Not all honey is the same. In the world of honey we distinguish between monofloral and multifloral. The difference is determined by the origin of the nectar collected by bees. In monofloral honey, nectar comes predominantly from one plant species, such as the Manuka or Kanuka tree in New Zealand. In multifloral honey, bees collect nectar from multiple flowers and plants, resulting in a more varied but less consistent composition.
This distinction is crucial: it affects not only the taste and colour of honey, but also its chemical profile, aroma and texture. For consumers seeking specific attributes or provenance, this difference is central.
The special position of Manuka honey is based not only on taste or composition, but also on its history. Long before honeybees were introduced to New Zealand in 1839, Māori made extensive use of the Manuka shrub — infusions from leaves, oils from the bark and wood for practical purposes. Only with the arrival of the honeybee could Manuka nectar be turned into honey, creating a new tradition: connecting an ancient plant with modern beekeeping.
How does MPI define the difference?
In New Zealand, the Ministry for Primary Industries (MPI) uses a scientific definition for Manuka honey. To classify a honey as monofloral Manuka, it must meet five criteria simultaneously:
- Four chemical markers present above set thresholds:
- 3-Phenyllactic acid
- 2-Methoxyacetophenone
- 2-Methoxybenzoic acid
- 4-Hydroxyphenyllactic acid
- DNA marker: detectable pollen DNA of Leptospermum scoparium (Manuka).
Note: MGO (methylglyoxal) is an important quality and product characteristic, but it is not an MPI requirement for mono/multi classification. Multifloral Manuka contains Manuka nectar, but does not meet all five MPI criteria or their thresholds.
The establishment of these scientific criteria is the result of years of research. In the 1980s and 1990s, researchers observed that Manuka honey shows a profile distinct from other honeys. Whereas many honeys rely largely on hydrogen-peroxide related effects, Manuka exhibits unique non-peroxide characteristics. This ultimately led to the MPI model, in which chemistry and DNA are combined to secure authenticity and botanical origin.
Monofloral vs. Multifloral Manuka — key differences
| Aspect | Monofloral Manuka | Multifloral Manuka |
|---|---|---|
| Botanical origin | Nectar predominantly from Leptospermum scoparium | Blend of Manuka + other flowers/plants |
| MPI criteria | Meets 4 chemical markers + DNA marker (all five required) | Does not meet all five criteria/thresholds |
| Taste & aroma | More consistent and recognisable profile | Varies by season/region |
| Chemical composition | More uniform; markers at defined levels | Wider spread; markers lower/variable |
| Quality labelling | Can carry MGO gradings (e.g., MGO 100+ to 1500+) | Usually lower MGO values; no monofloral claim |
| Ecology & environment | Often harvested where Manuka shrubs dominate and other flora are subordinate | Arises where Manuka coexists with many other flowering species |
Why monofloral honey is often more consistent
Because the nectar source is concentrated on a single plant species, colour, taste and aroma are typically more reproducible in monofloral honey. In multifloral honey, composition varies more strongly by forage area and season.
For New Zealand beekeepers, this distinction is also practically important. It requires careful placement of hives in areas where Manuka shrubs dominate and tight timing around the bloom period. Multifloral honey often arises when colonies are in transition zones where several species supply nectar simultaneously. As a result, each jar of multifloral honey can have a different character, whereas monofloral batches remain more recognisable due to clear origin.
