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ENVÍO GRATUITO A PARTIR DE 60€ - REBAJAS 10% DTO. DEL 6 AL 31 DE ENERO - CODIGO: REBAJAS10

MANUKA HONEY
Questions and Answers
Below are some
of the most frequently asked questions
About Manuk honey
Preguntas frecuentes
General
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.
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.
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