In the TS 3036 standard published by the Turkish Standards Institute (TSE), the component properties and limit values that determine the purity of honey are explained. This standard has an important function in terms of preventing adulteration, especially in the vineyard.
The Turkish Food Codex Honey Regulation (Regulation No: 2005/49), published by the Ministry of Agriculture and Rural Affairs, describes the characteristics that honey must possess during its preparation, processing, storage, transportation, and marketing in accordance with proper techniques and hygiene. This regulation was prepared in accordance with the Turkish Food Codex Regulation.
For the purposes of the aforementioned standard and the communiqué, honey refers to the natural product that the nectars of plants, the secretions of the living parts of plants or the secretions of plant-sucking insects living on the living parts of plants are collected by the honeybee Apis mellifera and then modified by combining them with specific substances, reducing the water content and storing them in the honeycomb. is doing.
According to the TS 3036 standard, no external substances, including food additives, can be added to honey. Honey should be free of organic or inorganic substances not found in its natural composition. No pathogenic microorganisms or parasites that threaten human health can be found in honey. It cannot contain sugars included in the Turkish Food Codex Sugar Communiqué.
Although the taste and aroma of honey varies depending on the source of the honey and the type of plant from which it is produced, honey should have a distinctive smell and taste. The color of honey can vary from water white to dark amber. Organic substances such as paraffin, ceresin, tallow and resin, and inorganic substances such as bleaching substances, which are not found in the natural structure of beeswax, cannot be found in the basic honeycomb. In honeys with combs, at least 80 percent of the comb must be glazed.
Honey analyzes are carried out to determine the purity of honey and that all components are within permissible limits. With these analyses, it is determined that the honey complies with the legal regulations and is safe for consumption.
The amount of hydroxymethyl furfural in honey is a quality criterion. The Honey Communiqué allows up to 40 mg/kg of hydroxymethyl furfural in honey.
Our organization also provides honey analysis services within the scope of TS 3036 standard, with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.
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