Almost every honey specification opens with the same three parameters: moisture, HMF and diastase. Understanding what each one indicates helps buyers write realistic specifications and interpret Certificates of Analysis with confidence.
Moisture
Moisture affects fermentation risk, viscosity and shelf stability. It is influenced by floral source, harvest practice and climate, and is managed through careful lot selection and controlled processing. Buyers typically define a maximum moisture value in the contract, verified by refractometry and reported on the COA.
HMF (hydroxymethylfurfural)
HMF is formed slowly over time and more quickly with heat, which makes it a useful indicator of freshness and thermal history. Regulatory ceilings differ between markets, so the applicable limit should always be defined by the destination market and written into the specification.
Diastase activity
Diastase is a naturally occurring enzyme in honey, and its activity is used alongside HMF to assess how gently honey has been handled. Because natural diastase levels vary by floral source, specifications should account for the honey variety being purchased.
Reading them together
No single value tells the whole story. A professional supplier will discuss these parameters as a set, relate them to the specific origin and variety offered, and agree the analytical method and laboratory before contract — so both sides read the same numbers the same way.
