A lab report is an independent test certificate from a laboratory documenting what was found in a particular food sample—not just a brand’s claim about it.
GHRAAM’s published ghee reports are issued by ARBRO Pharmaceuticals, a NABL-accredited testing laboratory (Certificate No. TC-7375), using the test methods and standards stated in the individual certificates. The reports list batch-specific results for parameters such as milk fat, moisture, Reichert-Meissl (RM) value and Baudouin test.
Batch-specific reports matter: results below apply to the samples and batches identified in each certificate and should not be assumed to represent every future batch.
Test
GHRAAM published result
Reference note
Milk fat (Gir)
99.96%
FSSAI minimum commonly listed for ghee: 99.5%
RM value (Gir)
29.85
Interpret with applicable standard and full certificate
Baudouin test (all listed variants)
Negative
Target reaction not detected under test conditions
For a complete result, always open the certificate linked to the relevant sample below; the table above is only a short summary.
How to Read Your Lab Report
Baudouin test: A chemical test used to detect the characteristic reaction associated with vanaspati-related adulteration. “Negative” means the targeted reaction was not detected under the test conditions; it does not prove every possible adulterant is absent.
Milk fat %: The measured dairy fat content reported for the sample.
Reichert-Meissl (RM) value: A measure related to volatile, water-soluble fatty acids that helps assess milk-fat characteristics. It is not a standalone purity or quality score.
Moisture: The measured water content. Review the value and applicable specification shown in the certificate.
Ghee collection · Independent laboratory testing
Ghee Lab Reports
Explore the published laboratory results for each ghee variety. Each report card includes key findings, sample details and a direct link to the original certificate. The full certificate remains the source of truth for methods, specifications and batch information.
Important: These results relate only to the samples and batches identified in the respective certificates. Please open each original PDF for the complete laboratory report, test methods and specifications.
Wild Forest Honey · Independent testing
Wild Forest Honey Lab Report
The following results are transcribed from the FARE Labs certificate for the submitted honey sample. They apply to the sample identified on that certificate, not automatically to every future batch.
Test parameter
Reported result
Diastase activity
13.52 Schade units
Electrical conductivity
0.2346 mS/cm
Free acidity
22.31 milliequivalents acid/1000 g
Hydroxymethylfurfural (HMF)
9.47 mg/kg
Moisture
17.40%
Proline
642.26 mg/kg
Sucrose
1.99%
Added sugar
Not detected (detection limit: 0.5 g/100 g)
Certificate details
Laboratory: FARE Labs Pvt. Ltd.
Job order: FA20261021-013-096
ULR code: TC5503 26 0 00109125 F
Sample received: 21 October 2026
Testing period: 21–26 October 2026
Certificate issue date: 26 October 2026
Sample description: Honey supplied by BUZZBITE FOODS PRIVATE LIMITED, 1 × 450 g PET jar
Scan the QR code on your jar: Each GHRAAM Wild Forest Honey jar carries a QR code that customers can scan to access the laboratory report directly and review the available test information.
“Not detected” means the analyte was not detected at the stated method/detection limit; it should not be interpreted as proof of absolute zero.
UNDERSTAND THE SCIENCE
What Do These Lab Tests Mean?
This guide explains the tests listed in GHRAAM’s published reports in plain language. Results should be read with the method, units, applicable specification and detection limit where relevant.
Ghee tests
Test
What it measures
How to understand it
Milk fat
Proportion of fat in ghee.
Compare the percentage with the applicable ghee specification and the report’s test method.
Moisture
Water content in the sample.
Reported as a percentage; compare with the relevant specification. It does not alone determine overall quality or shelf life.
Reichert–Meissl (RM) value
A measure related to volatile, water-soluble fatty acids in the fat.
One analytical characteristic used to assess ghee fat; it should be considered alongside other tests and standards, not as stand-alone proof of authenticity.
Baudouin test
A qualitative check for sesame-oil marker compounds commonly associated with vanaspati adulteration.
“Negative” means the marker was not detected by this test under reported conditions; it does not rule out every possible adulterant.
Added starch
Checks for starch in the sample.
“Absent” or “free” means starch was not reported as detected by the stated test; refer to the certificate for method details.
Mineral oil
Checks for mineral-oil contamination/adulteration.
Use the exact result on the certificate. “Refer to original certificate” is not a positive or negative conclusion.
Honey tests
Test
What it measures
How to understand it
Diastase activity
Activity of a naturally occurring enzyme in honey.
Reported in Schade units; helps assess enzyme activity and possible heat/storage effects alongside other parameters.
Electrical conductivity
Conductivity of honey solution, influenced by minerals and acids.
Reported in mS/cm; helps characterize honey type and must be interpreted against the relevant standard/category.
Free acidity
Amount of free acids in honey.
Reported as milliequivalents acid per 1,000 g; one compositional indicator to compare with the applicable specification.
