Get to Know your Honey
Watch where the bees collected the nectar for your batch of Manuka
We take Traceability Seriously
We are the only brand of Manuka that shows you truly where you honey has come from.
We also test our honey for more Manuka honey markers than the UMF association and exceed NZ Government Requirements for Export Grade Manuka
Scroll down to see...
• Location of where your honey has come from •
• All 26 Test results •
• Certificate of Analysis •
• Leptosperin certificate •
• Transit route your honey has taken •
• Carbon offset certificate •
Beehive Location
Note this is an approx location - the exact location is sensitive due to competition
MGO Level: 591
NPA: 16.3
MPI Honey Type: Monofloral Manuka
Number of Markers Tested:
26
Leptosperin 361
Unique Manuka Marker - tested by the UMF association for Legitimacy
NPA: 16.3
Non-Peroxide Activity (NPA) is the key measure of Manuka honey’s antibacterial strength. While all honeys have peroxide-based activity, which is antibacterial, it declines quickly over heat and time.
Manuka’s NPA is unique, remaining stable and present in high amounts.
MGO: 591
MGO stands for Methylglyoxal which is the organic compound responsible for Manuka honey’s strong antibacterial properties. DHA converts to MGO
DHA: 714
Found in the nectar of the Manuka flower, this is the precursor marker to Methylglyoxal (MGO)
HMF: 24.5
HMF is a heat-sensitive compound which is an important measure for understanding if the Manuka honey has been tampered with. It essentially measures how fresh the honey is
Manuka DNA: 29.46
2'-MAP: 20.0
A phenolic compound found in Manuka
2-MBA: 6.0
A plant metabolite only found in Manuka - within nectar producing plants
3-PLA:910
This marker is a broad spectrum antimicrobial compound active against bacteria and fungi
4-HPLA: 7.6
An antioxidant found in Manuka Honey
The most commonly tested physical characteristics of honey as defined by the Honey Codex
Internationally recognised test to prove no sugar adulteration
A diastase test measures the enzymatic activity of diastase (amylase) in honey. Diastase is a natural enzyme present in honey that helps break down starch into simpler sugars.
A tiny insect called the passion vine hopper feeds on the tutu plant and excretes a substance – honeydew – onto the branches and leaves of the plant. When honeybees feed on this honeydew, it can contaminate their honey.
Testing to confirm honey does not have any herbicide residue
A second test to confirm the honey does not have any herbicide residue
