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. It was found that when Manuka Honey had its peroxide effect chemically removed, its 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, dependent 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.

MGO 50+

Our 50+ MGO honey is a blend of high grade Whanganui River Manuka honey with clover and Rewarewa. It is our affordably priced table grade manuka honey equivalent to UMF 3 grade honey.

MGO 305 – 886

From our hives on the banks of the Whanganui River. 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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