Forget the honey you know. This one comes from the nectar of Manuka flowers in the untouched wilderness of New Zealand. Its exceptional origin and carefully controlled processing make it a premium experience in every spoonful.
Every batch undergoes laboratory testing and you can verify its authenticity directly in the UMFHA database.
| Parameter | Value | What does it tell us |
|---|---|---|
| MPI classification | ✓ Checks out | Certified New Zealand mānuka honey |
| UMF™ / MGO | 15,5 / 544 | MGO concentration and total UMF™ rating |
| Leptosperin | 400 mg/kg | Botanical origin marker |
| Mānuka DNA | Cq 29,99 | Manuka DNA certification |
| DHA | 1,159 mg/kg | Natural precursor of MGO |
| HMF | 28,6 mg/kg | Thermal load and age indicator |
| C4 sugars / δ13C | ✓ Checks out | Testing for foreign sugar content |
| Tutin | < 0,010 mg/kg | Natural toxin control |
No unnecessary interventions. The entire process is designed to handle the ingredient as gently as possible from harvest to final packaging.
Harvesting and filtration
After harvesting from our own hives, it is gently filtered and kept as RAW at temperatures up to 20 °C.
Gentle processing
If necessary, it is only heated enough to achieve the desired viscosity.
Weekly creaming
The process creates a smooth and consistent texture, which is then filled into jars.
Methylglyoxal (MGO) is a characteristic natural compound of manuka honey and one of the parameters for its evaluation. The MGO number indicates its concentration; the higher the value, the more methylglyoxal the honey contains. Find out more.
Behind every jar stands a family farm spanning 950 acres, nestled among native New Zealand vegetation and protected landscape. Owning their own land means control over hive placement, allowing them to select locations rich in Manuka, thus providing bees with extensive space for nectar collection.
The substances in manuka honey originate in the nectar of the flowers. Their composition then naturally develops during ripening and storage. High temperatures can lead to losses of methylglyoxal, so it is best not to overheat the honey or add it to drinks that are too hot.
Manuka honey 100%.
Country of origin: New Zealand.
MGO: at least 514 mg/kg.
100 g | |
Energy | 1360 kJ / 325 kcal |
Fat | 0 g |
- of which saturates | 0 g |
Carbohydrate | 80 g |
- of which sugars | 78 g |
Protein | 0,4 g |
Salt | 0,01 g |
