Honey grading is a process used to assess the quality, flavour, and colour of honey. The grading system varies depending on the country or region, but some common factors considered during grading include: Moisture content: Honey with lower moisture content generally has a longer shelf life and is considered higher quality. Flavour and aroma: Higher grades of honey typically have a pleasant, distinct taste and aroma indicative of its floral source. Absence of defects: Honey should be free of foreign matter, fermentation, and off-flavours to receive a high grade. Colour: Honey can range from light to dark, with lighter varieties often fetching higher prices due to their milder flavour and perceived purity. Grading systems may also incorporate additional factors like pollen count, acidity, and traceability of the honey's source.