Mineral content is the total inorganic matter in a food product, usually determined by incineration and reported as ash, and is used to verify botanical origin, processing integrity and compositional compliance in honey, grains and fruit products.
In trade practice
In honey trade, mineral content is commonly assessed indirectly through electrical conductivity testing, which correlates with floral source and is referenced in the EU Honey Directive. For flours and grain products, ash content is measured by incineration at high temperature and indicates milling extraction rate. Laboratories issue test reports citing the method used, typically ISO or AOAC procedures. Buyers use mineral content data to verify that a product matches its declared origin or grade.
In a specification
A specification or certificate of analysis states mineral content as a percentage by weight on a dry-matter basis, alongside the analytical method and the applicable standard or buyer limit.