FAQs

Mānuka Honey is a natural honey produced by bees collecting the flower nectar of the New Zealand mānuka tree (Leptospermum scoparium). It has special natural compounds that no other honey in the world has so only honey produced in New Zealand from the mānuka tree can be called Mānuka Honey (witha macron, which is used to indicate a long vowel in Te Reo Māori).

Scientific research has showed that Mānuka Honey has remarkable biological properties ranging from anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral, anti-biotic and wound healing to immune-stimulatory properties.  Methylglyoxal (known as MGO) is the unique compound in Mānuka Honey responsible for its potent anti-microbial properties.

Both MGO and UMF are trusted Mānuka Honey grading systems, and both measures MGO content.

MGO stands for Methylglyoxal, which is the organic compound responsible for Mānuka Honey’s strong antibacterial properties. The MGO rating that you find on Mānuka Honey labels shows the amount of methylglyoxal in the honey. For example, MGO 50+ means there is at least 50mg of methylglyoxal per kilogram in that Mānuka Honey.

UMF is a trade-marked acronym standing for Unique Manuka Factor. UMF tests for: MGO and three other compounds: Leptosperin (a naturally occurring chemical found only in Manuka nectar), Dihydroxyacetone (DHA), Non-peroxide activity (NPA). UMF is generally used for high grade, monofloral Mānuka Honey.