Table honey is honey intended for direct human consumption that satisfies all composition requirements of the EU Honey Directive, distinguishing it from baker’s honey, which is restricted to use as an ingredient in processed or cooked foods.
In trade practice
Suppliers must ensure table honey meets the full set of moisture, sugar, enzyme activity and acidity limits prescribed by the EU Honey Directive before export. Laboratory certificates covering diastase number, HMF content, water content and sugar profile are the standard documents requested by EU buyers at the point of purchase. A common error is shipping honey with elevated HMF levels caused by overheating or prolonged storage, which causes rejection at the EU border even when all other parameters are within limits.
In a specification
Contracts for table honey should state that the product must comply with the EU Honey Directive as table honey, list the specific analytical parameters required, and mandate certificates from an accredited laboratory issued no more than a defined number of days before shipment.