(a)    A product meets the Maryland standard of identity for honey if the product:

(1)    Does not contain any substance other than honey, including any food additive as defined in § 21–101 of the Health – General Article;

(2)    Has not been subjected to chemical or biochemical treatments used to influence honey crystallization;

(3)    Has not had any water added to the product in the course of extraction or packing for sale or resale as honey;

(4)    Has not begun to ferment or effervesce;

(5)    Does not have a moisture content greater than:

(i)    23% for heather honey (Calluna); or

(ii)    18.6% for all other honey;

(6)    Does not have a water–insoluble–solids content greater than:

(i)    0.5 gram per 100 grams for pressed honey; or

(ii)    0.1 gram per 100 grams for all other honey;

(7)    Does not have a fructose content greater than 50 grams per 100 grams;

(8)    Has a total amount of fructose and glucose equal to at least:

(i)    45 grams per 100 grams for honeydew honey and blends of honeydew honey with blossom honey; or

(ii)    60 grams per 100 grams for all other honey; and

(9)    Except as provided in subsection (b) of this section, has a sucrose content no greater than 5 grams per 100 grams.

(b)    (1)    The sucrose content of the following types of honey may be greater than 5 grams per 100 grams but not greater than 10 grams per 100 grams to meet the Maryland standard of identity for honey:

(i)    Alfalfa (Medicago sativa);

(ii)    Citrus spp.;

(iii)    False Acacia (Robinia pseudoacacia);

(iv)    French Honeysuckle (Hedysarum);

(v)    Menzes Banksia (Banksia menziesii);

(vi)    Red Gum (Eucalyptus camaldulensisi);

(vii)    Leatherwood (Eucryphia lucida); and

(viii)    Eucryphia milligami.

(2)    The sucrose content of the following types of honey may be greater than 5 grams per 100 grams but not greater than 15 grams per 100 grams to meet the Maryland standard of identity for honey:

(i)    Lavender (Lavandula spp.); and

(ii)    Borage (Borago officinalis).