Frequently Asked Questions About Manuka Honey

MGO stands for Methylglyoxal, a naturally occurring compound and one of the key markers of Manuka Honey’s unique properties. The MGO content determines the honey’s potency and quality, with higher MGO levels indicating stronger antibacterial and bioactive properties.

Methylglyoxal (MGO) is the primary compound responsible for the stable, potent, and high-quality bioactive properties that make New Zealand Manuka Honey unique. Its naturally occurring bio-active effect sets Manuka Honey apart from other types of honey, making it a sought-after choice for health and wellness applications.

The MGO (Methylglyoxal) content in Manuka Honey is measured as a standard set by New Zealand’s Ministry for Primary Industries (MPI). MGO is a quantifiable compound, and its concentration in the honey determines its bioactivity level and overall quality. This standardized measurement ensures consistency, authenticity, and trust in Manuka Honey products.

At MNZ, we are committed to providing genuine, high-quality New Zealand Manuka Honey. Our honey is 100% raw, unfiltered, and unpasteurized, preserving its natural properties and bioactivity. We exclusively produce monofloral MGO Manuka Honey, and every jar undergoes rigorous testing to meet the strict standards set by the New Zealand Ministry for Primary Industries (MPI). This ensures that when you choose MNZ, you are purchasing authentic, original Manuka Honey you can trust; Learn more

MNZ specializes in producing monofloral MGO Manuka Honey, meaning the honey is derived almost exclusively from the nectar of the Manuka shrub/tree (Leptospermum scoparium). This ensures a high concentration of MGO and the unique properties that make Manuka Honey so distinctive, delivering a pure and authentic product every time.

Manuka Honey is incredibly versatile and can be enjoyed in a variety of ways:

• Smoothies: Add a spoonful for natural sweetness and a nutritional boost.
• Yogurt: Stir it in for a delicious and healthy topping.
• Bread or Crackers: Spread it for a simple yet flavorful snack.
• Dishes: Incorporate it into recipes for a unique touch.

For those who prefer the pure taste of Manuka Honey, it can be consumed directly from the jar by enjoying a few teaspoons daily. Additionally, it can be dissolved in water, such as a tablespoon in a shake cup or a teaspoon in a large glass, to enjoy its natural flavor and benefits.

Important Note: While Manuka Honey is delicious in tea, heating destroys some of its unique qualities. To fully enjoy its benefits, it’s best consumed raw or at room temperature.

MNZ proudly produces and packages all its Manuka Honey at its state-of-the-art production center in New Zealand. This ensures complete control over quality and authenticity at every stage of the process. Additionally, all MNZ packaging is BPA-free, aligning with our commitment to health, safety, and environmental sustainability.

Bees naturally produce very limited quantities of high-MGO Manuka Honey, making grades such as MGO 1500+ exceptionally rare and special. Values above MGO 1500+ are almost unheard of, highlighting their exclusivity.

Producing Manuka Honey with such high MGO levels is also a costly process due to its rarity and the careful management required. MNZ offers MGO 1000+ and MGO 1200+ Manuka Honey in very limited editions, reflecting the honey’s scarce availability and the high demand for these premium grades.

Measuring Methylglyoxal (MGO) is a precise and scientifically reliable method with a margin of error of less than 2%. This testing is mandated by the New Zealand government to ensure the authenticity and quality of Manuka Honey.

At MNZ, all honey is rigorously tested for measurable compounds, including:

• MGO (Methylglyoxal): Indicates the honey’s potency and bioactive properties.
• DHA (Dihydroxyacetone): The precursor to MGO, ensuring the honey’s origin and natural conversion process.
• HMF (Hydroxymethylfurfural): A marker of honey freshness and quality.

These tests guarantee that MNZ delivers only genuine, high-quality Manuka Honey.

In the early days of Manuka Honey research, scientists compared its antibacterial activity to Phenol, a compound used in hospitals to kill bacteria. This led to the development of terms such as Active, NPA (Non-Peroxide Activity), and ratings like 5+, 10+, 15+, 20+, and 25+, which represented the equivalent concentration of Phenol in the honey. However, these terms are now restricted by New Zealand law due to potential consumer confusion.

The UMF (Unique Manuka Factor) grading system was later introduced by Peter Molan. Unlike MGO, UMF is not a directly measurable substance but is calculated using a Phenol-equivalent scale. It evaluates several factors, including MGO levels, DHA, and other key properties.

Key Differences:

• MGO (Methylglyoxal): A scientifically measurable compound and the primary bioactive marker in Manuka Honey.
• UMF (Unique Manuka Factor): A broader quality assurance system based on Phenol equivalence but not a direct measurement.
• NPA (Non-Peroxide Activity): Refers to the antib****l activity but is now largely replaced by MGO and UMF grading systems.

