sample size. ............................................. 12

§52.1405 Determining the grade of a lot. ............................... 12

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.1391 Product description

Extracted honey (hereinafter referred to as honey) is honey that has been separated from

the comb by centrifugal force, gravity, straining, or by other means.

§52.1392 Types.

The type of extracted honey is not incorporated in the grades of the finished product since

the type of extracted honey, as such, is dependent upon the method of preparation and

processing, and therefore is not a factor of quality for the purpose of these

grades. Extracted honey may be prepared and processed as on of the following types:

(a) Liquid honey. Liquid honey is honey that is free from visible crystals.

(b) Crystallized honey. Crystallized honey is honey that is solidly granulated

or crystallized, irrespective of whether candied, fondant, creamed or spread

types of crystallized honey.

(c) Partially crystallized honey. Partially crystallized honey is honey that is a

mixture of liquid honey and crystallized honey.

§52.1393 Styles.

(a) Filtered. Filtered honey is honey of any type defined in these standards that

has been filtered to the extent that all or most of the fine particles, pollen

grains, air bubbles, or other materials normally found in suspension, have

been removed.

(b) Strained. Strained honey is honey of any type defined in these standards

that has been strained to the extent that most of the particles, including

comb, propolis, or other defects normally found in honey, have been

removed. Grains of pollen, small air bubbles, and very fine particles would

not normally be removed.

§52.1394 Definitions of terms. 

As used in these U.S. standards, unless otherwise required by the context, the following

terms shall be construed, respectively, to mean:

(a) Absence of defects means the degree of freedom from particles of comb,

propolis, or other defects which may be in suspension or deposited as

sediment in the honey. Classifications for the factor of quality, absence of

defects, are:
3

(1) Practically free - the honey contains practically no defects that affect

the appearance or edibility of the product.

(2) Reasonably free - the honey may contain defects which do not

materially affect the appearance or edibility of the product.

(3) Fairly free - the honey may contain defects which do not seriously

affect the appearance or edibility of the product.

(b) Air bubbles mean small visible pockets of air in suspension that may be

numerous in the honey and contribute to the lack of clarity in filtered style.

(c) Aroma means the fragrance or odor of the honey.

(d) Clarity means, with respect to filtered style only, the apparent transparency

or clearness of honey to the eye and to the degree of freedom from air

bubbles, pollen grains, or other fine particles of any material suspended in

the product. Classifications for the factor of quality, clarity, are:

(1) Clear - the honey may contain air bubbles which do not materially

affect the appearance of the product and may contain a trace of

pollen grains or other finely divided particles of suspended material

which do not affect the appearance of the product.

(2) Reasonably Clear - the honey may contain air bubbles, pollen grains,

or other finely divided particles of suspended material which do not

materially affect the appearance of the product.

(3) Fairly Clear - the honey may contain air bubbles, pollen grains, or

other finely divided particles of suspended material which do not

seriously affect the appearance of the product.

(e) Comb means the wax like cellular structure that bees use for retaining their

brood or as storage for pollen and honey. Fine particles of comb in

suspension are defects and contribute to the lack of clarity in filtered style.

(f) Crystallization means honey in which crystals have been formed.

(g) Flavor and aroma means the degree of taste excellence and aroma for the

predominant floral source. Classifications for the factor of quality, flavor and

aroma, are:
4

(1) Good Flavor and aroma for the predominant floral source- the

product has a good, normal flavor and aroma for the predominant

floral source or, when blended, a good flavor for the blend of floral

sources and the honey is free from caramelized flavor or

objectionable flavor caused by fermentation, smoke, chemicals, or

other causes with the exception of the predominant floral source.

(2) Reasonably good flavor and aroma for the predominant floral

source - the product has a reasonably good, normal flavor and aroma

for the predominant floral source or, when blended, a reasonably

good flavor for the blend of floral sources and the honey is practically

free from caramelized flavor and is free from objectionable flavor

caused by fermentation, smoke, chemicals, or other causes with the

exception of the predominant floral source.

(3) Fairly good flavor and aroma for the predominant floral source -

the product has a fairly good, normal flavor and aroma for the

predominant floral source or, when blended, a fairly good flavor for

the blend of floral sources and the honey is reasonably free from

caramelized flavor and is free from objectionable flavor caused by

fermentation, smoke, chemicals, or other causes with the exception

of the predominant floral source. 

(h) Floral source mens the flower from which the bees gather nectar to make

honey.

(i) Granulation means the initial formation of crystals in the honey.

(j) Pfund color grader means a color grading device used by the honey

industry. It is not the officially approved device for determining color

designation when applying these United States grade standards for the color

of honey.

(k) Pollen grains mean the granular, dustlike microspores that bees gather from

flowers. Pollen grains in suspension contribute to the lack of clarity in

filtered style.

