Free acidity is the concentration of free acids in honey, expressed in milliequivalents per kilogram, and serves as a key indicator of fermentation risk and storage condition in honey quality assessment.
In trade practice
Laboratory panels measure free acidity by titration against a sodium hydroxide solution. Buyers routinely request the result on a certificate of analysis issued by an accredited laboratory. Elevated readings beyond the maximum set in the EU Honey Directive and Codex Alimentarius Standard for Honey may indicate microbial activity or improper storage. Suppliers should test each production batch before shipment, as borderline results at origin often worsen during transit.
In a specification
A purchase specification typically states the maximum free acidity in meq/kg as a pass/fail criterion, referencing the EU Honey Directive limit, with the certificate of analysis required to confirm compliance.