Bees produce honey from the flower of a native Australian and New Zealand plant group of plants called Leptospermum. Australia has over 80 varieties of the genus, with 28 of them being scientifically proven as ‘bioactive’. The honey produced when bees forage the flowers of leptospermum plants contains special properties that have a variety of medicinal uses.

There’s a lot of confusion when it comes to the ratings of Manuka honey. when the properties of Manuka were discovered it was unknown what the additional antibacterial, active compound of the honey was, so it was rated and labelled as NPA (non-peroxide activity) or UMF (unique Manuka factor). Later it was found that the active compound was Methyglyoxal (MGO) and the rating has been modernised for more accurate results for the consumer. The higher the MGO rating of the honey = the more beneficial properties it has.

Use on cereals, in smoothies, or with your fruit, or even on some toast. Avoid heating or cooking to maintain the natural enzymes and bioactive compounds that make Australian Manuka honey a naturally medicinal product.

Manuka honey is made from bees collecting nectar from the Leptospermum species of plants. Leptospermum plants grow in Australia and New Zealand, with Australia having around 84 varieties and New Zealand have two varieties. The nectar in these plants is high in a compound call Dihydroxyacetone (DHA). DHA is a precursor to MGO and the bees produce an enzyme in their honey tummy which transforms the nectar into honey containing MGO. The different Manuka / Leptospermum species and the different environments in which they grow produce different strengths of MGO honey but also different flavoured honey.

Manuka honey is special because it contains Methylglyoxal. MGO is the abbreviation for Methylglyoxal which is a naturally occurring bioactive compound in Manuka honey. The higher the MGO number of the honey the more concentrated the MGO is in the honey and the stronger the antibacterial, anti-microbial and anti-inflammatory effects.

MGO is the global standard for measuring the antibacterial strength of Manuka honey for both Australian and New Zealand made Manuka honey. The UMF Honey Association in New Zealand use MGO to determine the UMF number assigned.