Manuka New Zealand only uses monofloral manuka honey that is extracted from NZ beehives or from external beekeepers from all over New Zealand. Manuka New Zealand monofloral Manuka Honey is processed, packaged and labeled in the processing facility in New Zealand. Read more
For Manuka New Zealand, the science behind Manuka Honey and the scientific discoveries are crucial. Our main measurement point is Methylglyoxal (MGO) followed by Dihydroxyacetone (DHA) and Hydroxymethylfurfural (HMF). In addition to these 3 very important pillars, Manuka New Zealand measures on very many different components.
Manuka New Zealand
By following the leading research of, among others, the Technical University of Dreden under the supervision of Professor Thomas Henle, Manuka New Zealand can produce high-quality monofloral MGO Manuka Honey in New Zealand. Hereby the unique natural properties of bioactive substances that occur exclusively in the New Zealand native flora and fauna are used. Manuka New Zealand closely follows leading scientific research publications from, among others, Japan, the US, the United Kingdom, Germany, Australia and New Zealand.
Guaranteed and Trusted Quality
Manuka New Zealand develops, produces and markets the products themselves to ensure that they maintain quality control at every step of the process. All monofloral manuka honey we use must meet our strict quality and safety standards to ensure that the levels of bioactive compounds are maintained. Our extensive system gives us the possibility to trace everything from beehive to end product. Each batch is tested in the ISO 17025-certified laboratory to be able to measure the levels of diastase, DHA, HMF and methylglyoxal and to check the content before it is processed in our RMP-certified, state-of-the-art facility in New Zealand.
Original Manuka Honey from New Zealand
Manuka New Zealand’s monofloral Manuka Honey are 100% natural monofloral Manuka Honey exclusively from New Zealand. Manuka New Zealand produces, processes and packages all its monofloral Manuka Honey in New Zealand. Manuka New Zealand tests all its monofloral manuka honey on Methylglyoxal (MGO), Dihydroxyacetone (DHA) and Hydroxymethylfurfural (HMF) levels, color, conductivity, taste, aroma, presence of Manuka-type pollen, moisture content and microbiological parameters. To produce a wide range of products from MGO Manuka Honey, which are characterized by quality, innovation and unique properties that come from the pure nature of New Zealand, the latest technical and scientific developments are being used and insights to the unique properties, including the characteristic New Zealand bio activities, to be supported by science. 100% New Zealand; 100% reliable, 100% measurable, 100% original!
Manuka New Zealand uses the discoveries made by Professor Thomas Henle and his team. Professor Henle and his team discovered that Methylglyoxal (MGO) is the unique ingredient in Manuka Honey. This certification system, the measurement of the presence of Methylglyoxal (MGO) and the quantity is the result of research at the Institute of Food Chemistry at the Technical University of Dresden in Germany under the direction of professor Thomas Henle. Professor Henle and his team were the first to document that the compound primarily responsible for the non-peroxide very unique activity of Manuka Honey Methylglyoxal was. From 2006, the “unique manuka factor” was no longer unknown and is now known as MGO. Despite the opposition to this new research and to welcome it with open arms, testing for Methylglyoxal activity has become the standard of laboratories and producers of Manuka Honey. Manuka New Zealand continues to lead the way by using the best scientific research and the most innovative product development.
Manuka New Zealand – Quality guarantee
The indigenous flora and fauna of New Zealand has been able to develop in isolation during the last 80 million years, resulting in one of the highest levels of natural bioactive substances in the world. Manuka New Zealand is proud to be able to bring these unique products to the world market and to work towards sustainability in beekeeping, harvesting and processing of our products.
New Zealand does not use antibiotics for disease control in beekeeping. The hive is made from natural products, relying on the use of natural treatment instead of chemical preservatives and pesticides. The beehives are kept in the countryside, usually many miles away from any human activity. Unlike controls on the varroa mite, New Zealand beekeepers follow the principles of organic production for honey. However, the areas designated in New Zealand as biologically very scarce.
Great care is taken to ensure that the level of bioactive compounds from the basket to the end product is maintained. A modern closed hot water is used to melt the crystals that have formed during production and to make cream and prepare honey for packaging. This process controls the temperature so that it does not exceed the natural temperature of the hive. As a result, Manuka New Zealand’s MGO monofloral Manuka Honey can be classified as Raw Food.
No chemicals are used in honey processing and only hot water is used to clean the installation. No aggressive chemical cleaning agents are used during the entire production process; neither inside nor outside. Manuka New Zealand’s closed hot water system is designed to allow the water to be recycled to the maximum. We use the materials that can be reused in both our processing facility and storage. Manuka New Zealand is committed to doing business as sustainably as possible and thus minimizing our influence and pressure on the beautiful and unique environment.