UMF Certified

UMF, Unique Manuka Factor, is the method used to describe the beneficial efficacy of the product, and usually ranges from 5+ to 25+. The highest the number, the highest the honey’s natural potency.

The only honey with UMF properties is the one from Leptospermum Scoparium, i.e. Manuka honey; the reason is that the bees pollinating Manuka flowers add an enzyme with antibacterial properties to the hydrogen peroxide present in all kinds of honey.

UMFHA

The UMFHA (Unique Manuka Factor Honey Association) founded the science of Manuka Honey more than 25 years ago. Today, it represents 150 beekepers, processors and marketers who strive to supply only the finest Manuka Honey.

UMFHA members accounts for 70% of all the final product in New Zealand.

Why is UMF certification a guarantee of quality? Because it is the only independent comprehensive, scientifically tested quality assurance system for Manuka that exceeds government standards.

What are the Four Factors?

The Four Factors tested in Manuka Honey are MGO, Leptosperin, DHA and HMF.

The organic compound Methylglyoxal (MGO) and the bioactive compound Leptosperin give Manuka Honey its unique antibacterial potency.

Dihydroxyacetone (DHA) is used to measure shelf life, while HydroxyMethylFurfuraldehyde (HMF) is an indicator of heating and storage changes.

The number that follows the compounds refers to the amount in mg/kg. The higher the number, the higher the quantity of these precious and beneficial substances.