Manuka New Zealand only processes raw, monofloral manuka honey that is extracted from its own beehives or from external beekeepers from all over New Zealand. Manuka New Zealand Monofloral, raw Manuka Honey is processed, packaged and labeled in the New Zealand processing facility. Read more
For Manuka New Zealand, the science behind monofloral 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 many different components.
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By following the cutting-edge research of Dreden University of Technology led by Professor Thomas Henle, Manuka New Zealand is able to produce high-quality monofloral MGO Manuka Honey in New Zealand using made from the unique natural properties of bioactive substances that occur exclusively in the New Zealand native flora and fauna. Manuka New Zealand closely follows leading scientific research publications from the Netherlands, Japan, the US, the United Kingdom, Germany, Australia and New Zealand, among others.
With Manuka New Zealand you are assured of guaranteed and trusted quality. Manuka New Zealand develop, produce and market the products themselves to ensure they maintain control over quality at every step of the process. All honey we use must meet our strict quality and safety standards to ensure that levels of bioactive compounds are maintained. Our extensive system allows us to trace everything from beehive to finished product. Each batch is tested in the ISO 17025 certified laboratory to measure the levels of diastasis, DHA, HMF and methylglyoxal and to check the contents before processing at our RMP certified facility in New Zealand.
Manuka New Zealand’s Manuka Honeys are 100% natural raw monofloral Manuka Honeys exclusively from New Zealand. Manuka New Zealand produces, processes and packages all its raw monofloral Manuka Honey in New Zealand. Manuka New Zealand tests all its raw monofloral manuka honey for Methylglyoxal (MGO), Dihydroxyacetone (DHA) and Hydroxymethylfurfural (HMF) levels, color, conductivity, taste, aroma, presence of the Manuka type pollen, moisture content and microbiological parameters. To produce a wide product range of monofloral MGO Manuka Honey, which are characterized by quality, innovation and unique properties resulting from the pure nature of New Zealand, the latest technical and scientific developments and insights are used to create the unique properties, including to substantiate the characteristic New Zealand bio-activities with science.
100% New Zealand; 100% reliable, 100% measurable, 100% original, 100% raw!
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, measuring for 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 was Methylglyoxal. As of 2006, the “unique manuka factor” was no longer unknown and is now known as MGO. Testing for the activity of Methylglyoxal (MGO) has become the standard of laboratories and producers of Manuka Honey. Manuka New Zealand continues to use the best scientific research and the most innovative product development together with its partners.
New Zealand’s native flora and fauna have been able to develop in isolation over 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 bring these unique products to the world market and to be committed to sustainability in the beekeeping, harvesting and processing of our products. Manuka New Zealand places its hives in remote areas of New Zealand and does not use antibiotics for disease control in beekeeping. The wooden beehives are free from chemical preservatives and pesticides. We regularly check for the presence of the varroa mite and follow principles of organic production for honey. However, the areas designated in New Zealand as biologically very scarce. Our honey is a raw honey, which means that it is not extra filtered and is not aerated and the temperature at the time of production never exceeds the temperature in the beehive. No chemicals are used in the processing of the honey and only hot water is used to clean the installation. Aggressive chemical cleaning agents are never used during the entire production process; neither inside nor outside. Manuka New Zealand is committed to doing business as sustainably as possible, thereby minimizing our influence and pressure on the beautiful and unique environment.