SCHEDULE I(Sections 2, 5, 6, 8, 35 and 36)
TABLE I
Prepackaged Honey
| Class | Designation on Honey Classifier | Reading on Pfund Honey Grader | |
|---|---|---|---|
| 1 | “White” | not darker than White | not more than 30 millimetres |
| 2 | “Golden” | darker than White but not darker than Golden | more than 30 millimetres but not more than 50 millimetres |
| 3 | “Amber” | darker than Golden but not darker than Amber | more than 50 millimetres but not more than 85 millimetres |
| 4 | “Dark” | darker than Amber | more than 85 millimetres |
TABLE II
Honey Packed in Bulk Containers
| Class | Designation on Honey Classifier | Reading on Pfund Honey Grader | |
|---|---|---|---|
| 1 | “Extra White” | not darker than Extra White | not more than 13 millimetres |
| 2 | “White” | darker than Extra White but not darker than White | more than 13 millimetres but not more than 30 millimetres |
| 3 | “Golden” | darker than White but not darker than Golden | more than 30 millimetres but not more than 50 millimetres |
| 4 | “Light Amber” | darker than Golden but not darker than Amber | more than 50 millimetres but not more than 85 millimetres |
| 5 | “Dark Amber” | darker than Amber but not darker than Dark | more than 85 millimetres but not more than 114 millimetres |
| 6 | “Dark” | darker than Dark | more than 114 millimetres |
TABLE IIIGrades of Honey
1 Canada No. 1 is the grade name of honey that, in addition to meeting the requirements set out in section 8,
(a) contains not more than 17.8 per cent moisture or, where its container is marked “pasteurized” or “pasteurisé”, not more than 18.6 per cent moisture;
(b) is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 80-mesh screen;
(c) contains not more than 0.1 per cent water insoluble solids or, where its container is marked “pressed” or “de presse”, not more than 0.5 per cent water insoluble solids;
(d) has a flavour characteristic of its colour classification and is free from any objectionable flavour, aroma or taint;
(e) where its container is marked “liquid” or “liquide”, is clear, bright, uniform in colour and free from visible crystals; and
(f) where its container is marked “creamed” or “en crème” or is otherwise marked to indicate that the contents are granulated, has a smooth fine texture and complete and uniform granulation.
2 Canada No. 2 is the grade name of honey that, in addition to meeting the requirements set out in section 8,
(a) contains not more than 18.6 per cent moisture or, where its container is marked “pasteurized” or “pasteurisé”, not more than 20 per cent moisture;
(b) is free from any foreign material that would be retained on a U.S. National Bureau of Standards standard 60-mesh screen;
(c) contains not more than 0.1 per cent water insoluble solids or, where its container is marked “pressed” or de “de presse”, not more than 0.5 per cent water insoluble solids;
(d) has a flavour that may be slightly off but its honey flavour is not substantially impaired;
(e) where its container is marked “liquid” or “liquide”, has a colour that may be dull and cloudy or turbid or slightly uneven and shows not more than slight signs of crystallization in the form of a light suspension or minor sedimentation of crystals; and
(f) where its container is marked “creamed” or “en crème” or is otherwise marked to indicate that the contents are granulated, has a texture that may be medium coarse or gritty, but not extremely coarse or gritty, and has a complete and fairly uniform granulation.
3 Canada No. 3 is the grade name of honey that, in addition to meeting the requirements set out in section 8,
(a) contains not more than 20 per cent moisture;
(b) contains not more than 0.1 per cent water insoluble solids or, where its container is marked “pressed” or “de presse”, not more than 0.5 per cent water insoluble solids; and
(c) has a flavour that may be slightly off but its honey flavour is not substantially impaired.
TABLE IV
Composition of Certain Kinds of Honey
| Column I | Column II | Column III | Column IV | |
|---|---|---|---|---|
| Composition of Honey | Honeydew Honey | Lavender, Rubinia, Alfalfa or Banksia Menziesii Honey | Blossom Honey other than the kinds named in Column III | |
| 1 | Apparent reducing sugar calculated as invert sugar | not less than 60 per cent | not less than 65 per cent | not less than 65 per cent |
| 2 | Moisture | not more than 20 per cent | not more than 20 per cent | not more than 20 per cent |
| 3 | Apparent sucrose | not more than 10 per cent | not more than 10 per cent | not more than 5 per cent |
| 4 | Water- insoluble solids |
|
|
|
| 5 | Ash | not more than 1 per cent | not more than 0.6 per cent | not more than 0.6 per cent |
| 6 | Acid | not more than 40 milliequivalents per 1 000 grams | not more than 40 milliequivalents per 1 000 grams | not more than 40 milliequivalents per 1 000 grams |
- SOR\80-184, ss. 23, 24
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