UNIQUE MANUKA FACTOR (UMF®)

What is UMF®?

The Unique Manuka Factor (UMF®) is a classification system introduced in the 1980s by Professor Peter Molan of the University of Waikato. Molan and his team compared the activity of Manuka honey with phenol solutions and expressed this in gradations such as 5+, 10+, 15+, 20+ and 25%. This system became known as UMF® or NPA (Non-Peroxide Activity). It was the first attempt to scientifically classify the unique properties of Manuka honey.

How is UMF® calculated?

Contrary to what many companies claim, UMF® values cannot be measured directly in a laboratory. UMF® values are calculated from the measured concentration of Methylglyoxal (MGO) in the honey according to client requirements. The calculation is based on published data where both UMF® and MGO concentrations were measured across a series of honey samples. These calculated values and the corresponding test method are not IANZ-accredited and do not imply that the honey is or is not Manuka honey. UMF® values lower than 5 are estimates, based on extrapolation of the relationship between MGO and UMF®.

In contrast, the test method for measuring MGO concentrations is IANZ-accredited. This makes MGO the reliable and internationally recognised standard.

Historical UMF®/NPA phenol method

Professor Molan named the activity of Manuka honey UMF (Unique Manuka Factor) and compared it to a phenol solution. UMF and NPA refer to the same approach. The gradations 5+, 10+, 15+, 20+ and 25+ corresponded to phenol percentages of 5%, 10%, 15%, 20% and 25%. This test method ultimately proved inaccurate due to large error margins in the results; furthermore, the active compound in Manuka honey could not be identified at the time.

The discovery of MGO

In 2006, Professor Thomas Henle (Technical University of Dresden) discovered that Methylglyoxal (MGO) is the compound responsible for the unique bioactive properties of Manuka honey. This was a breakthrough: from then on, activity could be directly and reproducibly linked to a measurable compound.

Since then, MGO has been the scientific standard for the authentication and classification of Manuka honey. MGO is measured in mg/kg and ranges from MGO 100+ to MGO 1500+. Higher MGO values are rare and challenging to bottle; values above MGO 1000+ are extremely sensitive to heat and require the utmost care in storage and processing.

Why does MNZ choose MGO certification?

At MNZ, transparency and scientific evidence are at the core of our philosophy. We therefore choose MGO classification because:

  • MGO measurements are IANZ-accredited and globally recognised;
  • MGO is a directly measurable compound (UMF® is a calculated value);
  • The classification is transparent, reproducible, and independently validated;
  • It aligns with the requirements of New Zealand’s MPI (Ministry for Primary Industries) for authenticity and quality control.

UMF® and MGO in perspective

UMF® played an important historical role in the recognition of Manuka honey. Today, the MGO value is the standard, scientifically supported measure accepted by laboratories, producers, and regulators worldwide. For consumers, this means that an MGO-certified honey provides assurance of origin, authenticity, and quality.

Scientific references

C. J. Adams et al. “Isolation by HPLC and characterisation of the bioactive fraction of New Zealand Manuka (Leptospermum scoparium) honey.” Carbohydrate Research 343 (2008) 651–659.
Corrigendum: Carbohydrate Research 344 (2009) 2609. C. J. Adams et al.

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