July 28, 2023 5 min read
If you're new to the world of Mānuka honey, you might find yourself overwhelmed by the various terminologies used. Among these terms, "monofloral" Mānuka honey often causes confusion. You might wonder about its significance, whether it's the best type of honey, and how to trust brands that claim to produce "monofloral" honey.
No need to worry, this blog is here to serve as your comprehensive guide to understanding monofloral Mānuka honey and its counterpart, multifloral. By the end of this article, you'll have a clear understanding of what to look for when seeking pure UMF™-certified Mānuka honey. You might even be tempted to explore the delicious offerings from PURITI’s Mānuka honey collection, featuring delicious and raw jars of this exquisite honey.
Let’s see begin our crash course into pure Manuka honey!
Conventional honey is the term used to describe a honey product that comes from traditional beekeeping practices that have been honed over generations. While not particularly concerned with the species of flower, honey is harvested in the age-old methods that we have known for generations.
With this basic method, beekeepers manage the honeybee colonies within typical hives. These bees are provided with ideal conditions, including proper shelter, balanced nutrition, and protection from diseases and pests. The bees are given the ideal environment to thrive and produce as much multifloral or wild honey as possible.
The bees will collect a broad range of nectar varieties, and pollen, which they then work into honey through a very unique process that has been carried out for aeons.
If this is your first rodeo, you may not be familiar with the terms ‘monofloral’ and ‘multifloral’ Manuka honey. Multifloral means Manuka honey with prevalent concentrations of Manuka nectar but also concentrations of wild or diverse honey varieties.
Multifloral Mānuka honey is a type of honey that comes from various species of nectar, and beekeepers have limited control over which flowers the bees visit for collecting the nectar. Generally, multifloral Mānuka honey is known for its milder taste and lower concentration of the unique bioactive compound, MGO (methylglyoxal). Despite this, it still offers a distinctive flavour while capturing the essence of some of New Zealand's finest honey.
Would we call it conventional honey, though? Not quite. The Ministry of Primary Industries (MPI) has set forth a very strict Manuka Honey Science Definition that is used consistently throughout the industry to maintain a premium standard for all brands. Although the multifloral rules are less stringent than monofloral - there is still a requirement far greater than that of “conventional” honey.
Nearing the top of the list for the most coveted honey globally is monofloral Mānuka honey. But what makes it so highly sought-after? Well, monofloral Mānuka honey is a distinct type of honey sourced exclusively from the single plant species, Mānuka. It stands out with its potent flavour profile and a remarkable concentration of various bioactive ingredients, such as dihydroxyacetone (DHA), hydroxymethylfurfural (HMF), and leptosperin. What are these exactly?
Along with MGO, each one of the above-mentioned biochemicals plays an instrumental role in determining the purity of PURITI’s Mānuka honey. when combined, these four factors help indicate the authenticity, potency, shelf-life and freshness of New Zealand’s most precious honey.
Even though it may appear to be a straightforward measure, extensive tests are conducted to verify the purity of monofloral Mānuka honey. The New Zealand Government has established strict criteria that New Zealand honey brands must adhere to if they wish to label their product as "monofloral" Mānuka honey.
The essence of monofloral honey heavily revolves around its potency. While monofloral indicates honey derived from a single nectar source, it does not imply that all monofloral Mānuka honey possesses the same level of potency. These honey varieties contain unique bioactive compounds that are also present in trace amounts in multifloral honey, but their concentrations can vary with different harvests.
First and foremost, monofloral Manuka honey brings an array of different uses to the table which makes it one of the most incredible naturally occurring substances on Earth. What can’t you do with it? The list will be rather short… We have heard from our customers that they enjoy spreading our honey on toast, mixing it in with tea, applying it to the skin, glazing a ham, soothing a sore throat, relaxing acne-prone skin – we could go on but as you can see, there’s no shortage of versatility with PURITI.
More often than not, we’re told that the flavour is the winner of this award-winning monofloral Mānuka honey. Used in place of refined cane sugar, our honey can be used as a natural energy boost whenever you require a daily kick. There has been speculation within the scientific community and suggestions amongst our customers that higher UMF™ may potentially reap greater effects. Studies in the past ten years have shown some correlation between increasing potency and increased positive effects.
This 2008 study determining the presence and levels of MGO in pure Mānuka honey has since become an important piece of research in the hunt for understanding antibacterial properties within Mānuka honey. When applying high-grade Mānuka honey to bacteria, these researchers found that MGO may have been the direct cause of bacterial growth inhibition.
This 2014 article focuses on one of the other suggested properties of Mānuka honey - anti-inflammation. In a very thorough study, the overall review shows potential explanations for the anti-inflammatory activity.
Believing in the very best of Manuka honey means proving it. This is why PURITI has made an oath to always go above and beyond our quality standards. One of the key features that set PURITI apart from others in the market is our minimum MGO concentration for our UMF™ certification. What do we mean by this exactly?
Let’s look at UMF™ 15+, which is one of our most popular jars of pure Manuka honey available. PURITI's minimum MGO concentration for UMF™ 15+ certification is 550+mg/kg, which is higher than other brands in the market, whose minimum MGO concentration for UMF™ certification only asks for 514mg/kg.
PURITI stands out with its high MGO concentration, but what truly sets it apart is its unwavering commitment to adhering to strict standards set forth by the Ministry of Primary Industries (MPI). These rigorous protocols ensure that every jar of PURITI honey is not only authentic but also traceable. The brand leaves no room for compromise when it comes to quality.
Each batch of honey undergoes meticulous testing, checking for essential factors such as MGO levels, pollen count, and other markers. These tests guarantee that the honey consistently meets the brand's exceedingly high standards. As a result, PURITI has earned an impeccable reputation as one of the most trusted and respected names in the Mānuka honey industry.
At PURITI, we produce sensational, creamy and untouched UMF™-certified Mānuka honey that exceeds all requirements to guarantee purity and potency. Each Mānuka honey product we sell exceeds the minimum leptosperin and MGO concentrations set by UMF™HA. As a result, consumers can buy from PURITI confidently, knowing that we are only selling 100% genuine New Zealand Mānuka honey.
The unique UMF™ trademark is a Quality Mark certification that is internationally recognised. After rigorous independent testing and auditing conducted by independent accredited laboratories (IANZ-, this certification ensures that you’re buying the highest quality New Zealand Mānuka honey.
Buy our Mānuka honey online for all your wellness needs.
Mavric, E., Wittmann, S., Barth, G., & Henle, T. (2008). Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Mānuka (Leptospermum scoparium) honeys from New Zealand. Molecular nutrition & food research, 52(4), 483-489.
Hadagali, M. D., & Chua, L. S. (2014). The anti-inflammatory and wound healing properties of honey. European Food Research and Technology, 239, 1003-1014.
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