As a natural product of a relatively high price, honey has been a target for adulteration for a long time. Addition of sweeteners, mis-description of botanical source of honey, high moisture content, or subsequent addition of water which can result in honey fermentation and spoilage and the use of excessive heat in honey processing for liquefaction or pasteurization are the major issues related to honey quality and authenticity. Interestingly, the majority of the production of honey takes place in developing countries, while the developed countries are the largest consumers but honey imported from these countries has a lower price than the locally produced honey, and is therefore prone to mislabelling because of economic reasons. This international trade is under tremendous pressure and the export of honey from these countries is facing surging issues related to its authenticity. Since then the honey quality issues have become imperative and critical. According to the defi nition in the FAO Codex Standard for honey (Anonymous 2001 ) and in the European honey standard (Council Directive 2001/110/EC) honey shall not contain any food ingredient other than honey itself nor shall any particular constituent be removed from it. Many methods are employed for analysis of honey. Among them, moisture content, electrical conductivity, optical rotation, and 5-hydroxymethylfurfural (HMF) provide a good information value about honey quality for beekeepers and various stakeholders dealing with honey.