the magic in manuka

The Mānuka [ mā·nu·ka ] bush is native to our pure,
clean & green New Zealand.

Many of us have memories of the beautiful aroma that comes from burning Mānuka branches in our fires or smoking our fresh fish caught that day to create a distinctive taste.

Mānuka has been used for centuries, using the leaves to treat stomach ailments and oils for anti fungal properties.

For the first 130 years or so since hives were introduced in 1839, Mānuka honey was only eaten by us Kiwi's, well haven't times changed!

Mānuka honey is now the most research honey in the world.

Mānuka honey provides more than four times the nutritional value of normal honey, said Dr. Josh Axe, a nutrition and natural health expert.

For hundreds of years Manuka trees were considered a "problem shrub" and cut down to make way for farming. Now, we are delighted to say, we are planting more Manuka trees than ever!

Loaded with beneficial vitamins and nutrients, Mānuka honey bolsters the immune system, and can be used in treating bacterial infections, acne, eczema, colds, sore throats, staph infections, burns and ulcers. 

Researchers at Southampton University found that cleansing medical equipment with solutions derived from the Australia and New Zealand-based honey reduced the ability of potentially deadly bacteria to accumulate on surfaces by more than 75 per cent. 

Honey is known to fight infection with its high concentration of antibacterial agents and one kind of honey, which is the most potent honey in the world is the Manuka Honey. It is obtained from the medicinal Manuka bush in New Zealand.

Many clinical trials indicate that Manuka honey can rescind over 250 strains of bacteria including the most resistant. These include the MRSA (methicillin-resistant Staphylococcus aureus), the VRE (vancomycin-resistant enterococci) and the MSSA (methicillin sensitive Staphylococcus aureus).

All honeys contain hydrogen peroxide which imbues them with antibiotic properties, but manuka honey exhibits antibacterial activity which is not attributed to hydrogen peroxide. It contains an exceptionally high concentration of a non-peroxide anti-bacterial compound methylglyoxal (MGO), which gives it an antibacterial quality.

Other benefits that have been attributed to honey include anti-tumour, anti-mutagenic and anti-viral properties dependent on the nutritional composition of the honey consumed. It is well known for its wound healing properties and as a gastro-intestinal remedy since ancient times.

The UMFHA’s mission is to strengthen the positioning and consumer perception of Mānuka honey products represented by the UMF quality trademark, it does this through the application of standards, proactive promotion of product attributes and benefits, and protecting the integrity inherent in the trademark both domestically and in international markets.

 

ABOUT THE UMF HONEY ASSOCIATION
The UMF Honey Association oversees all use of the UMF quality trademark and supports licensees and consumers through a comprehensive science and research programme and other activities including:

  • We provide the option to approve all labels, to ensure compliance with brand guidelines and license agreements.

  • We have an independent commissioner who protects the interests of the brand and adjudicates any disputes. He acts as the guardian of the UMF brand.

  • We appoint independent companies to regularly check samples from the marketplace. This helps protect consumers from counterfeit products.

  • We have a programme of standardised testing in place across all the territories where licensee products are sold.

MGO stands for methylglyoxal, the compound in Mānuka honey that occurs naturally and part of what makes this honey so special. MGO is one compound found in Mānuka honey and is measurable and used as a reliable testing method for Mānuka honeys unique antibacterial levels.

MPI

MAKING SURE IT’S AUTHENTIC NZ MĀNUKA HONEY

Our reputation for honey production and export rests on the integrity of our products and the credibility of our systems.

In December 2017, the Ministry for Primary Industries (MPI) finalised a robust and sophisticated scientific definition that can be used to authenticate whether or not a particular honey is New Zealand mānuka honey.

They’ve also introduced requirements to:

  • Improve how bee products are traced through the supply chain

  • Make sure New Zealand bee products comply with importing country requirements.

    WHY THE RULES ARE NEEDED

  • The science definition for mānuka honey is essential to maintain New Zealand’s premium position in overseas markets. It will also help the continued growth of our export honey industry. It’s important:

  • That overseas regulators have confidence in the assurances we give them about New Zealand mānuka honey

  • Consumers in export countries are confident they’re getting genuine mānuka honey.

  • If not, our access to markets could be put at risk or we may lose the premium prices our bee products command overseas

TESTS TO AUTHENTICATE MĀNUKA HONEY

All honey labelled as mānuka for export must be tested by an MPI-recognised laboratory to make sure it meets the new mānuka honey definition. The mānuka honey definition is made up of a combination of 5 attributes (4 chemicals from nectar and 1 DNA marker from mānuka pollen).

This allows industry to:

  • Separate mānuka honey from other honey types

  • Identify it as either monofloral or multifloral mānuka honey.

FACT:The heart of the beehive is recognized as the most sterile known to nature