Glossary
A monofloral honey produced by bees that forage on the flowers of the Manuka bush (Leptospermum scoparium), native to New Zealand and parts of Australia. Manuka honey is prized for its unique antibacterial properties, attributed to a compound called methylglyoxal (MGO).
All raw honeys have some degree of antibacterial activity, primarily from hydrogen peroxide produced by the enzyme glucose oxidase. Manuka honey has an additional antibacterial mechanism that makes it unique. The Manuka bush produces nectar containing dihydroxyacetone (DHA), which converts into methylglyoxal (MGO) during the honey-making process. MGO is a stable, non-peroxide antibacterial compound that retains its activity even when the honey is exposed to heat, light, or enzymatic degradation.
This "non-peroxide activity" (NPA) is what sets Manuka apart and is the basis for its medical applications. Medical-grade Manuka honey is used in wound care, FDA-approved for treating burns, surgical wounds, and chronic ulcers that resist conventional treatment.
Not all Manuka honey is equal. The Unique Manuka Factor (UMF) grading system tests for three signature compounds: leptosperin (confirms genuine Manuka origin), DHA (the precursor to MGO), and MGO itself. UMF ratings range from 5+ to 25+. Higher numbers indicate stronger antibacterial potency and command higher prices. A UMF 10+ is considered the minimum for therapeutic use.
The UMF system exists partly to combat fraud. Manuka honey is extremely valuable, and the global demand far exceeds what New Zealand's Manuka bushlands can produce. Counterfeit or adulterated "Manuka" honey is a significant problem in the international market. Legitimate Manuka honey will carry a UMF or MGO certification from a licensed New Zealand testing lab.
Manuka is a specialty honey with specific antibacterial applications. Local raw honey, like what we produce at Goodfriend Honey Co., has its own set of benefits: local pollen content, full enzyme activity, regional flavor, and the broader advantages of supporting local beekeeping. Neither is "better" in absolute terms. They serve different purposes. Manuka is a therapeutic product; local raw honey is a food, a culinary ingredient, and a connection to your regional landscape.
If you are using it for specific wound care or therapeutic purposes and you purchase a verified UMF or MGO-rated product, Manuka can justify its price through its unique antibacterial properties. For everyday eating and general health, local raw honey provides comparable general benefits at a fraction of the cost.
The Leptospermum scoparium bush also grows in parts of Australia, where genuine Manuka honey is produced. However, the most rigorously tested and certified Manuka comes from New Zealand. Be wary of cheap 'Manuka' from other origins, as counterfeiting is widespread.
Not always. Some Manuka honey is heat-treated during processing. If raw status matters to you, look for Manuka labeled both 'raw' and carrying a UMF or MGO rating. The antibacterial MGO compound is heat-stable, but the enzymes and pollen that characterize raw honey are not.
Keep Learning
Browse hundreds of terms covering honey, beekeeping, and natural skincare.