Manuka Honey

To talk about Manuka Honey, first, it is necessary to refer to Manuka as a New Zealand variety of the Leptospermum Scoparium plant. Manuka is a native tea tree of NZ mostly found it there and unique that there are only one species in New Zealand. The Manuka tree grows abundantly in New Zealand, often uncultivated.  It dominates extremely rugged and remote terrain which assists in producing the purest Manuka Honey. Manuka honey is made by bees that pollinate the flowers of the Manuka tree (Massey University, 2018).

Manuka Honey is produced mostly when hives have been placed in robust Manuka trees areas encouraging bees to pollinate more Manuka’s trees than others. According to this statement, it is possible to say if Manuka is a Monofloral type (honey that has come from one specific flower species) or Blend /Multifloral (Mixing of flowers nectar).

Manuka Honey is known due to its antibacterial and antibiotic effect stronger than other honey because it has an extraordinary and natural enzyme called methylglyoxal (MGO) and Hydrogen peroxide a powerful antibacterial and antibiotic.

Dur to those components, Manuka Honey Manuka Honey is rating with numbers and components acronym. Some of the acronyms are MGO and UMF where both are trusted Manuka grading systems, both test methylglyoxal as a principal component to identify Manuka Honey. 

Components andHealth Benefits