Manuka Honey Strength Guide

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MG) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MG) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MG is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MG results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MG is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MG concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MG) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MG refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

ما هو عسل مانوكا؟ لمحة مختصرة

يتم إنتاج عسل مانوكا من قبل النحل الذي يتغذى على أزهار أشجار Leptospermum, وموطنها أستراليا ونيوزيلندا. في حين أن لدى نيوزيلندا مجموعة واحدة فقط من Leptospermum, هي Leptospermum scoparium, فإن أستراليا هي موطن لأكثر من 80 نوعاً من Leptospermum ، مما يساهم في النكهة السلسة والممتعة لعسل مانوكا الأسترالي. استُخدم عسل مانوكا من قِبل الحضارات الأسترالية والماورية الأصلية على مدار آلاف السنين، واليوم هو عسل خضع للكثير من الابحاث على نطاق واسع وتم منحه جوائز عديدة لمكوناته الطبية. لمعرفة المزيد، راجع دليل كابيلانو لعسل مانوكا.

تم إدخال عدد من الرموز للتعبير عن نشاط عسل مانوكا. فيما يلي شرح لمؤشرات القوة الأكثر استخداماً.

نشاط غير بيروكسيد (NPA)

في عام 1981، أجرى الدكتور بيتر مولان (MBE)، البروفيسور في جامعة وايكاتو في نيوزيلندا، بحثاً حول نشاط بيروكسيد العسل من جميع أنحاء العالم. يتم إنتاج مادة بيروكسيد الهيدروجين في العسل عن طريق نشاط إنزيم الجلوكوز أوكسيديز عندما يقوم بتكسير الجلوكوز. يعمل بيروكسيد الهيدروجين الموجود في العسل كمادة حافظة وله نشاط مضاد للميكروبات والبكتيريا. ومع ذلك، يميل هذا المكون إلى الانخفاض بمرور الوقت ويكون أكثر ثباتاً في درجات الحرارة المنخفضة. وجد الدكتور مولان أنه عند اتلاف العسل عمداً، حافظ عسل واحد فقط على نشاطه المضاد للبكتيريا. أصبح هذا النشاط معروفاً باسم النشاط المضاد للبكتيريا غير البيروكسيد (NPA). واصل الدكتور مولان البحث في هذا النشاط على مدار سنوات عديدة ووجد أنه كان ثابت جداً في عسل مانوكا ويمكنه تحمل التعرض للحرارة والضوء.

تم العثور على عسل مانوكا الذي يحتوي على نشاط غير بيروكسيد (NPA) في كل من أستراليا ونيوزيلندا.

عنصر مانوكا الفريد (®UMF)

في عام 1995، اجتمعت مجموعة صغيرة من العاملين في مجال تربية النحل في نيوزيلندا لمناقشة وبحث أفضل طريقة لتسجيل العلامة التجارية وحماية النشاط الفريد المضاد للبكتيريا (NPA) الذي وجده الدكتور مولان في بعض أنواع عسل مانوكا. في عام 1998، أعلن الدكتور مولان أنه تم تسجيل علامة تجارية جديدة لعنصر مانوكا الفريد “®UMF” لحاملي التراخيص، لاستخدامها كعلامة جودة لوصف قوة النشاط في عسل مانوكا النيوزيلندي.

تاريخياً، اعتمد ®UMF على نشاط NPA، ولكن تم تحديثه مؤخراً لقياس مكونات مختلفة، ويستخدم أيضاً كعلامة جودة تمثل معايير الجودة، ومعيار تصنيف ونظام تصنيف لعسل مانوكا المُنتج في نيوزيلندا.

تعد Unique Manuka Factor (UMF®) علامة تجارية مسجلة من قبل جمعية صناعة العسل UMF في نيوزيلندا. علامة ®UMF التجارية متاحة فقط للاستخدام المرخص من قبل أعضاء جمعية صناعة العسل UMF النيوزيلندية فيما يتعلق بالعسل المُنتج في نيوزيلندا.

METHYLGLYOXAL (MGO) – الرقم الذي يجب البحث عنه!

أظهرت الأبحاث الأخيرة أن أحد المكونات الرئيسية التي تُعزى إلى الفعالية الفريدة لعسل مانوكا هو ميثيل جليوكسال (MGO) وتستخدم هذه العلامة الكيميائية الآن كمؤشر رئيسي لقوة النشاط في عسل مانوكا.

