Karanj / Pongamea Honey

Shelf Life

2year

Packaging type

Drums, Glass Jar, Plastic Bottle

Location

Maharashtra, Karnataka, Tamil Nadu

Season

January to March

Pongamea Honey

S.No.	Test/Parameter	Limit/Standard	Remark
	Parameter	Unit	Standard
	Density	g/cm³	1.38 - 1.45
	Consistency	-	Viscous, free from fermentation and granulation
	Viscosity	mPa.s	Min 2000 at 20°C
	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