Manuka honey is highly valued across the world. It is used in the finest restaurants, celebrities love it and it’s a key ingredient in many of the best quality skincare products. But what makes it so different to other honey?
The answer is methylglyoxal. Methylglyoxal is what gives Manuka honey its antibacterial activity. It is found in other honeys, but in much lower amounts.
The concentration of methylglyoxal in the Manuka honey determines its activity rating. The MGO are abbreviations of methylglyoxal. It measures how many milligrams of methylglyoxal is in each kilogram of honey.
You will see MGO or UMF ratings on genuine Manuka honey produced and packed in New Zealand.
Appearance: Viscous liquid, creamed or crystallised. Organoleptic Characteristics
Odour: Pleasant, characteristic aroma. Free from foreign odours, damp earth, heather,aromatic.
Taste: Pleasant, characteristic, sweet, strong flavour, characterised as “earthy, oily, herbaceous”, and “florid, rich and complex.
Storage: Store in cool, dry area and keep tightly covered. The recommended storage temperature for honey
is 18-24°C (64-75°F).
Please see our Products and whole information booklet here auribee-product-leaflet
Manuka’s biological properties range from antioxidant, anti-inflammatory, antibacterial, antiviral, antibiotic and wound healing, to immune-stimulatory.