(l) Propolis means a gum that is gathered by bees from various plants. It may

vary in color from light yellow to dark brown. It may cause staining of the

comb or frame and may be found in extracted honey.
5

§52.1395 Recommended sample unit sizes.

(a) Determination of color designation - the amount of product required to

adequately fill a color comparator cell of any approved device used for the

determination of honey color.

(b) Factors of quality and analysis - 100 g (3.5 oz).

§52.1396 Recommended fill of container. 

The recommended fill of container is not incorporated in the grades of the finished product

since fill of container, as such, is not a factor of quality for the purpose of these grades. It

is recommended that each container be filled with honey as full as practicable, and with

respect to containers of one gallon or less, the honey shall occupy not less than 95

percent of the total capacity of the container.

§52.1397 Color.

The color of extracted honey is not a factor of quality for the purpose of these grades.

§52.1398 Color designations.

(a) The color designation of extracted honey is determined (after adjusting

for cloudiness in the honey ) by means of the USDA approved color

standards in accordance with the range as given in Table I.

(b) The respective color designations, applicable range of each color, color

range on the Pfund scale, and optical density of freshly prepared caramel -

glycerin solutions are shown in Table I.
6

TABLE I - COLOR DESIGNATIONS OF EXTRACTED HONEY

USDA Color Standards Color Range USDA Color Standards Color Range Pfund Scales Optical

Designations Millimeters Density _1/

Water White ........ Honey that is Water White or lighter in color. 8 or less 0.0945

Extra White ......... Honey that is darker than Water White, but Over 8 to and including 17. .189

not darker than Extra White in color.

White ............. Honey that is darker than Extra White, but not Over 17 to and including 34. .378

darker than White in color.

Extra Light Amber .... Honey that is darker than White, but not Over 34 to and including 50. .595

darker than Extra light Amber in color.

Light Amber ........ Honey that is darker than Extra Light Amber, Over 50 to and including 85. 1.389

but not darker than light Amber in color.

Amber ............. Honey that is darker than light Amber, but not Over 85 to and including 114.

darker than Amber in color. 3.008

Dark Amber ......... Honey that is darker than Amber in color. Over 114 ............... ........

_1/ Optical Density (absorbance) = log (100/percent transmittance), at 560 nm for 3.15 cm thickness for caramel - 10

glycerin solutions measured versus an equal cell containing glycerin.
7

§52.1399 Tolerance for the designation of color of officially drawn samples.

When designating the color of samples that have been officially drawn and which

represent a specific lot of honey, the lot shall be considered as one color if the number of

containers with honey comprised of a darker color does not exceed the applicable

acceptance number indicated in the sampling plans contained in 7 CFR 52.38 of the

Regulations Governing Inspection and Certification of Processed Fruits and

Vegetable, Processed Products Thereof, and Certain Other Processed Food

Products: Provided, however, that the honey in none of the containers falls below the

next darker color designation. Applicable sampling plans and acceptance numbers are

shown in Table II.

TABLE II - SINGLE SAMPLING PLANS AND ACCEPTANCE NUMBERS

Sample Size (number of sample units) ........ 3 6 13 21 29

Acceptance No. ......................... 0 1 2 3 4

§52.1400 Grades.

(a) U.S. Grade A is the quality of extracted honey that meets the applicable

requirements of Table IV or V, and has a minimum total score of 90 points.

(b) U.S. Grade B is the quality of extracted honey that meets the applicable

requirements of Table IV or V, and has a minimum total score of 80 points.

(c) U.S. Grade C is the quality of extracted honey that meets the applicable

requirements of Table IV or V, and has a minimum total score of 70 points.

(d) Substandard is the quality of extracted honey that fails to meet the

requirements of U.S. Grade C.

§52.1401 Determining the grade.

Determining the grade from the factors of quality and analysis.

(a) For the factor of analysis, the soluble solids content of extracted honey

is determined by means of the refractometer at 20E C (68E F). The

refractive indices, corresponding percent soluble solids, and percent

moisture are shown in Table III. The moisture content of honey and percent

soluble solids may be determined by any other method which gives

equivalent results.
8

(b) For the factors of quality, the grade of extracted honey is determined

by considering, in conjunction with the requirements of the various grades,

the respective ratings for the factors of flavor and aroma, absence of defects,

and clarity (except the factor of clarity is excluded for the style of strained).

(c) The relative importance of each factor is expressed numerically on the

scale of 100. The maximum number of points that may be given each factor

is:

Factors Points

Flavor and aroma ...................... 50

Absence of defects ..................... 40

Clarity ............................... 10

Total Score ..................... 100

(d) The factor of clarity for the style of strained extracted honey is not

based on any detailed requirements and is not scored. The other two factors

(flavor and absence of defects) are scored and the total is multiplied by 100

and divided by 90, dropping any fractions to determine the total score.

(e) Crystallized honey and partially crystallized honey shall be liquified by

heating to approximately 54.4EC (130EF) and cooled to approximately 20EC

(68EF) before determining the grade of the product.

