Manuka Honey has been touted in the natural health world for centuries, revered by the indigenous Māori people for its therapeutic and medicinal abilities. Unlike conventional pasture-based honey, a spoonful of Manuka Honey can be regularly used to:
Since Manuka Honey can only be produced in areas abundant with native Manuka blossoms, many of our hives are located in some of the most remote parts of New Zealand, accessible only by helicopter and hike-in. Given it’s short flowering season –– only 2-6 weeks out of the entire year –– it takes immense skill, planning, and resources to harvest Manuka Honey, which is why we never take a single, precious drop for granted.
UMF™ is the gold standard in grading methods and is backed by the New Zealand government or its verification of quality and potency.
There are a variety of grading systems and distinctions that exist in the marketplace today, but the most important seal to look for is UMF™, a quality trademark identifying natural, unadulterated Manuka Honey. The number represents three unique signature compounds which ensure purity and quality:
Methylglyoxal (MGO) is the compound chiefly responsible for the antibacterial property of Manuka Honey and forms the basis of the UMF™ grading system.
Leptosperin is found in the nectar of manuka flowers and is the most discerning characteristic to distinguish Manuka Honey from other honey types.
Hydroxymethylfurfural is also found in the nectar of manuka flowers and converts into MGO once the bees gather the nectar and turn it into honey.
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