Understanding these grading systems helps consumers make informed decisions about the authenticity and potency of Manuka Honey.

Important

1. It should be noted that phenol equivalence measurements on Manuka Honey products and labels, such as 5+, 10+, 15+, 20+ and 25+, are therapeutic claims. From January 2016, these are no longer permitted under the New Zealand Food Standards Code. This means that brands with such designations are not packaged in New Zealand.
2. NPA (Non Peroxide Activity) is prohibited by the New Zealand government any longer to be used on packaging

Peter Molan, discoverer of UMF value.

Manuka Honey is not always Manuka Honey!

The Consumers’ Association has conducted an extensive investigation into Manuka Honey, which has shown that many brands apply fraud. This is done by incorrectly mentioning Methylglyoxal values, incorrect labeling, selling very low quality Manuka Honey as very good and much more.

Manuka Honey is not always as authentic as it seems. Investigations by consumer associations have revealed that fraudulent practices are widespread among some brands, including false labeling, inflated MGO values, and selling low-quality honey as premium-grade Manuka Honey. Here’s a breakdown of the key issues and how to recognize genuine Manuka Honey:

Common Fraudulent Practices

1. Incorrect Labeling

   • Some products claim to be Manuka Honey but contain little to no actual Manuka Honey.
   • Labels may falsely indicate terms like “Active” or “Manuka,” misleading consumers about authenticity.

2. Falsified UMF or MGO Values

   • Labels may indicate high UMF (e.g., UMF 25+) or MGO values (e.g., MGO 850+), but testing often reveals much lower levels (e.g., only 30 mg/kg MGO).

3. Overheated Manuka Honey

   • Artificial heating is used to increase MGO levels, misleading consumers into thinking the honey is of higher quality.
   • Overheating destroys the active ingredients, including DHA and other bioactive compounds.
   • HMF (Hydroxymethylfurfural) levels increase significantly due to heating, which can be detected in laboratory testing.

4. Selling Low-Quality Honey as High-End Honey

   • A combination of incorrect labeling, overheating, and unclear or falsified values can make poor-quality honey appear premium.

Key Measurable Compounds in Manuka Honey

1. MGO (Methylglyoxal):

   • The primary bioactive compound, measured in mg/kg.
   • The natural presence of MGO is what makes Manuka Honey unique.

2. DHA (Dihydroxyacetone):

   • A precursor to MGO, found in the nectar of the Manuka plant.
   • High DHA levels indicate high potential MGO content.

3. HMF (Hydroxymethylfurfural):

   • A compound formed when honey is heated.
   • High HMF levels indicate overheating, which diminishes honey quality and destroys natural bioactive properties.

How to Ensure You’re Buying Genuine Manuka Honey

1. Look for Trustworthy Certifications:

   • Ensure the honey is certified by recognized standards like UMF (Unique Manuka Factor) or MGO grading systems.

2. Check Laboratory Testing Information:

   • Reputable brands test their honey in accredited laboratories and provide transparency on MGO, DHA, and HMF levels.

3. Avoid Suspiciously Cheap Manuka Honey:

   • Authentic Manuka Honey, especially high-grade variants (e.g., MGO 1000+ or MGO 1500+), is naturally expensive due to limited production.

4. Inspect Labels Carefully:

   • Look for clear and accurate labeling that discloses the honey’s origin, MGO levels, and other measurable compounds.

By understanding these factors, consumers can make informed decisions and avoid being misled when purchasing authentic, high-quality Manuka Honey. Always choose brands, like MNZ, that prioritize transparency and maintain the highest standards of authenticity.

Manuka Honey is a natural product with numerous health benefits, making it suitable for most people. However, there are a few exceptions and considerations:

• Safe for Most Adults: Manuka Honey can be enjoyed by anyone looking to boost their wellness naturally.
• Not Suitable for Children Under 1 Year Old: Similar to other types of honey, Manuka Honey should not be given to infants under one year due to the risk of botulism.
• Allergies to Bee Products: Individuals with known allergies to bee products or pollen should avoid Manuka Honey to prevent allergic reactions.
• Safe During Pregnancy: Manuka Honey is generally considered safe to consume during pregnancy, offering a natural way to support health and well-being.

Always consult a healthcare provider if you have concerns or specific health conditions before consuming Manuka Honey.

Due to legal regulations and restrictions, MNZ is unable to provide specific details about certain aspects of Manuka Honey. However, we assure our customers that all Manuka Honey from MNZ is 100% pure, raw, and unprocessed, resulting in exceptionally high-quality products. This commitment ensures that you are receiving authentic Manuka Honey with its natural properties fully preserved.

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