Honey quality requirements are regulated by Government of the Republic Regulation No. 41, HONEY COMPOSITION AND QUALITY REQUIREMENTS AND SPECIAL LABELLING REQUIREMENTS, which is based on § 12 subsection 4 and § 38 subsection 5 of the Food Act and was adopted on February 19, 2004 (https://www.riigiteataja.ee/akt/711581)

Honey marketed as honey or used as an ingredient in food must meet the following physico-chemical parameters:

1) fructose and glucose content: at least 60 grams per 100 grams in blossom honey; at least 45 grams per 100 grams in honeydew honey and mixtures of honeydew honey and blossom honey;

2) sucrose content: up to 5 grams per 100 grams; up to 10 grams per 100 grams in honey obtained from common robinia (Robinia pseudoacacia), lucerne (Medicago sativa), banksia (Banksia menziesii), sainfoin (Hedysarum), eucalyptus (Eucalyptus camadulensis), fragrant leatherwood, small-leaved leatherwood (Eucryphia lucida, Eucryphia milliganii) or citrus (Citrus spp.); up to 15 grams per 100 grams in honey obtained from lavender (Lavandula spp.) or borage (Borago officinalis);

3) moisture content: up to 20 percent; up to 23 percent in heather (Calluna) honey and baker’s honey; up to 25 percent in baker’s honey obtained from heather;

4) water-insoluble matter content: up to 0.1 grams per 100 grams; up to 0.5 grams per 100 grams in pressed honey;

5) electrical conductivity: up to 0.8 millisiemens per centimeter (mS/cm); at least 0.8 millisiemens per centimeter in honeydew honey and chestnut honey and their mixtures; with the exception of honey obtained from common strawberry tree (Arbutus unedo), Erica (Erica), eucalyptus, lime (Tilia spp.), heather (Calluna vulgaris), tea tree (Leptospermum) and melaleuca (Melaleuca spp.);

6) free acid content: up to 50 milliequivalents per 1000 grams; up to 80 milliequivalents per 1000 grams in baker’s honey;

7) diastase number after processing and blending (according to the Schade scale): at least 8, with the exception of baker’s honey; diastase number in honey with naturally low enzyme content, such as citrus honey, where the hydroxymethylfurfural (HMF) content is up to 15 milligrams per kilogram: at least 3;

8) hydroxymethylfurfural content after processing and blending: up to 40 milligrams per kilogram, with the exception of baker’s honey, and taking into account the HMF content specified in point 7; up to 80 milligrams per kilogram in honey originating from tropical climate regions and its mixtures.