DESCRIPTION:

What is Manuka Honey?

In 2013 with the involvement of the New Zealand government, a working group was set up to define the criteria used to qualify bee products referred to as Manuka honeys. According to a paper from July 2014 Manuka honeys are monofloral honeys produced exclusively on the territory of New Zealand, during a period that coincides with the flowering of Manuka bushes, and which are made predominantly from the nectar of plants of the species Leptospermum scoparium. These honeys should additionally be characterised by features such as: an appropriate range of specific conductivity, a distinctive taste described as mineral, slightly bitter; a strongly aromatic scent with noticeable notes of damp earth and heather; the presence of pollen characteristic of Manuka bushes and components, including: methylglyoxal (MGO™) (Science and characterising Manuka honey – Current and future science to support a definition. Ministry for Primary Industries, New Zealand Government. July 2014).

What is MGO™?

MGO™ is short for Methylglyoxal – a natural substance recognised by scientists as a characteristic component of Manuka honeys, which, due to its high content, sets them apart from other honeys available on the market. Research into the composition of Manuka honeys and methylglyoxal was conducted by Professor Thomas Henle of the Dresden University of Technology – one of the leading food researchers in the world. This gave rise to a method of measuring and marking the quality of Manuka honeys – MGO™, which is objective and repeatable.

INGREDIENTS:

100% Manuka bush honey.

DIRECTIONS FOR USE:

Honey is best consumed in the morning on an empty stomach in an amount of 2-3 (15 g) teaspoons, or 1 teaspoon 2-3 times a day, half an hour before a meal.

STORAGE:

Store in a dry place at room temperature. Do not use after the expiry date.