MGO stands for Methylglyoxal .

Methylglyoxal is the only ingredient responsible for the very high and exclusive stable bioactivity of New Zealand Manuka honey .

The measurement of MGO is a standard used by the Ministry for Primary Industries (MPI) in New Zealand. Methylglyoxal is a measurable substance.

Manuka New Zealand only produces authentic, raw, unfiltered and unpasteurised MGO Monofloral New Zealand Manuka honey .

Manuka New Zealand only produces MGO Monofloral New Zealand Manuka honey . This means that 100% of the honey comes exclusively from the Manuka bush/tree, which is indigenous and exclusive to New Zealand.

Manuka honey can be consumed in many different ways: in a smoothie, in yogurt, on bread, in a cookie, in various dishes, etc. However, infusing it is a shame because all its unique qualities are destroyed by the effect of heat.Manuka honey can of course and preferably be consumed straight from the jar, if you want to experience the authentic and pure flavour of New Zealand Monofloral Manuka honey , or dissolved in liquid at room temperature (for example, a spoonful in a smoothie cup, juice or in a glass of water).

Certified MGO measurement.Manuka New Zealand tests and samples all its honey in laboratories. Manuka New Zealand includes a gold badge on the label indicating the concentration of MGO contained in the product, guaranteeing a real and authentic Manuka honey .Manuka New Zealand only produces Monofloral Manuka honey where the following specifications and parameters have been verified and contrasted by the prestigious IANZ laboratories:- Color– Conductivity– Taste- Scent– Presence of Manuka type pollen– Presence of MGO, DHA and HMF.

Manuka New Zealand produces and packages all of its Monofloral Manuka honey at its New Zealand production facility, using BPA-free packaging.

MGO values higher than MGO 550+ are rare in nature and are therefore not produced naturally by bees. MGO values higher than 550+ may have been heated and therefore artificially altered. It may also be an indicator of old honey.

Measuring Methylglyoxal (MGO) is a proven scientific testing method with a margin of error of less than 2%. The MGO certification test is a recognised and mandated system by the New Zealand government. Manuka New Zealand measures all its honey against measurable substances: MGO (Methylglyoxal), DHA (docosahexaenoic acid, an essential polyunsaturated omega-3 fatty acid) and HMF (hydroxymethylfurfural or 5-hydroxy-methylfurfuraldehyde, a product of the breakdown of sugars (monosaccharides) found in honey).

In the early days of research into the unique effect of Manuka honey , researchers were only able to make a comparison to the unique activity based on a comparison to phenol. Phenol is used in hospitals to kill bacteria. Terms such as Active, NPA 5+, 10+, 15+, 20+ and 25+ are therapeutic terms referring to the comparable concentration of phenol in honey. This creates a lot of confusion amongst consumers and since January 2016 this is no longer permitted under the New Zealand Food Standards Code. NPA (non-peroxide activity) is banned by the New Zealand government for use on labelling.

Manuka Monofloral honey can be used by anyone, except children under 1 year of age and people with allergies to honey products or bees.