WHAT IS MGO OR NPA (UMF)?
MGO is short for methylglyoxal. It is one of the main signature markers tested for in Manuka honey.
All honey has some antibacterial activity referred to as Peroxide Activity (PA). Manuka has a special, unique antibacterial activity known as Non Peroxide Activity (NPA) also called UMF (Unique Manuka Factor). There is a direct relationship between MGO and NPA where as MGO increases so does NPA.
2.7+ = 30+
5.0+ = 83+
7.0+ = 150+
HOW IS OUR HONEY LABELLED AND RATED?
We use the MGO rating to classify our Manuka. Our MGO ratings compare to NPA/UMF as shown.
Our Multifloral Honey has a MGO of less than 30 (NPA <2.7).
Our Multifloral Manuka Honey has an MGO of 30 or more (NPA 2.7+).
Our Multifloral Manuka MGO 83+ Honey has an MGO of 83 or more (NPA 5+) .
Our Multifloral Manuka MGO 150+ Honey has an MGO of 150 or more (NPA 7+).
There is plenty of discussion at the moment around Monofloral Manuka, Multifloral Manuka and the new MPI standards, so we are keeping things simple.
All our Manuka is labelled as Multifloral Manuka. We think this is the honest way forward as bees are not contained by fences so they will always gather from multiple sources including Manuka.
HOW IS OUR HONEY TESTED?
A sample from each batch of honey we have extracted is sent to Hills Laboratories in Hamilton for Manuka testing.
Our honey is all labelled with a batch number so we know what site the honey came from, when it was harvested, extracted, tested and bottled.
WHY DOES HONEY CRYSTALLIZE? IS THIS OKAY?
Real raw honey crystallizes. It's natural and shows the honey hasn't been heated or adulterated. It happens over time with some honey crystallizing in days and some taking months. This time difference is determined by the temperature and the different floral sources of nectar that are in the honey. Honey also becomes lighter in colour as it crystallizes.
Sometimes as honey crystallizes it can leave an odd air bubbly mark down the inside of the pot. While this might make you concerned, it is perfectly normal. Some honey packers will use dark tinted pots to hide this. We use clear pots as you should be able to see what you are buying and understand crystallization is not a bad thing.
Some people prefer honey crystallized as it can preserve and intensify the flavor and as it takes longer to melt on your tongue, your taste buds have more time to activate and pick up on the subtleties of the honey.