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Manuka Honey

THE HISTORY OF MANUKA HONEY

Manuka honey comes from Leptospermum scoparium, an indigenous shrub/tree that has grown in New Zealand for millions of years. Thanks to the country’s geographical isolation, the Manuka plant developed in a unique way. The nectar of this tree forms the basis of a honey that is now recognised worldwide as one of the most remarkable varieties. Yet the history of Manuka honey stretches far beyond modern times.

The Māori used the Manuka plant for centuries in daily life — including leaves, bark and oils. However, the honey as we know it today could only be produced after honeybees were introduced to New Zealand in 1839. From that moment, a new tradition was born: combining New Zealand’s flora with apiculture.

In the decades that followed, beekeeping grew from small-scale bush and farm activities into a professional sector. Where Manuka honey was initially considered simply “bush honey,” beekeepers and researchers gradually recognised its distinctive sensory and chemical profile. This insight laid the groundwork for later classification systems and quality standards.

Where Manuka grows: it thrives across diverse landscapes — from coastal heath to uplands. Bloom periods and nectar availability vary by region and season, shaping beekeepers’ harvest calendars.

A UNIQUE GIFT FROM NEW ZEALAND'S NATURE

Manuka Honey is produced from the nectar of the native Manuka shrub (Leptospermum scoparium), which has thrived in New Zealand’s pristine landscapes for more than 80 million years. Thanks to the country’s geographical isolation, its flora and fauna have evolved in unique ways. The Manuka shrub, which can grow into a tree, flowers for only a few weeks each year, making the honey rare. For centuries, the Māori recognized the value of the Manuka plant. Only in modern times has the special composition of Manuka Honey been fully revealed. In 2006, Professor Thomas Henle identified methylglyoxal (MGO) as the compound that makes this honey so distinctive.

SCIENTIFIC FOUNDATION

Manuka Honey is one of the most extensively researched honeys in the world. Researchers such as Professor Thomas Henle (TU Dresden), Professor Peter Molan (University of Waikato, founder of the UMF system), Professor Keiji Terao and Dr Robert Laheij have studied its remarkable composition in depth. Their work has led to hundreds of scientific publications on the unique chemical compounds in Manuka Honey.

  • MGO (Methylglyoxal) – discovered by Henle, scientifically recognised as a marker of authenticity and quality.
  • DHA (Dihydroxyacetone) – the natural precursor in Manuka blossom nectar that converts into MGO in the honey.
  • Leptosperin & other markers – used by New Zealand’s MPI in the official definition of Manuka Honey.

This scientific basis makes Manuka Honey a unique and internationally recognised product.

MNZ - PURE AUTHENTICITY & QUALITY

MNZ produces only raw, monofloral Manuka Honey, harvested, processed, and packaged in their own facilities in New Zealand. They meet the strict quality standards of the Ministry for Primary Industries (MPI) and have the honey double-tested: both in New Zealand and by independent laboratories in Germany.

The quality assurance includes:

  • Purity testing – free from herbicides, pesticides, antibiotics, and contaminants.
  • Authenticity checks – including C3 & C4 sugar analysis, pollen analysis, and marker profiling.
  • MGO determination – precise measurement of MGO values, from MGO 100+ up to our rare MGO 1500+.
  • Raw processing – cold-extracted, unpasteurised, and unheated, preserving enzymes, aromas, and natural nutrients.

THE BEES & WOODEN HIVES

At MNZ, bees are at the heart of everything they do. Their wooden hives are located in remote, pristine regions of New Zealand, far from agriculture and pollution. This minimises the risk of pesticide exposure. Their beekeepers follow the BeeProtective™ programme, which focuses on colony welfare, natural swarm development, and sustainable beekeeping.

SUSTANABILITY & INNOVATION

Beyond quality and authenticity, MNZ is committed to sustainability. They use BPA-free PET jars made from 100% recycled PET material. This significantly reduces CO2 emissions compared to glass and supports a circular economy. Their supply chain is designed with short, controlled lines: directly from the beekeeper in New Zealand to their customers in Europe.

With a focus on science, nature, and sustainability, MNZ sets the standard for genuine, raw Manuka Honey of the highest quality.

THE ROLE OF METHYLGLYOXAL (MGO)
  • Scientific Validation:
    Methylglyoxal (MGO) is one of the most important compounds in Manuka Honey, known for its potent bioactive properties. Professor Thomas Henle has demonstrated the significance of MGO in contributing to the unique qualities of Manuka Honey.
  • Rigorous MGO Measurement:
    The measurement of Methylglyoxal (MGO) is a science-based qualification and is one of the requirements set by the Ministry for Primary Industries (MPI) to ensure the authenticity and quality of Manuka Honey.

At MNZ, they combine the purity of New Zealand’s untouched environment with the latest scientific standards to deliver genuine, high-quality Manuka Honey that is scientifically verified for its natural bioactive properties.

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