What is Manuka Honey?

Manuka honey is a unique and highly prized type of honey that comes from the nectar of various Manuka bushes, particularly those rich in Dihydroxyacetone (DHA). While New Zealand is known for its single variety of Manuka (Leptospermum scoparium), Australia is home to over 15 different varieties of high-active Manuka bushes, all contributing to the production of this exceptional honey.

Why is Manuka Honey Special?

Manuka honey stands out due to its high levels of Methylglyoxal (MGO), a compound responsible for its potent antibacterial effects. Unlike regular honey, which relies mainly on hydrogen peroxide for its antibacterial activity, Manuka honey’s effectiveness is attributed to its non-peroxide activity, ensuring it remains effective even when hydrogen peroxide is neutralized.

What is MGO in Manuka Honey?

MGO stands for Methylglyoxal, a naturally occurring compound found in Manuka honey. MGO is the primary factor that gives Manuka honey its unique and potent antibacterial properties, setting it apart from other types of honey.

Why is MGO Important?

Methylglyoxal is important because it is a robust antibacterial agent that remains stable over time, even when exposed to heat and light. This stability means that Manuka honey retains its antibacterial properties and effectiveness longer than other honeys, which rely mainly on hydrogen peroxide for their antibacterial activity.

The concentration of MGO in Manuka honey is measured in milligrams per kilogram (mg/kg). The higher the MGO rating, the stronger the antibacterial properties of the honey. For example, an MGO rating of 100 means there are at least 100 milligrams of Methylglyoxal per kilogram of honey.

What is DHA in Manuka Honey?

DHA stands for Dihydroxyacetone, a naturally occurring compound found in the nectar of Manuka flowers. DHA is the precursor to Methylglyoxal (MGO), the compound that gives Manuka honey its unique and potent antibacterial properties.

What is the UMF Rating?

The UMF (Unique Manuka Factor) rating is a trademarked term used predominantly in New Zealand to measure the antibacterial strength of Manuka honey. This rating system was developed and is regulated by the Unique Manuka Factor Honey Association (UMFHA) of New Zealand, which holds the patent for this specific measurement.

What Does the UMF Rating Measure?

The UMF rating measures the Non-Peroxide Activity (NPA) in Manuka honey. NPA refers to the antibacterial activity that is not related to hydrogen peroxide, a common antibacterial agent in most other types of honey. Like in Australia, the UMF rating also considers the presence of other important markers like Dihydroxyacetone (DHA) and leptosperin, ensuring the honey’s authenticity and potency.

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