– Directly sourced by a beekeeper from a beekeeper in specific regions in New Zealand
– Contaminant-free glass packaging – Free from herbicides such as Roundup (Glyphosate)
– Tested for pyrrolizidine alkaloids
– Free from added C4 sugars – Manuka honey in accordance with the German Honey Regulation
– MGO/DHA-certified by independent laboratories in New Zealand and Germany
– Packaged in accordance with IFS and HACCP standards
Methylglyoxal (MGO) is the active natural compound unique to Manuka honey in such concentrations. MGO is measured in mg/kg and is certified by independent laboratories through various methods. Honey and its benefits can be measured in a variety of ways. For the sake of simplicity, we have focused on the compound that makes Manuka so truly special.
Pure stands for the varietal (monofloral) purity of our honeys. Our varietal honey is attested by pollen analysis. All of our active honeys fulfill the purity criteria. Our honeys are also free of added sugars and pesticides.
Raw stands for our raw product. Honey is a heterogenous natural product and is therefore always a little different from batch to batch. We love both the honesty of this characteristic and this quality of an unadulterated raw product. We aim to pass raw traits on to our customers with the least intervention possible.
Our Manuka honey has been tested twice in New Zealand and Germany by independent laboratories (Analytica and QSI Quality Services International). Our honeys are free from contamination. We place great emphasis on delivering a quality that satisfies the highest of standards.
The broad perception of Manuka honey in laboratories worldwide today is that Manuka honey is a honey that tastes, looks, and smells like Manuka honey and possesses significant amounts of methylglyoxal and dihydroxyacetone and leptosperin (unique to Manuka).
In any case, we provide a strong, spicy, and at times bitter-tasting pure Manuka honey in its natural complex range, with the promised minimum MGO content as indicated on the jar. Our raw product is sometimes darker and sometimes lighter in color, sometimes more liquid and sometimes thicker in consistency, sometimes stronger and at times more balanced, just the way a natural product comes. All these differences make up the characteristics of raw Manuka honey and are still another quality criterion of a heterogenous untampered honey that changes it’s consistency over time.
Due to intense research conducted in New Zealand and Germany alike, the active compound by the name of methylglyoxal was discovered in significantly higher amounts within Manuka honey compared to other types of honey. Methylglyoxal in combination with hydrogen peroxide likely holds the secret to the attributes that make Manuka honey truly so unique.