Hydroxymethylfurfural (HMF)
A compound that can increase with heating or storage over time.
Reported in mg/kg; interpret with processing/storage history and applicable limits.
Moisture
Water content in honey.
Reported as a percentage; it can affect fermentation risk and storage stability.
Proline
An amino acid naturally present in honey.
Reported in mg/kg; one compositional indicator, but it does not independently prove purity or origin.
Sucrose
Sucrose content of the sample.
Reported as a percentage; interpret according to honey type and the applicable standard.
Added sugar
Laboratory check for added sugars using the stated method.
“Not detected” means not detected at this report’s stated limit of 0.5 g/100 g—not absolute zero.
Important: These are general explanations, not independent certification or a substitute for the laboratory’s interpretation. Test methods, units, specifications and detection limits can vary. Each linked certificate applies only to the sample and batch named in it; do not automatically generalize results to every batch.
Frequently Asked Questions
Why does GHRAAM provide lab reports?
Purity should be supported by evidence, not just a claim. Batch-wise certificates show the actual results recorded for the sample tested.
Are all GHRAAM ghee products lab tested?
The reports published on this page cover the identified samples for Gir, Sahiwal, Rathi and Buffalo Ghee. Refer to each linked certificate for its sample and batch details.
Which laboratory tests are performed?
The published summaries include milk fat, moisture, RM value and Baudouin test, along with other parameters where listed. The full test list can vary by certificate; open the PDF for the exact details.
Are the lab reports genuine?
The linked certificates are issued by ARBRO Pharmaceuticals and list NABL certificate number TC-7375. Please open the original PDF to verify the certificate details directly.
How can I view the lab reports?
Use the report button on the relevant product card to open the original PDF certificate.
Why is lab testing important for ghee?
Testing provides documented findings for specific parameters and samples. It is more informative than relying only on a general “pure” label, though no single result should be interpreted as proof against every possible adulterant.
Does every batch have a different lab report?
Reports identify the sample and batch that were submitted for testing. These results should not automatically be applied to other batches.
How does GHRAAM approach product quality?
GHRAAM describes its traditional Bilona process and publishes the available batch-specific laboratory certificates so customers can review the recorded results.
What does a negative Baudouin test mean?
It means the characteristic reaction targeted by that test was not detected under the test conditions. It does not prove that every possible adulterant is absent.
Why does the Reichert-Meissl value matter?
RM value is one laboratory measure used to assess milk-fat characteristics. It should be read alongside other test results and the applicable standard, not treated as a standalone quality score.
Purity should be proven, not just promised. Every batch is tested by ARBRO Pharmaceuticals (Certificate No. TC-7375), an NABL-accredited lab, so you see actual test values — like 99.96% milk fat — not just a 'pure' badge.
Are all GHRAAM products lab tested?
Yes. Every batch across all four variants (Gir, Sahiwal, Rathi, Buffalo) undergoes lab testing before it ships — with results as high as 99.97% milk fat (Rathi), well above the FSSAI minimum of 99.5%.
Which laboratory tests are performed?
We test for the Baudouin test (checks for vanaspati adulteration), milk fat content (min. 99.5% required by FSSAI, GHRAAM averages 99.9%+), and Reichert-Meissl value (min. 24 required) — all per FSSAI's FSSR-2011 standard.
Are the lab reports genuine?
Yes. All reports are issued directly by ARBRO Pharmaceuticals (Certificate No. TC-7375), an independent NABL-accredited lab — not self-certified. You can view or download the actual batch-wise PDFs on this page.
How can I view the lab reports?
Batch-wise PDF reports for all four variants (Gir, Sahiwal, Rathi, Buffalo) are downloadable directly on this page above, or you can ask to see them in person at our Delhi showroom.
Why is lab testing important for ghee?
Ghee is one of the most commonly adulterated dairy products in India, often mixed with vanaspati or cheaper fats. Lab tests like the Baudouin test and Reichert-Meissl value are the only reliable way to confirm what's actually inside — not just what the label claims
Does every batch have a different lab report?
Yes — for example, our current reports are Batch KS-1 (Buffalo), KS-2 (Gir), and KS-3 (Rathi), each with its own test date and results, since ghee quality can vary slightly batch to batch even with the same process.
How does GHRAAM ensure product quality?
We combine the traditional Bilona method (36-48 hours per batch), careful sourcing from single desi breeds, and independent NABL lab testing on every single batch — not just periodic spot-checks.
What does a negative Baudouin test actually mean?
It means no vanaspati (hydrogenated vegetable fat) was detected — one of the most common ways ghee gets adulterated. A negative result confirms the product is genuine ghee, not a blend.
Why does the Reichert-Meissl value matter?
It confirms the fat tested is authentic milk fat rather than a substitute — not vegetable oil or a cheaper fat blended in. FSSAI requires a minimum of 24; GHRAAM's ghee tests between 29.30 (Rathi) and 29.85 (Gir), well above this threshold.
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