Manuka Honey by Manuka New Zealand
What makes raw, monofloral MGO Manuka Honey so unique?
New Zealand Manuka Honey is the only 100% natural food in the world that has been scientifically proven to have a unique, high-quality, reliable bioactivity and is known worldwide as one of the most unique foods. In 2006, German scientists, led by Professor Thomas Henle (affiliated with the Technical University of Dresden), made a discovery that these exceptionally high levels of Methylglyoxal (MGO), naturally present, in Manuka Honey are solely responsible for the unique and reliable bioactivity.
Manuka New Zealand extensively tests all its honeys for compounds such as Methylglyoxal (MGO) and Dihydroxyacetone (DHA) content, Hydroxymethylfurfural (HMF), diastase, DNA analysis and presence of manuka pollen, moisture content and microbiological parameters. In addition, it is also tested for color, conductivity, taste and aroma. Manuka Honey is the only food in the world so far found with significant Methylglyoxal (MGO) content ranging from 20 mg/kg to as much as 1200 mg/kg. In comparison, all other honeys tested worldwide ranged from 0 to 5 mg/kg, other foods from 0 to 10 mg/kg, however, with coffee and cocoa as the exception with values up to 45 mg/kg.
At Manuka New Zealand, great care is taken to protect the natural properties of the Manuka honey at Manuka New Zealand, with temperatures in our processing plant never exceeding the natural temperature of the hive. Sustainable and sourced from our hives in the remote and pristine areas of New Zealand, every batch of raw, monofloral MGO Manuka honey from Manuka New Zealand is fully traceable from hive to shelf.
Manuka New Zealand exclusively produces raw, unfiltered, unpasteurized monofloral MGO manuka honey in BPA-free packaging and is produced, processed and packaged in New Zealand.
Manuka New Zealand exclusively produces (raw) raw, unfiltered, unpasteurized monofloral MGO Manuka Honey with different Methylglyoxal (MGO) contents; indicated on the label, recognizable by the gold MGO logo. The higher the Methylglyoxal (MGO) content, the stronger the bioactivity of the Manuka Honey.
> MGO 100+ (100mg/kg)
> MGO 250+ (250mg/kg)
> MGO 400+ (400mg/kg)
> MGO 550+ (550mg/kg)
> MGO 1000+ (1000mg/kg)
However, Manuka New Zealand has some wooden beehives in very pristine areas of New Zealand where these unique MGO 1000+ values are found. The other values that are very important such as DHA, HMF and Diastase are all good. Manuka Honeys with values above MGO 800+ are naturally very rare and can usually have been heated or may indicate older honey, but this is not the case with Manuka New Zealand.
Raw manuka honey
Characteristics of raw Manuka Honey include: Vitamins, minerals and nutrients remain intact, higher content of natural enzymes and high amino acid profile, thicker consistency, slightly grainy texture, incredible aromas and natural flavor profile.
The 4 production steps of raw MGO Manuka Honey
Step 1 uses a cold extraction method (max 35°C) to extract the honey from the honeycombs
Step 2 is collecting the honey in large honey barrels
Step 3 is to lightly filter the honey to remove any stray/occlusive wax and bee remains
Step 4 is to fill the jars with pure, raw, unprocessed, unpasteurized and unheated Manuka honey