Why do
> [some?]  European countries specify an HMF limit in honey? >
> I suspect the answer to the first question is protectionism.
> Chris

Chris is 100 % right. Europeans want to protect consumers from a spoiled 
product. No matter if it come from EU or outside it.

In Finland HMF of extracted honey averages about 3 mg of HMF / kg. Samples 
from domestic honey show average of 9 mg / kg in the spring ( samples from 
stores, some are older than 1 year) .Our limit for good quality product is 
15. Uppermost limit for selling 40 (except for *tropical* honeys 80 , US 
should not worry. With Florida you can label most likely all US honey as 
tropical as there is no exact ways written how this tropical is limited ) .

HMF tells very well how much honeys quality has fallen because of heating or 
storing in warm place. EU customers think that honey should be in shops near 
the way it is in the hives. If my honey is heated so much that the HMF jumps 
to above 40 it is already much darker. When coming around 80 and more a 
distinct bitter taste of HMF comes up. At the same time enzymes do down 
rapidly. In my eyes honey with HMF around 100 mg is not honey anymore, just 
sugar syrup a bit like molasses. Good for industrial use but not for use at 
home except bakig..



Ari Sepälä

Finland

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