Bee Product Manuka honey 800Mg + from New Zealand.
Bee Products New Zealand Manuka Honey is backed with over 26 years of experience and expertise in the industry. Manuka International deals with a large group of apiarists across the north and south islands of New Zealand.
Harvested from Manuka Shrubs in the remote areas of New Zealand makes this superior in quality and taste. Certified genuine Manuka Honey’s by proven methods and the current guidelines recommended by the Ministry of Primary Industries New Zealand.
Q. What is Manuka Honey?
A. Bees gather Manuka honey from a New Zealand Tee Tree shrub commonly known as Manuka (Leptospermum Scoparium). Of the 158 species of Tea Tree in the southern hemisphere, this species appears to be unique to New Zealand.
There has been over 30 years of continuing studies at the Waikato University with investigations into the use of Manuka Honey.
Dr Peter Molan (MBE) BSc (Hons) Wales. PhD Liv. from New Zealands University of Waikato, from the dept. of Biological Sciences at the Waikato University of NZ, is a world authority in researching Manuka Honey.
Q. Can you eat Manuka honey?
A. Yes! It is straight from the bee hive, ready to put on your toast. It has a full earthy flavour that is excellent in cooking, warm drinks or simply eaten raw.
Q. Why does Manuka Honey change in colour and flavour?
A. Manuka Honey, as with all honeys, is a natural product direct from nature to your table.
The colour may vary according to the Manuka Shrub (Leptospermum scoparium) and where the nectar was harvested. Enviromental conditions, e.g. rain, heat, drought, wind and soil types can reflect in the final honey product. The colour doesn’t always determine the MG, MGO or UMF value of the honey, some Manuka Honeys are very light in colour however they have registered a very high MG/MGO orUMF rating.
Flavour varies according to the same conditions that influence colour. Dark honeys tend to have a stronger and more bitter flavour and are more aromatic, whereas light honeys are crisper and thin in flavour. The colour does not dictate the grading of the Manuka Honey, light or dark colour Manuka Honeys can have very high grading or very low. Only qualified, associated laboratories can grade the honey appropraitly
Q. Are there special bees that make the honey?
A. No. It is the shrub/flower that the nectar is harvested from that determines the type of honey. Depending on which pollen is dominant, will determine what the honey will be recognized as and given its common flora name (more information).
Q. What is MG, MGO and UMF?
A. Each of these letters indicate the true and accepted testing regimes to assure the Manuka Honey is genuine and appropriatly graded for the consumer. UMF+ stands for Unique Manuka Factor developed from the name X Factor indicating the anti bacterial agent in the Honey, was first coined by Dr Peter Molan. MG+ and MGO+ stands for Methylglyoxal, it is a natural anti bacterial rating in the honey.
Q. What does the ‘+’ symbol mean?
A. The ‘+’ symbol indicates the number following is the MG, MGO or UMF value. It indicates a value greater than the number but lower than the next grading.
Q. How do they test for rating?
A. The raw Manuka Honey is put in vats where each vat is rotated and tested for its Methylglyoxal (MG rating), DHA (dihydroxyacetone) and Leptospermum and its given potential ‘+’ grading number.
Q. What are the numbers? A. The numbers indicate how much MG particales rating per kilogram.
Q. What is creamed honey? (Imported Manuka Honey is always creamed)
A. In this process, raw honey and previously processed whipped honey (known as a seed batch) are combined to produce a mixture of 10% whipped honey and 90% raw honey. The mixture is then allowed to rest at a controlled temperature of 57°F (14°C). This method will produce a batch of whipped honey in about one week. A seed batch can be made by allowing raw honey to crystallize and crushing the crystals to a desired size.
A useful tip! Creamed honey too hard?
Sometimes when you buy creamed honey, it is too hard to use easily. This is because most of the crystallizing has happened after the jar was filled and it has ‘set’ hard. If you microwave the jar (around 30 seconds on high for 500 grams) it will soften – and it will stay soft.