Glossary
The USDA voluntary grading system that classifies extracted honey into Grade A (best), Grade B, Grade C, and Substandard based on moisture content, absence of defects, clarity, and flavor. Most retail honey in the U.S. is not officially USDA graded, as participation is voluntary and requires submitting samples for government inspection.
The United States Department of Agriculture (USDA) established a voluntary grading system for extracted honey. The grading evaluates four attributes: Moisture content: Grade A requires 18.6% or lower. Higher moisture increases fermentation risk and reduces shelf stability. Absence of defects: Evaluated on the amount of pollen grains, air bubbles, wax particles, and other visible matter. Grade A is "practically free" of defects. Clarity: How transparent the honey is when held up to light. Grade A is "clear" (note: this criterion disadvantages naturally unfiltered honey, which contains beneficial pollen). Flavor: Must be "good" (free of caramelized, fermented, or objectionable flavors). Grade A honey has a pleasant, characteristic flavor with no off-notes.
Grade A: Highest quality. Best flavor, clarity, and minimum defects. Grade B: Good quality with slightly more defects or minor flavor variation. Grade C: Acceptable for processing and industrial use. Substandard: Fails minimum requirements for moisture, clarity, or flavor.
USDA grading is voluntary and costly. Most small-scale beekeepers and many mid-size producers do not submit their honey for USDA grading. A beekeeper's ungraded raw honey may be superior in every way to a commercially graded Grade A product. The grading system also penalizes unfiltered honey (contains pollen, therefore not "clear") and rewards filtered honey (clear but stripped of pollen), which is the opposite of what quality-conscious consumers want. Know your beekeeper; the grade stamp is less meaningful than the production practices behind the product.
Grade A indicates the honey met USDA standards for moisture, clarity, flavor, and defects. However, the highest-quality raw, unfiltered honeys often do not receive Grade A because their natural pollen content reduces clarity scores. A raw, unfiltered, locally harvested honey from a known beekeeper may be nutritionally and flavor-wise superior to a commercially graded Grade A product.
No. Different countries use different grading systems. The Codex Alimentarius provides international standards (moisture below 20%, HMF below 40 mg/kg), but specific grading tiers vary. European standards are generally stricter than U.S. standards, particularly regarding HMF levels and adulteration testing.
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