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| Definition of tasting:
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| Tasting is to palate not to consume. It must be done in adequate conditions that facilitate the intellectual concentration and the isolation of the surrounding elements which could distract the senses and change conclusions.
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| When honey is tasted on Gran Canaria, one can firstly distinguish two types of beekeepers:
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- The non-professional beekeeper: is the one who is recorded in the Livestock Holdings Registry of the Canarian Islands.
- The professional beekeeper:is the one who is recorded not only in the above mentioned registry, but also in the General Food and Food Business Health Registry for the packaging of honey. Beekeepers who carry out these operations in a packaging centre that belongs to a beekeeping association are also included in this category. Furthermore, the pollen composition corresponds to the characteristic flora of each category, and the absence of pollen belonging to introduced species. They will have to be correctly filtered and not present any signs of fermentation or organoleptic defaults. They must also have the following physicochemical characteristics:
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- Moisture content (%):<=20
- Hidroximetilfurfural (HMFF) (mg/Kg):>=30
- Free acidity (mEq/kg:n<=45
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