§52.1402 Determining the rating for each factor.

The essential variations within each factor are so described that the value may be

determined for each factor and expressed numerically. The numerical range for the rating

of each factor is inclusive (for example, 37 to 40 points means 37, 38, 39 or 40 points)

and the score points shall be prorated relative to the degree of excellence for each factor.

§52.1403 Requirements for grades.
9

Table III - Refractive Indices, Corresponding Percent Soluble Solids, and 

Percent Moisture in Extracted Honey _1/

Refractive Index Percent Soluble Percent Refractive Index Percent Soluble Percent

@ 20EC (Range) Solids Moisture @ 20EC (Range) Solids Moisture

1.4817 - 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 78.3 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 - 14840 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 86.9 13.1

1.4927 - 1.4929 82.5 17.5 1.5043 - 1.5044 87.0 13.0

_1/ Temperature corrections: If refractometer reading is made at temperature above 20E C (68E

F) add 0.00023 to the refractive index for each degree C, or 0.00013 for each degree F. If

made below 20E C (68E F), subtract correction. The moisture content of honey and

equivalent values may be determined by any other method which gives equivalent results.
10

TABLE IV - FILTERED STYLE

Analytical

Factors Grade A Grade B Grade C Substandard

Percent Soluble 81.4 81.4 80.0 Fails Grade C.

Solids

(Minimum)

Q

u

a

l

i

t

y

Absence of Practically free- practically Reasonably Free- do not Fairly free - do not Fails Grade C.

Defects none that affect appearance materially affect the seriously affect the

or edibility. appearance or edibility. appearance or edibility.

Score Points 37 - 40 34 - 36 _1/ 31 - 33 _1/ 0 - 30 _1/

Flavor & Good - free from Reasonably good- Fairly good - reasonably Poor - Fails Grade C.

Aroma caramelization, smoke, practically free from free from caramelization;

fermentation, chemicals, and caramelization; free from free from smoke,

other causes. smoke, fermentation, fermentation, chemicals,

chemicals, and other and other causes. 

causes.

Score Points 45 - 50 40 - 44 _1/ 35 - 39 _1/ 0 - 34 _1/

Clarity Clear - may contain air Reasonably clear - may Fairly clear- may contain Fails Grade C.

bubbles that do not contain air bubbles, pollen air bubbles, pollen grains,

materially affect the grains, or other finely or other finely divided

appearance; may contain a divided particles in particles in suspension

trace of pollen grains or other suspension that do not that do not seriously

finely divided particles in materially affect the affect the appearance. 

suspension that do not affect appearance. 

appearance. 

Score Points 8 - 10 6 - 7 4 - 5 _1/ 0 - 3 _2/

_1/ Limiting rule - sample units with score points that fall in this range shall not be graded above the respective grade

regardless of the total score.

_2/ Partial limiting rule - sample units with score points that fall in this range shall not be graded above U.S. Grade C

regardless of the total score.
11

Table V - Strained Style

Analytical

Factors Grade A Grade B Grade C Substandard

Percent Soluble 81.4 81.4 80.0 Fails Grade C.

Solids

(Minimum)

Q

u

a

l

i

t

y

Absence of Practically free- practically Reasonably Free- do not Fairly free - do not Fails Grade C.

Defects none that affect appearance materially affect the seriously affect the

or edibility. appearance or edibility. appearance or edibility.

Score Points 37 - 40 34 - 36 _1/ 31 - 33 _1/ 0 - 30 _1/

Flavor & Good - free from Reasonably good- Fairly good - reasonably Poor - Fails Grade C.

Aroma caramelization, smoke, practically free from free from caramelization;

fermentation, chemicals, and caramelization; free from free from smoke,

other causes. smoke, fermentation, fermentation, chemicals,

chemicals, and other and other causes. 

causes.

Score Points 45 - 50 40 - 44 _1/ 35 - 39 _1/ 0 - 34 _1/

_1/ Limiting rule - sample units with score points that fall in this range shall not be graded above the respective grade

regardless of the total score.
12

§52.1404 Sample size.

The sample size to determine meeting the requirements of these standards shall be as

specified in the Regulations Governing Inspection and Certification of Processed

Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed

Food Products (7 CFR 52.1 - 52.83) for lot grading and on-line grading, as applicable.

§52.1405 Determining the grade of a lot.

A lot of extracted honey is considered as meeting the requirements for quality and analysis

if:

(a) The requirements specified in Table IV and V, as applicable, are met; and

(b) The requirements for the procedures set forth in the Regulations Governing

Inspection and Certification of Processed Fruits and Vegetables,

Processed Products Thereof, and Certain Other Processed Food

Products (7 CFR 52.1 - 52.83) are met.

Done at Washington, D.C. on: April 16, 1985

/s/

William T. Manley

Deputy Administrator

Marketing Programs