The main types of honey are as follows:

1. (a)

   according to origin:

   1. (i)

      blossom honey or nectar honey: honey obtained from the nectar of plants;

   2. (ii)

      honeydew honey: honey obtained mainly from excretions of plant sucking insects (Hemiptera) on the living part of plants or secretions of living parts of plants;

2. (b)

   according to mode of production and/or presentation:

   1. (iii)

      comb honey: honey stored by bees in the cells of freshly built broodless combs or thin comb foundation sheets made solely of beeswax and sold in sealed whole combs or sections of such combs;

   2. (iv)

      chunk honey or cut comb in honey: honey which contains one or more pieces of comb honey;

   3. (v)

      drained honey: honey obtained by draining decapped broodless combs;

   4. (vi)

      extracted honey: honey obtained by centrifuging decapped broodless combs;

   5. (vii)

      pressed honey: honey obtained by pressing broodless combs with or without the application of moderate heat not exceeding 45 ^oC;

   6. (viii)

      filtered honey: honey obtained by removing foreign inorganic or organic matter in such a way as to result in the significant removal of pollen.

‘Baker’s honey' means honey which is:

1. (a)

   suitable for industrial uses or as an ingredient in other foodstuffs which are then processed and

2. (b)

   may:

   • have a foreign taste or odour, or

   • have begun to ferment or have fermented, or

   • have been overheated.

‘Apiculture products’ means honey, beeswax, royal jelly, propolis or pollen.