Understanding the Difference Between MGO and UMF in Manuka Honey

Understanding the Difference Between MGO and UMF in Manuka Honey

Manuka honey is extremely beneficial due to its potential health benefits and unique properties.  Among the various metrics used to measure its quality and potency, two prominent ones stand out.

All honey has peroxide or antimicrobial activity making it beneficial for us to consume, however ONLY one type of honey - Manuka Honey has NON PEROXIDE activity which is measured In Australia by Methylglyoxal (MGO) and in New Zealand by Unique Manuka Factor (UMF).   

Both are measurements of the active non peroxide activity present in the honey.

MGO is a naturally occurring compound found in varying concentrations in Manuka honey. This compound is responsible for many of the unique antibacterial and anti-inflammatory properties associated with Manuka honey. The concentration of MGO in Manuka honey is directly correlated with its potency. The higher the MGO level, the stronger the antimicrobial activity of the honey. This is due to MGO's ability to inhibit the growth of bacteria, making Manuka honey a sought-after natural remedy for wound healing, sore throats, and digestive issues. MGO levels in Manuka honey are measured using a standardized testing method, providing consumers with a reliable indicator of the honey's potency and quality.

UMF (Unique Manuka Factor):

UMF is a grading system created by the New Zealand Manuka Honey suppliers which is purely a description to describe the NPA (non peroxide activity)

All Manuka Honey is tested and approved by a laboratory and issued a certificate of strength and authenticity.
The certificate is issued showing both the levels of Methylglyoxal (MGO) and NPA. (Non peroxide activity.)

So in conclusion all Manuka Honey is measured for it's Non peroxide activity.  It is then graded within Australia as MGO and in New Zealand as UMF.



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