About Manuka

Many brands and trademark owners like to create their own definition of what Manuka honey is and how it should be marketed. This has resulted in mass confusion within the global market. More importantly quality standards have suffered whilst demand and prices have increased.

In the UK this has resulted in a huge variation of brands, all working off differing grading standards:


Who Should we listen to ?

According to New Zealand Ministry for Primary Industries (July 2014), Manuka type honey has the following, naturally produced characteristics :

  • A colour greater than 62mm fund.
  • A conductivity range of 347 - 867
  • A flavour typical of manuka-type honey (mineral, slightly bitter)
  • An aroma typical of manuka-type honey (damp earth, heather, aromatic)
  • Presence of Manuka type pollen
  • Presence of dihydroxyacetone (DHA) and Methylglyoxal (MG)
  • Sourced from known Manuka production areas within New Zealand .
  • Derived from the nectar of the plant species Leptospermum Scoparium.


The New Zealand guidelines will be updated over the next 12 months and we will publish them as soon as they are printed. The New Zealand Governments key objective is to create a similar Protected Designations of Origin as created for Parma ham and Champagne.