Manuka New Zealand produces only raw, monofloral MGO Manuka Honey, which is classified according to the present values of Methylglyoxal (MGO) in mg / kg. Methylglyoxal (MGO) has been shown through scientific research that this unique compound occurs naturally in MGO Manuka Honey and is responsible for the high availability and large amounts of bio-active natural substances that benefit the quality of Manuka Honey. The higher the values of MGO Manuka Honey, the more bio-active substances are present. Collected from beehives in remote, pristine areas of New Zealand, each batch of MGO Manuka Honey is tested and certified to ensure levels of Methylglyoxal (shown as the MGO number). This guarantees the authenticity and the bio-active power of each product. Manuka New Zealand guarantees the unique quality of its Manuka Honing and is recognizable by the Manuka New Zealand logo and the gold MGO guarantee indication.
Manuka Honey comes from the native Manuka shrub (Leptospermum scoparium) in New Zealand that has been growing wild in this pristine rugged landscape for over 80 million years. Due to the unique isolation of New Zealand, the flora and fauna has developed in a unique way over the millions of years. The native Manuka shrub (Leptospermum scoparium) grows from a shrub into a large tree. Over the years, Manuka honey has become best known for its unique bio-active compounds. The Maori already used the Manuka Shrub because of its unique properties. Thomas Cook introduced the first honey bees to New Zealand in 1839. The unique properties of Manuka Honig have been known for years, but why it is so unique was only discovered in 2006.
Manuka Honey is unique because of its naturally high levels of Methylglyoxal (MGO).
Methylglyoxal (MGO) occurs naturally in Manuka Honey, but was unknown until 2006. Professor Thomas Henle discovered this by accident and after years of much scientific research, Methylglyoxal (MGO) is now the measurement standard of the MPI as the essential compound in Manuka Honey. Methylglyoxal (MGO) is formed from DHA (Dihydroxyacetone) and can vary greatly per hive.