How Honey is Graded and Marketed under Agmark

India is one of the world’s largest honey-producing nations, and with growing demand for quality assurance, the grading and marketing of honey has become a crucial part of the beekeeping value chain. Agmark, India’s government-backed quality certification system, plays a central role in ensuring that the honey reaching consumers meets defined standards of purity, freshness, and composition. Understanding how honey is graded under Agmark – and what those grades mean – is essential for beekeepers, traders, and quality-conscious consumers alike.

What is Agmark and why does it matter for honey? 🔗

Agmark is a certification mark used on agricultural products in India. It confirms that a product conforms to quality standards approved by the Directorate of Marketing and Inspection (DMI), an agency under the Government of India. The name itself is a combination of “Ag” (agriculture) and “mark” (certification). The system was established under the Agricultural Produce (Grading and Marking) Act of 1937, making it one of the oldest quality assurance frameworks in India.

For honey specifically, Agmark certification ensures that parameters like moisture, sugar composition, mineral content, enzyme activity, and chemical indicators are all within acceptable limits. The Honey Grading and Marking Rules, 2008 lay down the detailed requirements – from how honey should be defined to how it must be packed, labelled, and stored. These rules specify that honey must be a well-ripened natural product with a sweet flavour, pleasant odour, and uniform colour, free from visible mould, insect debris, or any extraneous matter.

Key parameters used in honey grading 🔗

Grading honey under Agmark is not arbitrary. It involves laboratory testing of several physicochemical parameters. Each parameter gives an insight into the honey’s quality, purity, and freshness. Here are the main ones:

Water (moisture) content 🔗

Moisture level is one of the most important quality indicators. Honey with high water content is more prone to fermentation and spoilage. Lower moisture means a longer shelf life and better quality. Under Agmark, the maximum permissible moisture differs across grades – the Special grade allows up to 20%, Grade A up to 22%, and the Standard (Normal) grade up to 25%. For reference, the Codex Alimentarius Commission sets a general limit of 20% moisture for honey in international trade.

Sugar content 🔗

The sugar profile of honey – primarily the proportions of fructose and glucose – determines its sweetness, texture, and tendency to crystallise. Under Agmark, total reducing sugars must be at least 70% for Special grade honey, while Grade A and Standard grade require a minimum of 65%. The sucrose content should not exceed 5%. Additionally, the fructose-to-glucose ratio must be at least 1.0, which is an indicator of natural honey composition and helps distinguish genuine honey from adulterated products.

Mineral (ash) content 🔗

Ash content reflects the mineral composition of honey – elements like potassium, calcium, iron, and magnesium. While minerals are naturally present in honey, excessively high levels can indicate contamination or impurity. Indian standards set the maximum ash content at 0.5% by mass. Interestingly, darker honeys generally contain higher mineral concentrations, which is why ash content also indirectly relates to honey colour and floral origin.

Specific gravity and density 🔗

Specific gravity indicates the density of honey relative to water. Thicker, denser honey is considered higher in quality because it correlates with lower moisture content. Under Indian standards, the specific gravity of honey at 27°C should not be less than 1.35. Special grade honey typically has the highest density among the three grades.

The three grades of honey under Agmark 🔗

Agmark classifies honey into three primary grades: Special, Grade A (or simply A), and Standard (also called Normal). Each grade reflects a different quality tier, determined by how well the honey meets the parameters described above.

Special grade 🔗

This is the highest quality designation. Special grade honey has the lowest moisture content (maximum 20%), the highest proportion of reducing sugars (minimum 70%), and the best overall density. It is characterised by a thick consistency, rich flavour, and superior freshness. This grade is typically targeted at premium domestic consumers and export markets.

Grade A 🔗

Grade A represents the middle tier. It allows slightly higher moisture (up to 22%) and requires a minimum of 65% reducing sugars. This grade offers a good balance between quality and affordability, making it suitable for everyday household use while still maintaining respectable nutritional and sensory qualities.

Standard (Normal) grade 🔗

The Standard grade is the basic quality level under Agmark. It permits moisture content up to 25% and requires the same minimum reducing sugars as Grade A (65%). This grade is generally more affordable and is commonly used for bulk applications such as cooking, baking, and food manufacturing.

Diastase activity: a freshness indicator 🔗

One of the most telling parameters in honey grading is diastase activity. Diastase (also called amylase) is an enzyme that naturally occurs in honey and helps break down starch into simpler sugars. Its activity level is directly linked to the freshness of honey and whether it has been subjected to excessive heat during processing.

High diastase activity indicates that honey is fresh and has been minimally processed. Because this enzyme is heat-sensitive, low diastase numbers suggest the honey was heated excessively – a process that may improve appearance but degrades nutritional and enzymatic quality. The internationally accepted minimum is 8 Schade units for general honey. For honeys with naturally low enzyme levels, a minimum of 3 Schade units is accepted, provided the HMF content remains below 15 mg/kg.

In the Indian context, maintaining adequate diastase activity is particularly important for beekeepers who want their honey to qualify for higher Agmark grades and for those targeting the export market, where buyers pay close attention to enzyme levels as proof of quality.

Hydroxymethylfurfural (HMF): measuring heat damage and age 🔗

Hydroxymethylfurfural, commonly known as HMF, is a chemical compound that forms when sugars in honey break down – typically during prolonged storage or exposure to heat. Fresh honey contains almost no HMF. As HMF levels rise, it signals that the honey has either been stored too long, kept at high temperatures, or over-processed.

