Ajwain Honey

Min. Order (MOQ) 5000 Dozen
Color Light Red
Application Foods
Feature Pure
Taste Sweet

Ajwain Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Light amber to dark brown
	Flavor	-	Characteristic Ajwain flavor
	Odor	-	Pleasant, characteristic Ajwain smell
	Transparency	-	Clear, may contain air bubbles

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Sunflower Honey

Min. Order (MOQ) 5000 Dozen
Packaging Size 500ml, 1 Litre
Application Cooking

Sunflower Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Parameter	Unit	Standard
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Natural variations from light to dark amber

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Wild Flora Honey

Min. Order (MOQ) 5000 Dozen
Color Yellow
Application Foods
Feature Pure
Taste Sweet

Wild Flora Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Parameter	Unit	Standard
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Natural variations from light to dark amber
	Flavor	-	Characteristic wild flora flavor
	Odor	-	Pleasant, characteristic wild flora smell
	Transparency	-	Clear, may contain air bubbles
(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Rapeseed / Mustard Honey

Min. Order (MOQ) 5000 Dozen
Color Yellow
Application Foods

Mustard Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Natural variations from light to dark amber


(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Litchi Honey

Min. Order (MOQ) 5000 Dozen
Color Orange
Feature Pure
Taste Sweet

Litchi Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Parameter	Unit	Standard
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Natural variations from light to dark amber
	Flavor	-	Characteristic litchi flavor
	Odor	-	Pleasant, characteristic litchi smell
	Transparency	-	Clear, may contain air bubbles


(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Parameter	Unit	Standard
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Wildflower Honey

Min. Order (MOQ) 5000 Dozen
Color Light Red
Application Foods
Feature Pure

Wild Flower Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Light amber to dark amber
	Flavor	-	Characteristic floral flavor
	Odor	-	Pleasant, characteristic floral aroma
	Transparency	-	Clear, may contain air bubbles

(B) CHEMICAL PARAMETERS:
	Parameter	Unit	Standard
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180
(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Raw Honey

Min. Order (MOQ) 5000 Dozen
Color Light Red
Application Foods
Feature Pure

Raw Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Light amber to dark amber
	Flavor	-	Characteristic floral flavor
	Odor	-	Pleasant, characteristic floral aroma
	Transparency	-	Clear, may contain air bubbles

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Forest Honey

Min. Order (MOQ) 5000 Dozen
Color Light Red
Application Foods
Feature Pure

(A) PHYSICAL PARAMETERS:
S.No.	Test/Parameter	Limit/Standard	Remark
	Parameter	Unit	Standard
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Natural variations from light to dark amber

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Eucalyptus Honey

Min. Order (MOQ) 5000 Dozen
Color Orange
Application Foods

(a) physical parameters:

appearance

clear, viscous liquid

color

light amber to dark amber

texture

smooth

aroma

characteristic

(b) chemical parameters:

moisture content

17.5

%

hydroxymethylfurfural (hmf)

15

mg/kg

diastase activity (go units)

12

goethe units

total reducing sugars

70

%

sucrose

2

%

fructose

38

%

glucose

30

%

energy

320

kcal/100g

protein

0.3

g/100g

fat

0.1

g/100g

carbohydrates

79

g/100g

(c) microbiological analysis:

total plate count (tpc)

Additional Information:

Delivery Time : 10 Days

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Acacia Honey

Min. Order (MOQ) 5000 Dozen
Color Yellow
Application Foods
Feature Pure
Taste Sweet

Acacia Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Light amber to almost colorless
	Flavor	-	Characteristic mild, delicate acacia flavor
	Odor	-	Pleasant, characteristic acacia smell
	Transparency	-	Clear, may contain air bubbles

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 1.1
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Karanj / Pongamea Honey

Min. Order (MOQ) 5000 t
Color Yellow
Application Foods
Feature Pure

Pongamea Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Parameter	Unit	Standard
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Natural variations from light to dark amber
	Flavor	-	Characteristic pongamea flavor
	Odor	-	Pleasant, characteristic pongamea smell
	Transparency	-	Clear, may contain air bubbles

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Multi-flora Honey

Min. Order (MOQ) 5000 Dozen
Color Yellow
Application Foods
Feature Pure

S.No.	Test/Parameter	Limit/Standard	Remark
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Natural variations from light to dark amber
	Flavor	-	Characteristic multi-floral flavor
	Odor	-	Pleasant, characteristic multi-floral smell
	Transparency	-	Clear, may contain air bubbles

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent

Additional Information:

Delivery Time : 10 Days

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Jamun Honey

Min. Order (MOQ) 5000 Bag
Color Yellow
Application Foods
Feature Pure
Taste Sweet

Jamun Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Density	g/cm	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20C
	Crystallization	-	Should not crystallize
	Color	-	Dark amber to dark brown
	Flavor	-	Characteristic Jamun flavor
	Odor	-	Pleasant, characteristic Jamun smell
	Transparency	-	Clear, may contain air bubbles

(B) CHEMICAL PARAMETERS:
	Fructose-Glucose Ratio	-	Min 0.95
	Total Reducing Sugars	%	Min 65%
	Sucrose Content	%	Max 5%
	Moisture Content	%	Max 20%
	Hydroxymethylfurfural (HMF) Content	mg/kg	Max 80
	Acidity (as formic acid)	meq/kg	Max 40
	Ash Content	%	Max 0.5%
	Electrical Conductivity	mS/cm	Max 0.8
	Total Carbohydrates	%	Min 75%
	pH	-	3.4 - 6.1
	Proline	mg/kg	Min 180

(C) MICROBIOLOGICAL ANALYSIS:
	Total Plate Count (TPC)	CFU/g	Max 1000
	Yeast and Mold Count	CFU/g	Max 100
	Coliforms	MPN/g	Absent
	E. coli	MPN/g	Absent
	Salmonella	-	Absent
	Clostridium perfringens	CFU/g	Absent