Honey Testing

Honey Tests

Chemical Analysis

Mānuka (including MPI tests)

Nutritional

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Osmophilic Yeasts - Chinese Method

Test Description

Osmophilic Yeasts are a type of yeast that is tolerant of high sugar environments and under the right conditions they have potential to grow in honey and contribute significantly to fermentation. Whilst there are a number of contributing factors to the fermentation of honey, including, high moisture, level of crystallization and temperature; high Osmophilic Yeast counts usually mean a higher chance of the honey fermenting.

The GB 4789.2-2010 method is the accepted testing method for Osmophilic yeast measurement in honey being exported to China.


Test Methodology

GB 14693-2011

IANZ Accredited?

Yes.

Standard Turnaround Time

7 working days on receipt of sample.

Pricing

Please refer to our current price list here