The Codex Alimentarius standard sets a maximum HMF limit of 40 mg/kg for general honey. However, for honey originating from tropical regions (including India), the limit is relaxed to 80 mg/kg because warmer ambient temperatures naturally accelerate HMF formation. India’s FSSAI and Agmark standards also follow this higher tropical limit of 80 mg/kg.

For beekeepers and packers, managing HMF levels is critical. Storing honey in cool, dry conditions and avoiding excessive heating during processing are the most effective ways to keep HMF within acceptable limits. Honey with low HMF commands better prices and meets export requirements more easily.

How Agmark grading supports honey marketing 🔗

Getting honey graded and certified under Agmark is not just about meeting regulatory requirements – it directly impacts how well honey sells, both domestically and internationally.

Building consumer trust 🔗

Indian consumers are increasingly aware of food adulteration issues, and honey is one of the most commonly adulterated food products. The Agmark seal on a honey jar provides assurance that the product has been tested and graded by an approved laboratory and meets government standards. This trust translates directly into purchasing decisions, especially in urban markets where consumers have multiple brands to choose from.

Meeting international standards 🔗

For honey exporters, Agmark certification acts as a stepping stone to meeting international quality requirements. Global buyers – especially in the European Union, the United States, and Japan – demand compliance with parameters like HMF, diastase activity, and moisture content. The EU Honey Directive (2001/110/EC), for example, requires HMF below 40 mg/kg and diastase activity above 8 Schade units for most honey types. Agmark-certified honey that falls within the Special grade often already meets or comes close to these international benchmarks.

Better price realisation 🔗

Graded honey commands better prices in the market. Producers with Special or Grade A certification can differentiate their products from ungraded alternatives. The Directorate of Marketing and Inspection notes that certified products typically enable farmers and packers to negotiate higher prices based on verifiable quality rather than subjective assessment. In a competitive market, this can be the difference between a sustainable business and a struggling one.

The certification process and laboratory network 🔗

To get Agmark certification for honey, a producer or packer must apply for a Certificate of Authorisation from the nearest DMI office. The applicant needs appropriate processing infrastructure and access to an approved laboratory. Once authorised, every batch of honey is analysed by a trained chemist who evaluates the required quality parameters and assigns the appropriate grade.

India’s Agmark system operates through a network of testing facilities. The Central Agmark Laboratory (CAL) in Nagpur serves as the apex laboratory. It is supported by 11 Regional Agmark Laboratories in cities including Mumbai, New Delhi, Chennai, Kolkata, Kochi, and Amritsar. Beyond these, over a thousand approved commercial laboratories across the country handle routine grading and marking work. This network ensures wide accessibility for producers across different states.

Packaging and labelling requirements 🔗

Under the Honey Grading and Marking Rules, honey must be packed in clean glass containers, food-grade PET jars, lacquered tins, or other approved food-grade packaging. Each container must be securely sealed and clearly labelled with the product name, grade designation, packer name, batch number, date of packing, net weight, and the Agmark insignia. The honey should be stored in cool, dry conditions maintained under hygienic standards.

Challenges for honey producers 🔗

While Agmark certification offers clear benefits, there are practical challenges that honey producers – especially small-scale beekeepers – face. Maintaining consistent quality across batches can be difficult because honey composition varies with floral source, season, and geography. Regular laboratory testing adds to operational costs. Additionally, the time and paperwork involved in the certification process can be burdensome for producers who lack administrative support.

Another common challenge is managing HMF levels in India’s warm climate. Honey stored even briefly in non-climate-controlled environments can see its HMF rise significantly. For small producers without cold storage, this presents a real risk of losing grade qualification.

Despite these hurdles, the benefits of Agmark certification – improved market access, higher prices, consumer trust, and export readiness – make it a worthwhile investment for serious honey producers.

International honey standards at a glance 🔗

Indian Agmark standards do not exist in isolation. They align with and often reference international benchmarks. The Codex Alimentarius Commission, jointly run by the FAO and WHO, provides the most widely referenced global honey standard. Key Codex parameters include a maximum moisture content of 20%, minimum reducing sugars of 65% for blossom honey, HMF below 40 mg/kg (80 mg/kg for tropical honeys), and diastase activity of at least 8 Schade units.

The European Union directive follows Codex closely but is more stringent in some areas, particularly regarding HMF and diastase. Countries importing Indian honey typically expect compliance with these standards, which is why beekeepers and exporters in India must be aware of both domestic Agmark requirements and international expectations.

What do you think? As a consumer, do you check for the Agmark seal before buying honey – and do you believe India’s current grading standards are strict enough to guarantee the purity of honey on store shelves?

References

1. https://www.pib.gov.in/newsite/PrintRelease.aspx?relid=66212
2. https://foodsafety.institute/food-laws-standards/agmark-grading-certification-guide/
3. https://upload.indiacode.nic.in/showfile?actid=AC_CEN_23_31_00011_193701_1535099362507&type=rule&filename=honey_grading_and_marking_,_2008.pdf
4. https://www.ihc-platform.net/legislationofhoneycriteriaandstandards.pdf
5. https://www.eurofins.in/food-testing/blog/hmf-in-honey/
6. https://foodsafety.institute/food-laws-standards/formulating-agmark-grade-standards/