Manuka Honey and its Unique Properties

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Manuka honey is produced by honey bees collecting the nectar and pollen from the native Manuka tree (Leptospermum scoparium), also known as New Zealand Tea Tree.

Only blooming a few weeks in the year within pristine New Zealand forests, the Manuka flowers only have a narrow window for nectar gathering.

After bees have collected the unique nectar from the Manuka flower, the bees transform this nectar into the iconic golden Manuka honey.

Unlike any other country, New Zealand has a formal, scientific definition of Manuka honey as administered by the New Zealand Government’s regulator - the Ministry of Primary Industries (MPI).

What separates Manuka honey from the conventional kind is the high levels of methylglyoxal (MGO) as well as the presence of Dihydroxyacetone (DHA) & Leptosperin.

The taste, colour and viscosity are all unique within the purest of New Zealand Manuka honey. Manuka honey is a natural sweetener and became popular across New Zealand and the surrounding region after Peter Molan, a professor at Waikato University in New Zealand released his studies on its antibacterial properties in the 1980s.

Manuka honey also contains healthful compounds, such as antioxidants, amino acids, and vitamins. Finally, calcium, iron, potassium and zinc are included in Manuka honey’s complex composition. These elements work towards fortifying bones, teeth, red blood cells, heart muscle, and processing macronutrients from food.

More than a natural sweetener, Manuka honey is a complex superfood containing nutrients and minerals suggested to support overall health.

A pristine environment like New Zealand is the perfect locality to have Manuka honey produced and harvested. With low levels of air pollution and ample sun exposure, Manuka plants have high levels of antioxidants and polyphenolic compounds to protect themselves from the intense sun. These same organic compounds are present in Manuka honey and add to the overall nutritional value.

Each Manuka honey product from PURITI comes UMF™ certified. The UMF™ grading system assesses the unique signature compounds characteristic of Manuka honey which ensure purity and quality.

These include the three key markers:

Leptosperin - Solely found in Manuka flower nectar, used to differentiate from other honey
Methylglyoxal (MGO) - Fuels the unique properties of Manuka honey and primarily drives the UMF™ rating
Dihydroxyacetone (DHA) - Within the nectar of the Manuka flower and converts to MGO through the production process.

Initially identified as the components giving Manuka honey its unique antibacterial properties, the UMF™ rating is directly linked to the level of MGO present. PURITI exceeds the prescribed standards to ensure MGO levels are higher than industry UMF™ requirements for every product. Each batch is independently lab tested to guarantee only the highest quality of traceable Manuka honey is produced.

An extensive industry consultation was performed prior to the end of 2017 and the Ministry for Primary Industries (MPI) made its decision on the scientific definition of Manuka honey.

It states that four chemical markers from nectar and one DNA marker from Manuka pollen must be at a certain level to meet overseas export requirements. Rules were to apply from February 5th, 2018.

PURITI decided to voluntarily apply these standards to their products sold in New Zealand as well.

PURITI also decided to raise the bar over and above the MPI Manuka Honey Science Definition. The pass mark for all 4 chemical markers is set considerably higher for all PURITI products.

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What is Manuka Honey?

Understanding Manuka Honey

The Scientific Definition

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Uses & Benefits

Scientific Studies

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