The HIGHER the UMF the BETTER the grade of the Manuka Honey.
Use UMF 5+ for normal usage, e.g. adding to your coffee, tea or food.
Use UMF 10+ for wellness, e.g. eating a teaspoon once you get up in the morning, drinking by mixing with only plain water, for wounds, for skin treatment and other wellness uses.
Manuka Honey has long been valued for its unique properties and distinctive flavour. Manuka Honey is made from the nectar of the Manuka bush (Leptospermum scoparium) and has become one of the world’s most researched and adored honeys.
Honey Antibacterial Activity Explained
All honey has antibacterial activity due to what is commonly called Peroxide Activity (PA). However, Manuka Honey has a special, unique antibacterial activity called Non-Peroxide activity (NPA).
- Most people are interested in the anti-bacterial activity of Manuka Honey.
- Research has shown that NPA is very stable in Manuka Honey even when it is exposed to light and heat.
- NPA (antibacterial activity) and MGO have a direct relationship. Which means that a higher UMF results in a higher MGO. Which also means that the higher the UMF the higher the anti-bacterial activity.
- The higher UMF means that the Manuka Honey contains more amounts of unique and active compounds that are beneficial to you.
The Unique Manuka Factor Honey Association (UMFHA) has developed internationally recognized testing procedures to confirm the presence of key signature markers – MGO, Leptosperin and DHA – found in genuine, pure, quality Manuka honey from New Zealand.
Our brand is certified by UMFHA as shown on our Manuka Honey packaging.