Tag: Honey quality

An average of around 5,000 pollen grains can be found in just one gram of honey, though this number varies dramatically depending on the honey's floral source and processing. Understanding how much pollen is in honey is key to determining its quality, authenticity, and geographical origin.

Genuine Manuka honey is exclusively produced in New Zealand and parts of Australia, and high demand has led to a market flooded with imitations. Understanding what to look for in a good Manuka honey is crucial to avoid counterfeit products and ensure you get the unique health benefits you expect.

Many consumers believe darker Manuka honey signifies a higher potency, but this is a common misconception. The hue of this natural product is influenced by a range of factors, and true quality is determined by scientific testing, not color alone.

Jarrah honey, originating from the Jarrah tree (*Eucalyptus marginata*) in Western Australia, is known for its distinct flavour and properties. One characteristic often discussed is its Total Activity (TA) rating. Understanding the TA rating provides insight into some of the natural qualities of this specific type of honey.

Honey contains a natural water content, typically ranging from 14% to 20%. Water significantly affects honey by influencing its quality, texture, and shelf stability, with excessive moisture posing a serious risk of fermentation and spoilage.

According to the brand that uses the KFactor system, KFactor 16 is guaranteed to meet the standard for monofloral Manuka honey, whereas KFactor 12 is multifloral. This fundamental distinction is the core difference between K factor 12 and 16 Manuka honey and impacts its purity and potential benefits.

According to the Codex Alimentarius Commission, the maximum permitted level of HMF in most honeys is 40 mg/kg, suggesting that at normal concentrations, the compound is not considered a significant health threat to humans. Despite this, concerns about the safety of hydroxymethylfurfural (HMF) in honey persist, fueled by misleading information about heating honey and potential toxicity.

It is estimated that up to 80% of all honey sold as 'Manuka' is not genuine, making understanding its grading crucial for consumers. So, are UMF and MGO the same? The simple answer is no, but they are intrinsically linked.

According to a 2021 report, nearly 50% of honey sold globally may be adulterated, underscoring the importance for consumers to know which honey is not pure and how to identify it. Adulterated honey is often mixed with cheaper syrups, stripping it of the natural enzymes and health benefits that pure honey provides.

Did you know that UMF (Unique Manuka Factor) is a registered trademark and grading system used to identify genuine, high-quality Manuka honey? The UMF system, managed by the UMF Honey Association in New Zealand, differs from other ratings by assessing multiple unique chemical markers, ensuring authenticity and potency.