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What is Manuka

What is Manuka?

Manuka honey, often simply called Manuka, is no ordinary honey. It is made from the nectar of the Leptospermum scoparium plant, commonly known as the Manuka bush, which grows in southeastern Australia, Tasmania, and New Zealand. The Manuka bush has been highly valued by Aboriginals for centuries. The Māori people used its sap, bark, and young leaves in traditional medicine. The name Mānuka itself originates from the Māori language.

Where Does Our Manuka Come From?

The production of More Than Honey Manuka honey is overseen by Luděk, who is based on New Zealand’s North Island — the country’s second-largest island. Luděk has been caring for bee colonies for over 15 years. Manuka bushes bloom for only a few weeks each year, and the amount of nectar they produce depends on the weather. Because of this, Manuka honey is produced in limited amounts.

Unique Properties of Manuka 🍯

Manuka honey attracts at first glance with its rich caramel color, aromatic scent, and bold flavor. However, its true uniqueness lies in its composition. While methylglyoxal (MGO) is often mentioned for its beneficial effects, dihydroxyacetone (DHA), found in the nectar, also plays a key role.

  • Methylglyoxal (MGO) – The primary active compound in Manuka honey, known for its antibacterial properties. MGO is formed through the conversion of DHA. While trace amounts of MGO can be found in regular honey, Manuka contains it in significantly higher concentrations.
  • Dihydroxyaceton (DHA) – A naturally occurring compound in Manuka nectar. As nectar is transformed into honey, some DHA converts into MGO. Even 12–24 months after production, the honey continues to “mature,” with MGO levels increasing while DHA decreases.

One of the most renowned researchers in this field was Professor Peter Molan from the University of Waikato. He studied the biological activity of Manuka honey and developed a method to evaluate its quality. Regular honey (non-Manuka) also inhibits bacterial growth, primarily due to its hydrogen peroxide content. Professor Molan investigated Manuka’s oxidative properties and, based on his findings, established the UMF (Unique Manuka Factor) rating system, which measures Manuka honey’s antibacterial potency.

However, Professor Molan was unable to identify the exact compound responsible for these unique properties. This breakthrough came later, thanks to Professor Thomas Henle from the University of Dresden, who proved that MGO is directly linked to Manuka honey’s antibacterial effects.

 

What Makes Manuka, Manuka?

To determine the exact amount of MGO in Manuka honey, laboratory tests are performed in accredited facilities. In order for our honey to be officially called Manuka, we must meet the strict requirements set by the Ministry of Primary Industries (MPI) — a government agency of New Zealand.

The Ministry of Primary Industries (MPI) has set strict limits that our honey must meet to comply with the scientific definition of Manuka. This includes a chemical test to assess the presence and concentration of four key chemical compounds, as well as a DNA test to confirm the presence of Manuka pollen. These measures ensure that customers are purchasing pure, authentic Manuka honey, distinguished by its unique composition.

Each barrel used for storing Manuka honey is labeled with a corresponding batch number. The final product is sold in bottles, so if you’re wondering where to find the batch number, check the bottom of the bottle.

Uses and Benefits of Manuka

Methylglyoxal (MGO) is a compound that has been proven to offer several health benefits.

  • Manuka honey has antimicrobial properties, as MGO exhibits strong antimicrobial activity. It is effective even against microorganisms that form biofilms and bacteria often resistant to antibiotics, such as S. aureus.
  • It is a powerful antioxidant, containing compounds that support overall cellular health. Antioxidants slow down cell aging and protect them from free radicals. In Manuka honey, phenolic compounds primarily act as antioxidants.
  • Manuka supports wound healing due to its anti-inflammatory and antibacterial effects. It helps maintain a moist environment in wounds, promoting faster regeneration. It also acts as a debridement agent, meaning it aids in the removal of dead tissue.
  • It helps boost immunity by acting as an antioxidant, inhibiting the growth of pathogenic bacteria, fighting inflammation, and containing prebiotics. These properties contribute to strengthening the immune system, making it more resilient to infections and diseases.

Note: The information provided above is not something we made up (nor blindly copied). It is based on scientific studies that confirm the mechanisms by which MGO and other compounds affect the human body. Below are links to the relevant studies:

Attached Studies

Therapeutic Manuka Honey: No Longer So Alternative

  • Authors: Dee A. Carter et al.
  • Link: View Study

Antibacterial activity of Manuka honey and its components 

  • Authors: Matthew Johnston a kolektiv
  • Link: View Study

Reaching the Top with Manuka ⛰️

Our Manuka honey is a regular part of the diet of Honza “Tráva” Trávníček, a well-known Czech mountaineer. You can read more about Honza on this page.

Manuka for Anything

You don’t have to be a world-class climber. Whatever challenge lies ahead, a spoonful of Manuka each morning will make it that much easier.