Food Nutrition

Food Chemistry

Food Microbiology

Food Packaging

Food Preservation

Food Processing

Food Additives

Food Analysis
Food Safety

Food Spoilage

Food Dictionary

News   New

Submit Article

view Article

Free Members Join

View members

Submit industry

View industries

Post Jobs

Job Vacancies

Post Institute

List Of Institute

Site Map

Contact Us



  Honey is the natural sweet substance produced by honey beans from the nectar of blossoms or from the secretions of plants which honey beans collect transforms and store in honey combs for ripening. Honey may be of three grads namely special, grade A and standard.

 General characteristics of honey shall be well ripened natural product it shall be clear it shall have extracted with the help of an extractor it shall be free from objectionable flavor do to over heating, fermentation and smoke. When usually inspected the honey shall be free from any foreign matter such as mold, dust, scum, peaces of waxes, fragments of peas and other insects and free from any other extranets matter. The color of honey shall be uniform through out and may vary from light to dark brown. The honey shall not contain any food additives such as color, vitamins, minerals and saccharin.