MGO هي المادة الكيميائية النشطة حيوياً (بيولوجياً) التي ترتبط ارتباطاً مباشراً بالنشاط المضاد للبكتيريا في عسل مانوكا، وهي الطريقة الأكثر دقة لقياس فاعلية عسل مانوكا. ينتج MGO من ثنائي هيدروكسي أسيتون (DHA)، والذي يتشكل بشكل عضوي في رحيق أزهار مانوكا المختلفة التي تنمو محلياً في أستراليا.

يتم قياس MGO بالأجزاء لكل مليون (جزء في المليون) أو مغم/كغم ويتم قياس NPA كنسبة مئوية لما يعادل الفينول. العلاقة التقريبية بين تركيز MGO وNPA لعسل مانوكا موضحة أدناه:

الخلاصة

يتواجد عسل “المانوكا” (Leptospermum sp) الذي يحتوي على ميثيل جليوكسال (MGO) وثنائي هيدروكسي أسيتون (DHA) في كل من عسل مانوكا الأسترالي والنيوزيلندي. يشير MGO إلى مادة كيميائية موجودة في عسل مانوكا وتستخدم الآن كمؤشر رئيسي لقوة النشاط في العسل.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavor of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr. Peter Molan (MBE), a professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr. Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr. Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr. Molan had found in some Manuka honeys. In 1998, Dr. Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for license holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MGO) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MGO) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MGO is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MGO results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MGO is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MGO concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MGO) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MGO refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.

What is Manuka honey ? a brief overview

Manuka honey is produced by bees that have foraged on the flowers of Leptospermum trees, native to Australia and New Zealand. While New Zealand has just one variety of Leptospermum, Leptospermum scoparium, Australia is home to over 80 species of Leptospermum, which contributes to the smooth, pleasing flavour of Aussie Manuka. Manuka honey has been used by native Australian and Māori cultures for thousands of years and today is a widely researched honey prized for its medicinal properties. To learn more, see our Capilano Guide to Manuka honey.

There have been a number of symbols introduced to represent the activity of Manuka honey. Following is an explanation of the more commonly used activity indicators.

Non-Peroxide Activity (NPA)

In 1981, Dr Peter Molan (MBE), professor at the University of Waikato in New Zealand, researched the peroxide activity of honeys from around the world. Hydrogen peroxide is produced in honey by the activity of the enzyme glucose oxidase when it breaks down glucose.  Hydrogen peroxide in honey acts as a preservative and has antimicrobial and antibacterial activity.  This component however tends to decrease over time and is more stable at lower temperatures.  Dr Molan found that when he deliberately destroyed the in honey, only one honey maintained antibacterial activity. This activity became known as Non-Peroxide Antibacterial activity (NPA). Dr Molan went on to research this activity over many years and found that it was very stable in Manuka honey and could withstand both heat and light exposure.

Manuka honey containing Non-Peroxide Activity (NPA) is found in both Australia and New Zealand.

Unique Manuka Factor (UMF®)

In 1995, a small New Zealand bee industry group met to discuss and investigate the best way to Trademark and protect the unique antibacterial activity (NPA) that Dr Molan had found in some Manuka honeys. In 1998, Dr Molan announced that a new trademark for the Unique Manuka Factor “UMF®” had been registered for licence holders to use as a quality mark for describing the strength of activity in New Zealand Manuka honey.

Historically, UMF® was based off NPA activity, but has recently been updated to measure different compounds, and is also used as a quality mark representing quality standards, a grading system and a rating system for Manuka honey originating in New Zealand.

Unique Manuka Factor (UMF®) is a trademark registered by the UMF Honey Association of New Zealand. UMF® is only available for licensed use by UMF Honey Association of New Zealand members in relation to honey originating in New Zealand.

Methylglyoxal (MG) – the number to look for!

More recent research has shown that one of the major components that is attributed to the unique activity in Manuka honey is Methylglyoxal (MG) and this chemical marker is now used as the key indicator of activity strength in Manuka honey.

MG is the bioactive chemical that directly relates to the antibacterial activity in Manuka honey, and is the most accurate way to measure the potency of Manuka honey. The MG results from dihydroxyacetone (DHA), which occurs organically in the nectar of various Manuka flowers that grow natively in Australia.

MG is measured in parts per million (ppm) or mg/kg and the NPA is measured as a percentage of phenol equivalent. The approximate relationship between MG concentration and the NPA of Manuka honey is outlined below:

In Summary

‘Manuka’ (Leptospermum sp.) honey containing Methylglyoxal (MG) and dihydroxyacetone (DHA) is found in both Australian and New Zealand Manuka Honey. MG refers to a chemical marker found in Manuka and is now used as the key indicator of the strength of activity in the honey.