How much MGO should honey have? A complete guide to Mānuka honey potency

November 15, 2025 •

4 min read

Scientific studies have proven that genuine Mānuka honey contains methylglyoxal (MGO) levels over 100-fold higher than other honeys. This critical compound defines the antibacterial potency and is the primary factor when determining how much MGO should honey have for your specific needs.

Quick Summary

The ideal MGO level in Mānuka honey depends entirely on its intended use, from a low-grade option for daily wellness to a high-grade for targeted therapeutic support. A higher MGO number signifies a greater concentration of methylglyoxal and more potent antibacterial activity.

Key Points

Understand MGO: Methylglyoxal (MGO) is the compound responsible for Mānuka honey's unique antibacterial properties.
Match Use to Potency: Select MGO levels based on your needs, from daily wellness (lower MGO) to intensive therapeutic use (higher MGO).
Verify Authenticity: Look for independent certifications like UMF alongside MGO to ensure genuine, high-quality Mānuka honey.
Consider Other Factors: Price, taste, and UMF ratings also influence your choice beyond just the MGO number.
Higher Isn't Always Better: For mild, everyday use, a lower MGO rating is both suitable and more budget-friendly.
MGO is Measurable: The MGO rating represents milligrams of methylglyoxal per kilogram of honey.
MGO Develops Over Time: The level of MGO increases as the honey matures from a precursor compound called DHA.

Understanding the MGO Rating System

Methylglyoxal, or MGO, is a naturally occurring compound found in authentic Mānuka honey. It is a key marker for the honey's strength and is responsible for its unique non-peroxide antibacterial properties, which distinguish it from standard honey varieties. Unlike hydrogen peroxide-based activity found in most honeys, MGO is much more stable and retains its antibacterial efficacy over time. The MGO number displayed on a jar of Mānuka honey indicates the minimum amount of methylglyoxal present in milligrams per kilogram (mg/kg) at the time of testing.

The formation of MGO

Dihydroxyacetone (DHA): The story of MGO begins with another compound, dihydroxyacetone (DHA), which is found in high concentrations in the nectar of the Mānuka flower.
Natural Conversion: After bees collect the nectar and process it into honey, the DHA slowly converts into MGO during the honey's maturation process.
Aging Process: This conversion can take anywhere from 12 to 24 months, with warmer storage temperatures accelerating the rate. As DHA levels decrease, MGO concentrations increase, reaching a peak potency before eventually declining.

Matching MGO Levels to Your Needs

The question of how much MGO a honey should have is best answered by considering your personal health goals. There is no single 'best' level, but rather a spectrum of potencies designed for different applications. A higher MGO rating is not always necessary for all uses and often comes at a higher cost due to its rarity and potency.

For Everyday Wellness and Culinary Use (MGO 100+ to 250+):

This lower range is perfect for those seeking general health maintenance and a natural sweetener.
It can be added to drinks, drizzled over food, or consumed for a daily immune system boost.
This level provides the distinctive Mānuka flavour without being overly intense.

For Targeted Support and Therapeutic Use (MGO 400+ to 550+):

These mid-range honeys offer a more pronounced antibacterial effect.
They are suitable for soothing sore throats, helping with minor wounds and scrapes, and supporting digestive health.

For High-Strength, Intensive Use (MGO 600+ and Above):

This premium tier is reserved for more serious therapeutic applications.
High-potency Mānuka honey is used for targeted care of acute conditions, skin ailments, and chronic issues.
It is important to note that medical-grade Mānuka honey used in hospitals is sterilized and specifically prepared for wound care.

Important Considerations for Buying Mānuka Honey

Beyond just the MGO number, several factors contribute to the quality and authenticity of Mānuka honey. Being an informed consumer can help you avoid subpar or fake products on the market.

MGO vs. UMF: What's the difference?


Feature	MGO Rating	UMF Rating (Unique Mānuka Factor)
Focus	Measures only the methylglyoxal (MGO) concentration.	Measures multiple signature compounds, including MGO, DHA, and Leptosperin.
Verification	Can be tested by any lab; doesn't guarantee authenticity from natural Mānuka sources.	A registered trademark and certification managed by the UMF Honey Association in New Zealand, verifying origin, quality, and potency.
Assurance	Provides a number indicating potency but can be synthetically manipulated.	Provides comprehensive assurance that the honey is genuine, pure, fresh, and potent.
Reliability	A reliable measure of antibacterial activity, but not of origin or authenticity.	Considered a more complete picture of quality and authenticity, with MGO being one component.

Other factors to consider

Authenticity and Certification: Due to the high price and demand, counterfeit Mānuka honey is common. Always look for honey that has been independently tested and carries a certification from a reputable body like the UMF Honey Association.
Price: Higher MGO ratings command a premium price. If your intended use is simply a daily health tonic, there is no need to overspend on the highest potency honey.
Taste: The flavour profile of Mānuka honey changes with its potency. Lower MGO levels have a sweeter, more floral taste, while higher grades can be earthier and more robust.
Traceability: Many reputable brands offer batch tracking that allows you to see the honey's test results, guaranteeing its MGO content and origin.

Conclusion: Finding the Right Balance for Your Health Goals

Determining how much MGO should honey have ultimately depends on your wellness needs and budget. For general, everyday use, a lower MGO rating (e.g., MGO 100+) is perfectly sufficient and more cost-effective. For more specific, targeted therapeutic support—such as wound care or fighting seasonal ailments—a higher MGO level (e.g., MGO 400+ and above) may be warranted. The key is to be an informed consumer by understanding the rating systems and looking for reputable, certified brands. The MGO rating is a valuable tool for assessing a honey's potency, but it is best viewed alongside a comprehensive certification like UMF to ensure both authenticity and quality. Make an informed choice based on your health goals and enjoy the unique benefits this special honey has to offer.

For more detailed information on Mānuka honey science, you can visit the Analytica Laboratories website, a trusted provider of MGO testing.

Frequently Asked Questions

MGO stands for methylglyoxal, a naturally occurring compound found in the nectar of the Mānuka flower that gives the honey its unique, stable antibacterial properties.

While trace amounts of MGO may exist in other honeys, high levels are unique to authentic Mānuka honey, making it distinct and more potent in its antibacterial effects.

A higher MGO rating indicates greater potency, but it is not always necessary. The 'best' rating depends on your intended use. Lower ratings are fine for general wellness, while higher ones are for targeted therapeutic applications.

MGO levels are measured scientifically in a laboratory using a method called High-Performance Liquid Chromatography (HPLC), which separates compounds to precisely measure MGO concentration.

MGO measures only the concentration of methylglyoxal, whereas UMF (Unique Mānuka Factor) is a more comprehensive certification that measures MGO plus other key authenticity markers, including DHA and Leptosperin.

Yes, MGO can theoretically be added synthetically. This is why it is crucial to purchase honey that also carries a comprehensive certification like UMF, which verifies the natural origin and ensures authenticity.

For soothing more serious conditions like a sore throat, a higher MGO level, typically MGO 550+ or more, is often recommended for its more potent antibacterial effects.

Yes, higher MGO levels correlate with a more robust, earthy, and sometimes slightly medicinal flavour profile. Lower MGO honeys tend to be sweeter with a milder taste.

Dihydroxyacetone (DHA) is a precursor compound found in Mānuka nectar. As the honey matures, the DHA naturally converts into MGO, which increases the honey's potency over time.