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Why is Manuka Honey so special?

Manuka honey is a complex honey that goes far beyond a simple table honey.
It has been the focus of extensive scientific research evidencing remarkable natural properties that set it apart from other honeys and make it so highly prized throughout the world.
Manuka honey requires special care and expertise to optimise and protect its special natural properties. Methylglyoxal (MGO) has been demonstrated to be the naturally occurring compound that makes Manuka honey so special. MGO is formed in the honey from Manuka nectar, and as the honey ripens, the MGO content can increase.
This requires expert handling and storage, and precise testing of the honey is essential to certify potency, quality and purity. Stringent regulations must be met at all stages of this process.

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What to look for when buying Manuka honey

On the label

  • 100% New Zealand Origin - Look for trusted New Zealand Manuka honey exported in retail packs from New Zealand (‘Product of New Zealand’ labelling)

  • Certified Methylglyoxal (MGO) content - Not all Manuka honey contains the same amount of this important compound. Look for certified MGO content on the label to ensure you are getting the real deal, and the right grade of Manuka honey for your needs.

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From the Manufacturer

  • A trusted New Zealand brand - Look for a brand that has its own beekeepers and collects and manufacturers its own honey - this is your assurance of quality, authenticity and safety through careful and close protection.

  • Trusted source - To ensure a safe and high quality product manufacturers should be able to trace and guarantee their supply from beekeeper to jar and have supporting quality assurance programmes.

  • Specialised processing facilities – It takes intricate knowledge and capability to capture, optimise and protect the natural properties of Manuka honey. This expertise ensures the result is a premium quality Manuka honey that retains all its natural qualities and delicious rich flavour. Poorly handled honey can be crystallised in the pot and the natural properties diminished due to mishandling of the product through the course of processing, temperature extremes, packing and distribution.

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