Manuka Honey


Manuka Honey is a prized honey in New Zealand.  After harvest, honey samples are sent to a laboratory where the honey is analysed. Every year it is different according to the season.

Methylglyoxal (MGO) is measured in milligrams per kilogram of honey (mg/kg). It is the active ingredient that makes Manuka Honey special. The level of MGO increases over time to a maximum level according to the various natural chemicals in the honey.

UMF is a trademarked term meaning Unique Manuka Factor, and is the same number as the NPV Non Peroxide Value. Honey has a natural antibacterial property due to its hydrogen peroxide. What was found with Manuka Honey, was that once the peroxide effect was chemically removed, the honey still had antibacterial properties. Hence, Manuka honey had a “Non Peroxide Value”. Initially, it was not known what caused this non peroxide effect. It was found to be caused by the chemical Methylglyoxal (MGO). MGO increases over time, dependant on the temperature the honey was kept at. Another chemical dihydroxyacetone (DHA) was found in Manuka honey that reacted in it to produce MGO. Hence if a particular batch of Manuka honey is tested to contain a certain level of MGO and DHA, the future maximum MGO is able to be estimated.

Our 50+ MGO honey is from Raurimu National Park, and our other grades of Manuka Honey are from up the Whanganui River.

MGO 50+

From our hill country sites at Raurimu National Park where the flowering of native trees and manuka happen at the same time. Manuka 50+ MGO is our affordably priced table grade manuka honey equivalent to UMF 3 grade honey.

MGO 391 – 886

From our Whanganui River hives. The Manuka bush flowers for a short period in the middle of summer. Much of the bush area up the Awa was originally cleared for farming. The area has then be left to rejuvenate and now is rich in manuka trees.

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Additional information

Weight N/A

50 MGO, 173 MGO, 282 MGO, 355 MGO, 391 MGO, 714 MGO, 825 MGO, 886 MGO