MANUKA HONEY

Manuka honey is made in New Zealand by bees that pollinate the native manuka bush.

 

 

INGREDIENTS OF MANUKA HONEY

Hydrogen peroxide is a component of honey, it gives most honey an antibiotic quality, but some types of honey, including manuka honey, also contain other ingredients with antibacterial properties. The main antibacterial component in manuka honey is a methylglyoxal compound found in most honeys, but usually only in small amounts. Manuka containing MG comes from converting another compound dihydroxyacetone, which is found in high concentrations in manuka flower nectar, and MG is believed to give manuka honey its antibacterial strength. It is the higher concentration of MG, which is strong as an antibiotic effect, which determines the true benefits of Manuka honey.

UMF™

Measures the three signature compounds that ensure Manuka Honey’s unique properties. It is the only independently certified and tested rating that requires it to be genuine, monofloral, and sourced & packed in New Zealand. Classifications of UMF depends on certain physical properties distinguishing manuka honey like liptospirine and methyl glyoxal. UMF classifications are in accordance with the efficiency of the desired NPA characteristics of honey.Usually honey is named with NPA ranging between 5 – 9.9 for +UMF5. And honey with NPA ranging between 10.0 – 14.9 to be classified +UMF10 and So on….

MGO®

MGO is methylgloxal, sometimes referred to as MG which is one of the most important effective components found in manuka honey. The number written beside MGO describes the amount in milligrams of the effective component found in each kilogram of honey. So that 500 MGO means that there are 500 mg of the effective component found in each kilogram of honey.

 

Manuka Honey Concentrations:

UMF™	MGO®
UMF 5+	MGO 83
UMF 10+	MGO 263
UMF 15+	MGO 514
UMF 20+	MGO 829
UMF 25+	MGO 1200
UMF 28+	MGO 1420

 

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25+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_25+.pdf

Certificates

20+ 

Certificates

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_20+.pdf

15+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_15+.pdf

Certificates

 

10+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_10+.pdf

Certificates

 

5+

https://mujeza.com/public/assets/website/manuka/certificate/Mujeza_UMF_Manuka_Certificate_5+.pdf

Certificates

 

Manuka honey pollen under the microscope in the Mujezat Al Shifaa’s Laboratory

 

Physical properties of Manuka honey:

Manuka honey tends to be dark in color and has a consistency closer to cream than liquid. Its color varies according to the concentration of antibacterial agents in it and also according to the harvesting and age of the honey crop

It is a light-sensitive honey, so it is packaged in opaque containers. It has a floral aroma and a strong floral taste and tastes more like medicine than honey.

Manuka honey color measurement according to the (P fund) measurement which is Specific for determining the color of honey.

Measure the color of manuka honey according to the (Pfund) scale for determining the honey color.

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