Manuka New Zealand exclusively produces monofloral Manuka honey from the Leptospermum Scoparium (small shrubs to large trees with blossoms) from New Zealand. Because our beehives are located in one of the most remote areas of New Zealand, the bees are not disturbed and they can produce very high-quality Manuka Honey. Methylglyoxal (MGO) has been demonstrated by Professor Thomas Henle as one of the most important compounds in Manuka Honey. Measurement on Methylglyoxal (MGO) is a science-based qualification and is one of the requirements of the MPI.
Professor Thomas Henle discovered Methylglyoxal (MGO) in Manuka Honey in 2006 and has done a lot of research since then. Methylglyoxal (MGO) is a naturally occurring compound in Manuka Honey and provides its unique bioactivity. Methylglyoxal (MGO) is measured in miligrams per kilogram and can range from 100+ to 1000+ Methylglyoxal (MGO) / kg. Methylglyoxal (MGO) is a very important compound to pay attention to when purchasing Manuka Honey. MGO 100+ is equivalent to 100 mg / kg of Methylglyoxal (MGO).
Scientists such as Professor Thomas Henle, Professor Peter Molan, Professor Keiji Terao and Dr. Robert Laheij have individually conducted scientific research into the unique qualities that Manuka Honey naturally contains. Professor Thomas Henle and his team have demonstrated that Methylglyoxal (MGO) is directly related to the unique bioactivity in Manuka Honey.
“A grading system must be scientifically sound, g based on a method that has been published, tested and can be used in laboratories, this is certainly the case for the Methylglyoxal (MGO) Manuka Honey classification “
Professor Thomas Henle of Dresden University of Technology, who demonstrated in 2006 that methylglyoxal as a compound is responsible for this unique bioactivity and thus characterizes the unique properties of Manuka honey, also says that testing for methylglyoxal levels in Manuka Honey is a reliable, quantitative method.
Professor Thomas Henle (discoverer MGO)
“Testing for Methylglyoxal (MGO) is a clear and unambiguous way to let consumers know that this unique high bioactivity of this honey is really, special and only applicable to Manuka Honey . “
Professor Peter Molan (discoverer of the UMF value)
Measuring the presence of Methylglyoxal (MGO) is one of the most important compound in Manuka Honey. Manuka Honey MGO 550+ should contain at least 550 mg / kg of Methylglyoxal (MGO). The higher the Methylglyoxal (MGO) values, the more powerful the bio-active qualities.
Professor Peter Molan has done very long and above all extensive research into Manuka Honey and its unique and special qualities. Peter Molan, who works at the University of Waikato, assembled a group of scientists there, called the Waikato Honey Research Unit, to investigate and study the complex composition of Manuka Honey and its unique properties. Professor Peter Nolan had set up a gradation system in consultation with the Active Manuka Honey Association (AMHA) for a standardization in Manuka Honey production, called UMF (Unique Manuka Factor). Professor Peter Molan has discovered that Manuka Honey has a certain unique effect; he called this UMF, but at the time he could not determine which component in the Manuka Honey was responsible for this. Professor Peter Molan passed away in 2015.
Manuka New Zealand’s MGO 100+ Manuka Honey
contains a minimum of 100 mg / kg Methylgyloxal (MGO)
Manuka New Zealand’s MGO 250+ Manuka Honey
contains a minimum of 250 mg / kg Methylgyloxal (MGO)
Manuka New Zealand’s MGO 400+ Manuka Honey
contains a minimum of 400 mg / kg Methylgyloxal (MGO)
Manuka New Zealand’s MGO 550+ Manuka Honey
contains a minimum of 550 mg / kg Methylgyloxal (MGO)
Manuka New Zealand’s MGO 1000+ Manuka Honey
contains a minimum of 1000 mg / kg Methylgyloxal (MGO)